Tuscan Style Chicken Thighs With Lemon Olives And Capers Recipes

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SAUTéED CHICKEN THIGHS WITH LEMON AND CAPERS - WW 5



Sautéed Chicken Thighs With Lemon and Capers - Ww 5 image

Based on a recipe from the November 28-December 4, 2010 WeightWatchers weekly reader. It says, "The chicken is tender and juicy and the sauce has a great salty-savory thing going on. A nice, easy recipe any time of year." My DH and I both love the caper and lemon flavor combination. Yields 2 chicken thighs, ¾ cup string beans, and about 1 ½ tablespoons sauce per serving.

Provided by mersaydees

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

cooking spray, 1 spray
1/4 cup all-purpose flour
1/4 teaspoon black pepper
1 1/4 lbs boneless skinless chicken thighs, about 8 thighs
1 cup canned chicken broth
2 tablespoons fresh lemon juice
1 1/2 tablespoons capers
3 cups string beans, steamed (or roasted)

Steps:

  • Spray a 12-inch nonstick skillet with cooking spray and set over medium-high heat.
  • In small bowl, whisk together flour with pepper. Coat chicken with flour.
  • Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes. Turn chicken and brown on the other side, about 4 more minutes. Remove chicken from skillet and set aside. Note: you may have to brown the chicken in two batches.
  • Pour broth into hot skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover, and reduce heat to low. Simmer until heated through, about 3 minutes.
  • Stir in lemon juice and capers and heat for 30 seconds.
  • Serve green beans on the side.

Nutrition Facts : Calories 243.2, Fat 6.5, SaturatedFat 1.7, Cholesterol 118.7, Sodium 613.9, Carbohydrate 12.4, Fiber 2.4, Sugar 2.9, Protein 33

TUSCAN STYLE ROASTED CHICKEN



Tuscan Style Roasted Chicken image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

One 6-pound whole chicken, cut into 8 pieces
Kosher salt and freshly cracked black pepper
Olive oil, for cooking
3 cloves garlic, sliced
4 ounces dry vermouth
2 beefsteak tomatoes, cut into eighths
1/2 cup pitted green olives (your favorite kind)
Small bundle fresh oregano, tied with butcher's twine
1 1/2 cups chicken stock
2 tablespoons unsalted butter
Fresh basil, torn, for serving

Steps:

  • Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
  • Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

CHICKEN WITH CAPERS AND ITALIAN OLIVES



Chicken With Capers and Italian Olives image

Very common in Southern Italy, spicy but not in terms of heat, just a great flavor with the capers and olives.

Provided by Timothy H.

Categories     Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

6 chicken thighs, skin on
1 pinch salt
1 pinch pepper
1 tablespoon olive oil
1/4 cup dry white wine
1/2 cup Italian olives, pitted
1 tablespoon drained capers
1 bay leaf
1/4 cup chicken stock
1/2 cup whipping cream or 1/2 cup half-and-half

Steps:

  • Season the chicken with salt and pepper to taste. Heat a non-stick frying pan and add oil. Brown both sides and remove. Transfer to a 4-6 quart pot. Add the remaining ingredients, Except Cream. Bring to a simmer. Cook covered for 40 minutes.
  • Remove the chicken to a warm platter. Add the cream to the pot simmer for 2-3 minutes to reduce and thicken. Salt and pepper to taste, pour sauce over chicken. Serve, garnish with Parsley.

Nutrition Facts : Calories 467.4, Fat 37.9, SaturatedFat 13.8, Cholesterol 159.7, Sodium 389.7, Carbohydrate 2.9, Fiber 0.6, Sugar 0.4, Protein 25.5

CHICKEN THIGHS WITH TOMATOES, OLIVES AND CAPERS



Chicken Thighs With Tomatoes, Olives and Capers image

This first appeared in Cooking Light several years ago. As presented, it includes my changes to make the dish a bit more saucy and fully flavored.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 30m

Yield 2 thighs per serving, 4 serving(s)

Number Of Ingredients 9

8 boneless skinless chicken thighs
1 teaspoon olive oil
1/4 teaspoon oregano (Greek, if possible)
4 teaspoons minced garlic
1/2 teaspoon pepper
3/4 cup chopped fresh parsley
1/3 cup chopped pitted kalamata olive
2 teaspoons capers
22 ounces canned diced tomatoes, undrained (about 1 1/5 14 oz cans)

Steps:

  • Heat oil in a large skillet. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm.
  • Add garlic to pan and sauté 30 seconds. Add remaining ingredients; scrape pan to loosen brown bits.
  • Return chicken and accumulated juices to pan. Reduce heat and simmer for 5 to 10 minutes or until chicken is done.

Nutrition Facts : Calories 224.4, Fat 8.2, SaturatedFat 1.8, Cholesterol 114.5, Sodium 257.6, Carbohydrate 8.7, Fiber 2.8, Sugar 4.2, Protein 29.2

CRISPY CHICKEN THIGHS WITH PEPPERS, CAPERS AND OLIVES



Crispy Chicken Thighs With Peppers, Capers and Olives image

The Italian technique employed here - sautéing chicken with a weighted pan on top - is called al mattone. It yields a crisp, burnished skin and very juicy meat. Instead of the usual spatchcocked bird, this recipe calls for large bone-in, skin-on thighs. Cook them in a cast iron pan, if you can, for even heat, but any heavy skillet will do. For a bit of smokiness, the chicken may be cooked (in the cast iron pan) over a charcoal grill. The accompanying sweet pepper stew can be made up to a day in advance and reheated, and starting your seasoning early - an hour ahead or up to 24 - will result in the tastiest chicken.

Provided by David Tanis

Categories     poultry, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

6 large bone-in, skin-on chicken thighs (about 2 pounds)
Kosher salt (Diamond Crystal) and black pepper
2 garlic cloves, grated or minced
2 large sprigs rosemary, very roughly chopped
Pinch of red-pepper flakes
Grated zest and juice of 1 small lemon (about 1 teaspoon zest and about 3 tablespoons juice)
4 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil
2 medium red onions, sliced in 1/4-inch half-moons (about 3 cups)
6 bell peppers, in assorted colors, if possible, sliced 3/8-inch lengthwise (about 8 cups)
Kosher salt (Diamond Crystal) and black pepper
3 garlic cloves, grated or minced
Pinch of red-pepper flakes
1/2 cup green olives (like Castelvetrano)
1/2 cup black olives (like Niçoise)
2 tablespoons red wine vinegar
1 tablespoon capers, roughly chopped
Pinch of dried oregano

Steps:

  • Start the chicken: Pat chicken dry and place in a large bowl. Season well with salt and pepper. Add garlic, rosemary, red-pepper flakes, lemon zest and juice. Add 1 tablespoon olive oil and toss the thighs to coat, using hands to smear the mixture evenly over the chicken. Let marinate for 1 hour at room temperature, or, if time permits, overnight in the refrigerator.
  • Make the peppers: Put 2 tablespoons olive oil in a large, wide skillet with a lid over medium-high heat. When oil begins to look wavy, add onions and stir to coat. When the onions begin to soften (don't let them brown), add peppers and stir to combine. Season well with salt and pepper, and add garlic and red-pepper flakes. Stir to incorporate and reduce heat to medium. Cover, leaving the lid ajar.
  • Cook mixture for about 15 minutes, stirring frequently, until completely soft. Add olives, vinegar and capers, and cook for a few minutes more, just to meld the flavors. Taste and adjust seasoning. Sprinkle with oregano. Set aside. Serve warm or at room temperature.
  • Cook the chicken: Place a large cast iron or heavy-bottomed skillet over high heat. Add remaining 3 tablespoons olive oil. When oil is wavy, add chicken thighs, skin-side down. Shake the pan to make sure the chicken isn't sticking.
  • Lower the heat to medium. Place a piece of parchment or aluminum foil on top of chicken and set another skillet on top. Add some weight - a brick or canned goods, for example - to the top skillet. Set heat to low and cook for 20 minutes, checking occasionally to be sure chicken isn't sticking, until the skin side is beautifully browned.
  • Turn thighs over and cook for 10 minutes more, until thighs are cooked through. (To test, pierce the chicken with a paring knife. The juices should run clear.) If you wish, turn the thighs skin-side down again and let crisp for a few more minutes.
  • Serve 1 thigh and a large spoonful of stewed peppers to each guest. Leftover peppers, if any remain, will keep in an airtight container in the refrigerator for up to a week.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS



Chicken with Roasted Lemons, Green Olives, and Capers image

Provided by Dan Swinney

Categories     Chicken     Olive     Roast     Quick & Easy     Lemon     Pan-Fry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

Roasted Lemons
12 thin lemon slices (from 2 lemons)
Olive oil
Chicken
4 large skinless boneless chicken breast halves
All purpose flour
5 tablespoons olive oil
1/2 cup sliced pitted green Sicilian olives or other brine-cured green olives
2 tablespoons drained capers
1 1/2 cups chicken stock or canned low-salt chicken broth
1/4 cup (1/2 stick) butter, cut into 4 pieces
3 tablespoons chopped fresh parsley

Steps:

  • For roasted lemons:
  • Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
  • For chicken:
  • Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

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