Pollo con Caponata e Caprino
Serves 6-8 People
Ingredients:
- 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
Method:
- 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