Baked Chicken with Caponata

2020-07-13
baked chicken with caponata
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Baked chicken with Caponata. Chicken legs baked in an oven and served with tasty homemade Italian sauce Caponata.

Ingredients

  • 4 chicken legs
  • 8 sage leaves
  • 2 garlic cloves,peeled and chopped
  • 2 red chili peppers,deseeded and chopped
  • 4 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • For the Caponata:
  • 1 medium eggplant,coarsely chopped
  • 1 celery stalk
  • 4 tomatoes
  • 2 tablespoons olive oil
  • 1 yellow bell pepper,deseeded and sliced
  • 1 onion,peeled and sliced
  • 1/2 cup pitted black olives
  • 1 tablespoon capers
  • white vine vinegar
  • salt and freshly ground black pepper

Method

Step 1

Preheat oven to 350°F (180°C).

Step 2

Take the chicken legs and separate the drumstick from thigh at the point. Put one sage leaf under the skin of each piece of chicken.

Step 3

In a mixing bowl,combine garlic,chili pepper,olive oil and lemon juice. Mix well and rub rub into the chicken.

Step 4

Put chicken in roasting pan. Baked the chicken for about 40 minutes until golden brown.

Step 5

Reserve the celery stalk leaves for garnish and slice the rest. Blanch the tomatoes,immerse in cold water and remove the skins.Slice into quarters and remove the seeds.

Step 6

In a large nonstick skillet,heat the olive oil. Sauté the eggplants until lightly browned. Add the bell pepper,onion and sliced celery. Season with salt and black pepper.

Step 7

Cover and cook for 10 minutes,stirring occasionally. Add blanched tomatoes,olives and capers. Cook,uncovered,for 4-5 minutes more. Season to taste with vinegar,salt and pepper.

Step 8

Divide cooked vegetables among the plates and arrange chicken on top. Garnish with reserved celery leaves.

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