Check out our new seasonings here
Ingredients:
- Ten (10) chicken legs
- Two (2) tbsp. olive oil
- One (1) white onion, chopped
- One (1) bell pepper
- Ten (10) portabella mushrooms
- Four (4) garlic cloves, sliced thinly
- 3/4 cup white wine
- One (1) 28oz fire roasted tomatoes with juice
- 3/4 cup low sodium chicken broth
- One(1) tbsp. Coy Zesty Garlic and Herb seasoning
- Salt and pepper, to taste
- Three (3) tbsp. capers
- Fifteen (15) green olives
- Two (2) sprigs of rosemary
- Two (2) sprigs of thyme
- Parsley, chopped
Directions:
- Season both sides of the chicken legs with salt and pepper.
- Using a large pot, warm olive oil on medium high (we used a cast iron skillet)
- Brown chicken legs on both sides and set aside.
- In the same pot, saute onions. Add bell peppers, mushrooms and garlic.
- Pour in wine, one can of tomatoes with juice and chicken broth.
- Add Coy Zesty Garlic and Herb seasoning (see below) along with salt and pepper, to taste.
- Add capers and green olives
- Bundle rosemary and tyme together and nestle into the mixture.
- Pllace chicken back in pot and simmer until it reaches an internal temp of 175 degrees.
- Garnish with parsley
Get your Coy Zesty Garlic and Herb here
Follow us!
Facebook: https://www.facebook.com/cookingwiththerobinsons/
Instagram: https://www.instagram.com/cookingwiththerobinsons/
YouTube: https://www.youtube.com/channel/UCr29v2aLWLHYVS2O5H1ggAQ