Chicken with tomatoes, olives and capers
This Chicken with Tomatoes, Olives, and Capers features succulent chicken thighs baked with vibrant cherry tomatoes, tangy olives, and briny capers for a Mediterranean delight. It's an easy and nutritious dish that's perfect for any meal.
Cook time 25 min
Prep time 5 min
Ingredients:
12 chicken thighs1/2 cup cherry tomatoes
2 onions
2 tbsp olive oil
2 tbsp vinegar
salt & pepper to taste
1 cup olives
1 tbsp capers
1/2 cup basil leaves
Chicken with tomatoes, olives, and capers is a delightful Mediterranean dish that combines tender chicken thighs with the vibrant flavors of cherry tomatoes, tangy olives, and briny capers. This recipe is not only flavorful but also nutritious, making it a perfect option for a satisfying meal.
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse and pat dry the chicken thighs with paper towels.
- Slice the onions thinly.
- Halve the cherry tomatoes.
- Chop the basil leaves roughly.
- Heat the 2 tablespoons of olive oil in a large oven-proof skillet or sauté pan over medium-high heat.
- Season the chicken thighs with salt and pepper.
- When the oil is hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes or until the skin is golden brown and crispy. Flip the thighs and cook for an additional 3-4 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onions. Sauté for about 5 minutes or until they are soft and translucent, stirring occasionally.
- Lower the heat to medium and add the halved cherry tomatoes, olives, and capers to the skillet. Stir well to combine all ingredients.
- Pour in the 2 tablespoons of vinegar. Stir again to incorporate all flavors.
- Return the seared chicken thighs to the skillet, placing them on top of the sautéed vegetable mixture, skin-side up.
- Transfer the skillet to the preheated oven. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the oven carefully.
- Sprinkle the roughly chopped basil leaves over the top of the chicken and vegetable mixture before serving.
- Serve the chicken hot with the tomato, olive, and caper mixture spooned over the top. Enjoy with your choice of side dish or fresh crusty bread.
Cooking chicken with tomatoes, olives, and capers is a straightforward process that yields a delectable and aromatic dish. By following these tips and the provided recipe, you'll be able to create a mouthwatering meal that is sure to impress your family and friends. Enjoy the harmony of Mediterranean flavors with every bite!
Chicken with tomatoes, olives and capers FAQ:
Bake the chicken thighs in the preheated oven at 375°F (190°C) for 25-30 minutes or until they reach an internal temperature of 165°F (74°C).
Yes, you can use chicken breasts, but they may require less cooking time. Check for doneness after about 20-25 minutes in the oven.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Kalamata or green olives are great choices for this dish, as they provide a nice balance of flavor with the other ingredients.
If you don't have capers, you can use chopped green olives or a dash of dill as a substitute, but the flavor will differ slightly.
Cooking Tips:
- Opt for skin-on, bone-in chicken thighs for added flavor and moisture.
- If fresh basil is not available, dried basil can be used, but reduce the amount by half.
- Use a mix of green and black olives for a more complex flavor profile.
- Let the chicken marinate for at least 30 minutes to allow the flavors to meld together.
- Add a splash of white wine to the pan for extra depth of flavor.
Nutrition Facts
6 ServingsCalories 510kcal
Protein 33g
Carbohydrates 8g
Fiber 1.90g
Sugar 3.53g
Fat 40g
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