Use whole legs, thighs or drumsticks for this chicken braised in a tangy sauce. The canned anchovies add a mellow dimension without being fishy.
- Portion size 4 servings
Ingredients
Method
Starting at thigh end of chicken legs, pull skin away from flesh and, gripping with paper towel, pull downward to remove; discard skin. Separate drumsticks from thighs. In shallow dish, combine flour, salt and pepper; dredge chicken in flour mixture to coat, reserving excess.
In large shallow Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to plate and drain off fat. Reduce heat to medium; cook garlic, onion and anchovies, stirring occasionally, until onion is softened, about 5 minutes. Add stock, wine, lemon rind and juice, stirring to scrape up brown bits. Return chicken to pan and top with lemon slices; bring to boil.
Cover and braise in 325°F (160°C) oven until chicken is tender and juices run clear when thigh is pierced, 45 to 60 minutes. Transfer chicken to platter.
Skim fat from pan. In bowl, whisk together reserved flour mixture and 1/4 cup (50 mL) cold water; whisk into pan. Add olives and parsley; simmer over medium heat until thick enough to coat back of spoon, 5 minutes. Pour over chicken.
Nutritional facts <b>Per serving:</b> about
- Sodium 1625 mg
- Protein 41 g
- Calories 468.0
- Total fat 26 g
- Cholesterol 162 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
%RDI
- Iron 27.0
- Folate 15.0
- Calcium 9.0
- Vitamin A 5.0
- Vitamin C 52.0
