Chicken with Capers, Oregano and Garlic

Summary: My sister, who lives in Italy, made this for us one night for dinner. It was so full of flavor; each bite is succulent and leaves you wanting another. It's also a very simple recipe.

Yield: serves 2


  • 1-2 tablespoons extra virgin olive oil
  • 2 large cloves of garlic, peeled and smashed
  • ¾ - 1 pound chicken (any parts really, thighs and bone-in breasts are best)
  • salt and freshly ground pepper
  • 2 tablespoons fresh oregano, chopped
  • 1½ tablespoon salt-packed capers, rinsed and drained
  • ¼ cup white wine


Wash, pat dry and season with salt and pepper, your chicken. Set aside.

In a skillet (that has a lid), heat the olive oil over medium-high heat. When warm, add the smashed garlic, and cook until golden brown; add the chicken, skin side down, and sear for 2-3 minutes.

Add the oregano and capers, turn the heat to medium-low, and cover the skillet. After 8-10 minutes, add the wine, re-cover the skillet and cook another 8-10 minutes, until chicken is just cooked through.

Serve warm with the ridiculously yummy sauce. Rice and/or good bread makes a marvelous accompaniment.