Braised Chicken Legs With Olives And Tomatoes

• 1/4 cup extra virgin olive oil, plus
• 2 tablespoons extra virgin olive oil
• 4 whole chicken legs (about 2 1/2 pounds)
• salt & freshly ground black pepper
• 1 medium onion, finely chopped
• 4 garlic cloves, crushed
• 1 (28 ounce) can peeled whole tomatoes, drained and coarsely chopped
• 1/3 cup dry white wine
• 1 tablespoon finely chopped fresh rosemary
• 1 cup kalamata olive, pitted (about 4 ounces)

1. In a large heavy skillet, heat 2 tablespoons of the oil until almost smoking.
2. Season the chicken legs with salt and pepper and cook over moderately high heat until well browned, about 5 minutes per side. Remove the chicken from the pan and pour off the fat.
3. Heat 2 more tablespoons of oil in the skillet. Add the onion and 3 of the garlic cloves and cook over moderately high heat, stirring, until softened, about 7 minutes.
4. Add the chicken to the skillet with the tomatoes, wine and rosemary; season with pepper and bring to a boil.
5. Reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Season with salt. Transfer the chicken to plates and keep warm.
6. Meanwhile, in a food processor, pulse the olives with the remaining 2 tablespoons of oil and 1 garlic clove to a coarse paste.
7. Stir the olive paste into the pan sauce and warm over moderate heat. Spoon the sauce over the chicken and serve.

extra virgin olive oil, extra virgin olive oil, chicken, salt, onion, garlic, tomatoes, white wine, fresh rosemary, kalamata olive

Taken from www.food.com/recipe/braised-chicken-legs-with-olives-and-tomatoes-329286 (may not work)