Serves 4 with leftovers
|8||whole chicken legs (drumsticks and thighs attached)|
|Salt and pepper, to taste|
|2||tablespoons olive oil|
|1||can (28 ounces) whole tomatoes with their juices, crushed in a bowl|
|1||cup white wine|
|1||cup chicken stock|
|2||tablespoons sherry vinegar|
|½||cup pitted green olives|
|½||cup dark raisins|
|2||sprigs fresh rosemary|
|¼||cup chopped fresh parsley|
1. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish.
2. Sprinkle the chicken with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the chicken, skin sides down, and cook without moving for 4 to 5 minutes, or until golden. Turn and cook 3 minutes more. Transfer to a plate.
3. Pour off all but a thin layer of fat from the skillet. Return it to the heat and add the onion. Cook, stirring, for 5 minutes. Add the tomatoes, wine, stock, vinegar, olives, raisins, and rosemary. Simmer for 5 minutes or until the mixture reduces slightly.
4. Pour the tomato mixture into the baking dish and set the chicken pieces on top.
5. Bake, uncovered, for 45 minutes, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees. Remove the rosemary. Set aside 3 whole legs and 1½ cups sauce for the casserole.
6. On a platter, arrange the chicken and surround it with sauce. Sprinkle with parsley, and serve with roast potato wedges.
Sally Pasley Vargas