Recipe by dicentra
Food & Wine. WINE A soft, fruity California red.
Top Review by Papa D 1946-2012
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."
- 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) canpeeled 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 See How It's Made
- In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
- 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.
- 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.
- Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
- 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.
- Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
- Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.