This is a time-consuming yet simple recipe. By this, I mean that it requires a lot of time but it’s hard to make major mistakes. My husband wasn’t quite convinced that I could make it on my own even though I have made rosemary chicken and soy sauce chicken using a slightly different method. His technique is inspired by a Spanish cookbook and is much, much better so I’ll definitely copy it next time.
1) Sauté the chicken with rosemary and olive oil in a skillet, browning both sides as much as possible.
2) Remove the chicken and cook sliced red bell peppers in the same skillet so that it absorbs the flavoring.
3) Put the chicken in a pan suitable for the oven. Add in the red bell peppers, plus chopped olives, capers, fresh garlic, salt and pepper. Add in some white wine. Seal tightly with aluminum foil.
4) Bake for approximately 40 minutes.
The beauty of this dish is that you don’t have to constantly check and rotate the chicken. You also don’t have to worry about undercooking or overcooking it. Because the tight seal traps in moisture, the chicken will cook thoroughly without drying out.