m. c. de marco: To invent new life and new civilizations...

The New Kitchen Cookbook

Tuscan Chicken with Olives and Capers

This is a combination of two recipes I found online in a search for chicken with black olives and possibly capers. They went through the usual process of adjustment: fewer squirrels (rabbits, in this case), less forethought/marinating, and more spices.

Ingredients

Directions

  1. Preheat oven to 450°.
  2. Rub the chicken with a mix of the salt, spices, and oil (or sprinkle the oil on separately).
  3. Put chicken and garlic in a baking dish or deep baking sheet, skin-side up if it has sides. at step 3
  4. Roast 20 minutes.
    at step 4
  5. Sprinkle with wine and vinegar and roast 8 more minutes. at step 5
  6. Scatter olives and capers in dish and roast 15-20 more minutes until sufficiently crispy looking. at step 6
  7. Let rest 10 minutes before serving.

Variants

I once tried the recipe with boneless chicken thighs, cutting it down to one step: put everything in the baking dish at once and bake slightly cooler for much less time.