Braised Chicken Legs With Olives and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Food & Wine. WINE A soft, fruity California red. Ingredients:
1/4 cup extra virgin olive oil, plus |
2 tablespoons extra virgin olive oil |
4 whole chicken legs (about 2 1/2 pounds) |
salt & freshly ground black pepper |
1 medium onion, finely chopped |
4 garlic cloves, crushed |
1 (28 ounce) can peeled whole tomatoes, drained and coarsely chopped |
1/3 cup dry white wine |
1 tablespoon finely chopped fresh rosemary |
1 cup kalamata olive, pitted (about 4 ounces) |
Directions:
1. In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
2. Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
3. Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes.
4. Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
5. Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
6. Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
7. Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.
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