Baked Chicken with Peppers

“Chardonnay and chicken are almost always in my fridge and this is one of my favorite pairings.  This easily delicious recipe is one of our family favorites!”
– Katie Wetzel Murphy, AVV Owner and Ambassador

– Serves 8 –

8 whole chicken legs
Salt, ground pepper and paprika
¼ cup canola, peanut or vegetable oil
4 cloves garlic, roughly chopped
2 large green bell peppers, stemmed,
seeded and cut into strips
2 large yellow onions, halved and sliced
¼ cup tomato paste
1 cup chicken stock (or ½ cup stock and
½ cup Chardonnay)

Method of Preparation:
Heat oven to 400°. Season chicken liberally with salt, pepper and paprika. Heat oil in a large saucepan over medium high heat. Working in batches, add chicken, skin side down, and cook until skin is golden brown, about 5 minutes.

Transfer chicken to a large roasting pan, skin side up in a single layer, and set aside. Return pan to heat and add garlic, peppers and onions.

Cook and stir until vegetables start to soften. Stir in tomato paste, then stock (or stock/wine mixture). Mix together and pour over chicken. Bake for one hour. Delicious!