We don’t do much chicken here at 488, but last night we loved every last bite of this fabulously flavorful and warming dish. It was cold and beautiful big flakes of snow were steadily falling as I warmed up the oil and got ready to create our dinner. The house was soon filled with the aromas of the sunny mediterranean as the chicken browned and the wine and tomato-based sauce simmered on the stove. It was about this time that I cranked up the volume of the NCAA basketball tournament and poured myself a big glass of Sauvignon Blanc–what a way to end the day! Soon enough, it was time to sit down for dinner. Let me tell you, it was absolutely amazing. The briny olives and capers were tempered by the sweet garlic and wine and the savory, simple chicken. I served the chicken over my cauliflower carrot mash, which added even more sweetness to the meal. We started the meal with a simple, but spicy mustard green salad with a garlic balsamic dressing and washed it all down with some sparkling water AND another glass of wine. Andy went on and on about the diverse, strong, yet comforting flavors in our meal–it was the perfect combination from start to finish. We like live chickens roaming the farm, laying eggs, better than those found in the grocery store, so it probably won’t happen again here at 488 anytime soon, but it will definitely happen again!
Oh, and we have faired pretty well in our bracket so far– 14-4. How does yours look?
Servings ~4-6 (we love leftovers!)
- 2# deboned chicken–we used a combo of breasts and thighs. Free range, antibiotic, hormone free!
- salt, kosher or sea, to taste
- freshly ground pepper, to taste
- chipotle pepper flakes, to taste
- 2 T vegetable oil, coconut oil, or olive oil
- 1 red bell pepper, julianned
- 1 c dry white wine
- 1 c chicken broth
- 2 T capers, chopped fine
- 1/2 c black olives, sliced
- 1 14 oz can fire roasted tomatoes
- 4 cloves of garlic, crushed
- 4 oz prosciutto, chopped
- 2 T red onion, finely diced
- 1 T dry oregano, double if using fresh
- 1/2 T dry thyme, double if using fresh
In a large skillet, heat the oil over medium high. Sprinkle salt and pepper over the chicken and brown it–2-3 minutes per side. Remove the chicken from the pan. Add the proscuitto, chipotle pepper flakes, and bell pepper slices to the pan and cook until the proscuitto starts to brown. Reduce the heat to low. Add the garlic and cook another minute or two. Add the wine to deglaze the pan. Add the oregano, thyme, canned tomatoes, and chicken broth, stir well and cook for about 2 mintues. Add the capers, olives, and chicken to the pan and spoon the sauce over the chicken. Sprinkle the red onion over the chicken. Cover and cook for 30-40 minutes, until the chicken falls apart (you may need to cook it longer). Stir once or twice while it is simmering to keep the chicken well covered with the sauce. Taste the sauce and adjust the seasonings as needed. If you want the sauce to thicken a little more, remove the lid and cook for 5 minutes or more. Serve over a big scoop of cauliflower carrot mash (it would also be delicious served over rice, quinoa, or regular garlic mashed pots). ENJOY!