Mediterranean Chicken Bake
When searing the chicken for this flavorful potluck dish, work in batches to avoid crowding the pan. Crowding creates steam that will make the crispy skin soggy. This recipe comes from TV chef Sarah Mastracco.
- 3 tablespoons olive oil
- Two (3 1/2-to 4-pound) chickens, each cut into 10 pieces
- 1/3 cup dry white wine
- 1/2 cup red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon light-brown sugar
- 1 cup pitted dates, halved
- 6 sprigs fresh thyme
- 1/2 cup pitted green olives
- 2 tablespoons capers, drained
- 1 pint cherry tomatoes
- Coarse salt and freshly ground pepper
- 1/4 cup chopped flat-leaf parsley
Preheat oven to 375 degrees.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with salt and pepper; working in batches, add chicken to skillet, skin-side down, and cook until golden brown, 5 to 7 minutes. Turn chicken and cook 3 minutes more. Transfer to a large baking dish.
Drain oil from pan and return to medium heat. Add white wine to deglaze and use a wooden spoon to scrape up browned bits from bottom of pan. Whisk in red-wine vinegar, mustard, light-brown sugar, and dates; simmer until reduced by half, 3 to 4 minutes.
In a medium bowl, mix together remaining tablespoon olive oil, thyme, olives, capers, and cherry tomatoes; season with salt and pepper and toss to combine. Evenly distribute olive mixture over chicken and top with pan sauce. Transfer to oven and bake until chicken is cooked through, 55 to 65 minutes. Sprinkle with parsley and serve.
SourceThe Martha Stewart Show, May 2012