Rinse chicken under cold water and using paper towel, pat chicken dry.
Season outside with a generous amount of salt and pepper.
Heat oil in an oven proof fry pan over high heat.
Carefully place chicken, skin side down and sear surface until golden brown.
Transfer chicken to preheated oven for about 20 minutes or until when pierced with a knife, juices run clear.
Remove chicken from oven and allow to rest for 5 minutes.
Remove chicken breast meat from the bone and place one in individual serving bowls.
Spoon sauce over and serve immediately.
Preheat oven to 350 F.
Place peppers on a baking sheet and cost each pepper with a little olive or vegetable oil.
Place in oven and roast for about 20 minutes, turning occasionally.
Remove from oven and transfer peppers to a bowl.
Cover bowl with plastic wrap and allow peppers to cool.
When completely cooled, remove and discard skin and seeds.
Cut peppers into large dice.
Refrigerate until ready to use.
In a saucepan on medium high heat sauté garlic with a tablespoon of olive oil.
Add dark chicken stock and bring to a boil.
Add capers and black olives.
Continue to boil until chicken stock is reduced by half.
Add roasted red pepper dice, freshly chopped herbs and finish with olive oil.