Chicken Calabrese

Yield: 2

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Chicken Calabrese

Level: Easy

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Ingredients

• 2 tablespoons Calabrian hot chili sauce
• 2 skin-on, bone-in chicken legs
• 1 tablespoon olive oil
• ½ small yellow onion
• 1 celery stalk, chopped
• 1 garlic clove, finely minced
• ½ teaspoon fennel seeds
• 1 teaspoon smoked paprika
• ½ cup chicken broth
• 1 14-ounce can chopped tomatoes, with their juices
• ¾ lb Yukon Gold Potatoes, cut into 2-inch pieces
• Parsley, for garnish

Preparation

1. Place the chicken legs in a plastic bag and add the chili paste. Rub the paste all over the chicken and underneath the skin. Let the chicken marinate at room temperature for 1 hour.
2. Preheat the oven to 450°F with the rack on the lowest level.
3. Heat an oven-proof Dutch oven with extra-virgin olive oil over medium-high heat until hot. Remove the chicken from the marinade and add it to the pan, skin-side down. Sauté until browned, about 6-7 minutes per side. Flip the chicken and cook for another 6-7 minutes. Remove the chicken to a plate and set aside.
4. Lower the heat to medium-low and add the onions and celery. Cook until the onions are translucent, about 3-4 minutes. If the pan is starting to look a little dry, add a dash more olive oil. Add the garlic and stir for 1 more minute, then add the fennel seeds, smoked paprika, and chicken broth to the pan. Scrape up any bits stuck to the bottom and sides, then add the tomatoes with all their juices. Bring to a boil and then simmer for 5 minutes.
5. Turn off the heat and add the reserved chicken and potatoes to the Dutch oven. The chicken and potatoes should sit in a cozy, but even, layer.
6. Put the lid on the Dutch oven and slide it into the oven. Cook, undisturbed, for 35 minutes. After 35 minutes, remove the lid and continue cooking until the skin is crispy and golden brown, about 10-15 more minutes.
7. Remove from the oven, split between two plates, and garnish with chopped parsley. Serve with crusty bread and additional Calabrian hot chili sauce for extra heat, if desired.

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