Serious Eats: Recipes

Dinner Tonight: Sautéed Chicken with Olives, Capers, and Roasted Lemons

[Photograph: Nick Kindelsperger]

My wife's New Year's resolution is to learn to eat olives. This should be the last impediment to our life-long happiness. I completely understand that olives are an acquired taste; it's just that it happens that I eat olives like candy. They are my favorite snack, favorite appetizer, and usually what I like to munch on at midnight. The idea that my wife would no longer be repulsed by my olive actions has me a little excited. I don't want to screw this up. Instead of bowling her over with some kind of tapenade, I decided to start slow and build my way up.

I figured a chicken dish with just a bit of olives might be the perfect place to start. Luckily, I found just the dish with Sautéed Chicken with Olives, Capers, and Roasted Lemons from Lidia Bastianich, which was featured in Food & Wine. She uses the olives as a salty accent, something to add depth to the pan sauce. The real stars are the lemons, which are sliced thinly and roasted until just browned around the edges. They are still acidic, but the flavor is more rounded and earthy. You can skip on the spinach if you'd like, but they act as a nice base for the chicken.

About the author: Nick Kindelsperger is a freelance writer in Chicago and the co-founder of The Paupered Chef.

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