Braised Chicken Legs with Nicoise Olives & Tomatoes
This recipe is from Barbara-jo's book, Cooking for Me and Sometimes You: A Parisienne Romance with Recipes. This recipe serves one, but quantities are easily adjusted to serve more.
1/2 tablespoon butter
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon espelette salt
1 large chicken legs
3 cloves of garlic
10-12 cherry tomatoes
12 Nicoise olives
splash of dry white wine
In a medium size fry pan over medium-high heat, melt the butter and olive oil together. Add the espelette salt and swirl around. Place the gorgeous, large chicken leg into the bubbling fat and brown on both sides. Add the garlic to the pan - cut in half with the green germ removed - the cherry tomatoes, Nicoise olives and a splash of wine. When the mixture bubbles, reduce the heat to low, cover the pan and let simmer for about 20 minutes.
Barbara-jo is the proprietress of Barbara-Jo's Books to Cooks.