Chicken with Tomatoes, Olives, Oregano and Capers


Original recipe had too much wine, so I have adjusted the quantities.


1 Tbsp oil

4 boneless, skinless chicken breasts

1 large onion, chopped coarsely

4 cloves garlic, chopped

1 Tbsp dried oregano

1 tsp salt

1 cup red wine

1/2 to 1 cup of chicken stock

1 pint cherry tomatoes

1 cup pitted Kalamata olives

1/2 cup capers

ground pepper

Serves 4


Swirl oil into large skillet over medium-high heat. When hot, sear the chicken on the first side until golden brown and crusty, 4 to 5 minutes. Flip the breasts over and cook until equally browned. The goal is not to fully cook the meat but just to add flavour while the pan is hot.

Reduce heat to medium. Remove the chicken breasts and set aside. Add the onion, garlic, oregano and salt to the pan. Saute for a minute or two. (This will smell up the whole house)

Add the wine, tomatoes, olives and capers. Turn the heat to a low simmer and return the chicken to the pan, nestling it into the stew. Add enough stock to cover the chicken. Cover tightly and simmer until the meat is cooked through, 10 to 15 minutes. Turn the breasts once to allow the flavour to full permeate the chicken from all sides.

Source: Michael Smith, in The Globe and Mail, November 24, 2012