Super garlicky chicken drumstics with olives, red peppers and potatoes

An easy but very tasty recipe for all seasons! Simple ingredients which come together nicely giving the chance to enjoy a great family-friendly meal. Also the fact that everything ends in the same pan saves you a lot of time!

Recipe of Kostas Tsigas,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):

8 chicken drumsticks

4 red Florina peppers (or red bell peppers), cut into rings 

2 tbsp of all-purpose flour

2-3 tbsp of olive oil

1 medium yellow onion, finely chopped

10 cloves of garlic, peeled and kept whole

1 tsp of fresh thyme, finely chopped

1 tsp of fresh rosemary, finely chopped

1/2 cup of white dry wine

1/2 cup of white sweet wine

2 tbsp of butter

6 medium potatoes, peeled and cut into chunks

2 cups of chicken broth

1 orange, the juice

1/2 cup of black olives, pitted and coarsely chopped

salt
pepper

Method:

Generously season the drumsticks with salt and pepper.

Put the flour on a plate and roll the drumsticks in it so to get coated lightly by the flour.

Warm the oil in a spacious and deep (heavy-bottomed) skillet in medium-high heat and sauté the drumsticks for 8 minutes or until they get nicely coloured. Using a slotted spoon remove the chicken from the skillet and leave on a plate.

Add the butter, the onion and the garlic cloves. Sauté for about 4 minutes, stirring often with a wooden spatula. Add the thyme, the rosemary and the red peppers and continue to sauté for another 6 minutes.

Transfer the drumsticks back to the skillet and pour over with the two wines and the orange juice. Leave the food to come to the boil and allow the alcohol to evaporate.

Then pour over with the broth and throw in the potatoes. Season with pepper and a pinch of salt (not more because of the olives), turn the heat down to medium, cover with the lid and simmer the food for 1 hour and 15 minutes.

Add the olives and continue cooking for another 2 minutes.

Take the skillet off the heat and serve immediately.