Mediterranean Chicken Caponata
 
 
Author:
Serves: 6
Ingredients
  • 8 chicken thighs, skin on
  • 1 whole garlic clove, peeled
  • Salt and pepper
  • 1 tbsp fresh organic oregano, chopped
  • Olive oil
  • ½ cup white wine
  • 1 large lemon, juice of
  • ½ cup chicken broth
  • ½ medium size red onion, finely chopped
  • 10 grape tomatoes, sliced in half
  • 1 large yellow tomato, chopped
  • ½ cup pitted whole black olives
  • Handful of flat leaf Italian parsley, chopped
  • Crumbled feta cheese
  • 1 Jar PC Black Label Caponata
  • 1 French Bread for dipping
Instructions
  1. Wash and dry chicken thighs well. Rub with garlic clove and season with salt and pepper. Drain the oil from the jar of Caponata into a small dish. With a pastry brush, coat both sides of the thighs with the Caponata oil.
  2. In a large size cast iron skillet over medium high heat, place 2 tablespoons of olive oil. Sear chicken thighs until browned on both sides. Remove from skillet and set aside.
  3. Add fresh oregano leaves, white wine, lemon juice, chicken broth and onion. Let simmer for about 5 minutes to let the flavours blend.
  4. Place chicken thighs back into the skillet, add both types of tomatoes (red and yellow). Cover pan tightly with foil or lid and let cook for 20 minutes or until thighs are no longer pink inside.
  5. Add the olives and top chicken thighs with a dollop of Caponata.
  6. Cover and cook another 5 minutes.
  7. Garnish with feta cheese if desired and additional flat leaf parsley.
  8. Serve hot with a side salad, rice, french bread for dipping and a big smile!
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2017/05/22/mediterranean-chicken-caponata/