Ingredients
Scale
- 3 – 4 large chicken leg quarters, skinned
- 1 Tablespoon harissa
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 cup buttermilk
- 2 Tablespoons coconut oil
- 1/2 cup tomato pesto (I used my Pesto Rosso recipe)
- 3/4 cup chardonnay or other white wine
- 1 cup medium-heat salsa (I used my Copycat Chili’s salsa recipe)
- 1/2 cup water
- 9 – 12 sweet mini peppers, sliced
- 1 – 2 small cans of olives (black and/or green)
Instructions
- Put the chicken in a glass container and coat all over with the harissa, salt & pepper. Pour the buttermilk over to coat the chicken pieces. Let marinate at least 20 minutes or up to 1 day.
- Preheat the oven to 350 F. Put the oil in a heavy skillet on medium-high heat. Add the chicken and pan-sear on all sides a golden brown. Add white wine and deglaze the skillet, moving the chicken around to scrape off anything that’s sticking to the bottom of the skillet. Add the tomato pesto, salsa and water; stir to blend in and around the chicken. Sprinkle with the pepper slices.
- Cover tightly with a lid and bake in the oven for about 1 hour 5 minutes. Pull from the oven, remove the lid and add the olives. Put the lid back on and let the chicken rest about 15 minutes before serving.
Notes
I did “tweak” this recipe a bit from Ally’s version, but it is pretty close to hers. You’ll have to get the cookbook to see her version!
Recipe tweaked from Ally’s Kitchen: a passport for adventurous palates