It’s not over til it’s over folks. I’m hanging on to summer for as long as I can, and I’m not letting go! I know everyone’s starting to talk apples and pumpkin spice, but I’m not ready for that just yet. There are still so many wonderful summer things to savor, and at the top of that list are one of my favorites….tomatoes. So today I’m serving one of my favorite dishes, Mediterranean Chicken with Tomatoes, Olives and Capers.
My neighbors, Chad and Christina have a huge garden back at their home in Pennsylvania, and when they come down to the beach on weekends I am lucky enough, from time to time, to share in their crops. They’ve got it all, tomatoes, peppers, zucchini, cucumbers! I know how much work goes into a garden because I had a small one when my boys were little. I just had a few tomato plants, a few different types of pepper plants and some basil. It was hard work because I am so NOT the green thumb, but it was such fun just walking out to the garden, picking what was ready, and making something fresh and delicious for my family.
In this Mediterranean Chicken dish those gorgeous grape tomatoes, with a few cherry tomatoes thrown in, are from Chad and Christina’s garden. They were perfectly red, ripe and juicy and really made this dish. This is one of my favorite chicken dish recipes because it’s got so much flavor, and is just packed with tasty ingredients. The garlic, onions, sweet raisins, salty olives, juicy grape tomatoes, marsala wine and tangy white wine vinegar just come together perfectly to make for a dinner that is the ultimate in Mediterranean flavor. I like to serve this dish with a side of mashed potatoes or orzo pasta and spoon the extra sauce over the top.
So if you’re looking for a way to use up those end of summer tomatoes, you need to give this dish a go! I guarantee it will be a hit, and will leave you saying, “winner, winner, chicken dinner!” Have a great week guys and see you back at the kitchen on Thursday!
- 4 bone-in chicken thighs with skin
- 1/4 cup all-purpose flour
- salt and pepper
- 1 1/2 cups yellow onions sliced and cut into quarters
- 1 cup golden raisins
- 2 Tbsp. garlic finely chopped
- 1/2 cup Marsala wine
- 1 1/2 cups grape tomatoes halved
- 1 cup chicken broth
- 1/4 cup white wine vinegar
- 2 Tbsp. granulated sugar
- 2 tsp. dried oregano
- 3/4 cup pimento-stuffed green olives
- 2 Tbsp. capers drained
- 2 Tbsp. fresh chopped parsley
Preheat oven to 400 degrees.
Add oil to a large skillet and heat over medium-high heat.
Dust chicken with flour, and season with salt and pepper.
Add chicken to the pan skin side down.
Cook until the outside is caramelized. 3-4 minutes each side. Remove from pan and place in casserole dish.
Add onion to the same pan and saute 3-4 minutes.
Stir in the raisins and garlic and continue to saute for 1-2 minutes.
Deglaze the pan with the Marsala, scraping up the bits from the bottom of the pan.
Stir in the tomatoes, chicken broth, vinegar, sugar and oregano and bring to a boil.
Add the olives and the capers.
Pour the sauce over the chicken in the casserole dish.
Cook for 30-35 minutes or until the chicken is no longer pink and the juices run clear.
An instant-read thermometer should register 165 degrees near the bone.
Garnish with parsley.