Dinner Tonight: Pan Roasted Chicken With Olives, Capers, And Vermouth Recipe Recipe

Name: Dinner Tonight: Pan Roasted Chicken With Olives, Capers, And Vermouth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts, bone-in and skin-on; 1 tablespoon olive oil; Salt and pepper; 1/4 cup chicken stock; 1/2 tablespoon lemon juice; 1/2 teaspoon parsley, chopped; 1/4 cup dry vermouth; 1 bay leaf; 1 tablespoon capers; 2 tablespoons Kalamata olives, pitted and chopped

Servings: persons

2 chicken breasts, bone-in and skin-on
1 tablespoon olive oil
Salt and pepper
1/4 cup chicken stock
1/2 tablespoon lemon juice
1/2 teaspoon parsley, chopped
1/4 cup dry vermouth
1 bay leaf
1 tablespoon capers
2 tablespoons Kalamata olives, pitted and chopped

1
Preheat the oven to 350u00b0F. Cut three slits into the top of each breast, just breaking the skin. Season them heavily with the salt and pepper.
2
Pour the oil into an iron skillet and turn the heat to medium-high. When it's nice and hot place the chicken breasts in skin side down. Cook for 8 minutes.
3
Flip the breasts over and transfer the skillet to the oven. Cook for 15 to 20 minutes, or until the inside is about 165u00b0F.
4
Remove the chicken and set aside. Pour off all but 1/2 tablespoon of the fat and place the skillet over high heat. Add the vermouth and the bay leaf. Let it reduce by 2/3rds, about 5 minutes. Add the chopped olives and capers and cook for another minute.
5
Turn off the heat, pour in the lemon juice and add the parsley. Stir until combined. Serve the sauce over the chicken breasts.

141

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 chicken breasts, bone-in and skin-on, 1 tablespoon olive oil, Salt and pepper, 1/4 cup chicken stock, and more.

Yes, Dinner Tonight: Pan Roasted Chicken With Olives, Capers, And Vermouth Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Pan Roasted Chicken With Olives, Capers, And Vermouth Recipe

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