Prep 10 mins
Cook 1 hr 50 mins
This is a recipe from a cookbook entitled, "Tapas" by Richard Tapper. It is a very accessible recipe for chicken legs and has simply wonderful flavor due to the sauce. If you are a huge garlic-lover, feel free to add more garlic. You can easily halve or double the recipe. Great served with rice. Enjoy!
- Preheat oven to 300 degrees.
- Dredge chicken legs in the flour.
- In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
- Remove from pan.
- Pour off excess oil (but don't mop out all of the oil).
- Return pan to medium heat and saute the onion and garlic until the onion is transparent.
- Add tomatoes and cook for about 15 minutes.
- Remove this mixture from the heat and add to a blender or food processor.
- Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
- Season with salt and pepper.
- Arrange chicken legs in a baking dish and cover with tomato sauce.
- Cover with aluminum foil and bake for 1 hour.
- Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
- Serve immediately.
This dish wasn't bad but our family didn't find it to be that good. There was nothing special about it, no wow factor. For the amount of prep and pulling out the cuisinart to blend the sauce, I was expecting something more interesting. I made the recipe as it was written.
Yum,yum,yum! I browned the legs in the oven,well,actually I made the whole think in the oven. Very tasty and I might try some herbs next time. I might throw some black olives in there too. Thank you for sharing. I 'm getting fond of these kind of dishes.
If I could rate this recipe 10 stars, I certainly would. The chicken turned out ingredibly juicy and flavorful with a rich, bold tomato sauce. The only step I modified was pureeing the sauce, since DH and I enjoy a chunky sauce. Fabulous recipe! Definitely a keeper!