Ingredients: 4 chicken legs, whole 4 tablespoons Kaldí Extra Virgin Olive Oil Salt, pepper 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 Directions: 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.