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Recipe

Braised Chicken Legs with Prosciutto, Sweet Potatoes, and Olives

Scott Phillips

Servings: 4 to 6

Tender chicken is at the heart of this homey braise, but it’s the other ingredients—the broth, rich prosciutto, sweet potatoes, and tangy olives—that make it memorable.

Ingredients

  • 6 chicken leg quarters, or 6 bone-in, skin-on thighs and 6 drumsticks (about 4 lb.)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 2 oz. thinly sliced prosciutto (about 4 slices), cut crosswise into 1/4-inch strips
  • 1 small onion, finely chopped (about 1 cup)
  • 1 celery rib, finely chopped (about 1/2 cup)
  • 1 carrot, finely chopped (about 1/3 cup)
  • 1/2 cup dry white wine
  • 2-1/2 cups Cheese Rind Broth
  • 1-1/4 lb. sweet potatoes, peeled and cut into medium dice (about 2-1/2 cups)
  • 1 sprig fresh oregano
  • 1/2 cup pitted Picholine olives

Nutritional Information

      Calories (kcal) : 530
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 6
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 145
      Sodium (mg): 930
      Carbohydrates (g): 17
      Fiber (g): 2
      Sugar (g): 5
      Protein (g): 45

Preparation

  • Pat the chicken dry, and season with 1-1/2 tsp. salt and 1 tsp. pepper. Heat 1 Tbs. of the oil in an 7-quart Dutch oven or other heavy-duty pot over medium-high heat. in batches, cook the chicken, skin side down to start and flipping once, until golden brown, 8 to 10 minutes total. Transfer to a plate.
  • Pour off all but a thin layer of fat from the pot, lower the heat to medium, and add the remaining 1 Tbs. oil. Add the prosciutto and cook, stirring occasionally, until crisp, 1 to 2 minutes. Add the onion, celery, carrot, and 1/2 tsp. salt and cook, stirring, until the vegetables are tender and lightly browned, about 5 minutes. Add the wine, increase the heat to medium-high, and cook, scraping up any browned bits, until the pot is almost dry, 3 to 5 minutes.
  • Return the chicken pieces to the pan. Add the broth, potatoes, and oregano. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes. Add the olives, turn the chicken over, and continue cooking, covered, until the chicken is cooked through (165°F on an instant-read thermometer), another 10 to 15 minutes.
  • Transfer the chicken, sweet potatoes, and olives to a serving dish and loosely cover with foil to keep warm. Bring the braising liquid to a boil over medium-high heat and cook, stirring, until slightly thickened, 5 to 10 minutes. Discard the oregano. Pour some of the sauce over the chicken and serve, passing the rest of the sauce at the table.

Reviews

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Reviews

  • GTcooks | 03/06/2017

    Good recipe with nice balance of flavors. I was impressed on how this tasted. It was my first use of the parmesan broth, which was also very good.

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