Chicken with Sicilian-style Vegetables and Goat Cheese

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Pollo con Caponata e Caprino

  Serves 6-8 People


  • 2 lb Chicken Legs, deboned and skin removed
  • 1 lb small Eggplants
  • 1 lb Zucchini
  • 1 lb ripe Tomatoes
  • 1/2 lb Yellow Peppers
  • 1/4 lb Goat Cheese
  • 1 large Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/2 cup dry white Italian wine
  • 1 oz Extra Virgin Olive Oil
  • Salt and Pepper, to taste
  • Fresh Basil leaves


  • Dice the eggplant and zucchini and liberally sprinkle with salt
  • Place in a colander for an hour to draw out the bitter juices
  • Seed the peppers and cut into strips
  • Peel, chop and seed the tomatoes
  • Rinse the salt off of the eggplant and zucchini, pat dry
  • Dice the chicken legs evenly and ensure that they are free of bones and skin
  • Sautee the chicken in the olive oil to a nice golden color; transfer to a roasting pan
  • To the same saute pan add the eggplant, zucchini, peppers, onion and garlic; sautee to a golden color
  • Add the Italian wine and evaporate
  • Add the tomatoes and cook for 20 minutes
  • Transfer to the roasting pan with the chicken and cook for approximately 10 minutes in a preheated 375 degree F oven (180 C)
  • Add pieces of goat cheese and bake for an additional 3 minutes just until the cheese is melted
  • Serve with shredded basil