PrintDinner 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.
Pan Roasted Chicken with Olives, Capers, and Vermouth
- serves 2 -
Adapted from The Kitchen Detective
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
Procedure
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.
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.
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.
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.
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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5 Comments:
I've been obsessed with capers lately. And, ironically, I just bought a bottle of dry vermouth the other day (my husband looked at me like, what are you doing? when he saw it in the cart), so I think I'm destined to try this one out . . . thanks!
swirlingnotions at 5:25PM on 03/21/08
Hmm. I am a starving college student, which is somewhat inconvenient because I love good food. I've started experimenting with pan sauces and I have always avoided making them in my cast iron skillet. My worry is that the sauce will pick up an iron-ey taste. Is this worry unfounded?
Also, I am quite fond of boneless, skinless chicken breasts simply for their ease of use. I try to brine them beforehand which dramatically increases their tastiness, but often forget. Is there a simple way to remove the bone from a skin-on, bone-in chicken breast after cooking? I hate having to cut around it on the plate.
mrestko at 2:40PM on 03/22/08
And one more thing after re-reading the recipe: When does the chicken stock come in? I presume it's added after reducing the vermouth the first time, but, as I have often done before, it's easy to forget if it's not in the procedure.
mrestko at 2:43PM on 03/22/08
my surefire trick for keeping boneless skinless breasts juicy is to marinate them in plain yogurt or buttermilk. an hour is fine, overnight is heavenly.
bluegrrl at 2:00AM on 03/23/08
mrestko: Opps, my bad. Add the chicken stock along with the vermouth.
Pauper Nick at 12:32PM on 03/24/08