Ingredients
-
1/4
-
2
-
4
-
-
1
-
4
-
1
-
1/3
-
1
-
1
-
-
-
-
-
Directions
Braised Chicken Legs With Olives and Tomatoes, Food & Wine WINE A soft, fruity California red , Bursting with flavor and easy to make Great with chicken but I bet ts equally good with pork chops and chuck roast I even think with a few additions and changes you could make a great pizza sauce However I can not wait to make the chicken again Merry Christmas 2011 , These were very tender and had wonderful flavor, as did the sauce Made as written and will save this to my chicken rotation file Thanks for posting such a great recipe Made for July’s Tag Game ~ Aceitunas ~ Olives
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Steps
|
1
Done
|
In a Large Heavy Skillet, Heat 2 Tablespoons of the Oil Until Almost Smoking. |
|
2
Done
|
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
Done
|
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
Done
|
Add the Chicken to the Skillet With the Tomatoes, Wine and Rosemary; Season With Pepper and Bring to a Boil. |
|
5
Done
|
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
Done
|
Meanwhile, in a Food Processor, Pulse the Olives With the Remaining 2 Tablespoons of Oil and 1 Garlic Clove to a Coarse Paste. |
|
7
Done
|
Stir the Olive Paste Into the Pan Sauce and Warm Over Moderate Heat. Spoon the Sauce Over the Chicken and Serve. |
