Arrivederci Florence! Chicken with Capers and Oregano

By em-i-lis • May 14, 2012 • 0 Comments

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Author Notes: In March, my husband, children, parents and I went to Italy for spring break. My sister lives in Florence, and it'd been too long since we'd visited. Suffice it to say that we had a fabulous time! For dinner the night or two before we left, my sister cooked us a big feast: this unassuming chicken dish was the star, and I knew it'd become a staple entree at my own table back home. Simple, full of flavor, comforting, hearty. This dish, in my opinion, is perfect! - em-i-lis

Serves 2

¾ – 1 pounds best-quality chicken (any parts really, thighs and bone-in breasts are best; a 1/2 chicken works nicely)
salt and fresh pepper
1-2 tablespoon extra-virgin olive oil
2 large clove garlic, peeled and smashed
2 tablespoons fresh oregano, chopped
1½ tablespoon salt-packed capers, rinsed and drained
¼ cups white wine

Wash, pat dry and season with salt and pepper, your chicken. Set aside. In a skillet (that has a lid), heat the olive oil over medium-high heat. When warm, add the smashed garlic, and cook until golden brown; add the chicken, skin side down, and sear for 2-3 minutes.
Add the oregano and capers, turn the heat to medium-low, and cover the skillet. After 8-10 minutes, add the wine, recover the skillet and cook another 8-10 minutes, until chicken is just cooked through. Serve warm with the ridiculously yummy sauce. Rice and/or good bread makes a marvelous accompaniment.