Red Wine-Braised Chicken Leg Quarters with Olives

By á-4084

Red Wine-Braised Chicken Leg Quarters with Olives is the most delicious main course for any occasion, whether you are sitting down with the family for a weeknight meal or having some friends over for good wine, good food, and good laughs on the weekend, this recipe is sure to be a hit. Serve with creamy mashed potatoes, steamed or roasted vegetables, or a lightly dressed side salad.

Ingredients

• 1 cup prunes, cubed
• 1 cup red wine
• 2-pounds of chicken leg quarters
• 2 tablespoons flour
• 5 tablespoons vegetable oil
• 6 stalks celery, sliced
• 2 dried bay leaves
• 1/3 (3-ounce) can tomato paste
• 1 cup pitted Kalamata olives
• 1 cup hot chicken stock
• 1/4 cup chopped fresh parsley

Details

Servings 4
Preparation time 10mins
Cooking time 130mins
Adapted from recipecenter.stopandshop.com

Preparation

Step 1

Soak prunes in wine. Sprinkle the chicken with the flour.

Heat half the oil in a large skillet and fry chicken pieces for 5 minutes on all sides. Remove and place in slow cooker. Repeat with the other pieces and rest of the oil.

Add the celery and bay leaves to the skillet and sauté for 5 minutes. Stir in the prunes with wine, tomato paste, olives, and chicken stock, and bring to the boil, making sure to scrape up any crispy bits of chicken on the bottom of the pan.

Add sauce to slow cooker and cover. Cook on low for 3 hours or high for 1 1/2 hours.

Sprinkle with parsley and serve.

If you don’t have a slow cooker, preheat oven to 300°F, increase wine to 2 cups and braise chicken for 1 1/2 hours, stirring halfway through.