Braised Chicken Legs With Olives And Tomatoes

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Food & wine. Wine a soft, fruity california red.

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Steps

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In a large heavy skillet , heat 2 tablespoons of the oil until almost smoking.

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Season the chicken legs with salt and pepper and cook over moderately high heat until well browned , about 5 minutes per side.

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Remove the chicken from the pan and pour off the fat.

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Heat 2 more tablespoons of oil in the skillet.

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Add the onion and 3 of the garlic cloves and cook over moderately high heat , stirring , until softened , about 7 minutes.

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Add the chicken to the skillet with the tomatoes , wine and rosemary.

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Season with pepper and bring to a boil.

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Reduce the heat and simmer until the chicken is cooked through , 20 to 25 minutes.

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Season with salt.

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Transfer the chicken to plates and keep warm.

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Meanwhile , in a food processor , pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.

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Stir the olive paste into the pan sauce and warm over moderate heat.

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Spoon the sauce over the chicken and serve.

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Ingredients

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extra virgin olive oil, chicken legs, salt & freshly ground black pepper, onion, garlic cloves, whole tomatoes, dry white wine, fresh rosemary, kalamata olive