Spanish Chicken Legs and Thighs With Olives and Capers |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This chicken dish has intense flavors! Serve this with hot cooked linguini or spaghetti if desired and crusty rolls on the side. The complete recipe can be doubled. Ingredients:
3 -4 lbs bone-in chicken legs with thigh (skin on or off) |
1/2 cup flour |
1 teaspoon seasoning salt (or white salt) |
1/4 teaspoon cayenne pepper (more if desired, adjust the amount to suit heat level) |
1/2 teaspoon garlic powder |
black pepper (optional) |
3 -4 tablespoons olive oil |
1 (28 ounce) can whole tomatoes, cut up (with juice) |
4 -5 medium potatoes, cut into smaller pieces |
1 large onion, sliced |
1 tablespoon minced garlic (or to taste, i use lots!) |
1 cup pitted ripe olives, halved (or to taste) |
1/2 cup dry red wine |
2 tablespoons capers (these can be omitted if you do not like capers, but they are good to add in) |
1 teaspoon dried basil (rubbed between fingers) |
1/2-1 teaspoon dried oregano (rubbed between fingers) |
1 tablespoon cold water |
2 -4 teaspoons cornstarch |
parmesan cheese (optional) |
Directions:
1. In a large plastic bag combine flour, seasoning salt, cayenne pepper, garlic powder and black pepper (if using); shake bag to combine spices.
2. Add in chicken pieces one at a time, shaking to coat with flour mixture.
3. In a large Dutch oven, heat oil and brown chicken on all sides for about 5-6 minutes on each side, or until lightly browned, adding in more oil if needed.
4. Add in the tomatoes with juice, potatoes, onion, garlic, wine, capers (if using) and herbs; bring to boiling, reduce heat and cover with a lid.
5. Simmer for about 40 minutes, or until chicken is done and no longer pink.
6. Remove the chicken and transfer to a large serving dish, cover with foil to keep warm or place in a 200 degree oven.
7. In a small bowl or cup combine the water with cornstarch; add/stir into tomato mixture in the Dutch oven, and cook for about 2-3 minutes, stirring with a spoon.
8. Pour the tomato mixture over the chicken in a large serving dish/bowl.
9. Sprinkle with grated Parmesan cheese if desired and serve.
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