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Ingredients

• 1 red bell pepper
• Vegetable oil, for greasing pepper
• 6 large free-range organic chicken legs, thighs attached
• Salt and freshly ground white pepper
• 2 teaspoons/10 ml extra-virgin olive oil
• Sauce
• 2 cups/500 ml dark chicken stock

• 2 tablespoons/30 ml drained capers
• 1/4 cup/60 ml pitted and halved kalamata olives
• 1 clove garlic, minced (1 teaspoon/5 ml)
• 1/3 cup/80 ml mixed chopped fresh herbs (equal amounts chopped fresh parsley, chives, and tarragon)
• 6 butter-braised tomatoes, cut in half
• 1 tablespoon/15 ml extra-virgin olive oil, plus extra for garnish

Description

Cooking Channel Serves Up This Rob Feenie's Roast Chicken With Tomatoes, Roasted Peppers, Olives, And Capers Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel