6chicken Maryland’s (leg and thigh pieces on the bone)
1large red onion, finely chopped
90g salted capers, rinsed
100g pitted green olives
250ml white wine
500ml chicken stock
Chicken with Olives and Capers (Pollo con olive e Caperi) Directions
Heat the oven to 180C (350F / Gas 4).
Heat half the oil in a large frying pan and brown the chicken until golden on all sides – you will probably need to do this in two batches, depending on the size of your pan.
Heat the rest of the oil in a flameproof casserole that is big enough to later hold all the chicken, and fry the onion until starting to brown. Add the capers and olives and cook for 3-4 minutes, then add the browned chicken and cook for a further 2 minutes. Add the wine and let it come to the boil for 2 minutes, then stir in the tomatoes and stock.
Cover the casserole with a lid or foil and bake for 1 hour. Uncover and cook for another 15 minutes.