2 Pkgs. Chicken Legs
Large Pot of Water
2 Cloves Minced Garlic
1 Tbs. Minced Shallots
1 Large Sprig Fresh Rosemary Chopped
1/2 Cup Fresh Chopped Parsley
7 Crimini Mushrooms Sliced
1/2 Cup pitted Kalamata Olives (optional)
Fresh Cracked Black Pepper to taste
Dash of Cayenne Pepper
Kosher Salt to taste
Clean and prepare your chicken ahead of time. Fill stock pot with enough water to just cover chicken. Add around 1 - 2 tablespoons of salt. Taste your water to make sure it's seasoned correctly! You can replace salt with bouillon if you would like more flavor. Boil chicken until cooked through. Drain water from pot and keep chicken warm.
Meanwhile, mince your garlic and shallots. Finely chop parsley and rosemary. Slice crimini mushrooms. If you decide to add olives slice or leave them whole, it really makes little difference. In small sauce pan with a little bit of olive oil saute garlic and shallots, add chopped parsley and rosemary, crimini mushrooms and olives. When ingredients are at a wilted stage drizzle a few tablespoons of white wine. Cook for two minutes, take off heat and set aside.
Heat a large skillet. Add around 2 tablespoons of olive oil. Place chicken in pan and season with freshly ground black pepper and cayenne pepper. There should be enough flavor from boiling the chicken in the seasoned water, so salt probably won't be needed. Shake some paprika on chicken for color.. browning with paprika makes for beautiful color! Toss a sprig of rosemary on top of chicken during cooking process. Cook till a golden crust is obtained all over the chicken. This step is quick and really for the beautiful crust you get on the chicken.. the chicken should already be cooked through.
When browning is almost complete remove rosemary sprig and add the saute ingredients. Cook and toss long
enough to coat chicken well with the ingredients. The smell of mushrooms and fresh rosemary is outrageous! Simple..yes? :) Buon Appetito,