Baked Chicken with Olives and Capers

Instructions

1. Step 1

   Preheat the oven to 190°C. Pat the chicken dry, then season it with the salt and black pepper.

   Ingredients used: 8.0 piece Chicken Thigh, 2.0 gr Ground Black Pepper, 6.0 gr Salt

   Cookware: cutting board

2. Step 2

   Heat the olive oil in the ovenproof skillet over medium heat. Sear the chicken skin-side down until golden, then turn and cook the second side briefly; transfer it to a plate.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: ovenproof skillet, plate, tongs

3. Step 3

   Add the onion to the skillet and cook over medium heat until softened.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 piece Onion

   Cookware: Chef Knife, cutting board, ovenproof skillet

4. Step 4

   Stir in the garlic and thyme and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Garlic, 2.0 gr Thyme

   Cookware: Chef Knife, cutting board, ovenproof skillet

5. Step 5

   Pour in the wine and scrape up the browned bits. Simmer over medium heat until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: ovenproof skillet

6. Step 6

   Stir in the tomato, chicken stock, olives, and capers. Bring the sauce to a gentle simmer.

   Timer: 3 min (fixed)

   Ingredients used: 30.0 gr Caper, 180.0 ml Chicken Stock, 120.0 gr Green Olive, 400.0 gr Tomato

   Cookware: ovenproof skillet

7. Step 7

   Set the chicken skin-side up in the sauce and bake until the thickest part reaches 74°C, away from the bone.

   Timer: 30 min (fixed)

   Cookware: instant-read thermometer, ovenproof skillet, tongs

8. Step 8

   Transfer the chicken to the plate and let it rest.

   Timer: 5 min (fixed)

   Cookware: plate, tongs

9. Step 9

   Stir the lemon juice and parsley into the sauce, then spoon the sauce over the chicken and serve.

   Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: Chef Knife, cutting board, ovenproof skillet