Chicken With Capers and Italian Olives

Very common in Southern Italy, spicy but not in terms of heat, just a great flavor with the capers and olives.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 6  chicken thighs, skin on
• 1  pinch salt
• 1  pinch pepper
• 1  tablespoon olive oil
• 1⁄4 cup dry white wine
• 1⁄2 cup  Italian olives, pitted
• 1  tablespoon  drained capers
• 1  bay leaf
• 1⁄4 cup  chicken stock
• 1⁄2 cup  whipping cream or 1⁄2 cup half-and-half

Directions

1. Season the chicken with salt and pepper to taste. Heat a non-stick frying pan and add oil. Brown both sides and remove. Transfer to a 4-6 quart pot. Add the remaining ingredients, Except Cream. Bring to a simmer. Cook covered for 40 minutes.
2. Remove the chicken to a warm platter. Add the cream to the pot simmer for 2-3 minutes to reduce and thicken. Salt and pepper to taste, pour sauce over chicken. Serve, garnish with Parsley.