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  • Rob Feenie's Roast Chicken with Tomatoes, Roasted Peppers, Olives, and Capers

Rob Feenie's Roast Chicken with Tomatoes, Roasted Peppers, Olives, and Capers

Recipe courtesy Rob Feenie
Show: At the Table With... Episode: Rob Feenie
TOTAL TIME: 1 hr 5 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 35 min
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 red bell pepper
  • Vegetable oil, for greasing pepper
  • 6 large free-range organic chicken legs, thighs attached
  • Salt and freshly ground white pepper
  • 2 teaspoons/10 ml extra-virgin olive oil
    • 1 clove garlic, minced (1 teaspoon/5 ml)
    • 1/3 cup/80 ml mixed chopped fresh herbs (equal amounts chopped fresh parsley, chives, and tarragon)
    • 6 butter-braised tomatoes, cut in half
    • 1 tablespoon/15 ml extra-virgin olive oil, plus extra for garnish
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    Directions

    Preheat the oven to 400 degrees F or 200 degrees C.

    Rub the red bell pepper with a little vegetable oil, place in a baking pan, and roast in the oven for 15 to 20 minutes, until the skin blisters. Leave the oven on, but remove the pepper and transfer to a bowl. Cover the bowl with plastic wrap and let sit for 10 minutes so skin will loosen. Peel the red pepper, remove and discard the seeds, then coarsely chop.

    Season the chicken generously with salt and freshly ground white pepper. Heat the olive oil in a large ovenproof frying pan on high heat. Add the chicken legs, skin-side down, and sear for 2 to 3 minutes, or until golden. Turn the chicken over. Place the pan in the oven for about 25 minutes, basting with the drippings every 5 minutes, until done. Cook's Note: The juice should run clear when pricked with sharp knife. Remove the chicken from the oven and allow to rest so the juice stays in the meat.

    To make the sauce: Place the stock, roasted red pepper, capers, olives, and garlic in large saucepan on high heat. Cook's Note: Do not use a small saucepan, as you will be reducing the sauce, and a larger surface area speeds this up.

    Cook for about 3 minutes, or until the stock is reduced by half. Just before serving, gently stir in the mixed herbs, tomatoes, and oil. Season the sauce with salt and freshly ground white pepper.
    Place a piece of chicken in each of 6 warmed bowls. Spoon the sauce over the chicken, making sure that each serving gets 2 tomato halves. Drizzle with a bit of extra-virgin olive oil over each serving.

    Notes

    This dish from Southern France is packed with flavour but is very light. This sauce also goes perfectly with halibut, sablefish, or lobster.

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    5

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    • on February 09, 2012

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      This was an amazing dish! Definitely 5 stars for taste. Don’t leave out the capers and olives; these are the stars of the sauce.

      Notes: It took longer for me than the given estimate (~2 hours. The roasted bell peppers were really hard to peel, so I left the peel intact. Also, the chicken pieces never really turned "golden" when I tried so sear them but they turned out fine. I wasn't sure what "butter braised" tomatoes were, so I improvised and braised the tomatoes in a mixture of chicken stock, butter and wine with some minced garlic and salt and pepper. After the tomatoes were done, I set them aside, strained the juice and added that to the given instructions for the sauce. I also added the rest of the chicken drippings to the sauce. I used two bell peppers (green and red for color, but I think I could have gotten away with more. I always appreciate more sauce, so I think I’ll start with more stock next time.

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