Monday, August 1, 2011

Balsamic Chicken with Tomatoes and Capers

This is a great dish to serve at a dinner party: quick prep and low maintenance cooking, yet sophisticated and delicious! Added bonus: it will fill your kitchen with wonderful aromas as the chicken roasts in the oven. I love it with sautéed eggplant and zucchini, and a nice glass of wine -- red or white would work well.

Serves 4
  • 4 chicken breasts (organic if possible) = 4 escalopes de poulet
  • 4 Roma tomatoes, diced = 4 tomates Roma, coupées en dés
  • 2 tablespoons capers = 2 cuillères à soupe de câpres
  • ¼ cup balsamic vinegar = 60 ml de vinaigre balsamique
  • 1 tablespoon olive oil = 1 cuillère à soupe d'huile d'olive
  • 2 tablespoons brown sugar = 2 cuillères à soupe de cassonade
  • 1 teaspoon dried thyme = 1 cuillère à café de thym séché
  • 1 teaspoon dried oregano = 1 cuillère à café d'origan séché
  • Black pepper = poivre noir

Preheat oven to 400°F / 200°C.

Place chicken breasts in a baking dish. Combine tomatoes, capers, balsamic vinegar, oil and sugar in a bowl. Pour over chicken. Sprinkle with thyme and oregano.

Bake for 25-30 minutes (until chicken is cooked through). Sprinkle with freshly ground black pepper before serving. Enjoy!


  1. ooooh, il faut que j'essaie ca!
    Tu sers avec quel side dish en general?

  2. Claire, j'adore avec des courgettes/aubergines sautees. Ou riz pilaf et salade verte.

  3. Ohlala, ça aussi je vais tester, avec une ratatouille :D