Spanish Chicken Legs And Thighs With Olives And Capers Recipe

Name: Spanish Chicken Legs And Thighs With Olives And Capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs bone-in chicken legs with thigh (skin on or off); 1/2 cup flour; 1 teaspoon seasoning salt (or white salt); 1/4 teaspoon cayenne pepper (more if desired, adjust the amount to suit heat level); 1/2 teaspoon garlic powder; black pepper (optional); 3 -4 tablespoons olive oil; 1 (28 ounce) can whole tomatoes, cut up (with juice); 4 -5 medium potatoes, cut into smaller pieces; 1 large onion, sliced; 1 tablespoon minced garlic (or to taste, I use lots!); 1 cup pitted ripe olives, halved (or to taste); 1/2 cup dry red wine; 2 tablespoons capers (these can be omitted if you do not like capers, but they are good to add in); 1 teaspoon dried basil (rubbed between fingers); 1/2 - 1 teaspoon dried oregano (rubbed between fingers); 1 tablespoon cold water; 2 -4 teaspoons cornstarch; parmesan cheese (optional)

Servings: persons

3 -4 lbs bone-in chicken legs with thigh (skin on or off)
1/2 cup flour
1 teaspoon seasoning salt (or white salt)
1/4 teaspoon cayenne pepper (more if desired, adjust the amount to suit heat level)
1/2 teaspoon garlic powder
black pepper (optional)
3 -4 tablespoons olive oil
1 (28 ounce) can whole tomatoes, cut up (with juice)
4 -5 medium potatoes, cut into smaller pieces
1 large onion, sliced
1 tablespoon minced garlic (or to taste, I use lots!)
1 cup pitted ripe olives, halved (or to taste)
1/2 cup dry red wine
2 tablespoons capers (these can be omitted if you do not like capers, but they are good to add in)
1 teaspoon dried basil (rubbed between fingers)
1/2 - 1 teaspoon dried oregano (rubbed between fingers)
1 tablespoon cold water
2 -4 teaspoons cornstarch
parmesan cheese (optional)

1
In a large plastic bag combine flour, seasoning salt, cayenne pepper, garlic powder and black pepper (if using); shake bag to combine spices.
2
Add in chicken pieces one at a time, shaking to coat with flour mixture.
3
In a large Dutch oven, heat oil and brown chicken on all sides for about 5-6 minutes on each side, or until lightly browned, adding in more oil if needed.
4
Add in the tomatoes with juice, potatoes, onion, garlic, wine, capers (if using) and herbs; bring to boiling, reduce heat and cover with a lid.
5
Simmer for about 40 minutes, or until chicken is done and no longer pink.
6
Remove the chicken and transfer to a large serving dish, cover with foil to keep warm or place in a 200 degree oven.
7
In a small bowl or cup combine the water with cornstarch; add/stir into tomato mixture in the Dutch oven, and cook for about 2-3 minutes, stirring with a spoon.
8
Pour the tomato mixture over the chicken in a large serving dish/bowl.
9
Sprinkle with grated Parmesan cheese if desired and serve.

1163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 -4 lbs bone-in chicken legs with thigh (skin on or off), 1/2 cup flour, 1 teaspoon seasoning salt (or white salt), 1/4 teaspoon cayenne pepper (more if desired, adjust the amount to suit heat level), and more.

Yes, Spanish Chicken Legs And Thighs With Olives And Capers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Chicken Legs And Thighs With Olives And Capers

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