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Mediterranean Chicken With Roasted Red Peppers, Capers And Black Olives

Food Network Canada
YIELDS
4 servings
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Ingredients

Chicken

4
Chicken breasts (still on bone)

Peppers

3
red bell peppers
2
Tbsp olive or vegetable oil

Sauce

cup olive oil
1
Tbsp minced garlic
6
cup dark chicken stock
¼
cup capers, rinsed and drained
1
cup pitted Nicoise or black olives
2
Tbsp chopped fresh tarragon
2
Tbsp fresh thyme leaves
2
Tbsp chopped fresh Italian or flat leaf parsley
2
Tbsp chopped fresh chives
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Directions

Step 1

Rinse chicken under cold water and using paper towel, pat chicken dry.

Step 2

Season outside with a generous amount of salt and pepper.

Step 3

Heat oil in an oven proof fry pan over high heat.

Step 4

Carefully place chicken, skin side down and sear surface until golden brown.

Step 5

Transfer chicken to preheated oven for about 20 minutes or until when pierced with a knife, juices run clear.

Step 6

Remove chicken from oven and allow to rest for 5 minutes.

Step 7

Remove chicken breast meat from the bone and place one in individual serving bowls.

Step 8

Spoon sauce over and serve immediately.

Step 9

Preheat oven to 350 F.

Step 10

Place peppers on a baking sheet and cost each pepper with a little olive or vegetable oil.

Step 11

Place in oven and roast for about 20 minutes, turning occasionally.

Step 12

Remove from oven and transfer peppers to a bowl.

Step 13

Cover bowl with plastic wrap and allow peppers to cool.

Step 14

When completely cooled, remove and discard skin and seeds.

Step 15

Cut peppers into large dice.

Step 16

Refrigerate until ready to use.

Step 17

In a saucepan on medium high heat sauté garlic with a tablespoon of olive oil.

Step 18

Add dark chicken stock and bring to a boil.

Step 19

Add capers and black olives.

Step 20

Continue to boil until chicken stock is reduced by half.

Step 21

Add roasted red pepper dice, freshly chopped herbs and finish with olive oil.

Step 22

Keep warm.

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