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!

3 comments:

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

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

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

    ReplyDelete