Capers come from Capparis spinosa, a prickly, perennial plant which grows in the Mediterranean region and some parts of Asia. The unripened flower buds of the plant are usually prepared for consumption by first being dried in the sun, then pickled in vinegar, brine, wine, or salt. This process brings out their tangy lemony flavor, which is very similar to green olives. Capers have been used in food since 3000 BC.
Chicken Thighs with Capers
- ¼ cup, salt-packed capers (rinsed; coarsely chopped)
- 1 shallot (finely chopped)
- 2 tablespoons, chives (cut into 1-inch pieces)
- 1 pound, new potatoes
- 1 tablespoon, sherry vinegar
- 8 chicken thighs (skinless)
- ¾ cup, chicken broth
- 3 tablespoons, olive oil
- 1 tablespoon, lemon juice
- Freshly ground black pepper
- Wash the chicken well. Remove the excess fat from each piece and season it with salt and pepper. Cover it and refrigerate for about 2 hours. Then, wash and chop the potatoes into squares. Place them in a bowl of cold water.
- Pour oil into a heavy skillet and heat it over a medium-high flame until it is hot. Carefully place the chicken thighs in the pan. Cook them on each side for 2-3 minutes, or until you achieve a rich brown color. Then, remove the chicken and place it on a plate.
- Remove the potatoes from the water and pat them dry with paper towels. Add them to the hot skillet, and cook for 3-4 minutes until lightly browned. Place them in a plate and cover it to keep them warm. Add the shallot and capers to the hot skillet and sauté them for about 1 minute. In a mixing bowl, combine the chicken broth, vinegar, and lemon juice. Now, add this mixture to the skillet and stir it well. Scrape off any browned bits that stick to the bottom of the pan.
- Add the chicken back to the pan and bring it to a gentle simmer. Cover the skillet with a tight-fitting lid. Cook the chicken until tender, for about 25-30 minutes. If you insert a thermometer into the meat, it should read around 165 °C. Add the browned potatoes into the pan 10 minutes before the chicken gets done and continue cooking.
- Place the chicken in a platter and arrange the potatoes around it. Pour the sauce over the chicken and sprinkle the chives on it. Your preparation is now ready to be served.
- 3 tablespoons, shallots (finely chopped)
- 4 ripe plum tomatoes (cut into small cubes)
- 4 tablespoons, drained capers
- 4 chicken breasts (boneless; skinless)
- 1 teaspoon, garlic (finely chopped)
- 1 tablespoon, olive oil
- 2 teaspoon, tarragon (chopped)
- Salt and pepper, to taste
- 1 tablespoon, tomato paste
- 1 tablespoon, butter
- 4 tablespoons, fresh parsley leaves (chopped)
- 2 tablespoons, red wine
- ½ cup, dry white wine
- Season the chicken with salt and pepper. Pour the oil into a heavy-bottom skillet and add the butter to it. Heat the oil and butter over a medium fire. Carefully ease the chicken breasts into the skillet and sauté them over a medium-high flame. Turn each piece till they are evenly browned on each side, approximately for about 5 minutes.
- Add the shallots and garlic to the pan. Stir them along with the chicken for about 3-4 minutes. Add the tomato paste, tarragon, wines, tomatoes, and capers. Stir this continuously while cooking. Once it starts boiling, lower the heat, and allow it to simmer for 7 minutes. Take it out into a dish, sprinkle it with parsley and serve.