SautÉed Chicken With Olives Capers And Roasted Lemons Food

SAUTéED CHICKEN WITH OLIVES, CAPERS AND LEMONS

Steps:

• Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1 1/2 tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken.
• Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn't burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top.
• Serve with sautéed spinach, kale or swiss chard on the side.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Steps:

• For roasted lemons:
• Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken:
• Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess. Heat 5 tablespoons oil in heavy large skillet over high heat. Add chicken and cook until golden brown, about 3 minutes per side. Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet. Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes. Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes. Season with salt and pepper. Transfer to platter. Sprinkle with remaining 1 tablespoon parsley.

SAUTEED CHICKEN BREASTS WITH CAPERS

Steps:

• Pat chicken dry and season with salt and pepper. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken, skin or skinned sides down, 3 minutes, or until golden. Turn chicken over and sauté 1 minute more. Reduce heat to moderately low and cook chicken, covered, until just cooked through, about 10 minutes. Coarsely chop capers and in a large bowl toss chicken with any juices from skillet, capers, and vinaigrette. Serve chicken warm or at room temperature.

BRAISED CHICKEN WITH LEMON AND OLIVES

Steps:

• Pat chicken thighs dry with paper towels. Season well with salt and pepper and place in an earthenware baking dish in one layer, skin side up. Sprinkle with red pepper, garlic, fennel and rosemary and drizzle with olive oil. Rub seasoning into thighs on all sides. Tuck lemon wedges here and there. Let marinate for 15 minutes. Heat oven to 375 degrees.
• Put baking dish in oven, uncovered, and roast until skin browns lightly, about 20 minutes. Scatter olives evenly over chicken and add broth. Cover tightly and bake for 1 hour, until meat is very tender when probed with a skewer.
• Remove thighs and lemon wedges and arrange on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Steps:

• Prepare the Roasted lemons:.
• Preheat oven to 325°F.
• Line baking sheet with parchment paper.
• Arrange lemon slices in single layer on prepared sheet.
• Brush lemon slices with olive oil; sprinkle lightly with salt.
• Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.).
• Prepare the Chicken:.
• Sprinkle chicken with salt and pepper.
• Dredge chicken in flour to coat both sides; shake off excess.
• Heat 5 tablespoons oil in heavy large skillet over high heat.
• Add chicken and cook until golden brown, about 3 minutes per side.
• Stir in olives and capers.
• Add stock and bring to boil, scraping up browned bits from bottom of skillet.
• Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, cook another 5 minutes.
• Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
• Season with salt and pepper. Transfer to platter.
• Sprinkle with remaining 1 tablespoon parsley. Makes 4 servings.
• That's it!

SAUTEED CHICKEN WITH CAPERS AND LEMON BUTTER

Steps:

• Season cutlets with salt and pepper.
• Grate 1/2 tsp lemon zest and squeeze 2 T juice from the lemon.
• Set aside.
• Heat butter and olive oil in a large frying pan over medium heat.
• Add the chicken and cook, turning once, until golden brown and cooked through (~2-3minutes per side).
• Remove chicken to serving plates, leaving drippings in the pan.
• Add 3 T water, lemon juice, lemon zest and capers to the pan and cook, stirring up browned bits from bottom of pan, for about 1 minute.
• Mash a few of the capers into the sauce with the back of a spoon.
• Pour the sauce over the chicken and serve.

CHICKEN WITH ROASTED LEMONS, GREEN OLIVES, AND CAPERS

Steps:

• For roasted lemons: Preheat oven to 325°F Line baking sheet with parchment paper. Arrange lemon slices in single layer on prepared sheet. Brush lemon slices with olive oil; sprinkle lightly with salt. Roast until slightly dry and beginning to brown around edges, about 25 minutes. (Lemons can be made 1 day ahead. Transfer to container. Cover; chill.)
• For chicken: Sprinkle chicken with salt and pepper. Dredge chicken in flour to coat both sides; shake off excess.
• Heat 5 tablespoons oil in heavy large skillet over high heat.
• Add chicken and cook until golden brown, about 3 minutes per side.
• Stir in olives and capers. Add stock and bring to boil, scraping up browned bits from bottom of skillet.
• Boil until liquid is reduced to syrup consistency, turning chicken over after 3 minutes, about 5 minutes.
• Add butter, roasted lemon slices, and 2 tablespoons parsley; simmer until butter melts and chicken is cooked through, about 2 minutes.
• Season with salt and pepper.
• Transfer to platter.
• Sprinkle with remaining 1 tablespoon parsley before serving,.