Tuscan Chicken Thighs with Black Olives and Capers

By Rita Amato

NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

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Tuscan Chicken Thighs with Black Olives and CapersThis recipe was passed down from my mother, and I remember when she used to make it on Sundays, usually in the fall or winter. The aroma will fill the house and our appetites and anticipation would only grow stronger. My mother would serve this dish with a fresh loaf of Italian bread.4 out of5based on1 ratings.

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This recipe makes 8 servings

Preparation time: 15minutes
Cook time : 45-50 minutes

This recipe was passed down from my mother, and I remember when she used to make it on Sundays, usually in the fall or winter. The aroma will fill the house and our appetites and anticipation would only grow stronger. My mother would serve this dish with a fresh loaf of Italian bread.

Ingredients

1/4 cup extra virgin olive oil 1/4 1/4cup cupextra virgin olive oil
2 cloves of garlic , chopped2 2clove garliccloves of garlic, chopped
12 pieces of boneless and skinless chicken thighs 12 12pieces piecesof boneless and skinless chicken thighskinless chicken thighs
1/2 piece large onion , sliced1/2 1/2piece large oniononions, sliced
2 tbsp tomato paste 2 2tbsp tbsptomato paste
2 thick slices of lemons 2 2thick slices of lemonlemons
2 tsp capers , in water2 2tsp tspcapercapers, in water
12 black olives 12 12black oliveblack olives
4 oz white wine 4 4oz ozwhite wine
2 oz white balsamic vinegar 2 2oz ozwhite balsamic vinegar
6 oz chicken broth 6 6oz ozchicken broth
4 oz water 4 4oz ozwater
1 spring fresh rosemary 1 1spring fresh rosemary
1 tsp sage 1 1tsp tspsage
1 tsp salt 1 1tsp tspsalt

Preparation

Rinse chicken pieces and soak in a bowl with water and vinegar, as you prepare the ingredients. Pat- dry the chicken with paper towel. In a deep pot, add olive oil, add the chopped garlic. Place chicken pieces first on top of the garlic around the pot. Place the rest of the ingredients in the order listed, over the chicken, one by one. Once all the liquids have been added they should almost cover the Chicken pieces. Cover the pot and cook on medium high heat, until it starts to boil. Reduce heat to medium and continue to simmer for about 30 minutes. Turn once and let simmer for another 15-20 minutes, or until the liquids have reduced and the chicken is fully exposed and the sauce has evaporated and has thickened. You will be able to smell the aroma of the ingredients, and soon the chicken will be ready to enjoy. Make sure you serve with pane fresco for dipping.

Additional information : Contest recipe category: Poultry and Game Birds

Source : Rita Amato