Active Time
40 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 6
© Quentin Bacon

How to Make It

Step 1    

Preheat the oven to 400°. Season the chicken with salt and pepper. In a large ovenproof skillet, heat the oil until shimmering. Add the chicken skin side down and cook over moderately high heat, turning once, until browned, 7 minutes. Transfer the chicken to a platter skin side up.

Step 2    

Pour off all but 2 tablespoons of fat from the skillet. Add the onion, garlic, crushed red pepper and bay leaf and cook over moderate heat, stirring, until the onion is softened. Add the bell pepper and poblano and cook until softened. Stir in the tomato paste and cook for 1 minute. Add the wine and boil for 2 minutes, scraping up any browned bits from the bottom of the skillet. Add the tomatoes and their juices, the vinegar and marjoram sprigs and bring to a simmer.

Step 3    

Set the chicken legs in the skillet skin side up. Bake in the upper third of the oven for 35 minutes, until the chicken is cooked through. Discard the marjoram and season the sauce with salt and pepper. Garnish with the chopped marjoram and serve.

Serve With

Soft polenta.

Suggested Pairing

Herbal, peppery Monastrell from Spain.

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Aggregate Rating value: 5

Review Count: 1566

Worst Rating: 0

Best Rating: 5

Author Name: Gaius Gracchus

Review Body: It's a great recipe.   A bit spicy, but easily altered to reduce heat if you like.   I found it cooked a bit faster than 35 mins - more like 25 mins in a convection oven at 375F.   Definitely want to use fresh marjoram, or it will not be at all the same.

Review Rating: 5

Date Published: 2016-11-19