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Mediterranean Chicken with Tomatoes, Olives and Capers

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4
Author: Mary Ann Dwyer adapted from Cuisine Tonight - 106 Quick and Easy Recipes

Ingredients

  • 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

Instructions

  • 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.