Food & dining

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)

8 whole chicken legs

(drumsticks and thighs

attached)

2 tablespoons butter

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1 cup freshly grated

Parmesan

8 large (3 pounds) Yukon

Gold or other yellow

potatoes

¼ bunch fresh parsley

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.
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