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Red Wine Braised Chicken Legs with Olives

Easy elegance!

Serves 6
Ready in 195 mins
Prep time 15 mins
Cooking time 180 mins
478 calories per serving


> 1 cup prunes
> 1 cup red wine
> 2 lbs chicken leg quarters
> 2 tbsp flour
> 5 tbsp vegetable oil
> 6 stalks celery, sliced
> 2 dried bay leaves
> 1/3 (3 oz) can tomato paste
> 1 cup pitted Kalamata olives
> 1 cup hot chicken stock
> 1/4 cup chopped fresh parsley


Soak prunes in wine. Sprinkle the chicken with the flour.
Heat half the oil in a large skillet and fry chicken pieces 5 min. on all sides. Remove and place in slow cooker. Repeat with the other pieces and rest of the oil.
Add the celery and bay leaves to the skillet and sauté for 5 min. Stir in prunes with wine, tomato paste, olives and chicken stock and bring to the boil, making sure to scrape up any crispy bits of chicken on the bottom of the pan.
Add sauce to slow cooker and cover. Cook on low for 3 hours or high for 1½ hours.
Sprinkle with parsley and serve.


If you don’t have a slow cooker, preheat oven to 300°F, increase wine to 2 cups and braise chicken for 1½ hours, stirring halfway through.


Serve with mashed potatoes and steamed broccolini.

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