Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
Wednesday night, after the dreaded blizzard hit Boston, I wanted to eat something filling and warm. I have a pretty well stocked pantry and remembered I bought extra chicken breasts from Whole Foods when they were having a sale last week. In the mood for something briny, I immediately thought of capers. The following recipe is what ensued:
3 C. of cooked instant brown rice
1/2 C. of chicken stock
1/4 C. of dry white wine (I used chardonnay)
3 Tbsp. extra virgin olive oil
6 Tbsp. butter
2 chicken breasts
1 Tbsp. dried oregano
1/2 medium red onion, minced
3 cloves garlic, minced
2 Tbsp. capers w/ about 1 tsp. of extra caper “juice”
1 bay leaves
1 tsp. red pepper flakes
1 Tbsp. ketchup
1/3 C. chopped parsley
Add 2 tablespoons olive oil to a medium skillet. Cut the chicken into 1 inch pieces and season with oregano, salt and pepper. Saute in the oil on medium heat until the outside is golden brown and the inside is just cooked. Set aside.
In a large skillet, add 4 Tbsp. of butter and 1 Tbsp. of olive oil. Saute onion, garlic, and red pepper flakes over medium heat until soft. Add capers, bay leaf and ketchup. Once fully incorporated, add the white wine to deglaze the pan. Add the remaining 1 Tbsp. of butter and stir until the butter if fully melted. Add the chicken stock and simmer until the sauce thickens. Mix in chicken, rice, and parsley.
The result was a delicious and very flavorful dish. It’s truly amazing how capers, butter, parsley and Chardonnay marry together in a sauce. In my eyes, mission accomplished. Warm and satisfying.
Snowy Boston, featuring Katie, Professional Noob, 1/13