In a heavy large skillet set over medium-high heat, heat oil. Add shallots and cook, stirring, about 3 minutes. Season chicken with rosemary, salt and pepper. Add chicken, skin side down, to skillet and cook for 5 minutes, or until skin is browned. Turn chicken over, add tomatoes, including juice and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is just cooked through, about 7 to 10 minutes.
Transfer chicken to serving plate. Boil sauce over high heat until thickened, about 5 minutes. Add cheese and olives and simmer, stirring, until heated through. Spoon sauce over chicken and garnish with rosemary sprigs.
Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available
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