Baked Chicken with Caponata
- Cuisine: Italian
- Course: Main Dish, Oven
- Skill Level: Beginner
-
Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 60m
- Ready In: 1:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Air Fryer Teriyaki Chicken Meatballs Recipe
-
Air Fryer Honey-Soy Chicken Drumsticks Recipe
-
Air Fryer Buffalo Chicken Wings Recipe
-
Air Fryer Brazilian Coxinha Recipe
-
Air Fryer Chicken Meatballs Recipe
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.
