Mediterranean Chicken
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Everyday Food, December 2003
- Prep Time 15 minutes
- Total Time 1 hour
- Yield Serves 8
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Ingredients
- 1/4 cup all-purpose flour
- 8 chicken legs (6 to 8 ounces each), split and skin removed
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 5 cloves garlic, thinly sliced
- 1 1/4 cups reduced-sodium chicken broth
- 2 tablespoons tomato paste
- 1/3 cup Kalamata olives, pitted and halved
- 4 strips orange zest (1/2 by 2 inches)
- Coarse salt
Directions
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Place flour on a plate. Dredge chicken in flour, shaking off excess.
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In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches, saute; chicken, turning as each side browns, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a platter.
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Add remaining tablespoon oil to pot. Cook onion and garlic, stirring frequently, until onion is softened, about 7 minutes. Add broth, tomato paste, olives, and orange zest; season with salt. Bring to a boil.
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Return chicken to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes. Serve hot.
This was very easy and mighty tasty. We totally loved the curry sauce it made, and the orange zest was a lovely addition. This will feed a crowd if doubled. I added a little bit of the kalamata juice instead of salt.
This was very easy and mighty tasty. We totally loved the curry sauce it made, and the orange zest was a lovely addition. This will feed a crowd if doubled. I added a little bit of the kalamata juice instead of salt.
This was super easy and tasty! Unfortunately I had to substitute black olives, but I'll definitely make this again and try with the Kalamata.