GOLDEN BAKED CHICKEN WITH TOMATOES, OLIVES, AND CAPERS
A Cuban chicken dish that combines the tangy flavors of capers, olives, and tomatoes, creating a golden baked chicken dish that is served with white rice.
Ingredients
- 2 garlic cloves, minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt or cider vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 frying chicken (4 pounds), cut into 6-8 serving pieces
- 1/4 cup flour
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup white wine
- 2 large onions, thinly sliced
- 2 large tomatoes, peeled, seeded, and diced
- 1/2 cup chopped pitted green olives
- 1 tablespoon black capers
- 1 teaspoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F.
- In a small bowl, combine the garlic, thyme, vinegar, salt, and pepper.
- Rub the mixture all over the chicken pieces.
- Place the flour in a shallow plate and dredge the chicken in it.
- In a large skillet, melt the butter with 1 tablespoon of the oil over medium heat. Lightly brown chicken on both sides in the skillet.
- Transfer the chicken to a large casserole or baking dish. Discard the excess fat from the skillet.
- Pour by adding the wine and cook over high heat for 2 to 3 minutes while scraping the bottom of the skillet.
- Pour the wine around the chicken.
- In the same skillet, heat 1 tablespoon of the oil over medium-high heat. Sauté the onions until lightly browned.
- Cover and simmer 3 to 5 minutes over medium heat until the onions are tender. Uncover, raise the heat, and sauté until all the liquid has evaporated.
- Place the onions around the chicken. Combine well with the tomatoes, olives, and capers in a small bowl.
- Mix the diced tomato, olives, and capers with the remaining 1 tablespoon of olive oil.
- Sprinkle around the chicken. Bake for 1 hour, or until tender.
- Serve garnished with sprinkles of chopped parsley.