Chicken in the Pot with Tomatoes, Black Olives and Capers

Name: Chicken in the Pot with Tomatoes, Black Olives and Capers
Ingredients: 1 , whole chicken, 3 to 4 pounds, rinsed, patted dry, and cut into 8 pieces; 1/2 teaspoon, table salt; 1/4 teaspoon, ground black pepper; 1 tablespoon, unsalted butter; 1 tablespoon, vegetable oil; 1 , large onion, sliced; 8 ounces, white mushrooms, brushed clean and halved if large; 1 medium clove, garlic, minced; 1 , (28 ounce) can whole tomatoes (preferably plum), drained, halved, seeded, and chopped coarse; 3 sprigs, fresh thyme; 3 tablespoons, minced fresh parsley leaves; 3 tablespoons, minced fresh basil leaf; 1/2 cup, black olives, pitted and chopped coarse; 2 teaspoons, capers, drained; 1/4 cup, dry red wine

Main Courses
Chicken
Vegetables

Appears in Cook's Illustrated September/October 1995

Sautéing chicken pieces and then braising them with vegetables produces perfectly cooked white and dark meat.

SERVES 4

TIME 1¼ hours

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