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Martha Stewart Member

Rating: Unrated

07/07/2013

                This is outstanding!  Easy to make-but impresses for company. The Mediterranean flavor has a terrific punch thanks to the Dijon , red wine vinegar, capers, and dates. I have served mine with white rice and broiled slices of ciabatta with a bit of olive oil brushed on top. Hurry and make it.

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Gallery

Read the full recipe after the video.

mediterranean-chicken-bake-mslb7095.jpg

Ingredients

Ingredient Checklist

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

Gallery

Read the full recipe after the video.

mediterranean-chicken-bake-mslb7095.jpg

Read the full recipe after the video.

Read the full recipe after the video.

mediterranean-chicken-bake-mslb7095.jpg

mediterranean-chicken-bake-mslb7095.jpg

Ingredients

Ingredients

  • 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

Directions

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.

Reviews (1)

Add Rating & Review

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

Martha Stewart Member

Rating: Unrated

07/07/2013

                This is outstanding!  Easy to make-but impresses for company. The Mediterranean flavor has a terrific punch thanks to the Dijon , red wine vinegar, capers, and dates. I have served mine with white rice and broiled slices of ciabatta with a bit of olive oil brushed on top. Hurry and make it.

Reviews (1)

Add Rating & Review

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

Add Rating & Review

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0

2 Ratings

5 star values:

                                  1

4 star values:

                                  0

3 star values:

                                  1

2 star values:

                                  0

1 star values:

                                  0
  • 5 star values:
  • 1
  • 4 star values:
  • 0
  • 3 star values:
  • 1
  • 2 star values:
  • 0
  • 1 star values:
  • 0

Martha Stewart Member

Rating: Unrated

07/07/2013

                This is outstanding!  Easy to make-but impresses for company. The Mediterranean flavor has a terrific punch thanks to the Dijon , red wine vinegar, capers, and dates. I have served mine with white rice and broiled slices of ciabatta with a bit of olive oil brushed on top. Hurry and make it.

Martha Stewart Member

Rating: Unrated

07/07/2013

                This is outstanding!  Easy to make-but impresses for company. The Mediterranean flavor has a terrific punch thanks to the Dijon , red wine vinegar, capers, and dates. I have served mine with white rice and broiled slices of ciabatta with a bit of olive oil brushed on top. Hurry and make it.

Rating: Unrated

All Reviews for Mediterranean Chicken Bake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Mediterranean Chicken Bake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest