Monday, February 6, 2017

Chicken with Olives, Capers and Raisins

I must give credit for this recipe to a friend of mine who has been making changes to her recipes in order to incorporate Joe and Son's Olive Oils and Vinegars into her daily cooking.  She was kind enough to share it with me.  And as soon as I tasted it, I knew I had to share it with you.

This is an absolutely delicious meal that requires almost no cooking. Serve it with a green salad and some wonderful artisan bread to sop up the pan juices.  Then sit back and just wait for the compliments you'll get....and trust me, you'll get plenty.

Chicken With Olives, Raisins And Capers  


3 pounds chicken breasts and thighs, on the bone
1/2 cup Joe and Son’s Milanese Gremolata Olive Oil
1/4 cup chopped garlic
2 tablespoons dried oregano
2 teaspoons salt
1/2 teaspoon black pepper
Hot red pepper flakes according to your heat taste…about  1/2 teaspoon
1 cup chicken broth
1/2 cup Joe and Son’s 18 yr. Traditional Balsamic Vinegar
1/2 cup pitted green olives, cut in half
3/4 cup golden raisins
1/2 cup capers, rinsed and drained
1/4 cup chopped parsley, for garnish 


In large bowl, combine the chicken, half the olive oil, garlic, oregano, salt, pepper and hot red pepper flakes. Cover and marinate overnight.  

Preheat oven to 400 degrees. Arrange chicken in single layer in a large baking pan. Bake 30 minutes, or until lightly browned.

Meanwhile, in a medium sauce pan, combine the remaining olive oil, broth, vinegar, olives, raisins and capers and bring mixture to a boil. Pour over the chicken and bake 30 minutes longer, basting several times with the liquid.  

Garnish with parsley and serve
Makes six servings.

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