By LifeIsGood on May 05, 2009
Photo by Sara 76
Photo by Sara 76
"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!"
Serving Size: 1 (465 g)
Servings Per Recipe: 8
"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!"
"Another wonderful recipe! Our whole family loved this! I made it as written, but I reserved the sauce, and simmered it while the legs were baking for the last 30 minutes, and spooned a little on top when I served it. We had this on a bed of brown rice, with a green salad. These would also be great served cold...and picnic season is just around the corner for us! [Made for Aus/NZ recipe swap]"