Finally - a Martha success in my own kitchen! In fact, I just may cook chicken this way from now on - it was perfect and juicy and tender.
I was excited to try this recipe because I don't normally like olives and I've never had capers. I knew it had the potential of being gross, but I was glad to be branching out a little. I had my friend Marelize over (an olive connoiseur) for dinner to give me extra incentive.
The recipe calls for boneless, skin-on chicken breasts; turns out there's no such thing. I figured Martha wouldn't make it easy, but I wasn't about to buy a whole chicken and debone it myself just to get the extra fat from the skin. So I ventured to use boneless, skinless, and it was still perfect.
The recipe was really easy: capers, kalamata olives, and plum tomatoes tossed in olive oil; chicken salted and peppered, then browned on the stovetop; put it all together, throw it in the oven on REALLY high heat for 15 minutes, and it's done.
Linds, make sure not to grab the handle this time. I hit my elbow on the end of the handle a few minutes after taking it out of the oven; it felt like someone stabbed me, and it burned me pretty good just in that one millisecond. These ovenproof skillets are not messing around.
I think this is a meal Andrew would LOVE. I will definitely be making this again.
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