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Meat
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
This chicken dish uses only a handful of basic ingredients, but is bursting with incredible pops of flavor. Pair the chicken with Château Roubine.
4 bone-in, skin-on chicken legs
1 tablespoon Tuscanini Olive Oil
salt
pepper
1 medium-large shallot, thinly sliced
4 cloves garlic
3/4 cup Baron Herzog Chenin Blanc or other dry white wine
1 and 1/2 cups cherry tomatoes
1/3 cup Gefen Olives or other olives of your choice, pitted
2 sprigs fresh rosemary
3 to 4 sprigs fresh thyme
chopped flat-leaf parsley, for serving
lemon wedges, for serving
Preheat oven to 375 degrees Fahrenheit.
Add olive oil to a large oven-safe skillet over medium to medium-high heat. Season chicken liberally with salt and freshly cracked black pepper. Once the oil is hot, add the chicken and sear for three to four minutes per side, or until deeply golden brown. Remove chicken from the skillet and set aside on a plate.
Add the shallot and garlic to the pan, scraping up the brown bits with a spatula, cooking for 30 seconds to one minute or until fragrant. Add the white wine, continuing to scrape up the brown bits. Increase heat to high and cook for one to two minutes.
Add the chicken and its juices back into the skillet, along with the cherry tomatoes, olives, rosemary, and thyme. Make sure all of the ingredients are nestled down into the skillet and its liquid. Bake for minutes, or until chicken is cooked through, 40 to 45 minutes, and tomatoes are starting to cook down and burst. Discard the rosemary and thyme. Finish with chopped parsley and a squeeze of fresh lemon.
Sponsored by Royal Wine
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