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Castilian Braised Chicken

  • Serves 4

Ingredients

  • Ingredients

    • 2 teaspoons olive oil
    • 4 whole chicken legs, thighs attached
    • Salt and ground black pepper to taste
    • 1 (10 oz.) yellow onion, sliced
    • 1 (12 oz.) eggplant, diced (1 1/2-inch)
    • 1 (8 oz.) green bell pepper, diced (1-inch)
    • 4 medium carrots, peeled and coarsely chopped
    • 2 teaspoons cumin seed, crushed
    • 1 teaspoon ground paprika
    • 1 1/2 cups low sodium chicken broth
    • 1 cup diced canned tomatoes
    • 1 cup California Black Ripe Olives, whole, pitted
    • 1/2 cup white wine
    • 2 tablespoons toasted pine nuts

Directions

  1. Heat oil in a large ovenproof sauté pan or baking dish over medium-high heat.
  2. Add chicken legs, skin side down, season with salt and pepper and brown for 5 minutes. Transfer to a clean plate and set aside.
  3. Stir in onions, eggplant, peppers and carrots and sauté for 5-6 minutes.
  4. Sprinkle with cumin and paprika and cook for 1 more minute.
  5. Pour in chicken broth, tomatoes, California Ripe Olives and wine and bring to a boil.
  6. Return chicken to pan and bake in a 400°F oven for 1 hour. Garnish with toasted pine nuts before serving.