Spanish Chicken Legs and Thighs With Olives and Capers

READY IN: 1hr 10mins




  • In a large plastic bag combine flour, seasoning salt, cayenne pepper, garlic powder and black pepper (if using); shake bag to combine spices.
  • Add in chicken pieces one at a time, shaking to coat with flour mixture.
  • In a large Dutch oven, heat oil and brown chicken on all sides for about 5-6 minutes on each side, or until lightly browned, adding in more oil if needed.
  • Add in the tomatoes with juice, potatoes, onion, garlic, wine, capers (if using) and herbs; bring to boiling, reduce heat and cover with a lid.
  • Simmer for about 40 minutes, or until chicken is done and no longer pink.
  • Remove the chicken and transfer to a large serving dish, cover with foil to keep warm or place in a 200 degree oven.
  • In a small bowl or cup combine the water with cornstarch; add/stir into tomato mixture in the Dutch oven, and cook for about 2-3 minutes, stirring with a spoon.
  • Pour the tomato mixture over the chicken in a large serving dish/bowl.
  • Sprinkle with grated Parmesan cheese if desired and serve.