Recipe courtesy of Jean Jacques Texier.
ingredients
directions
Preheat oven to 375 degrees F.
Heat first 1/3 cup amount of olive oil over medium heat in a deep ovenproof casserole.
Add a pinch of salt and a dash of cayenne. Add chicken pieces and fry until golden brown (but not necessarily cooked through).
Remove chicken and set aside. Add onions to pan and cook, stirring occasionally until softened.
If onions begin to brown, lower heat.
Return chicken to pan. Add wine. Bake uncovered for 45 minutes.
Heat second 1/3 cup amount of olive oil in a sauté pan over medium high heat.
Separately fry capers then garlic and then croutons in the pan.
This will ensure none of these ingredients are under or over cooked. Remove with a slotted spoon and set aside.
Stir tomatoes and olives in with the cooked chicken pieces.
Spoon some of the tomato mixture onto a warmed serving platter.
Arrange chicken pieces over top. Scatter capers, garlic and croutons generously over chicken.
Garnish with lemon wedges. Drizzle with remaining 1/3 cup olive oil and chopped parsley.