- 2 tablespoons extra-virgin olive oil
- 6 whole chicken legs
- Salt and freshly ground pepper
- 1/4 pound thickly sliced pancetta, cut into 1/2-inch pieces
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 2 garlic cloves, minced
- 1 cup roasted red peppers from a jar, cut into strips
- 1/4 cup sliced Peppadew peppers or sweet cherry peppers
- 1 tablespoon tomato paste
- 3/4 cup dry white wine
- 2 thyme sprigs
- 1 rosemary sprig
- 1/4 cup sliced pitted kalamata olives
- 1 cup chicken stock or low-sodium broth
- 1 1/2 tablespoons red wine vinegar
How to make this recipe
Preheat the oven to 350°. In a deep, 12-inch ovenproof sauté pan, heat the olive oil. Season the chicken with salt and pepper and cook over high heat turning once, until browned, about 12 minutes. Transfer the chicken to a platter.
Add the pancetta to the sauté pan and cook over moderate heat until lightly browned, about 5 minutes. Add the onion, carrot, celery, garlic, roasted peppers and Peppadew peppers and cook over high heat, stirring, until the carrot is softened, about 5 minutes. Add the tomato paste and wine and cook until the wine is nearly evaporated. Add the herb sprigs and olives and season with salt and pepper. Nestle the chicken in the vegetables, add the stock and bring to a boil. Cover tightly, transfer to the oven and braise until cooked through, about 30 minutes.
Return the sauté pan to the stove and boil over moderate heat, uncovered, until the sauce is thickened slightly, about 10 minutes. Discard the herb sprigs, stir in the vinegar and serve.
Firm, cherry-rich Nebbiolo d'Alba.