I came home from work one night and wanted to make a simple chicken dish. It was late and I didn’t want to eat at 9pm. This is one of the easiest methods of making this chicken and it is delicious! This is a chicken that is loaded with flavors. You cut and throw all of the ingredients into the roasting pan and pop it into the oven. Doesn’t get any easier than that! In an hour you have dinner. With a loaf of crusty Italian bread to mop up the delicate wine sauce and accompany the olives, and a side salad, this is a very satisfying meal. Cut the potatoes small enough so they will cook quickly and everything will be browned and done in about an hour. If you have a convection oven, even better. Set it for 375 and everything will happen even faster. I love these dishes with thighs and legs but feel free to use any chicken part you and your family like.
Baked Chicken in Wine
- 4 chicken legs and 4 thighs, washed and dried
- 2 medium potatoes, cut into small pieces
- 4 whole cloves garlic, crushed
- 3 tablespoon olive oil
- 1 onion sliced thin
- 1 cup dry white wine
- 1 tablespoon red wine vinegar
- 1/4 cup rinsed capers
- 1/4 cup pitted Kalamata or oil cured olives
- 4-5 peeled plumb tomatoes, chopped
- 1/4 cup fresh chopped parsley
- salt and pepper to taste
Preheat oven to 400 degrees
In a large roasting pan add all of the above ingredients except the chicken. Mix well with your hands so everything is coated. Now add the chicken pieces in between the potatoes and onions skin side up. Bake in oven for 30 minutes. Turn the chicken skin side down and stir up the potatoes and onions and cook another 25 minutes. Turn the chicken again so it is skin side up and cook another 15 minutes until the skin is golden brown.
Remove from oven and let rest 15 minutes before serving. Top the chicken with the sauce of capers and olives and serve with the potatoes and onions on the side..