Baked Chicken with Caponata
- Servings : 4
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
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- 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
Preheat oven to 350°F (180°C).
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.
In a mixing bowl,combine garlic,chili pepper,olive oil and lemon juice. Mix well and rub rub into the chicken.
Put chicken in roasting pan. Baked the chicken for about 40 minutes until golden brown.
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.
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.
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.
Divide cooked vegetables among the plates and arrange chicken on top. Garnish with reserved celery leaves.