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Braised Chicken with Olives & Capers Recipe

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This recipe for Braised Chicken with Olives & Capers is from The Pestka Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 Tbsp. extra virgin olive oil, divided
1/4 cup white wine vinegar
3 Tbsp. drained capers
1 Tbsp. chopped fresh oregano
1 Tbsp. honey
3/4 tsp. Kosher salt, divided
8 bone-in, skin-on chicken thighs (about 3lbs), skin removed
3/4 tsp.black pepper, divided
16 medium, garlic cloves, peeled
1 cup dry white wine
2 bay leaves
24 pitted Castelvetrano olives
1 small orange or Meyer lemon, unpeeled, cut into ½ inch slices
Directions:
Directions:
Preheat oven to 350º. Whisk together ¼ cup oil, vinegar, capers, oregano, honey, and ¼ tea-spoon salt; set aside. Heat remaining 1 tablespoon oil on a Dutch oven over medium-high. Sprinkle chicken with ½ teaspoon pepper and remaining ½ teaspoon salt. Working in batches if necessary, add chicken to pan, meaty side down, and cook until well browned, 6 to 7 minutes. Remove chicken set aside. Add garlic to drippings in pan;cook, stirring often, until lightly browned and blistered, about 2 minutes. Add wine and bay leaves; cook until reduced by half, about 4 minutes.Stir in olives. Nestle chicken into mixture; pour vinegar mixture over chicken. Tuck citrus slices into mixture. Cover and bake at 350º for 40 minutes. Uncover and bake until liquid is thick and glossy, 10-15 minutes. Discard bay leaves; sprinkle with remaining ¼ teaspoon pepper.

 

 

 

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