3. Place the chicken pieces skin side down into the hot pan. Fry until the skin is a rich golden color and crispy, turn and fry the other side. When both sides are golden, remove and place skin side down in a deep sided casserole dish
5. Add the grated garlic, butter, cut olives, capers, Dijon mustard, extra dry white wine or apple cider vinegar, and heavy whipping cream. Stir and bring to a light simmer, then cook for 5 minutes (at a light simmer)
The traditional recipe uses a skinless chicken breast which is butterflied (cut along the fat width) to give it a more even thickness before pan-frying in oil or butter. Also, in traditional Italian versions, lemon juice and wedges are used in the preparation and serving of the sauce. In this version, we have served the lemon as wedges or medallions so that each person has an option if they wish to squeeze some fresh lemon juice on top. I also add olives to enhance the Mediterranean flavor in this recipe. Also, I used the fattier (and in my opinion better-tasting) darker meat of thighs or legs rather than the lean white chicken breasts. The other benefit of using chicken thighs specifically, is that chicken thighs are very economical, making this a cost effective, economical, nutrient dense meal.
If you are concerned about the alcohol in the wine, don't be: Since you simmer the sauce over medium heat for five minutes, you are evaporating the alcohol and creating a de-alcoholized version, which has all the great flavor and none of the alcohol calories. But if you really do not want to use the half cup of white wine, substitute with about 1 tbsp of white wine vinegar or 1 tbsp of apple cider vinegar.