by Steve Spongberg

Created on: January 10, 2009   Last Updated: April 27, 2011

Originally put together to reheat for quick meals through the week, this dish has also been a big favorite with crowds and at parties. There are a number of flavors involved; they liven up the chicken and make it a very distinctive, and memorable, dish.

You shouldn't need another vegetable to make a meal of this, only some rice or pasta, or maybe some bread? The amounts shown here can easily be reduced. Leftovers microwave well and will store well in the refrigerator or freezer.

You will need two bowls - one large - a sieve or colander, a skillet, and a 9X14 casserole or roasting pan.

12 chicken breasts (boneless) or 15 thighs (with the bone and skin-on is best)

2 each 28-oz. cans diced tomatoes

1 jar (3 1/2 oz.) capers (or more, if you are bold!)

2 to 3 small cans sliced black olives, drained

2 to 3 stalks celery, sliced thin or diced

3 to 5 cloves garlic, crushed

5 to 7 scallions or 1 yellow onion, diced

Olive oil for browning, sauting

3/4 lb. sliced cheese - American, Cheddar, and Provolone make a good combination

Oregano to taste

Basil to taste

Button mushrooms, sliced

Salt & Pepper

Brown the chicken pieces, skin side first, on smoking-hot oil and lay into your lightly-oiled casserole in one "shingled" layer, with all the hard scrapings from the pan. There should be plenty of liquid from the tomatoes, so try to keep the fat out of the casserole. Keep just enough fat in the skillet to brown the next batch of chicken.

Drain the tomatoes through a sieve or collander into the smaller bowl, retaining the juice, and place the tomato meat into the large bowl. Reduce the heat and saute the diced and sliced olives, celery, and scallions or onion in the same pan the chicken was browned in -this will help de-glaze the pan - for a few minutes, then and add the capers and crushed garlic. Continue until you can smell everything easily - you are just trying to release the aromas and flavors. Add everything in the pan to the tomatoes, mix well, and taste. Add salt, pepper, oregano, basil, and anything else that appeals to you - I add red-pepper sauce and some raw diced onion to give a little more "snap". It will get stronger when cooked, or as a leftover, but you still want it pretty intense at this point.

When you are satisfied, spread it evenly over the chicken, cover with foil, and bake at 325 for an hour. Peak under the foil after about 1/2 hour and, if it looks too dry, add some of the reserved tomato juice, V8, red wine, or olive oil. When the internal temperature is getting close (within 15 or 20 degrees) add a layer of sliced mushrooms and a layer of each cheese, and finish cooking, uncovered.

Store as portions or serve right away over your favorite carbohydrate. Enjoy!

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