This is a quick, easy and satisfying meal. Heavily influenced by traditional Spanish flavors. Don't be afraid of that much garlic. It really works! If you don't have white wine available, chicken stock or water will also make a delicious dish.
2-3 lbs chicken legs (breast or even half chickens also work)
2-3 cups of tomatoes, halved (or 1 14.5oz can of diced or crushed tomatoes)
2 tablespoons of olive oil
1 head of garlic (individual cloves peeled)
2 cups of white wine (chicken stock also works or water if you don't have)
Salt and pepper to taste
Juice of one lemon
1 cup fresh parsley, chopped
2 tablespoons of fresh rosemary, chopped
Optional: Kalamata olives or capers. If you like heat, you can also add some dried chili flakes and/or smoked 1 teaspoon of smoked paprika
Step 1: Sear chicken.
In an oven-safe pan with a lid, heat olive oil on medium high. Once the oil is hot (not before or your chicken will stick), add chicken. Cook for several minutes on each side until nicely browned but not burned.
Remove chicken from the pan and set aside.
Step 2: Add garlic to the still-hot pan and stir rapidly. You want the garlic to caramelize slightly but you do not want it to burn. As you are doing this add, 1/2 of the white wine (or stock or water). Total time doing this process should be about 3 minutes. Also during this time preheat oven to 375 degrees F.
Step 3: Add tomatoes and rosemary. If using paprika, add it now. Stir and simmer for 3 more minutes. Add roughly 1 teaspoon of salt at this time.
Step 4. Nestle chicken back into the mixture in the pan. Add remaining liquid and the juice of one lemon. If you are adding optional ingredients like olives, capers or chilis, do so now. Cover the pot and place in the oven. Let bake for roughly one hour.
Step 5. Remove from oven. Your chicken should be very tender. Taste it. Does it need a touch more salt? Pepper? Lemon? Get it just right and serve. We recommend serving with some fresh bread. Or roasting some potatoes.