Monday, August 11, 2008

Chicken with Cherry Tomatoes, Olives and Capers

This is super easy, rather healthy (bar some debate about dark vs white meat), and really very delicious. It was a treat for me because I don't often get to cook with olives and capers, since J doesn't like them. I would normally do this all in one large skillet on the stove, but all we had was a 10 inch frying pan and a baking dish, so we started this on the stove and finished it in the oven.

You'll need (serves 4):

8 chicken thighs, bone-in, skin & fat removed
1/2c flour
2 large onions, minced
1 head garlic, sliced
1 large container (about 1 1/2c) cherry tomatoes, cut in half
1/4c capers
1c mixed olives, pitted (don't buy pre-pitted; they have no flavor. do it yourself with a sharp knife)
1c vermouth
1/2-1c chicken stock

Preheat oven to 350 degrees (or do it all on the stove).

Season chicken with salt and pepper and toss in flour to coat. Brown well, about 5 min/side, in hot oil. Remove from skillet and place in baking dish. Wipe skillet clean if there are burned bits.

Add a little oil. Add minced garlic; cook, stirring occasionally, over medium-high heat, until golden. Add garlic, cook 5 minutes more. Add cherry tomatoes, capers and olives. Stir to combine and cook 2 minutes. Add vermouth and let boil away about 4 minutes, until you can't smell the alcohol anymore.

Pour tomato mixture over chicken. Add stock if necessary to come halfway up chicken. Cover tightly with foil (or put a lid on your pan, if you're doing it on the stove). Bake about 30 minutes, until chicken is cooked through and sauce is thickened. Serve with rice.

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