Ingredients
- 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
Description
5
Food & Wine
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