Instructions
Step 1
Season chicken legs with sea salt and black pepper. Heat olive oil in a large non-stick frying-pan, add chicken legs and cook until browned, turning often.
Step 2
In a large shallow casserole dish combine white wine, pitted black olives, capers, garlic halves and Leggo’s Tomato Puree.
Step 3
Arrange chicken legs in a single layer into the casserole dish and spoon over the sauce. Cover with aluminium foil and bake in a preheated oven at 190°C for 30 minutes. Remove foil and bake a further 10-15 minutes.