This is an excellent fall and winter dish. The capers and olives blend with the tomatoes and balsamic to create a intense flavor.
I’m not that a big a fan of balsamic vinegar (unlike hubby) and even I loved this. The original recipe came from a magazine. Hubby and I both agree that while it was good, the olives (the original used a whole cup of black) were a little too much. It also used bone-in chicken with the skin still on, which made it very fatty. This version is adjusted from the original. The next time I think I will also add some red pepper strips, cooked with the onions and garlic or more likely, soft marinated.
Ingredients
- 2 lbs of boneless chicken thighs
- 1 small yellow or white onion, diced or 3/4 cup pearl onions, quartered
- 4-5 finely chopped garlic cloves
- 8-10 button mushrooms, washed and quartered
- 4 tbsp capers
- 1/3 c. balsamic vinegar
- 1/2 c pitted green olives (can use black if preferred)
- 14 or 16 oz can crushed tomatoes
- 1 tbsp brown sugar
- 1 tsp crushed red pepper flakes
- 3-4 sprigs rosemary
- salt and pepper to taste – this will depend on the amount of salt in your tomatoes, capers, etc.
Directions
Season chicken with salt and pepper, and brown in butter or olive oil in a dutch oven or large oven-proof saute pan. Remove from the pan and set aside.
Remove any excess fat, add the mushrooms, onions and garlic and brown until onions are opaque, then add the capers and balsamic. Let it reduce by half (a couple minutes) and add in crushed tomatoes, sugar, olives, red pepper, the chicken pieces, a few springs of rosemary, and more salt and pepper if desired.
Bake uncovered at 400F for 25-30 minutes until chicken is cooked through. Remove and serve with polenta, cut into rounds and heated in a fry pan until warm and slightly brown. If there’s any sauce left, you can eat it over pasta the next day.
Gluten-less living (shouldn't mean less living) 