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Cuban Golden Baked Chicken with Tomatoes, Olives and Capers Recipe

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This recipe for Cuban Golden Baked Chicken with Tomatoes, Olives and Capers is from Culinary Queen, 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:  
2 garlic cloves, minced
½ tsp dried thyme
3 tbsp malt or cider vinegar
½ tsp salt
¼ tsp black pepper
4 lbs bone-in, skin on chicken breasts (cut in half if large)
⅔ cup flour
2 tbsp butter
3 tbsp olive oil
½ cup white wine
2 large onions thinly sliced
1 large tomato, peeled, seeded and diced
¼ cup chopped black olives
1 tbsp green capers
1 tbsp chopped fresh parsley for garnish
Directions:
Directions:
Preheat oven to 350º. In small bowl, combine the garlic, thyme, vinegar, salt and pepper. Rub the mixture all over the chicken pieces. Place the flour in a shallow plate and dredge chicken in it. In a large skillet, melt the butter with 1 tbsp of the olive oil over medium heat. Lightly brown chicken on both sides in the skillet. Transfer chicken to a large casserole or baking dish. Pour the excess fat from the skillet and discard. Deglaze the pan by adding the white wine and cooking over high heat for 2-3 min while scraping the bottom of the skillet. Pour the wine around the chicken. In same skillet, heat 1 tbsp of the olive oil over medium-high heat. Saute the onions until lightly browned. Cover and simmer 3-5 min over medium heat, until the onions are tender. Uncover, raise the heat, and saute until all the liquid has evaporated. Place the onions around the chicken. In a small bowl, mix the diced tomato, olives, and capers with the remaining 1 tbsp oil. Combine well and sprinkle around the chicken. Bake for 1 hour or until tender and chicken registers 165º. Serve with sprinkles of the parsley.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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