Chicken With Onions, Olives and Capers

READY IN: 28mins
Recipe by Texas Aggie Mom

Cut this out of our local newspaper eons ago and finally got around to trying it. I loved the fact that the author made it so simple to follow with approximate times for each step so that even the newest cooks could attempt it. Medium high seemed too high on my gas range and everything was cooking too quickly so I went to medium. Other than that, it was easy to follow. We really enjoyed the flavor because we love olives and capers. Next time I'm going to try adding some artichoke hearts!

Top Review by GaylaV

This is absolutely scrumptious. I did have a problem with my chicken being a bit tough but I don't think it had anything to do with the recipe. Next time I may try it with legs or thighs. When I opened my green olives they smelled a bit off, I think they had been around too long, so I subbed with Kalamata olives and they were yummy. I do think I will put in another slice of bacon next time as that flavour got lost. I can't wait to serve this to the family when they are all home. Thanks for sharing your recipe.

Ingredients Nutrition


  1. Heat the olive oil in a large skillet over medium high heat.
  2. Add the garlic and the bacon and cook, stirring, until the garlic turns golden (about 2 minutes).
  3. Add the chicken and cook until browned, about 3 minutes per side.
  4. Remove chicken to a warm platter and set aside.
  5. Add onion slices to the skillet and cook, stirring often , until the onion wilts and turns golden brown (about 4 minutes).
  6. Stir in the wine, scraping up the browned bits in the pan. Cook until the wine reduces to a syrup (about 6 minutes).
  7. Add the chicken broth and cook until reduced slightly (about 3 minutes).
  8. Return the chicken to the pan and turn to coat with the sauce.
  9. Add the olives and the capers.
  10. Reduce heat to simmer and cook to combine flavors (about 2 minutes).
  11. Season with pepper to taste.

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