Chicken or Fish with tomatoes, capers, onion, and butter
Last week, we received a flyer in the mail for Whole Foods, which included a picture of some delicious looking fish served on tomato sauce. Pretty, isn’t it? The fish was on sale, and so were the tomatoes. They did not have a recipe for the dish as shown in the flyer, but they did have a recipe for the sauce, which you can also find here. I decided to splurge and buy the fish (sea bass, spendy), and I added some capers to the recipe. I just made the sauce, added capers, and then when it was about finished, added the fish and simmered until it was done. It was delicious and healthy-ish (healthier without the butter, I am sure, but not so yummy), but expensive, so I decided to give it another go with chicken instead of sea bass. Much cheaper, still tasty. I used chicken breasts, which got a little dried out. Next time I will either use fish, which I liked more, or at least chicken thighs.
INGREDIENTS
- 1.5 lb chicken, whatever pieces you like – probably best with thighs OR – Fish fillets – preferably a firm white fish similar to sea bass
- 8 tbs European-style cultured unsalted butter, cubed
- 1 large sweet onion (Vidalia or Walla Walla), peeled & thinly sliced
- 1 28-oz Muir Glen Organic fire roasted diced tomatoes with juice
- kosher salt and freshly ground black pepper, to taste
- 1 tblsp capers
- parsley, finely chopped
PREPARATION
Season chicken with salt and pepper.
Melt butter in a sauce pan. Add onions and sauté until softened but not brown. Add fire roasted diced tomatoes and juice and capers to the pan. Simmer for 30 minutes, then add chicken or fish, and season with salt and pepper if needed. Simmer until chicken or fish is cooked, times will vary. Serve with crusty bread, rice, or pasta.
