👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and pepper. Be conservative with salt as olives and capers are salty.

   💡 プロのコツ: Dredging the chicken in a little flour before browning can help create a richer sauce.
2. 2

   Heat 4 tbsp of olive oil in a large skillet over medium-high heat. Sauté the chicken until browned on all sides, about 5-8 minutes. Remove chicken to a plate.

   💡 プロのコツ: Do not overcrowd the pan; brown chicken in batches if necessary.
3. 3

   Add the remaining 2 tbsp olive oil to the skillet. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.

   💡 プロのコツ: Scraping up any browned bits from the bottom of the pan will add flavor.
4. 4

   Add the minced garlic and cook for 1 more minute until fragrant.

   💡 プロのコツ: Be careful not to burn the garlic.
5. 5

   If using, add the white wine to deglaze the pan. Cook on high for 2 minutes, until about half the liquid has evaporated.

   💡 プロのコツ: This step adds depth of flavor to the sauce.
6. 6

   Return the chicken and any accumulated juices to the pan. Add the chicken broth, lemon zest, thyme, and sage. Bring to a simmer.

   💡 プロのコツ: Ensure the chicken is mostly submerged in the liquid.
7. 7

   Cover the skillet, reduce heat to medium-low, and cook for 15-20 minutes, or until the chicken is cooked through.

   💡 プロのコツ: Cooking time may vary depending on the size of the chicken pieces.
8. 8

   Stir in the drained olives, capers, and lemon juice. Cook for 2 more minutes to allow flavors to meld.

   💡 プロのコツ: Taste and adjust seasoning with salt and pepper if needed.
9. 9

   Serve hot, spooning the sauce over the chicken.

   💡 プロのコツ: This dish pairs well with rice, couscous, or crusty bread.