Roasted Chicken Legs with Zucchini and Olives Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Butter | 1 Teaspoon | |
| Chicken legs | 4 , deboned | |
| Tomato Paste | 2 Teaspoon | |
| Shallots | 2 Tablespoon, chopped | |
| Garlic | 1 Teaspoon, minced | |
| Zucchini | 1 , diced | |
| Crushed tomatoes | 28 Ounce | |
| Black olives | 1 Cup (16 tbs), pitted | |
| Chicken stock | 1 Cup (16 tbs) | |
| 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.
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.
Chef
