Ingredients

The following ingredients have 4 Servings
  • 3 whole chicken legs, including thighs (2 to 2 1/4 pounds total)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 1/2 tablespoons extra-virgin olive oil
  • 2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
  • 2 large garlic cloves, minced
  • 1 bay leaf
  • 1/3 cup finely diced Spanish chorizo
  • 1/2 teaspoon Spanish smoked paprika (not hot)
  • 1/2 cup chopped pitted green olives
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 1 15oz refrigerated pie crust

Instruction

  • Pat chicken dry and sprinkle with salt and pepper.
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate.
  • Sauté onions, garlic, and bay leaf in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes.
  • Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits.
  • Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until reduced).
  • When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.
  • Using 4-inch round cutters (I used mini tart pans with a scalloped edge), cut out circles and place a tablespoon or two of filling in center. Fold over and seal edges with a fork.
  • Deep-fry empanadas at 375F for 1-2 minutes per side until golden brown.