White Wine & Vinegar Chicken w. Olives, Capers & Garlic

Today we are going to make a chicken dish that is colourful and totally delicious. It is prepared by first seasoning the chicken and cooking it in the oven in vinegar and wine and then covering it with a sauce based around this as well as olives, capers and garlic.

I have adapted this recipe from one that originally appeared in the New York Times. 

To start you want to season your chicken for baking. For this recipe we used 8 bone-in, skin-on chicken thighs.



Seasoning Blend:

1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tablespoons olive oil
salt and pepper to taste

Toss your chicken in the olive oil. Place on a rimmed oven baking tray skin side up and then season with the turmeric, cumin, salt and pepper.

Once the seasoned chicken is in the tray, pour 1/4 cup of rice vinegar and 1/4 cup of dry white wine over and around the chicken.

Place in an oven preheated to 450 degrees and cook until done, 25-30 minutes.

Meanwhile, mix the following ingredients together in a bowl.

Sauce Ingredients:

1 1/2 to 2 cups of crushed, pitted green olives.
1 small jar of capers
2 -3 cloves of grated garlic
4 tablespoons olive oil

Once cooked, remove the tray from the oven and place the chicken on a platter.

Then, without cleaning or draining it in anyway add the sauce ingredients to the tray with the juices and vinegar and wine from cooking.

Using a spatula gently stir everything together making sure to scrap up any pieces or bits attached to the pan.

After you have fully blended everything add a cup of chopped fresh parsley and stir in.

Pour all the contents of the pan over the chicken and serve.

This dish goes well with  rice or egg noodles as a side.

Enjoy.