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Chicken with Olives & Capers

 

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Chicken with Olives & Capers
 

 

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Recipe

Chicken with Olives & Capers

This dish came about out of necessity, improvised with items I had on hand when some unexpected guests showed up. It was one of my best spontaneous dishes, and now I serve it regularly. The lemon juice tenderizes the chicken and the salty capers and olives mix with the juices to create a sauce. You can use chicken thighs or buy a whole chicken and cut it into pieces.

Times

  • Prep Time : 15 min
  • Cook Time : 25 to 30 min
  • Ready Time : 40 min

Servings

4 Servings

Ingredients

  • 4 large or 8 small organic chicken thighs (about 2 pounds)
  • 1 lemon, cut into wedges
  • 1 cup mixed pitted olives
  • 2 tablespoons drained nonpareil capers
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper

Directions

1. Preheat the oven to 400°F, with a rack in the middle position.

2. Place the chicken skin side up in a baking dish. Scatter the lemon wedges, olives, and capers on top of the chicken.

3. Pour the lemon juice and olive oil over the chicken and sprinkle with salt and pepper.

4. Bake until golden, basting with the juices once, for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh reads 165°F. Serve.

 

Text credit: Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Photo credit: © Alexandra Grablewski.

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About Sweet Paul

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Creator and Editor-in-Chief of Sweet Paul Magazine. Recently published his first cook and craft book, Sweet Paul: Eat & Make. Paul was born and raised in Oslo, Norway. He has been working as a food and prop stylist for over 25 years, with magazines like Vogue, Cosmo, Country Living, In Style, Elle Deco, Oprah and many more. In 2008, he started his Sweet Paul Blog that became a huge success, first in Europe and now in the U.S., that turned into the beloved Sweet Paul Magazine. Sweet Paul’s first U.S. book, “Eat & Make,” will be published in April 2014. Paul lives in Brooklyn with man, dog and 3 fish.

 

comments

 

One Response to Chicken with Olives & Capers

  1. avatar says: Joan

    This sounds very yummy. I love the flavor from capers, and anything goes better with olives.

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