Here’s a really simple dish from Naples for those times when you really don’t feel like cooking.
The recipe works well with chicken or with fish. It’s pollo (or pesce) con olive, capperi e limone.
You see this combination celebrating meaty olives, zesty capers & puckery citrus in many recipes from Campania. The cooking method is what sets this one apart. It’s a riff on “poaching”.
Just put extra virgin olive oil, the olives, capers and lemon juice in a big saute pan. Let it sizzle. Layer the chicken (or fish) atop the olives and capers and cook for less than 10 minutes.
I added escarole sauteed in garlic and dried chili infused olive oil to the plate. You’ll be eating a very healthy dinner in way less than 30 minutes.
The velvety chicken is moist and tender. The pan sauce adds color and a zesty citrus, briny finish to each bite.
- 1 pound boneless, skinless chicken breast cut in chunky pieces (or fish fillets).
- 2 tablespoons extra virgin olive oil
- ¾ cup pitted olives, roughly chopped (I use big fat green cerignola olives)
- 1 tablespoon capers
- juice of 1 lemon
- sea salt to taste
- 2 tablespoons chopped Italian flat parsley
- Mix the olive oil, olives capers and lemon juice in a 10-inch cast iron skillet or a heavy-bottomed saute pan.
- Over medium-low heat slowly bring the mixture to a gentle sizzle.
- Arrange the chicken pieces (or fish fillets) in a single layer. Cook in batches if necessary.
- Cook the chicken until fully cooked, about 4 minutes on the first side and about 3 minutes on the other side. I cover the pan for about half of the cooking time for each side. (Depending on the thickness of the fish fillets cook a minute or 2 on the first side and about a minute on the second side.)
- Sprinkle the chicken or fish with the chopped parsley.
- Taste the pan sauce and add some salt if necessary.
- Put the chicken or fish on a serving platter and pour the pan sauce with the olives and capers on top.
- Serve immediately.