Easy skillet-braised chicken with tomatoes, olives, and capers from The Food Lab: Better Home Cooking Through Science (page 248) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • JessElisabeth on January 12, 2026

    Delicious! We really loved the flavors of this though we had to split into 2 pans because the legs were so large

  • kaityblueeyes on December 27, 2022

    This was delicious! Only have rice wine but it worked perfectly. Served with buttered mushrooms.

  • jenburkholder on October 24, 2020

    Good, but felt like it was missing something. Not quite as deep in flavor as I would have expected. Used a sauvignon blanc for the wine; maybe a chardonnay or similar would have been better. Still decent, and went well with the chard and couscous I served it with.

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