My dear friend Biscuit loves any dish with potatoes.    She was addicted to the butter-roasted  potatoes we served at ROXY’S BISTRO.  Biscuit would order them  lavished with butter-milk dressing, as a side dish.  I made this dish to take to her home as part of a pot-luck dinner.


4 chicken legs with back attached

2 tbsp. extra virgin olive oil

2-3 small potatoes per person (around 2 pounds)  Use fingerlings or Yukon gold.  Cut the potatoes in half.

1 medium onion chopped

1 large fat garlic cloves chopped

1 cup of whole or pitted green olives(I prefer whole but it’s up to you)

1 cup homemade chicken broth (or low-sodium purchased)

3/4 dry white wine

1 large lemon, thinly sliced and seeded; plus l large lemon cut into wedges for garnish, or a section of preserved lemon thinly sliced

Kosher salt and freshly ground black pepper to taste

1/4 tsp crushed red pepper

1 generous tbsp. chopped fresh parsley for garnish

Let’s start cooking.

In a stock pot or Dutch Oven  slowly brown the chicken legs (seasoned with salt and pepper).  Take about 20 minutes to do this.   Pour off ALL but a little of  the chicken fat and set the chicken aside.

Now add the potatoes , cut-side down and cook until well-browned, about ten minutes.

Add the onions and sprinkle with a little salt and red pepper flakes.  Saute until translucent.  Don’t let your onions brown.  Now add the chopped garlic and saute for a few minutes more.  Pour on the white wine and let reduce by at least half, scraping up any brown bits.

Return the chicken to the pan, top with the sliced lemons, pour the chicken stock in and bring to a boil.  Immediately reduce the heat to a slow simmer.   Part of the chicken should be above the liquid.   Cook with the lid off for about twenty-thirty  minutes,  then turn the chicken over, add the green olives, and continue  cooking until the potatoes are tender.

Top with coarsely chopped fresh parsley and the lemon pieces or sliced preserved lemon.    Serve with crusty bread to soak up the juices.  Bon Appetit.


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