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Ingredients
- 4 (3/4-pound) chicken legs with thighs attached
- Sweet smoked paprika, to taste
- Salt, to taste
- Freshly ground pepper, to taste
- 2 tablespoon(s) olive oil
- 1/4 pound(s) dried chorizo, sliced
- 1 large onion, cut into strips
- 8 clove(s) garlic, peeled
- 1/2 cup(s) dry sherry or white wine
- 1 can(s) (14 1/2-ounce) fire-roasted, adobo-seasoned diced tomatoes
- 2 fresh bay leaves
- 1 cup(s) mixed olives with pits
- 6 sprig(s) (large) fresh thyme
- 1 pint(s) mixed cherry tomatoes
Directions
- Rub chicken legs all over with paprika and season with salt and pepper. Heat olive oil in a 6-quart Dutch oven over medium-high heat; brown chicken all over, then remove to a plate.
- To the fat in the skillet, add chorizo, onion, and garlic; sauté 4 minutes or until onion is translucent. Pour in dry sherry or white wine and scrape the bottom of the pot with a wooden spoon. Add diced tomatoes, bay leaves, olives, thyme, and cherry tomatoes.
- Return the chicken to the pot and bring to a boil; reduce the heat to low, cover, and braise 50 to 60 minutes, spooning sauce over chicken a few times, until chicken is fork-tender.
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