banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Roast Chicken with Tomatoes, Roasted Peppers, Olives, and Capers

Serves 6.

    Share

    Roast Chicken with Tomatoes, Roasted Peppers, Olives, and Capers

    This dish from Southern France is packed with flavour but is very light. This sauce also goes perfectly with halibut, sablefish, or lobster.

    Advertisement

    Roast Chicken with Tomatoes, Roasted Peppers, Olives, and Capers

    Ingredients

    • 1 red bell pepper
    • 6 large free-range organic chicken legs, thighs attached
    • 2 tsp (10 mL) extra-virgin olive oil
    • 2 cups (500 mL) dark chicken stock
    • 2 Tbsp (30 mL) drained capers
    • 1/4 cup (60 mL) pitted and halved kalamata olives
    • 1 tsp (5 mL) minced garlic
    • 1/3 cup (80 mL) mixed herbs (equal amounts of parsley, chives, and tarragon)
    • 1 Tbsp (15 mL) extra-virgin olive oil
    • 6 butter-braised tomatoes cut in half
    • Extra-virgin olive oil, for garnish (optional)

    Directions

    01

    Preheat oven to 400 F (200 C).

    02

    Rub red bell pepper with a little vegetable oil, place in baking pan, and roast in oven for 15 to 20 minutes, until skin blisters. Leave oven on, but remove pepper and transfer to a bowl; cover with plastic wrap and let sit for 10 minutes so skin will loosen. Peel red pepper, remove and discard seeds, then chop coarsely.

    03

    Season chicken generously with salt and freshly ground white pepper. Heat olive oil in large ovenproof frying pan on high heat. Add chicken legs, skin side down, and sear for 2 to 3 minutes, or until golden. Turn chicken over. Place pan in oven for about 25 minutes, basting with drippings every 5 minutes, until done (juice should run clear when pricked with sharp knife). Remove from oven and allow to rest so juice stays in meat.

    04

    To make sauce, place stock, roasted red pepper, capers, olives, and garlic in large saucepan on high heat. (Do not use small saucepan, as you will be reducing the sauce, and a larger surface area speeds this up.) Cook for about 3 minutes, or until stock is reduced by half. Just before serving, gently stir in mixed herbs, oil, and tomatoes. Season with salt and freshly ground white pepper.

    05

    Place a piece of chicken in each of six warmed bowls. Spoon sauce over chicken, making sure that each serving gets two tomato halves. Drizzle a bit of extra-virgin olive oil over each serving.

    Advertisement

    Like this recipe?

    This recipe is part of the Feenie's Fine Line collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.