Castilian Braised Chicken

Serves 4

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.