Mediterranean Chicken

By Nitaj3

Ingredients

• 1/4 C all purpose flour
• 8 chicken legs (6-8 oz each) split and skin removed
• 2 TBLS olive oil
• 1 large onion, finely chopped
• 5 cloves garlic, thinly sliced
• 1 1/4 C reduced sodium chicken broth
• 2 TBLS tomato paste
• 1/3 C Kalamata olives, pitted and halved
• 4 strips orange zest (1/2 by 2 inches)
• coarse salt

Preparation

Step 1

Place flour on a plate. Dredge chicken in flour, shaking off excess.

In Dutch oven, heat 1 TBLS oil over med-hi heat. Working in batches, saute checkine, turning as each side browns, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a platter.

Add remaining TBLS oil to pot. Cook onion and garlic, stirring frequently, until onion is softened, about 7 min. Add broth, tomato paste, olives and orange zest; season with salt. Bring to boil.

Return chicken to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes.