4 chicken legs, whole
4 tablespoons Kaldí Extra Virgin Olive Oil
2 tablespoons flour
1 large tomato, ripe, diced
˝ cup white wine (optional)
4 tablespoons Kaldí Tomato Sauce
10 black olives, pitted, sliced
3 tablespoons parsley, coarsely chopped
1 Tablespoon orange zest
Rinse chicken thoroughly with water and set aside to drain. Dry with paper towels.
In a large saucepan, heat Kaldí Extra Virgin Olive Oil. Sprinkle chicken legs with salt and pepper; toss in flour and brown on both sides until golden brown. Remove chicken and set aside.
In the same oil, add and sauté diced tomatoes for 4-5 minutes.
Add wine, Kaldí Tomato Sauce, olives, parsley, salt, pepper, and 1/2-cup water.
Add chicken, cover and on a low heat simmer until chicken is tender, about 40-50 minutes. Add more water if needed.
Remove from heat and serve with rice pilaf. Sprinkle with orange zest.