Ingredients Jump to Instructions ↓

  1. Food & Wine magazine

  2. 3 Tbsp. extra virgin olive oil

  3. 4 skinless whole chicken legs

  4. 1 fennel bulb, thinly sliced

  5. 1 small onion, thinly sliced

  6. 2 lg. garlic cloves, thinly sliced

  7. One 15 ounce can Pinto beans

  8. One 12 ounce can whole tomatoes, chopped and liquid reserved

  9. 12 black olives, quartered

  10. 6 sundried tomatoes, sliced

  11. 1 Tbsp. tomato paste

  12. 2 tsp. rosemary

  13. 1 large dried red chile, optional

  14. Salt and fresh ground pepper

  15. 1/2 cup water

  16. Heat the oil in skillet and add chicken, brown until lightly golden. Transfer to a platter. Add the fennel, onion and garlic to skillet and cook over low heat until softened. Stir in beans to coat and then add chopped tomatoes with juice, olives, sundried tomatoes, tomato paste, rosemary and chile. Season with salt and pepper, bring to a simmer. Cook over low heat until thickened slightly. Add the chicken and water, cover and simmer until chicken is tender, about 40 minutes. Serve after seasoning again with salt and pepper.

  17. Note...I did not use the sundried tomatoes. I used boneless/skinless still turned out yum!!


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