Chicken Capers Recipes

Capers come from Capparis spinosa, a prickly, perennial plant which grows in the Mediterranean region and some parts of Asia. The unripened flower buds of the plant are usually prepared for consumption by first being dried in the sun, then pickled in vinegar, brine, wine or salt. This process brings out their tangy lemony flavor, which is very similar to green olives. Capers have been used in food since 3000 BC.

If you relish the flavor of olives in your food, you are sure to enjoy these chicken capers recipes.

Chicken Thighs with Capers

Serves 4

Ingredients

• ¼ cup salt-packed capers, rinsed and coarsely chopped
• 1 shallot, finely chopped
• 2 tbsp chives, cut into 1-inch pieces
• 1 pound new potatoes
• 1 tbsp sherry vinegar
• 8 skinless, bone-in chicken thighs (6 to 7 oz each)
• ¾ cup chicken broth
• 3 tbsp olive oil
• 1 tbsp lemon juice
• Salt
• Freshly ground black pepper

Preparation

1. Wash the chicken well and dry it using paper towels. Remove the excess fat from each piece and season it with salt and pepper. Cover and place it in the refrigerator for about 2 hours. Then wash and chop the potatoes into squares. Place them in a bowl of cold water.
2. Remove the chicken and defrost. Pour oil into a large heavy skillet and heat it over a medium-high flame until it is hot. Carefully place the chicken thighs in the pan, avoiding the splatter. Cook them on each side for 2 to 3 minutes, or until you achieve a rich caramel brown color. Then remove the chicken and place it in a plate.
3. Remove the potatoes from the water and pat them dry with paper towels. Add them to the hot skillet, and cook for 3 to 4 minutes until lightly browned. Place them in a plate and cover to keep warm. Add the shallot and capers to the hot skillet and sauté them for about 1 minute. In a mixing bowl, combine the chicken broth, vinegar and lemon juice. Now add this mixture to the skillet and stir it well. Scrape off any browned bits that stick to the bottom of the pan.
4. Add the chicken back to the pan and bring it to a gentle simmer. Cover the skillet with a tight-fitting lid. Cook the chicken until tender, for about 25 to 30 minutes. If you insert a thermometer into the meat, it should read around 165°. Add the browned potatoes into the pan 10 minutes before the chicken gets done and continue cooking.
5. Place the chicken in a platter and arrange the potatoes around it. Pour the sauce over the chicken and sprinkle the chives on it. Your preparation is now ready to be served.

Saucy Chicken and Capers

Serves 4

Ingredients

• 3 tbsp finely chopped shallots
• 4 ripe plum tomatoes cut into small cubes
• 4 tbsp drained capers
• 4 boneless, skinless chicken breasts, about 1¼ pounds
• 1 tsp finely chopped garlic
• 1 tbsp olive oil
• 2 tsp finely chopped fresh tarragon or 1 tsp dried
• Salt and freshly ground white pepper to taste
• 1 tbsp tomato paste
• 1 tbsp butter
• 4 tbsp chopped fresh parsley leaves
• 2 tbsp red wine
• ½ cup dry white wine

Preparation

1. Season the chicken with salt and pepper. Pour the oil into a heavy-bottom skillet and add the butter to it. Heat the oil and butter over a medium fire. Carefully ease the chicken breasts into the skillet and sauté them over a medium-high flame. Turn each piece till they are evenly browned on each side, approximately for about 5 minutes.
2. Add the shallots and garlic to the pan. Stir them along with the chicken for about 3 to 4 minutes. Add the tomato paste, tarragon, wines, tomatoes, and capers. Stir this well while cooking it, to discourage it from sticking to the pan. Once it starts boiling, lower the heat and allow it to simmer for 7 minutes. Take it out into a dish, sprinkle it with parsley and serve.

Capers are generally used for garnishing. They are also a popular component in salads, dressings and sauces. They are often used in Italian recipes, especially in pasta salads, pizzas, meat dishes and pasta sauces. They are also often served with cold smoked salmon or cured salmon dishes. If you wish to experiment with capers, you could try replacing olives in your martini with them.