You are here

Roasted Chicken Legs With Zucchini And Olives

admin's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Butter 1 Teaspoon
  Chicken legs 4 , deboned
  Tomato paste 2 Teaspoon
  Chopped shallots 25 Milliliter (2 Tablespoon)
  Minced garlic 1 Teaspoon
  Zucchini 1 , diced
  Crushed tomatoes 28 Ounce, with fine herbs (796 Milliliter)
  Black olives/Green olives 250 Milliliter, pitted
  Chicken stock 250 Milliliter (1 Cup)
  Cornstarch 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

In a large pan, heat the oil and butter.
Cook the chicken legs for 3 to 4 minutes, turning regularly until golden; season.
Add the tomato paste and let the chicken brown.
Incorporate the shallots, garlic, zucchini, tomatoes, olives, chicken stock and cornstarch.
Cover and simmer over low heat for 30 to 35 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Poultry
Interest: 
Healthy

Rate It

Your rating: None
4.214705
Average: 4.2 (17 votes)