Recipes Main Courses Poultry and Game Braised Chicken with Peppers, Olives and Capers

Braised Chicken with Peppers, Olives and Capers

Braised Chicken with Peppers, Olives and Capers is rated 4.8 out of 5 by 8.
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Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 4

Fresh rosemary, spicy pancetta, rich olives and tart capers turn a simple stew into a popular weeknight meal. Use a mixture of red and yellow peppers for color, and spoon the stew over bulgur wheat or rice to complete the meal.

Ingredients:

  • 1 chicken, about 3 1/2 lb., cut into 10 pieces
  • Coarse kosher salt and freshly ground black pepper, to taste
  • 1 Tbs. olive oil
  • 2 Tbs. minced fresh rosemary
  • 2 large red or yellow bell peppers, seeded and sliced
  • 1 large yellow onion, halved and sliced
  • 1 1/2 oz. pancetta, chopped
  • 1/2 tsp. red pepper flakes
  • 1 can (14 1/2 oz.) diced tomatoes with juices
  • 1 cup dry white wine
  • 1/3 cup pitted Kalamata olives
  • 2 Tbs. capers, rinsed

Directions:

Pat the chicken dry and season on both sides with salt and black pepper. In a large, heavy pot over medium-high heat, warm the olive oil. Add the rosemary and then the chicken pieces, in batches if necessary. Cook, turning once, until browned on both sides, about 5 minutes per side. Transfer to a plate.

Add the bell peppers, onion, pancetta and red pepper flakes to the pot. Season with salt and black pepper and sauté until they begin to soften, about 5 minutes. Add the tomatoes with their juices, the wine, olives and capers and bring to a boil. Return the chicken to the pot, reduce the heat to low, cover and simmer until the breasts are just cooked through, about 20 minutes. Transfer the breasts to a plate. Cover and continue cooking the dark meat for 10 minutes more. Uncover and simmer until the dark meat is tender and the sauce has thickened slightly, about 15 minutes more. Return the breasts to the sauce and simmer to heat through.

Divide the chicken and sauce among 4 warmed plates and serve immediately. Serves 4.

Quick Tips: Organic chickens have a purer flavor than their nonorganic counterparts. Using a sturdy large knife or cleaver, cut each breast in half crosswise so each person can have 1 piece of white meat and 1 piece of dark meat. For a new meal the next day, cut the leftover chicken meat into bite-size pieces, return it to the sauce, reheat gently and mix it into hot cooked pasta.

Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).

Rated 5 out of 5 by from Excellent Chicken Dish Made this recipe sans the pancetta since I don't eat red meat. Used boneless, skinless chicken breasts and a mixture of kalamata and green olives. I let the whole thing cook for 40min - 1 hour. The dish was excellent and better the following day. I served it with a saffron risotto and crusty bread. This will be one of my new favs to make. Can't wait to have it again.
Date published: 2016-09-10
Rated 4 out of 5 by from Simple and delicious - better yet made day ahead Made as written. Used organic free range whole chicken and had butcher cut it up for me. As with many simple recipes, outcome will be best with best quality ingredients going in. More broth (this is broth not sauce viscosity) produced than expected. Good news is the broth is so flavorful given the pancetta, olives and capers simmered in with all else. Didn't add extra salt to the chicken as it browned given salt level of other ingredients. Good day one but better day two. Served artisan bread to soak up the broth.
Date published: 2014-08-29
Rated 5 out of 5 by from simple and delicisous made this for my mom's birthday brunch... I used chicken breast and boneless thighs cut into bite size pieces... cooked it the day before to let the meats absorb all the great flavors. the breast meat was tasty and moist. will definitely make it again, this time making it exactly how the recipe is written.
Date published: 2014-03-24
Rated 5 out of 5 by from Amazing! New Family Favorite Wow, what a great recipe! The flavors are just amazing. I used boneless chicken thighs rather than a whole chicken and it turned out absolutely wonderful. I served mine with a sun dried tomato rice pilaf, which was a nice pairing. Another great recipe WS!
Date published: 2013-08-14
Rated 4 out of 5 by from Tasty One Pot Chicken Dish This was a tasty dish that was pretty easy to make on a weeknight. The only time-consuming part was prepping the chicken & veggies. I followed the recipe exactly and used my Dutch oven, which helped the chicken cook quicker. I didn't give it 5 stars because I would've liked the sauce to be a little thicker. Looking forward to leftovers tomorrow.
Date published: 2012-10-09
Rated 5 out of 5 by from Great Recipe! Absolutely delicious! Very easy to make with ingredients readily available. Simple, yet great flavors. Will definitely make this again.
Date published: 2012-09-10
Rated 5 out of 5 by from Really delicious dinner! Made this in my Creuset when my husband's relatives were visiting and served it over garlic mashed potatoes. Everyone raved about how delicious the flavours were and how MOIST the chicken turned out!
Date published: 2012-05-24
Rated 5 out of 5 by from Great flavors. New fave Made this to try out new staub cookware. I had some extra mushrooms that I used. The flavors were great. A new favorite. Leftovers were even better
Date published: 2012-01-10
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