Arrivederci Florence! Chicken with Capers and Oregano

By em-i-lis
May 14, 2012
32 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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, to taste
  • 1-2 tablespoons extra-virgin olive oil
  • 2 large clove garlic, peeled and smashed
  • 2 tablespoons fresh oregano, chopped
  • tablespoons 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.

More Great Recipes:
Chicken|Entree|Make Ahead|One-Pot Wonders|Serves a Crowd|Spring|Summer|Fall|Winter