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Spanish Chicken Legs and Thighs With Olives and Capers

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“This chicken dish has intense flavors! Serve this with hot cooked linguini or spaghetti if desired and crusty rolls on the side. The complete recipe can be doubled.”
1hr 10mins

Ingredients Nutrition


  1. In a large plastic bag combine flour, seasoning salt, cayenne pepper, garlic powder and black pepper (if using); shake bag to combine spices.
  2. Add in chicken pieces one at a time, shaking to coat with flour mixture.
  3. In a large Dutch oven, heat oil and brown chicken on all sides for about 5-6 minutes on each side, or until lightly browned, adding in more oil if needed.
  4. Add in the tomatoes with juice, potatoes, onion, garlic, wine, capers (if using) and herbs; bring to boiling, reduce heat and cover with a lid.
  5. Simmer for about 40 minutes, or until chicken is done and no longer pink.
  6. Remove the chicken and transfer to a large serving dish, cover with foil to keep warm or place in a 200 degree oven.
  7. In a small bowl or cup combine the water with cornstarch; add/stir into tomato mixture in the Dutch oven, and cook for about 2-3 minutes, stirring with a spoon.
  8. Pour the tomato mixture over the chicken in a large serving dish/bowl.
  9. Sprinkle with grated Parmesan cheese if desired and serve.

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