I love capers, something about their salty brininess speaks to my taste buds. This dish is so simple, and easy to make. All the work is in remembering that you’re cooking it, so that you don’t burn down the house!
1lb of chicken ( I used skinless, boneless thighs, you can use bone in with skin, but just be aware it will extend the cooking time a bit.) 1/3cupswhite wine vinegar
1.5 cups of organic chicken broth
1/3 cup of capers drained and rinsed
1/2 cup of fresh parsley
1 medium onion
Sea salt and black pepper to taste
Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Season the chicken with sea salt and black pepper, then add the chicken and brown on both sides. Add in the onion; cook, stirring often, until softened. Add the parsley, and capers to skillet; cook for 1 minute.
Stir in broth and vinegar. Reduce heat to medium-low; cover and simmer until meat is tender and cooked through falling off the bone, about 20 minutes.
Transfer chicken to a large platter. Spoon sauce over chicken; garnish with parsley.
This week has been so hectic on the work front for me, so I apologize for not posting a recipe sooner, but sometimes life really does get in the way of me posting. One of my favorite types of restaurants are those hidden gems nestled within a quaint neighborhood. For some reason the city that I live in is scattered with exactly those types of restaurants. Literally there is a home lined street and at the end of that street is a restaurant. The locals here love these little gems and know exactly where they are. So there is little fear that any of these restaurants will actually ever go out of business. We have this amazing little Italian Cafe near our house, and one of my favorite things on the menu there is Salmon Sorentino. All the elements in the dish speak to me. I love the saltiness of the kalmata olives, and the brininess of the capers, they all work together perfectly in the cream sauce. This recipe is my version of the restaurant version.
Ingredients: 1lb of salmon 1 cup of heavy cream 1 clove of garlic chopped 3 tablespoons of capers drained 1/2 cup of kalmata olives 5 basil leaves chopped 2 tablespoons of olive oil
Directions: Add oil and garlic to a frying pan and cook until you can smell the garlic 15-20 seconds. Add in cream, salmon, olives, and capers, cook for 7-10 minutes or until salmon is cooked through. Add in basil, turn off fire and enjoy on a bed of pasta, or spinach, or with some steamed veggies. If you love this, you will probably love my recipe for Chicken with Lemon Caper Cream Sauce
I am always trying to come up with fresh ways to make chicken. Luckily for me there are 1001 ways to make chicken. I Love a cream sauce, and if you follow my blog you know that I love Lemon too. This recipe comes from a love of both. If you love something why not marry the two? Although this is a cream sauce, it’s not heavy on the palet at all. The Lemon really lightens this dish. Add in some capers and some kalmata olives, and the dish becomes even lighter.
Here’s what you need:
1 Cup of heavy cream The juice of 1 Lemon, 2 cloves of garlic 1 cup of chopped tomatoes 1/4 cup of green capers liquid drained 1/4 cup of Kalmata Olives, pits removed 2 Tablespoons of olive oil 1/2 of boneless skinless chicken cubed and seasoned with sea salt
Directions: Add oil to the pan, once hot brown the chicken on both sides for 2-3 minutes. Remove and set aside for later.
Add in the sliced garlic, and let cook until you smell the garlic about 10 seconds:
Add in the cream stir, then add the olives, capers, tomatoes, lemon juice, and the chicken:
Cook stirring constantly you don’t want the cream to boil over. Once the chicken is cooked through( about 7-9 minutes) turn off the fire and serve. I serve over a bed of sauteed spinach, but I have also served this over pasta, if I do, I add the spinach for a green. Enjoy! What is your favorite cream sauce?
Follow and like me on Facebook: www.facebook.com/Lazygirldinners