m. c. de marco: 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.

Total cooking and resting time is 50 minutes to an hour.



  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.


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.

I once tried it with chopped delicata squash, added in with the wine and vinegar (since that seemed to be the appropriate amount of cooking time).

Castelvetrano green olives work as a substitute for kalamatas.

You can toss all the ingredients plus two-thirds of a cup of water into an Instant Pot and pressure cook on high for about 20 minutes plus a natural release, depending on the size and frozenness of your chicken. You’ll need to reduce the water afterwards if you want a sauce, or save it for risotto.