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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.”
READY IN:
1hr 10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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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