Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
1 whole chicken, cut into 8 pieces
1 white onion, finely chopped
4 tomatoes, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 red pepper, seeded and cut into juliennes
1 cup (240ml) flour
2 tablespoons (30ml) olive oil
½ cup (120ml) white wine
1 cup (240ml) chicken stock
1 sprig of thyme
1 sprig of rosemary
2 bay leaves
3 tablespoons (45ml) capers
Salt and pepper to taste
Method:
Preheat oven to 400oF (205oC) degrees.
Place carrots, tomatoes, onions, celery and peppers on a baking tray. Drizzle with olive oil and season with salt and pepper.
Bake vegetables in the oven for 12-14 minutes, or until slightly charred.
Remove from the oven, and reserve.
Wash chicken pieces and pat them dry.
Season with salt and pepper.
Dredge in flour.
Heat oil in a cast iron pan over medium-high heat.
Add chicken to pan, and cook for 8-10 minutes or until golden brown on all sides.
Add white wine and cook for 3-4 minutes.
Add roasted vegetables, rosemary, thyme and bay leaf.
Pour in the chicken stock, cover and simmer for 40-45 minutes.
Season with salt and pepper.
Remove from heat and serve hot.
Garnish with capers.
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