Chicken on the bone is much juicier than boneless - so even if you don’t typically love chicken on the bone, or you think it doesn’t look as nice- try it once and you will be shocked at how few leftovers there will be!
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- 8 Chicken legs
- 2 teaspoons extra virgin olive oil
- 2 teaspoons salt pink Himalayan, 1 per side
- 1/2 cup white wine vinegar
- 1.5 tablespoons soy sauce
- 1/2 onion peeled and finely chopped
- 4 tomatoes, plum finely chopped
- 1/2 spicy pepper seeds removed, finely chopped
- 1 garlic head top cut off, drizzled with olive oil, wrapped in tin foil
- 12 Olives halve, for garnish
- 1/4 cup sundried tomatoes finely chopped, for garnish
- 1/4 cup fresh basil chopped for garnish
- 1/4 cup fresh parsley chopped for garnish
- Preheat oven to 375°F.
- Place large saute pan on high heat. Add olive oil and let heat up. Sprinkle salt on chicken on both sides and add to pan in batches if have to, 4 minutes per side.
- Pour wine into pan and using a wooden spoon, deglaze by scraping all the brown bits from the bottom of the pan. Add remaining ingredients and mix well.
- When onions are browned, cover and place in oven for 40 minutes.
- Turn chicken pieces to other side to mix in juices, sprinkle in garnish (remaining olives, sundried tomatoes, fresh basil and parsley) and serve.