Food & dining
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    sunday supper

    Piquant chicken legs with potatoes becomes a savory casserole

    Braised chicken with tomatoes and olives.
    Sally Pasley Vargas for The Boston Globe
    Braised chicken with tomatoes and olives.

    In this hearty dish of braised chicken legs, unexpected elements become a piquant sauce. Raisins, sherry vinegar, and tomatoes create flavors characteristic of an Italian agro-dolce sauce (literally sour-sweet), popular in southern Italy. While the oven warms your kitchen, add a second baking dish of lemon and coriander-scented roast potato wedges to accompany the chicken.

    For an encore, build a casserole of cooked chicken, potatoes, some of the tomato sauce from the first dish, and a coating of Parmesan, parsley, and bread crumbs. Then bake until the top is golden brown. Without any heavy lifting, your Sunday efforts pay off going forward.

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    (For braised chicken, potato casserole)

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    8 whole chicken legs

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    (drumsticks and thighs

    attached)

    2 tablespoons butter

    1 cup freshly grated

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    Parmesan

    8 large (3 pounds) Yukon

    Gold or other yellow

    potatoes

    ¼ bunch fresh parsley

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    Few sprigs fresh rosemary

    2 lemons

    Salt and pepper

    ½ cup olive oil

    1 onion

    1 can (28 ounces) whole

    tomatoes

    1 cup white wine

    2 tablespoons sherry

    vinegar

    ½ cup pitted green olives

    ½ cup dark raisins

    1 tablespoon coriander

    seeds

    2½ cups chicken stock

    1 cup bread crumbs

    Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.