Baked chicken caponata.
Cook time: 40 mins | Prep time: 15 mins | Serves: 6
Ingredients.
1kg chicken lovely legs
1 brown onion
4 garlic cloves, minced
1 eggplant, roughly peel the skin
1 zucchini
1 red capsicum
2 Roma tomatoes
2 stalks celery
1/3 cup baby capers
50ml red wine vinegar
75ml olive oil
1/2 cup of chicken stock
salt and pepper
Garnish:
basil pesto
parsley
olive oil
Method.
1. Dice the eggplant into 2 cm pieces and sprinkle salt over them. Set aside for 10 minutes then dab with a paper towel to remove excess water.
2. Dice the onion, zucchini, capsicum, tomatoes and celery rib* into 2 cm pieces and set aside.
3. Preheat the oven to a 180°C fan forced (350°F) and get a round 30cm baking dish.
4. Place the onion and garlic into the baking dish. Add the eggplant, zucchini, capsicum, tomatoes, celery and capers then mix to combine. Add the chicken lovely legs and add salt and pepper, red wine vinegar, olive oil and chicken stock.
5. Place in the oven for 40 minutes uncovered. Turn dish around and if it’s browning on top cover with baking paper and foil. After it is baked spoon over some of the vegetables on top of the chicken with juices. Serve with a dollop of basil pesto on each piece of chicken, chopped parsley and a drizzle of olive oil.
