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

Recipe courtesy Rob Feenie

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5

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Total Reviews: 1

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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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