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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.

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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.

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6. On a platter, arrange the chicken and surround it with sauce. Sprinkle with parsley, and serve with roast potato wedges.

Sally Pasley Vargas

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