Saucy chicken with olives, capers and tomatoes

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15 min


6 servings

* PLUS Cooking time: 35 minutes


  • 1/2 cup white wine
  • 1/4 cup orange juice
  • 2 large onions
  • 6 plum tomatoes
  • 1 cup black olives , preferably niçoise or kalamata
  • 1 orange
  • 2 tbsp capers , drained
  • 2 tbsp chopped fresh thyme leaves , 2 tsp dried thyme leaves
  • 6 skinless, bone-in chicken breasts


  • Pour wine and orange juice into a large wide saucepan over medium heat. Coarsely chop onions. Add to pan. Coarsely chop tomatoes, then add to pan. Keep this mixture simmering as you prepare and add remaining ingredients. Pit olives, then coarsely chop and add. Finely grate about 1 tbsp (15 mL) peel from orange. Stir in along with capers and thyme.
  • Submerge skinless chicken, as best you can, in tomato mixture. Pan may be very full. Bring to a boil over high heat, stirring occasionally, then reduce heat to medium-low. Simmer, uncovered and turning occasionally, until chicken is springy when pressed, 35 to 45 minutes. Remove chicken to dinner plates. Spoon sauce over chicken. Delicious with rice or mashed potatoes.

Nutrition (per serving)

  • Calories
  • 268,
  • Protein
  • 32.2 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 10.6 g,
  • Fibre
  • 2.9 g,
  • Sodium
  • 909 mg.

Olives, capers and tomatoes ? what a?flavourful Mediterranean trio to sauce up chicken. If you have any leftover sauce, toss it with some pasta for lunch the next day.