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Chicken Leg Cacciatore with Sweet Peppers, Fennel, and Green Olives
Nb persons: 6
Yield:
Preparation time: 30 minutes
Total time:
Source: Sara Moulton
| 6 | whole chicken legs, (about 3 lbs), cut in half |
| 1 1/4 teaspoons | salt, divided |
| 1/2 teaspoon | freshly milled black pepper |
| 1/2 teaspoon | Sicilian oregano |
| 3 tablespoons | olive oil, divided |
| 2 links | fresh hot Italian sausage, (about 1/4 pound), sliced, optional |
| 1 | onion, sliced |
| 1 small bulb | fennel, sliced thin |
| 1 clove | garlic, sliced thin |
| 1/4 cup | white wine |
| 3 | roasted red peppers |
| 10 | San Marzano canned tomatoes |
| 3/4 cup | green olives, (preferably marinated), halved |
| 1/4 cup | fresh basil, chopped |
| 1/4 cup | fresh parsley, chopped |
Turn the broiler on to high. Season all sides of the chicken with 1 teaspoon salt, the pepper, and oregano; drizzle with 1 tablespoon of the olive oil. Place on a rack in a broiler pan. Broil for 2 1/2 minutes, then turn the pan around so the tops cook evenly. Broil for another 2 1/2 minutes, until the tops are crispy. Turn the broiler off and turn the oven on to 375°F. Bake until cooked through, about 15 minutes, or until you can cut into a piece and find no red bits.
Heat the remaining 2 tablespoons oil over medium heat. If using the sausage, add to the pan and cook to render the fat. Add the onion and the fennel and cover. Cook for 3 minutes, until slightly soft. Add the garlic and stir well to coat and combine. Add the white wine and cook down until it evaporates – 30 seconds or so. Add the peppers and tomatoes. Cook for 20 minutes.
Add the green olives and cook together 1 minute. Turn off the heat and add the basil, the parsley and the cooked chicken. Mix everything together, being sure to coat the chicken well in the sauce. Serve immediately, with generous portions of the sauce poured over the chicken.
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