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Dinner Tonight: Pan Roasted Chicken with Olives, Capers, and Vermouth
I can't even remember the last time I just bought chicken breasts at the store. In college I would buy the skinless, boneless version in enormous frozen bags, but I've changed since then. I usually go for a whole chicken now, which I either immediately roast or cut up and use how I see fit. But the fiancée and I were going away for a long weekend and just needed a quick meal that wouldn't leave any leftovers. Sparked by both curiosity and practicality, I set off for some chicken breasts.
We wanted to make a recipe from Christopher Kimball's The Kitchen Detective
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
Dinner Tonight: Pan Roasted Chicken with Olives, Capers, and Vermouth
About This Recipe
| Yield: | 2 |
Ingredients
- 2 chicken breasts, bone-in and skin-on
- 1 tablespoon olive oil
- Salt and pepper
- 1/4 cup chicken stock
- 1/2 tablespoon lemon juice
- 1/2 teaspoon parsley, chopped
- 1/4 cup dry vermouth
- 1 bay leaf
- 1 tablespoon capers
- 2 tablespoons Kalamata olives, pitted and chopped
Procedures
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1
Preheat the oven to 350°F. Cut three slits into the top of each breast, just breaking the skin. Season them heavily with the salt and pepper.
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2
Pour the oil into an iron skillet and turn the heat to medium-high. When it's nice and hot place the chicken breasts in skin side down. Cook for 8 minutes.
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3
Flip the breasts over and transfer the skillet to the oven. Cook for 15 to 20 minutes, or until the inside is about 165°F.
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4
Remove the chicken and set aside. Pour off all but 1/2 tablespoon of the fat and place the skillet over high heat. Add the vermouth and the bay leaf. Let it reduce by 2/3rds, about 5 minutes. Add the chopped olives and capers and cook for another minute.
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5
Turn off the heat, pour in the lemon juice and add the parsley. Stir until combined. Serve the sauce over the chicken breasts.
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