Apricot Olive Chicken

Ingredients

1 tsp. olive oil
4 whole chicken legs
1 tsp. paprika
3 Tbsp. sliced garlic
1 Tbsp. chopped rosemary
1/4 cup marsala wine
1 1/2 cups low sodium chicken broth
1 cup dried apricots
1 cup sliced California Ripe Olives

Heat oil in a large high sided sauté pan over medium-high heat. Season chicken legs with salt and place in pan, skin side down. Cook for 3-4 minutes until browned, then turn over. Sprinkle with paprika, stir in garlic and rosemary and continue cooking for 1-2 more minutes, then add marsala. Pour in chicken broth, apricots and California Ripe Olives and bring to a boil. Turn heat down to low, cover and simmer for 1 1/2 hours until chicken is fork tender. Serves 4.

* Alternative Directions: Place ingredients in the pot of a medium sized slow cooker. Cover and cook on low heat for 6-8 hours. Season to taste with salt and pepper before serving.