April 20, 2016
Garlic, Sun-dried Tomato & Capers Chicken with Carrots & Cauliflower
Tools you may need:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
![](https://getmeinthekitchen.com/wp-content/uploads/Garlic-Sun-Dried-Tomatoe-Caper-Chicken-with-Roasted-Cauliflower-Carrots-e1461341748451-300x300.jpg)
Garlic, Sun-dried Tomato & Capers Chicken with Carrots & Cauliflower
Another delicious one-pan wonder recipe. This recipes uses garlic, sun-dried tomatoes, capers and sherry to create an amazingly delicious, restaurant quality meal at home. Hot diggity damn mo-fo!
Ingredients
- 1 tbsp Spank It Kopita Grecian Blend or create an equal mix of oregano, dill, parsley and a pinch of coriander
- 1 tbsp spicy paprika
- 2 tbsp red wine vinegar
- 3 tbsp capers with the vinegar it was packed in
- 2 tbsp olive oil
- 1 1/2 cups Sherry wine
- 4-8 chicken thighs or breasts enough for four people
- 5 cloves garlic sliced
- 1 onion cut into chunks
- 2 cups sun dried tomatoes if they are packed in oil, drain them
- 1 lb cauliflower cut into bite sized pieces
- 1/2 lb carrots cut into sitcks
Instructions
- Mix Spank it Kopita Grecian Blend or substitute spices, paprika, vinegar, capers, olive oil, and sherry wine into a large bowl or container. Marinate the chicken for at least two hours. You can also marinate overnight and have it ready for when you come home from work.
- Preheat oven to 350 degrees.
- In a large, deep oven safe frying pan (big enough to hold chicken thighs and vegetables or two oven safe pans if you need), sauté the garlic and onion in about 2 tbsp olive oil over medium high heat for about 1 minute. Add sun-dried tomatoes and sauté for an additional 1 minute.
- Place the chicken skin side down or breasts in the pan and let brown for about 2 minutes, and then flip and let brown for an additional 2 minutes. Save marinade for next step.
- Add cauliflower and carrots and sauté for an additional 2-3 minutes.
- Add the marinade back to and let the liquid come to a simmer.
- Place in the oven for about 45 minutes until the chicken is cooked through.
- If using thighs and legs: Broil the chicken and vegetables for about 4-6 minutes to get them browned and crispy. Chicken may crisp sooner than vegetables, so be prepared to take out chicken first so it doesn't burn If using breasts: Broil the chicken and vegetables. The chicken should be broiled for 2 minutes, then remove from pan. Replace the vegetables in the oven and broil for an additional 4-6 minutes to get them slightly browned.
- Serve it with the sauce from the pan.
Tried this recipe?Let us know how it was!