Ingredients:
- 4 lb. whole chicken legs
- Kosher salt and freshly ground black pepper, to taste
- 3 Tbs. olive oil
- 1 large red onion, cut into slices 1/4 inch thick
- 6 garlic cloves, thinly sliced
- 3 Tbs. all-purpose flour
- 1 tsp. pimentón
- 1/8 tsp. red pepper flakes
- 1 cup chicken broth
- 1 Tbs. chicken demi-glace
- 1/4 cup pitted Picholine olives
- 1 Tbs. sherry vinegar
- 2 large red bell peppers, seeded and cut into slices 1/4 inch thick
- 2 large yellow bell peppers, seeded and cut into slices 1/4 inch thick
- 1/4 cup finely chopped fresh flat-leaf parsley
- Cooked egg noodles for serving
Directions:
Season the chicken on both sides with salt and black pepper.
In the stovetop-safe insert of a slow cooker over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the chicken, turning once, 8 to 9 minutes per batch. Transfer to a platter.
Discard all but 1 Tbs. of the fat in the insert and reduce the heat to medium. Add the onion and cook until slightly softened, 6 to 8 minutes. Transfer to a small bowl. Warm the remaining 2 Tbs. olive oil in the insert, add the garlic and cook, stirring constantly, for 1 minute. Add the flour, pimentón and red pepper flakes and cook, stirring constantly, for 1 minute. Add the broth, demi-glace, olives, chicken and onion and bring to a simmer.
Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturer’s instructions until the chicken is tender and nearly falling off the bone, about 3 hours; add the vinegar and bell peppers during the last hour of cooking.
Skim the fat off the sauce and stir in the parsley. Adjust the seasonings with salt and black pepper. Serve immediately over egg noodles. Serves 6.