Chicken With Capers and Italian Olives |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Very common in Southern Italy, spicy but not in terms of heat, just a great flavor with the capers and olives. Ingredients:
6 chicken thighs, skin on |
1 pinch salt |
1 pinch pepper |
1 tablespoon olive oil |
1/4 cup dry white wine |
1/2 cup italian olives, pitted |
1 tablespoon drained capers |
1 bay leaf |
1/4 cup chicken stock |
1/2 cup whipping cream or 1/2 cup half-and-half |
Directions:
1. Season the chicken with salt and pepper to taste. Heat a non-stick frying pan and add oil. Brown both sides and remove. Transfer to a 4-6 quart pot. Add the remaining ingredients, Except Cream. Bring to a simmer. Cook covered for 40 minutes.
2. Remove the chicken to a warm platter. Add the cream to the pot simmer for 2-3 minutes to reduce and thicken. Salt and pepper to taste, pour sauce over chicken. Serve, garnish with Parsley.
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