- 4
- 10 mins
- 20 mins
Ingredients
- 1 1/4 lb. ripe plum tomatoes(6-8) cored, halved lengthwise and seeded
- 1 med. red or orange bell pepper, seeded and cut into 3/4" pieces
- 1 med. yellow pepper, seeded and cut into 3/4" pieces
- 1 med. yellow onion, cut into medium dice
- 1/2 cup extra virgin olive oil
- 1/4 tsp. piment d'Espelette or 1/8 tsp. cayenne
- Kosher salt and freshly ground black pepper
- 1 med. clove garlic, mashed to a paste
- 3/4 cup all purpose flour
- 1 1/2 lb. boneless, skinless chicken breast halves, sliced into cutlets
- 2 Tbsp. nonpareil (Small) capers, rinsed and patted dry.
Preparation
Step 1
Position a rack 6 " from broiler set on high.
Line a heavy-duty rimmed baking sheet with foil. Put the tomatoes cut side up on one side and the peppers and onions on the other side. Drizzle everything with 3 Tbsp. EVOO and sprinkle with d'Espelette, 1 tsp. salt, and 1/4 tsp. pepper. Toss. Broil until tomatoes are collapsed, about 7 min. Flip the tomatoes, toss the peppers and onions and broil until the tomato skins have large black spots and the peppers and onions are tender, about 5 minutes more.
Use tongs to pull the skins off the tomatoes. With a slotted spoon, transfer the tomatoes to a cutting board. Put the peppers and onions in a large bowl; add the garlic paste. Chop the tomatoes and add to the bowl with the other vegetables. Mix well, season to taste with salt and pepper, and keep warm.
Heat 1/4 cup of EVOO in a 12 inch nonstick skillet over medium-high heat. Put the flour in a shallow pan. Season with 1 1/2 tsp salt and 1/2 tsp. pepper; dredge in the flour. Working in 2 batches, cook the chicken flipping once, until just cooked through, 2 to 3 minutes per side. Transfer the chicken to serving plates. Wipe out the pan. Heat the remaining 1 Tbsp. oil and fry the capers over medium-high heat until they pop open and become crisp, about 2 minutes. Sprinkle them over the chicken. Serve with the ragout.