Mediterranean Chicken with Tomatoes, Olives and Capers

• Meat

  • 4 Chicken thighs with, bone-in skin

• Produce

  • 1/4 1 1/2 cups yellow onions
  • 2 tbsp Garlic
  • 1 cup Golden raisins
  • 1 1/2 cups Grape tomatoes
  • 2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 2 tbsp Capers
  • 3/4 cup Pimento-stuffed green olives

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 2 tbsp Granulated sugar
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup White wine vinegar

• Beer, Wine & Liquor

  • 1/2 cup Marsala wine

Found on thebeachhousekitchen.com

Ingredients

• 4 bone-in chicken thighs with skin
• 1/4 cup all-purpose flour
• salt and pepper
• 1 1/2 cups yellow onions, sliced and cut into quarters
• 1 cup golden raisins
• 2 Tbsp. garlic, finely chopped
• 1/2 cup marsala wine
• 1 1/2 cups grape tomatoes, halved
• 1 cup chicken broth
• 1/4 cup white wine vinegar
• 2 Tbsp. granulated sugar
• 2 tsp. dried oregano
• 3/4 cup pimento-stuffed green olives
• 2 Tbsp. capers, drained
• 2 Tbsp. fresh chopped parsley

Directions

• Preheat oven to 400 degrees.
• Add oil to a large skillet and heat over medium-high heat.
• Dust chicken with flour, and season with salt and pepper.
• Add chicken to the pan skin side down.
• Cook until the outside is caramelized. 3-4 minutes each side. Remove from pan and place in casserole dish.
• Add onion to the same pan and saute 3-4 minutes.
• Stir in the raisins and garlic and continue to saute for 1-2 minutes.
• Deglaze the pan with the marsala, scraping up the bits from the bottom of the pan.
• Stir in the tomatoes, chicken broth, vinegar, sugar and oregano and bring to a boil.
• Add the olives and the capers.
• Pour the sauce over the chicken in the casserole dish.
• Cook for 30-35 minutes or until the chicken is no longer pink and the juices run clear.
• An instant-read thermometer should register 165 degrees near the bone.
• Garnish with parsley.