Chicken with Capers and Cream (serves 6)

This is one of those dinners that makes itself which is appropriate in an age when people feel no obligation to be in the kitchen and yet overwhelmed with guilt for not making a home cooked meal.

Chicken with Capers and Cream

Chicken with Capers and Cream

There are plenty of times I want to be in the kitchen all night long as this is my idea of relaxing, but I know that is not the case for many people, which is why dinners like this one are so great.

It has an air of luxury about it so is even something that can be made for a last-minute dinner party.

Anyway, here is another dish from the Crappy Kitchen that requires about 10 minutes on your part: so go ahead, be a little crazy and make dinner tonight!

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You will need:

3 to 4 tbs olive oil

freshly ground black pepper to season chicken

2 lbs chicken breasts, thinly sliced in cross sections making the breast the same size only thinner. (If you cannot buy them already like this, then just slice each breast into very thick slices)

4 tbs capers, including  juice (do not rinse)

1 tbs caper brine (the liquid from the caper jar)

3 bay leaves

1 sprig of fresh rosemary (use two if they are short sprigs)

1 1/2 cups heavy cream

8 to 10 cups fresh spinach, roughly chopped

Method:

Preheat 400*

1 – Season chicken with a general grind of black pepper. Put big saute pan or casserole pot on high heat and add 2 tablespoons of the oil. When it is hot add the chicken in an even layer and sear on both side transferring to a plate as you go. You will have to work in batches and add more oil as needed.

Brown chicken

Brown chicken

2 – Turn heat down to low/medium and add the capers. Cook for 1 minutes, stirring frequently, then add the rosemary and bay leaves. Cook for another minute or two.

Cook capers with seasonings

Cook capers with seasonings

3 – Add the cream and turn heat up to medium and bring the cream to a low boil.

Add cream

Add cream

4 – Return the chicken to the pan and bring back to a low boil. Turn heat off.

Return chicekn to sauce

Return chicken to sauce

5 – Place lid on pan or casserole and put the dish in the oven for about 35 minutes or until chicken is tender.

Cook

Cook

6 – Remove from oven and add the chopped spinach. Return to the oven for 5 more minutes, allowing the spinach to wilt. Remove from oven and give everything a gentle stir. If your sauce is very thick you may thin it out by adding more cream.

Add spinach

Add spinach

Serve with basmati rice or boiled baby potatoes.

Serve with rice

Serve with rice

2 responses to “Chicken with Capers and Cream (serves 6)

  1. Gehin, Siobhan

    Does reply work? I was racking my brains last night for a quick but cool solution for plain old chicken breasts so this will be getting a try out in my kitchen soon. I am in the coolest restaurant waiting for Philippe to arrive. Called St John’s – famous for British/ French/ use every bit of the animal nose to tail… Though I’m relieved to see smoked sprats and a few less innard-y options. Very very cool and like a noisy canteen. Exciting! I love your blog – it always brings a smile to my face as I rush around at 100 mph…. Love to all S x

    Siobhn

    Sent from my iPhone

  2. How was your Nose-To-Tail experience? I wish you had taken pictures and written an account! t x

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