Chicken with capers and olives

This recipe is a lovely dish I made it a long time ago on my Swedish blog Completewellnessblog so if you want it in Swedish you can take the recipe from there. This is also a dish you can serve dinner guests to. You can prepare ahead and when it comes to reheat it save the last moment with the capers and olives for that moment.


Chicken with capers and olives    serves 4.

  • 1 Organic chicken, divided into 8 pieces
  • 2 tsp. Chopped fresh rosemary
  • 2 Cloves of garlic
  • 6 White peppercorns
  • 1/3 Cup olive oil
  • The juice of a lemon, plus grated rind
  • Celtic Sea Salt
  • Fresh pepper from the mill
  • 2 Tbsp. Tomato paste
  • 150 ml White wine
  • 2 Chopped anchovy fillets in oil
  • 2 Tbsp. Capers medium size
  • 1/2 Cup pitted black olives, sliced
  • Chopped parsley

In a pestle grind together rosemary, garlic, and peppercorns. Add 3 tablespoons of olive oil and lemon peel. Rub the chicken pieces with the mixture and let marinate in the fridge for a few hours.

Fry then chicken pieces in olive oil in a large skillet. Add salt and pepper. Stir together lemon juice, tomato paste and wine. Pour this over the chicken and let it simmer with the lid on for about 20 minutes. (Up to here you can prepare ahead if you like. Then when you are going to serve do the next step.)

Stir in anchovies, capers and olives in the sauce. Simmer another 5 minutes. Season with more salt and pepper if needed. Do you think the sauce is too thin; you can thicken it with a little arrowroot. Sprinkle with parsley. Serve with a lovely salad, broccoli or sweet potato.

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