Serious Eats: Recipes

Dinner Tonight: Pan Roasted Chicken with Olives, Capers, and Vermouth

Posted by Nick Kindelsperger, March 21, 2008

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 because of a fantastic sounding pan sauce made of olives and capers. As I was reading the entry I realized the main focus of the recipe is actually how to properly cook a chicken breast without drying it out. The obvious tip is to leave the skin on and the bone in—that was easy. He also recommends a brine, which might be wonderful, but I just didn't have the time. It didn't seem to matter; the seared chicken came out beautifully moist, if a tad bland. Luckily, the rich sauce was more than up to the task.

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.

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