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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

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!
Servings 4


  • 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


  • 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!

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