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Roast chicken with tomatoes, roasted peppers, olives and capers

BT Toronto | posted Tuesday, May 31st, 2016

Chicken

Cactus Club Cafe shares a recipe for roast chicken with tomatoes, roasted peppers, olives and capers. Make this recipe in three easy steps.

Makes: 4 servings

Ingredients:

  • 1 red bell pepper
  • 4 large chicken legs thighs attached
  • 1 tsp olive oil
  • 2 cups dark chicken stock
  • 2 Tbsp. drained capers
  • ¼ cup pitted and halved Kalamata olives
  • 1 tsp minced garlic
  • 1/3 cup chopped herbs (equal amounts of parsley, chives and tarragon)
  • 1 Tbsp. extra virgin olive oil
  • 4 butter braised tomatoes, cut in half

Method:

  1. Preheat BBQ to 400 F.

  2. Place bell pepper on BBQ and roast on all sides until skin blisters and turns black.

  3. Place roasted bell pepper in mixing bowl and cover with plastic wrap. This step will help to easily peel skin from the pepper.

  4. When cold, peel pepper, chop coarsely and set aside.

  5. Season each tomato with olive oil, salt and white pepper.

  6. Place a small cube of butter on each half and add some chopped thyme.

  7. Place on very low heat on BBQ and slowly cook for about 15-20 minutes.

  8. Remove from grill and reserve until it’s ready to plate.

  9. Rub chicken legs with olive oil and season generously with salt and white pepper.

  10. Place on grill on high heat, skin side down.

  11. Reduce heat to about 350 F and cook on same side for approximately 78 minutes.

  12. Flip chicken legs over and cook for another 78 minutes on that side. Make sure that BBQ lid is down at all times during this process.

  13. Check chicken for doneness by inserting paring knife close to the bone. You are looking for clear juices to run out. If BBQ has a warm holding rack transfer chicken onto it until ready to plate.

  14. To make the sauce, place stock, roasted bell peppers, capers, olives and garlic into a medium saucepot and heat on medium heat from BBQ side burner.

  15. Bring to a boil and cook for 3 minutes or until liquid is reduced by half.

  16. Stir in fresh herbs, tomatoes and extra virgin olive oil.

  17. Place grilled chicken legs onto platter and spoon sauce over them.

  18. Drizzle with fine extra virgin olive oil.

Courtesy Rob Feenie – Executive Chef, Cactus Club Cafe

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