Arrivederci Florence! Chicken with Capers and Oregano

By • May 14, 2012 • 2 Comments


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Author Notes: Last 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
  • tablespoon salt-packed capers, rinsed and drained
  • ¼ cups white wine
  1. 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.
  2. 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.

Comments (2) Questions (0)

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10 months ago JanetFL

Great combination! This will be on my table very soon, Emily.

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10 months ago em-i-lis

Emily is a trusted source on General Cooking.

Thank you so much, Janet! I am surprised, each time I make this, just how very good it is. I hope you like it too!