Slow Cooker Braised Chicken Legs with Olives and Tomatoes

We love braised chicken legs for a warming Fall or Winter dinner! These are simmered in a flavorful tomato sauce dotted with succulent, oil-cured black olives. 

-Coco Harris, Recipe Editor for Garlic Gold

Ingredients:

• 1/4 cup Garlic Gold Oil
• 4 whole chicken legs (leg and thigh attached)
• 1 medium yellow onion, sliced into 1/8″ half moons
• 2 tablespoons Garlic Gold Italian Herb Nuggets
• 1/2 teaspoon red pepper flakes
• 2 cups dry red wine
• 1/2 cup water
• 1 quart-size jar organic strained tomatoes (or one large can of tomato sauce)
• 1 cup oil-cured black olives

Instructions:

1. In a large (12-inch) non-stick skillet, heat the Garlic Gold Oil over a medium flame.
2. Place the chicken thighs gently into the dutch oven, browning them for about 4 minutes on each side. Remove chicken thighs and place in a medium (4 to 5-quart) slow cooker.
3. Add the onion, Garlic Gold Italian Herb Nuggets, and red pepper flakes to the skillet. Sauté for about five minutes, until the onions are softened and a little bit browned.
4. Add the wine, water, tomatoes, and olives to the skillet. Stir everything around a bit to bring up any browned bits from the bottom of the pot.
5. Add the mixture from the skillet to the slow cooker with the chicken thighs. Set on low and let cook for 8 hours, or set on high and let cook for 4 hours.
6. Serve over cooked rice or pasta, or with crusty bread on the side. Top with more Italian Nuggets if desired.

Yield:

Serves 4