Simple Suppers: Chicken Legs & Roast Potatoes

This is utterly simple, something you can throw together with mostly pantry items, affordable even if you are on a budget – and very tasty, too. Recipe was printed in OLIVE magazine Nov, 2009 – an instant winner. The only caveat, if you halve the recipe (as I did), make sure you have enough liquid to braise those chicken legs, 1 can was barely enough, and it turned to tomato paste in a breeze, so I added additional chicken stock.

Braised Chicken Legs with Roasted Potatoes

Chicken in Spiced Tomato Sauce with Rosemary Roasties

I will undoubtedly make this again when cooking for friends, simply popping a baking sheet with potato chunks in the oven, and slowly braising the chicken in a dutch oven – no-fuss food at its best. (My husband especially loved the roasted potatoes).

Chicken in Spiced Tomato Sauce with Rosemary Roasties
(serves 4)

from OLIVE magazine, Nov 2009

1 kg floury potatoes, peeled and cut into 3-4cm cubes
olive oil
2 sprigs rosemary, chopped
4 chicken legs
1 onion, halved and thinly sliced
2 cloves garlic, sliced
2 cans (400 g each) chopped tomatoes
chilli flakes, a good pinch (optional)
a small bunch of basil, shredded

Heat the oven to 200C/fan 180C/gas 6. Boil the potatoes until just becoming tender, about 5-6 minutes, then drain really well. Toss with 1 tbsp olive oil and some salt flakes, tip onto a shallow baking tray and cook for 45 minutes until crisp and golden, turning once during cooking. Toss with the rosemary for the last 5 minutes of roasting.

Meanwhile fry the chicken in 2 tbsp olive oil in a wide, shallow pan until golden brown all over. Scoop the chicken out of the pan then add the onion and garlic and cook until softened.

Tip in the tomatoes and chilli and simmer for 10-15 minutes until thickened. Sit the chicken back on the sauce, cover with a lid and simmer with for another 20-25 minutes or until the chicken is completely cooked through. Stir through the basil and serve with the potatoes and salad, if you like.

I used all-purpose potatoes, which was just perfect, and didn’t simmer the tomato sauce due to lack of liquid (it was more like a paste once in the pan). As far as chili flakes go, I added a healthy pinch of Turkish pul biber, which turned out to be a good choice. The flavor of the tomato sauce was spicy, mediterranean and warming.

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2 Antworten

  1. Ich kann Jutta nur zustimmen. Solche Gerichte liebe ich. Ich habe noch ein selbstgemachtes Chili-lastiges Tomatenpüree in der TK, das müsste sich hierfür gut eignen.

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