Chicken is always appear in the easiest dishes to cook at home all over the world. Today another recipe for chicken with tomatoes will be introduced, according to The New York Times Mark Bittman.
- 2tablespoons olive oil
- 1whole cut-up chicken, or about 3 pounds parts, bone in, skin on
- Salt and freshly ground black pepper
- 2medium onions, chopped
- 2tablespoons drained capers
- 2teaspoons minced garlic
- 128-ounce can diced tomatoes(with juice)
- ½cup dry white wine or chicken stock
- 1cup Niçoise or kalamata olives, pitted
- 1tablespoon fresh thyme leaves
- ¼cup chopped fresh parsley for garnish
- In a large, deep skillet, heat 2 tablespoons of the oil until shimmering. Add the chicken with skin side down, season with salt and pepper and adjust the heat to avoid burnt until golden brown all over in color and easily remove from the skillet. Transfer the chicken to a plate and pour off with 2 tablespoons of the fat.
- Add the onions and capers, irregularly stir until soften in around 4 minutes. Add garlic and tomatoes. Keep cooking the mixture in a slight heat until bubble appears and tomatoes slightly thicken, in about 3 minutes. Add wine and keep the sauce with adjusted heat in 2 more minutes.
- Add the olives and thyme, the removed chicken into the pan with the sauce. Adjust the heat to keep soft but steady bubble while cover the skillet. Turn the chicken every about 10 minutes. If the sauce seems too dry, add a splash of water.
- Keep cooking in about 30 minutes until the chicken is soft enough and cooked through. For sure whether the chicken is cooked through or not, put an instant-read thermometer into the thickest part of the chicken and it is should be at 155 to 165.
- Adjust seasoning for the sauce and use the parsley for decoration.