Braised Chicken Legs With Olives and Tomatoes

Food & Wine. WINE A soft, fruity California red.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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) can  peeled 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

1. In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
2. 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. 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. Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
5. 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. Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
7. Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.