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Maltese Chicken with Olives and Capers
Tender chicken pieces braised in a flavorful sauce with briny olives, zesty capers, and a hint of lemon and white wine, evoking the vibrant flavors of the Mediterranean.
๐ง ์ฌ๋ฃ
- 8 Chicken thighs(skinless, boneless (or 4 chicken breast fillets, cut into large chunks))
- 6 tbsp Olive oil(extra virgin, divided)
- 1 small Onion(finely chopped (about 1/2 cup))
- 3 cloves Garlic(minced)
- 12 Green olives(pitted and sliced or halved (e.g., Sicilian or Greek))
- 3 tbsp Capers(drained)
- 0.25 cup Dry white wine(like Pinot Grigio (optional, can substitute with chicken broth))
- 0.75 cup Chicken broth(low sodium)
- 1 tbsp Lemon zest
- 3 tbsp Lemon juice
- 1 tbsp Fresh thyme leaves
- 1 tbsp Fresh sage leaves(chopped)
- Salt and freshly ground pepper(to taste)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Season the chicken pieces with salt and pepper. Be conservative with salt as olives and capers are salty.
๐ก ์ ๋ฌธ๊ฐ ํ: Dredging the chicken in a little flour before browning can help create a richer sauce. - 2
Heat 4 tbsp of olive oil in a large skillet over medium-high heat. Sautรฉ the chicken until browned on all sides, about 5-8 minutes. Remove chicken to a plate.
๐ก ์ ๋ฌธ๊ฐ ํ: Do not overcrowd the pan; brown chicken in batches if necessary. - 3
Add the remaining 2 tbsp olive oil to the skillet. Add the chopped onion and sautรฉ until softened and translucent, about 3-4 minutes.
๐ก ์ ๋ฌธ๊ฐ ํ: Scraping up any browned bits from the bottom of the pan will add flavor. - 4
Add the minced garlic and cook for 1 more minute until fragrant.
๐ก ์ ๋ฌธ๊ฐ ํ: Be careful not to burn the garlic. - 5
If using, add the white wine to deglaze the pan. Cook on high for 2 minutes, until about half the liquid has evaporated.
๐ก ์ ๋ฌธ๊ฐ ํ: This step adds depth of flavor to the sauce. - 6
Return the chicken and any accumulated juices to the pan. Add the chicken broth, lemon zest, thyme, and sage. Bring to a simmer.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the chicken is mostly submerged in the liquid. - 7
Cover the skillet, reduce heat to medium-low, and cook for 15-20 minutes, or until the chicken is cooked through.
๐ก ์ ๋ฌธ๊ฐ ํ: Cooking time may vary depending on the size of the chicken pieces. - 8
Stir in the drained olives, capers, and lemon juice. Cook for 2 more minutes to allow flavors to meld.
๐ก ์ ๋ฌธ๊ฐ ํ: Taste and adjust seasoning with salt and pepper if needed. - 9
Serve hot, spooning the sauce over the chicken.
๐ก ์ ๋ฌธ๊ฐ ํ: This dish pairs well with rice, couscous, or crusty bread.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSoaking olives and capers in lukewarm water for a few minutes can help reduce their saltiness.
- โIf fresh herbs are unavailable, use dried herbs, but use about one-third the amount.
- โFor a richer sauce, you can thicken it slightly with a cornstarch slurry at the end.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add sliced preserved lemon for an extra layer of citrus flavor.
- Incorporate a pinch of red pepper flakes for a spicy kick.
- Use chicken breast, but be careful not to overcook.