BRAISED CHICKEN WITH TOMATOES, OLIVES AND CAPERS
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet or Dutch oven over medium-high heat. When it's hot, add the chicken, skin side down. Sprinkle with salt and pepper and cook undisturbed, adjusting the heat so the chicken doesn't burn, until the pieces are browned on the bottom and release easily from the skillet, 5 to 10 minutes. Continue cooking, turning the chicken every few minutes, until it's brown all over, 5 to 10 minutes more. Remove the chicken from the pan and pour off all but 2 tablespoons of the fat.
- Add the onions and capers and cook, stirring occasionally, until the onions soften, 3 to 5 minutes. Add the garlic and tomatoes; cook until the mixture starts to bubble and the tomatoes thicken slightly, 2 to 3 minutes. Stir in the wine and let the mixture bubble for another 2 minutes.
- Add the olives and thyme, and return the chicken to the skillet, nestling the pieces into the sauce. Adjust the heat so the liquid bubbles gently but steadily, then cover the skillet. Cook, turning the chicken every 10 minutes or so and adding a splash of stock or water if the sauce looks too dry, until the chicken is tender and cooked through, 20 to 30 minutes (an instant-read thermometer inserted into the thickest part of the thigh should read 155 to 165). Taste the sauce, and adjust the seasoning. Garnish with the parsley, and serve.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 30 grams, Carbohydrate 17 grams, Fat 45 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 1297 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN BREASTS WITH TOMATOES AND CAPERS
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That's it.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
- Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
- Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 3 grams, Protein 60 grams, SaturatedFat 6 grams, Sodium 1163 milligrams, Sugar 6 grams, TransFat 0 grams
MARK'S GRILLED OR BROILED CHICKEN CUTLETS WITH CAPERS AND TOMATOES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Start a charcoal or wood fire or heat a gas grill or broiler. The fire should not be too hot, but the rack should be fairly close to the heat source, at a distance of 4 inches or less. If necessary, you can pound the chicken slices lightly between two pieces of waxed paper so that they are of uniform thickness.
- Rub the chicken with 1 tablespoon olive oil. While the grill is heating, heat remaining 2 tablespoons olive oil in a medium-to-large skillet over medium heat. Add garlic and cook, stirring, until it colors lightly. Add capers, and cook for 15 seconds. Add tomatoes, and cook over medium-high heat until thick, about 10 minutes. Taste, and add salt and pepper to taste, then cook 1 minute more. Set aside, keeping warm.
- Grill or broil the chicken very quickly; it should take no more than 3 to 4 minutes per side. Serve the chicken with the tomato sauce, garnished with minced fresh basil or parsley leaves.
GRILLED CHICKEN CUTLETS WITH SQUASH AND TOMATOES
These cutlets have a summery flavor, but with a grill pan you can make them anytime.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat grill or grill pan to medium-high. Place chicken in a shallow nonreactive dish, and toss with lemon juice, 2 tablespoons oil, and 1 garlic clove. Cover; marinate 15 minutes.
- Meanwhile, in a medium bowl, toss squash and tomatoes with remaining 2 tablespoons oil and remaining garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill vegetables until charred and slightly softened, 3 to 5 minutes per side. Let cool slightly, then cut into large chunks. Combine vegetables in a bowl with basil; cover, and set aside.
- Remove chicken from marinade, and season with 1/4 teaspoon each salt and pepper; discard marinade. Grill chicken until browned and cooked through, 2 to 3 minutes per side.
- Transfer vegetables to a serving platter. Place grilled chicken on top, and garnish with more basil.
Nutrition Facts : Calories 367 g, Fat 17 g, Protein 42 g
CHICKEN MEDALLIONS WITH CAPERS AND TOMATOES
"This quick-cooking main dish features a rich and flavorful pan sauce."- from The Pampered Chef: Cooking for two or more
Provided by Chef Penn State
Categories Chicken Breast
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- cut each chicken breast crosswise into thirds, cutting on a bias. Place chicken in a single layer in large resealable plastic bag. Using the flat of Meat Tenderizer, flatten chicken to 1/4-inch thickness.
- Combine flour, salt, black pepper in shallow dish.
- Dredge chicken lightly in flour mixture;shake off excess.
- Heat oil and 1 tsp of the butter in 12-inch skillet over medium-high heat until hot. Place chicken in skillet; saute about 6 mins or until browned and cooked through, turning once.
- Remove chicken from skillet;cover and keep warm.
- Add garlic and shallot to Skillet; cook 1 min or until tender. Remove Skillet from heat;add wine.
- Stir to loosen browned bits from bottom of Skillet using a Whisk.
- Return to heat;simmer 1 minute Add caper juice and tomatoes; stir until heated through.
- Remove skillet from heat; stir in remaining 1 tsp butter and 1 tsp of the oregano.
- Return chicken to skillet; coat well with sauce.
- Sprinkle with remaining 1 tsp oregano.
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