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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.