Serves 4 with leftovers
Serve this old-fashioned Italian-American dish with rice.
|1||tablespoon canola oil|
|1||large onion, sliced|
|2||bell peppers, cored and sliced|
|3||cloves garlic, chopped|
|Salt and black pepper, to taste|
|1||teaspoon dried oregano|
|1||can (28 ounces) diced tomatoes|
|10||green olives, pitted and chopped|
|1/2||cup white wine|
|6||chicken leg quarters|
1. Set the oven at 350 degrees. In a large flameproof casserole, heat canola oil over medium heat. Add onion, bell peppers, garlic, salt, and black pepper. Cook, stirring often, for 5 minutes, or until vegetables soften.
2. Stir in oregano, tomatoes, olives, wine, and water. Bring liquid to a boil. Remove pan from heat.
3. Sprinkle chicken legs with salt and pepper. Place the legs in the pan, skin side up, leaving the skin exposed.
4. Bake for 1 hour and 20 minutes or until the chicken is brown and pulling away from the bone. Reserve 1 cup of sauce and 2 whole legs for the stromboli.
Karoline Boehm Goodnick