1 red bell pepper
Vegetable oil, for greasing pepper
6 large free-range organic chicken legs, thighs attached
Salt and freshly ground white pepper
Salt and freshly ground white pepper
2 teaspoons/10 ml extra-virgin olive oil
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)
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
This dish from Southern France is packed with flavour but is very light. This sauce also goes perfectly with halibut, sablefish, or lobster.
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