Slow-Cooked Chicken with Capers, Oregano & Onions (serves 4)

It is extremely hot here and that might beg the question: why use my oven to cook dinner? Well, I was going to barbecue this chicken in the backyard, but the thoughts of standing out in the sun grilling meat (as well as grilling my delicate skin!) was enough to give me a heat rash, so I took a different tack.

Slow-Cooked chicken with Capers, Oregano & Onions

There was no one here in the late afternoon, so I put the chicken in the oven, grabbed a book, went to my air-conditioned bedroom, and did not come out until the chicken was cooked and the kitchen cooled down.

This dinner took me all of 10 minutes to prep from start to finish, so I didn’t even deserve the praise bestowed upon me for “going to all that trouble” And, as long as a family member never reads this post, I will let them think what they like.

So, if you want a nice dinner, but don’t want to hang out nursing it, make this, and escape to another room, or for a meditative walk (or run). Dinner will ready by the time you return.

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You will need:

1 cut-up chicken or a variety of chicken, such as chicken breast, thighs, legs (bone-in, skin on) This can be for 6 people if you add more chicken.

8 medium garlic cloves, peeled & left whole

4 medium onions, peeled & cut into 6 wedges

3 skinny carrots, cut into thick match sticks

3 tbs capers, rinsed (omit for blood type A)

4 sprigs fresh oregano

1 cup white wine

2 cups chicken or veggie broth (or 3 cups broth, OR 1 bouillon cube & 3 cups water)

3 tbs extra-virgin olive oil

1 tsp course sea-salt flakes (or kosher salt)

several grinds black pepper (optional)

*If you want this to be a Blood Type A Dish, Omit the Capers & Black Pepper*

Preheat oven 375*

Put veggies & liquids into bottom of pan

1 – Prep all veggies as instructed above and scatter into the bottom of a heavy casserole, along with the capers and herbs. Add the wine and broth (or broth only, OR, bouillon cube and water).

Place chicken on top

2 – Place chicken on top of vegetables and drizzle chicken with oil and salt (and pepper if using). Cover with lid. Place in preheated oven for 1 1/2 hours. Turn off oven and leave the pot in oven for another 10 to 15 minutes to rest.

oven for 1 1/2 hours

Serve as is or with some sort of carbohydrate (potatoes, pasta, bread, rice…)

I had this alone, but the rest of the family had their chicken with egg noodles (tagliatelle)

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