Food & dining

sunday supper

Recipe for oven-braised chicken legs with tomatoes and olives

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers

8whole chicken legs (drumsticks and thighs attached)
Salt and pepper, to taste
2tablespoons olive oil
1onion, chopped
1can (28 ounces) whole tomatoes with their juices, crushed in a bowl
1cup white wine
1cup chicken stock
2tablespoons sherry vinegar
½cup pitted green olives
½cup dark raisins
2sprigs fresh rosemary
¼cup 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.

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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