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Preparation time
10 minutes
Total time:
1 hour
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Ingredients
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1 sprig sage
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1 sprig rosemary
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1 sprig thyme, chopped
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4 skinless chicken legs, cut into 8 pieces
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To taste, salt and freshly ground pepper
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45 mL (3 tbsp.) extra virgin olive oil
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1 small onion, chopped
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2 garlic cloves, chopped
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125 ml (½ cup) pitted black olives
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125 ml (½ cup) pitted green olives
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30 mL (2 tbsp.) tomato paste
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175 mL (¾ cup) dry white wine
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3-4 marinated roasted red peppers, sliced, about 250 mL or 1 cup
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1 can (796 mL/28 oz.) diced tomatoes
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250 mL (1 cup) chicken stock
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30 mL (2 tbsp.) chopped Italian parsley, for garnish
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1 package 454 g linguine
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Directions
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Preheat the oven to 180°C (350°F).
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Season the chicken.
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Heat the olive oil over medium heat in a Dutch oven or large, ovenproof saucepan.
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Add chicken and cook until well browned on all sides, about 5 minutes per side.
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Add the onion, garlic, and herbs, and sauté until vegetables start to soften, about 2 to 3 minutes.
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Add olives and sauté for 1 to 2 minutes.
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Add tomato paste, stir, and cook 1 or 2 minutes. Add the wine and bring to a boil. Allow to reduce for 5 minutes.
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Add roasted red peppers, diced tomatoes, and chicken broth. Bring to a boil.
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Transfer the Dutch oven or saucepan to the oven. Bake until chicken is well cooked, or has reached an internal temperature of 77°C (170°F) and the sauce has thickened, about 35 to 40 minutes. Taste and adjust seasoning, as needed.
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Serve with linguine. Garnish with chopped parsley.
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