Chicken leg with trahana, vine leaves and olives

Juicy chicken is cooked in the same dish as trahana and vegetables. This dish can be served both every day and at the Sunday lunch table.

Materials for four portions:

150 ml extra virgin olive oil
Four chicken legs
One small dry onion, chopped
One clove of garlic
12 black olives, pitted
1 tsp. sweet paprika
100 ml orange juice
Eight brine vine leaves, chopped
1 litre chicken stock, hot
400 gr. trahana
½ orange, the zest
salt, black pepper

Procedure

Step 1

Preheat the oven to 180°C with the fan. Sauté the chicken in a saucepan on all sides until golden brown in heated olive oil over a high heat. Transfer it to a plate.

Step 2

In the same pan, add and sauté the onion, garlic, olives, and paprika, extinguishing with orange juice. Then, add the vine leaves, salt, and pepper. Transfer all the contents of the pot, including the chicken, to a pan, add the chicken stock, and cook for 45 minutes.

Step 3

Then add the trachana to the pan. Mix and bake for another 20 minutes. Serve the food on plates sprinkled with orange zest and sprinkled with extra virgin olive oil.

Fanis Kaikandis is a columnist for Cantina. Translated by Paul Antonopoulos.

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