Prep 15 mins
Cook 20 mins
Food & Wine. WINE A soft, fruity California red.
- 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)
- 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.
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."
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.