Baked Chicken with Caponata

2013-07-13

Cuisine: Italian
Course: Main Dish, Oven
Skill Level: Beginner
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Servings : 4
Prep Time : 10m
Cook Time : 60m
Ready In : 1:10 h

Slava Bond

I'm cooking chef since 1986. My..

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Baked chicken with Caponata. Chicken legs baked in 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.