Ingredients for 4 people
- 2 tablespoon of olive oil
- 8 chicken legs
- 200 grams of chopped mushrooms
- 1 chopped onion
- 4 slices of pancetta, coarsely chopped
- 2 cloves garlic, melted
- 3 anchovy fillets, drained, finely chopped
- 1/2 white wine
- 2 cups crushed tomatoes
- 1 cup Kalamon Olives
- 2 tablespoons capers
- 1/4 cup oregano
Implementation
- In a large pan, heat 1 teaspoon oil over high heat.
- Add the chicken legs and cook, turning every 2 minutes and heat for 5 minutes or until the legs are golden brown.
- Add the remaining oil to the pan over high heat. Add the mushrooms and cook, stirring occasionally, for 2-3 minutes or until golden brown.
- Transfer to a plate with the chicken. Heat a little oil over medium heat. Add the onion and the pancetta.
- Cook, stirring occasionally, for 5 minutes or until onion is soft. Add the garlic and anchovies and cook, stirring for 1-2 minutes or until the anchovies are dissolved.
- Add the chicken and mushrooms back to the pan with the remaining ingredients. Pour over the wine and let it boil. Add the crushed tomatoes and stir.
- Lower the heat to medium-low. Simmer with the lid closed for about 20 minutes, turning occasionally.
- Add the olives, capers and oregano. Stir, remove from the heat and serve.
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