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

Serves 6.


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


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


    • 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)



    Preheat oven to 400 F (200 C).


    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.


    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.


    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.


    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.


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



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    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.