Chicken with Tomatoes, Capers & Parsley
This one pot chicken meal is delicious with a nice bread or polenta to soak up the juices, from Fine Cooking Comfort Food 2005
Ingredients
- 3 lb whole cut up chicken
- Kosher salt and pepper
- flour for dredging
- 3 Tbs olive oil more if needed
- 1 cup dry white wine
- 4 cloves garlic crushed or minced
- 1 cup onion coarsely chopped
- 2 28 oz cans diced fire roasted tomatoes
- ¼ cup capers drained
- parsley for garnish
Instructions
- Lightly sprinkle the chicken with salt and pepper. Dredge it in the flour shaking off any excess. Pour a thin layer of olive oil in a large heavy dutch oven and heat oil until hot. Brown as many chicken pieces as you can fit in one uncrowded layer. Cook until well browned, about 5 min per side, then transfer to a platter and brown the remaining.
- Pour off excess oil from the pan, add the wine, and cook, stirring with a wooden spoon to dislodge any browned bits on the pan. Reduce the heat and simmer for about 1 minute. Add the garlic and onion and cook over medium heat until tender, stirring occasionally, 5-7 minutes.
- Stir in the tomatoes and return the chicken and juices to the pan (the liquid should barely cover the chicken). Cover and cook over medium-low heat until the chicken is tender when pierced with a knife, about 40 minutes.
- If the sauce is too thin you can remove the chicken and boil down. I did not, but just added the capers, garnished with parsley and served.
Notes
I used half the amount of capers here and like the fire-roasted diced tomatoes instead of the whole canned tomatoes or fresh ones that the original recipe calls for.
