Recipe details Medium · 6 servings
Nutrition Per Serving
estimated
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
Method
Tap a step to see its ingredients.
- Preheat oven to 350 F
- Grease or prepare a large casserole or baking dish
| 1 teaspoon chopped fresh parsley for garnish | garnish | |||||||||||
| 2 large tomatoes, peeled, seeded, and diced | mix | add | bake 350 F 60 min | |||||||||
| 1/2 cup chopped pitted green olives | ||||||||||||
| 1 tablespoon black capers | ||||||||||||
| 2 tablespoons olive oil | melt | saute | simmer | brown | transfer | deglaze | pour | arrange | ||||
| 2 large onions, thinly sliced | ||||||||||||
| 1/2 cup white wine | ||||||||||||
| 3 tablespoons butter | ||||||||||||
| 1/4 cup flour | dredge | |||||||||||
| 2 garlic cloves, minced | mix | rub | ||||||||||
| 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 mix 4 ingredients
Combine the minced garlic, dried thyme, salt or cider vinegar, and black pepper in a small bowl.
- 2 garlic cloves, minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt or cider vinegar
- 1/2 teaspoon freshly ground black pepper
2 rub 1 ingredient
Rub the garlic and seasoning mixture evenly over all the chicken pieces.
From: mix
- 1 frying chicken (4 pounds), cut into 6-8 serving pieces
3 dredge 1 ingredient
Place the flour in a shallow dish and dredge the seasoned chicken pieces in it, coating them lightly.
From: rub
- 1/4 cup flour
4 melt 2 ingredients
Melt the butter with 1 tablespoon of the olive oil in a large skillet over medium heat.
- 3 tablespoons butter
- 2 tablespoons olive oil
5 brown
Lightly brown the floured chicken pieces on both sides in the skillet.
From: melt, dredge
6 transfer
Transfer the browned chicken to the prepared casserole or baking dish and discard the excess fat from the skillet.
From: brown
7 deglaze 1 ingredient
Add the white wine to the skillet and cook over high heat for 2 to 3 minutes, scraping up the browned bits from the bottom.
From: transfer
- 1/2 cup white wine
8 pour
Pour the reduced wine around the chicken in the baking dish.
From: deglaze, transfer
9 saute 2 ingredients
Heat the remaining olive oil in the same skillet over medium-high heat and sauté the sliced onions until lightly browned.
- 2 tablespoons olive oil
- 2 large onions, thinly sliced
10 simmer
Cover the skillet and simmer the onions over medium heat for 3 to 5 minutes, then uncover, raise the heat, and cook until all liquid has evaporated.
From: saute
11 arrange
Arrange the cooked onions around the chicken in the baking dish.
From: simmer, pour
12 mix 4 ingredients
Combine the diced tomatoes, chopped green olives, black capers, and remaining olive oil in a small bowl.
- 2 large tomatoes, peeled, seeded, and diced
- 1/2 cup chopped pitted green olives
- 1 tablespoon black capers
- 2 tablespoons olive oil
13 add
Spoon the tomato, olive, and caper mixture around the chicken over the onions.
From: mix, arrange
14 bake 350 F 60 min
Bake at 350 F for about 1 hour, until the chicken is tender and cooked through.
From: add
15 garnish 1 ingredient
Serve the baked chicken garnished with the chopped fresh parsley.
From: bake 350 F 60 min
- 1 teaspoon chopped fresh parsley for garnish
- 1
mix
Combine the minced garlic, dried thyme, salt or cider vinegar, and black pepper in a small bowl.
2 garlic cloves, minced; 3/4 teaspoon dried thyme; 1/2 teaspoon salt or cider vinegar; 1/2 teaspoon freshly ground black pepper
- 2
rub
Rub the garlic and seasoning mixture evenly over all the chicken pieces.
1 frying chicken (4 pounds), cut into 6-8 serving pieces
- 3
dredge
Place the flour in a shallow dish and dredge the seasoned chicken pieces in it, coating them lightly.
1/4 cup flour
- 4
melt
Melt the butter with 1 tablespoon of the olive oil in a large skillet over medium heat.
3 tablespoons butter; 2 tablespoons olive oil
- 5
brown
Lightly brown the floured chicken pieces on both sides in the skillet.
- 6
transfer
Transfer the browned chicken to the prepared casserole or baking dish and discard the excess fat from the skillet.
- 7
deglaze
Add the white wine to the skillet and cook over high heat for 2 to 3 minutes, scraping up the browned bits from the bottom.
1/2 cup white wine
- 8
pour
Pour the reduced wine around the chicken in the baking dish.
- 9
saute
Heat the remaining olive oil in the same skillet over medium-high heat and sauté the sliced onions until lightly browned.
2 tablespoons olive oil; 2 large onions, thinly sliced
- 10
simmer
Cover the skillet and simmer the onions over medium heat for 3 to 5 minutes, then uncover, raise the heat, and cook until all liquid has evaporated.
- 11
arrange
Arrange the cooked onions around the chicken in the baking dish.
- 12
mix
Combine the diced tomatoes, chopped green olives, black capers, and remaining olive oil in a small bowl.
2 large tomatoes, peeled, seeded, and diced; 1/2 cup chopped pitted green olives; 1 tablespoon black capers; 2 tablespoons olive oil
- 13
add
Spoon the tomato, olive, and caper mixture around the chicken over the onions.
- 14
bake 350 F 60 min
Bake at 350 F for about 1 hour, until the chicken is tender and cooked through.
- 15
garnish
Serve the baked chicken garnished with the chopped fresh parsley.
1 teaspoon chopped fresh parsley for garnish
Text instructions
Preheat oven to 350 F
Grease or prepare a large casserole or baking dish
Combine the minced garlic, dried thyme, salt or cider vinegar, and black pepper in a small bowl.
Rub the garlic and seasoning mixture evenly over all the chicken pieces.
Place the flour in a shallow dish and dredge the seasoned chicken pieces in it, coating them lightly.
Melt the butter with 1 tablespoon of the olive oil in a large skillet over medium heat.
Lightly brown the floured chicken pieces on both sides in the skillet.
Transfer the browned chicken to the prepared casserole or baking dish and discard the excess fat from the skillet.
Add the white wine to the skillet and cook over high heat for 2 to 3 minutes, scraping up the browned bits from the bottom.
Pour the reduced wine around the chicken in the baking dish.
Heat the remaining olive oil in the same skillet over medium-high heat and sauté the sliced onions until lightly browned.
Cover the skillet and simmer the onions over medium heat for 3 to 5 minutes, then uncover, raise the heat, and cook until all liquid has evaporated.
Arrange the cooked onions around the chicken in the baking dish.
Combine the diced tomatoes, chopped green olives, black capers, and remaining olive oil in a small bowl.
Spoon the tomato, olive, and caper mixture around the chicken over the onions.
Bake at 350 F for about 1 hour, until the chicken is tender and cooked through.
Serve the baked chicken garnished with the chopped fresh parsley.
Recipe from Cookbook Hub - www.cookbookhub.org