Baked Chicken with Caponata

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

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

forkforkforkforkfork (5 / 5)

5 5 1
Rate this recipe

fork fork fork fork fork

1 People rated this recipe

Related Recipes:
  • Instant pot zuppa Toscana recipe. Very popular Italian soup with sausages, potatoes, and kale cooked in an electric instant pot. #instantpot #pressurecooker #soup #dinner #homemade #yummy #italian

    Instant Pot Zuppa Toscana Recipe

  • Pressure cooker Mongolian chicken recipe. Striped chicken breasts with vegetables, spices, and chicken broth cooked in an electric instant pot. #pressurecooker #instantpot #chicken #mongolian #dinner #homemade

    Pressure Cooker Mongolian Chicken Recipe

  • Slow cooker Catalina chicken thighs recipe. Bone-in chicken thighs with spices and Catalina dressing cooked in a slow cooker. #slowcooker #crockpot #chicken #thighs #dinner #homemade #easy

    Slow Cooker Catalina Chicken Thighs Recipe

  • Slow cooker melt-in-your-mouth sausages. Sweet Italian sausages with vegetables cooked in a slow cooker, #slowcooker #crockpot #dinner #sausages #homemade #yummy

    Slow Cooker Melt-in-Your-Mouth Sausages

  • Instant pot pasta with sausages and cannellini beans. Italian turkey sausages with vegetables and beans cooked in an electric instant pot. #pressurecooker #instantpot #dinner #italian #homemade #pasta

    Instant Pot Pasta with Sausages and Cannellini Beans

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.