• 1/4 cup all-purpose flour
  • 8 chicken legs (6 to 8 ounces each), split and skin removed
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 5 cloves garlic, thinly sliced
  • 1 1/4 cups reduced-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1/3 cup kalamata olives, pitted and halved
  • 4 strips orange zest (1/2 by 2 inches)
  • Coarse salt


  1. Place flour on a plate. Dredge chicken in flour, shaking off excess.
  2. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Working in batches, saute; chicken, turning as each side browns, until golden brown, about 5 minutes. Using a slotted spoon, transfer to a platter.
  3. Add remaining tablespoon oil to pot. Cook onion and garlic, stirring frequently, until onion is softened, about 7 minutes. Add broth, tomato paste, olives, and orange zest; season with salt. Bring to a boil.
  4. Return chicken to pot. Cover; simmer, turning chicken once or twice, until tender but not falling off the bone, about 20 minutes. Serve hot.