Oven Braised Chicken with Olives and Peppers
If you're looking for super flavorful, falling-off-the-bone chicken surrounded by an herbacious, tomato-based sauce, look no further. In spite of it's elegant appearance and amazing flavor, this recipe can be put together quite easily. This recipe makes 4 servings.
PREP TIME: 20 minutes
COOK TIME: 1 hours 0 minutes
1 pound bone-in, skin-on chicken legs and thighs
1 cup all-purpose flour
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 red or yellow bell pepper, cored, seeded and thinly sliced
1/2 cup pitted Kalamata olives
4 cloves garlic, minced
1 14-ounce can chopped tomatoes with juice
1/2 cup dry red or white wine
Salt and pepper, to taste
1/2 cup chopped fresh Italian parsley
Preheat your oven to 375 F.
Heat an oven-proof, large, heavy skillet to medium-high and add olive oil. Season chicken with salt and pepper and place chicken in a resealable plastic bag along with flour. Shake well to coat all sides of the chicken; remove chicken from bag and shake off excess.
Sear chicken in the pan until the skin on all sides begins to brown. This should take about 5 minutes total, flipping the chicken once in the middle. Note that you do not want to cook the chicken at this point, only brown the skins to sear in the juices. Remove chicken from pan and set aside. Add onions and pepper and cook for 5 minutes, until the vegetables begin to slightly brown and soften. Add garlic and cook for one minute more. Deglaze the pan with wine, making sure to scrape the brown bits off the bottom of the pan with the back of a wooden spoon. Add tomatoes to pan and stir gently. Place chicken pieces and olives into pan.
Put pan into the oven and cook for 45 minutes, or until the chicken's juices run clear. Remove from oven, adjust seasoning with salt and pepper and garnish with parsley. Serve immediately.