Skip to main content
Complete Olympic Games coverage at your fingertips
Your inside track on the Olympic Games
Enjoy unlimited digital access
$1.99
per week for 24 weeks
Complete Olympic Games coverage at your fingertips
Your inside track onthe Olympics Games
$1.99
per week
for 24 weeks
// //

Pan-seared chicken with tomatoes, olives, oregano and capers.

Nathan Rochford/The Globe and Mail

This classic combination of Mediterranean flavours is always welcome at my table. Hearty and delicious, the dish is done in a flash, making it all the more fitting for this busy preholiday period. The one challenge with chicken, however, is finding the precise point at which the meat is safely cooked all the way through while still moist and delicious. A reliable meat thermometer can help you find that sweet spot: At 165 F, chicken is perfect. Alternatively, you can do what cooks have done since the dawn of cooking: Sneak a peek inside the meat with a sharp knife. When it's no longer pink and the juices run clear, dinner's ready.

Servings: 4

Ready time: 25 minutes

Ingredients

1 tablespoon vegetable oil

4 boneless, skinless chicken breasts

1 large onion, chopped into large pieces

4 cloves garlic, chopped

1 tablespoon dried oregano

1 teaspoon salt

2 cups red wine

1 pint (500 millilitres) cherry tomatoes

1 cup pitted Kalamata olives

1⁄2 cup capers, drained

Freshly ground pepper

Method

Set a large skillet with a tight-fitting lid over medium-high heat. Swirl in enough vegetable oil to cover the bottom of the pan. When the oil is hot, add the chicken. Sear the first side until golden brown and crusty, 4 to 5 minutes or so. Adjust the pan’s heat as needed, keeping it sizzling, but not so hot that the oil smokes.

Flip the chicken breasts over, cooking the other sides until they’re equally golden brown. Add a splash more oil if you think the pan needs it. The goal here is not to fully cook the meat but just to add flavour while the pan temperature is high.

Reduce heat to medium and remove the chicken breasts, placing them on a plate. Add the onion, garlic, oregano and salt to the pan. Sauté for a minute or two. Add the red wine, tomatoes, olives and capers. Turn the heat much lower, just enough to maintain a slow, steady simmer. Return the chicken to the pan, nestling the breasts into the stew. Cover tightly and simmer until the meat is cooked through (10 to 15 minutes). Turn the breasts once, allowing the flavour to fully permeate the chicken from all sides. Sprinkle with pepper to taste.

Report an error Editorial code of conduct
Due to technical reasons, we have temporarily removed commenting from our articles. We hope to have this fixed soon. Thank you for your patience. If you are looking to give feedback on our new site, please send it along to feedback@globeandmail.com. If you want to write a letter to the editor, please forward to letters@globeandmail.com.

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff. Non-subscribers can read and sort comments but will not be able to engage with them in any way. Click here to subscribe.

If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. Readers can also interact with The Globe on Facebook and Twitter .

Welcome to The Globe and Mail’s comment community. This is a space where subscribers can engage with each other and Globe staff.

We aim to create a safe and valuable space for discussion and debate. That means:

  • Treat others as you wish to be treated
  • Criticize ideas, not people
  • Stay on topic
  • Avoid the use of toxic and offensive language
  • Flag bad behaviour

If you do not see your comment posted immediately, it is being reviewed by the moderation team and may appear shortly, generally within an hour.

We aim to have all comments reviewed in a timely manner.

Comments that violate our community guidelines will not be posted.

UPDATED: Read our community guidelines here

Discussion loading ...

To view this site properly, enable cookies in your browser. Read our privacy policy to learn more.
How to enable cookies