Rev: Mediterranean Chicken, BA March 2004

[RebeccaT]

I made this last night, 1/3 of the recipe since it was just DH and myself. This was very tasty! I loved the mushroom variety (I used shitake, cremeni, and oyster) combined with the salty/briny flavors of the olives and capers. I left out the butter that was called for to finish the sauce (forgot it, actually) and used a LOT less olive oil than was called for.

I served it over whole wheat couscous with a side of spinach sauteed with garlic and golden raisins. A yummy weeknight dinner!

I don't have the magazine with me, and epicurious doesn't have it up on their site yet, so if anyone has the recipe handy and feels like posting it I'd appreciate it!

[funnybone]

Thanks for the review, Rebecca. I've been looking to make this soon.
The recipe was on the site, just under "new batch".


http://www.epicurious.com/db/recipes/photos/109265.jpg

MEDITERRANEAN CHICKEN

6 tablespoons olive oil, divided
8 skinless boneless chicken breast halves (about 2 1/2 pounds)

1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), sliced
1 1/2 cups low-salt chicken broth
2/3 cup pitted Kalamata olives
3 plum tomatoes, seeded, diced
3 garlic cloves, minced
1 tablespoon chopped shallot
1 tablespoon drained capers
2 tablespoons (1/4 stick) chilled butter
1 cup teardrop tomatoes (red and yellow)

3 tablespoons chopped fresh parsley
3 tablespoons pine nuts, toasted
Caper berries, halved (optional)

Preheat oven to 200°F. Heat 3 tablespoons oil in large skillet over high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, add chicken to skillet. Cook until brown and just cooked through, about 3 minutes per side. Transfer to ovenproof plate and place in oven to keep warm. Discard oil from skillet.

Add 3 tablespoons oil to same skillet over high heat. Add mushrooms; sauté until wilted and beginning to brown, about 3 minutes. Add broth; boil until almost all liquid evaporates, about 5 minutes. Add olives, plum tomatoes, garlic, shallot, and capers. Sprinkle with salt and pepper. Reduce heat to medium and simmer until liquid is reduced by half, about 7 minutes. Add butter; stir until melted. Mix in teardrop tomatoes. Season to taste with salt and pepper.

Spoon mushroom mixture over chicken. Sprinkle parsley and pine nuts over. Garnish with caper berries, if desired, and serve.

Market tip: Capers are flower buds from the caper bush, and caper berries are the fruit. They are about the size of an olive, and are usually pickled and sold in jars. They can be found at Italian markets, specialty foods stores, and some supermarkets.

Makes 8 servings.


Bon Appétit
March 2004

[RebeccaT]

Thanks for posting the recipe, Erika.

I should also note that I didn't use caperberries at the end, and I subbed grape tomatoes for the teardrops.

[RebeccaT]

I can't find the link to "New Batch!" Where is it?

[Kismet]

Thanks for the review, Rebecca! This looks like something DH and I would really enjoy. :)