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Cooking With Chef Hermann: Stewed Chicken Legs with Fresh Herbs and Olives

Stewed Chicken Legs with Fresh Herbs and Olives



  • 1 TB. Coriander seeds, toasted
  • 1 tsp. fennel seeds, toasted
  • 2 C water
  • 1 onion, white sliced thinly
  • 1 TB. garlic, chopped
  • 3 TB. Salt
  • 1 lb. ice


Cook the all the ingredients except the ice for 15 minutes, remove from heat and add ice.  Let cool completely.

Place the chicken legs in the brine, covering completely.  Chill for 6 to 12 hours.

Chicken: Remove from brine:

Heat 2 TB of oil in Dutch oven over medium high heat.  Add chicken in batches browning them, add more oil as needed.  When all are cooked add them back into pan in single layer.  Add ¼ C Wine, 2TB garlic, 6 chopped anchovies and 2 onions thinly sliced.  Cook until the wine has almost evaporated, about 2-3 minutes.  Add 2 TB fresh thyme, and another ¼ C wine.  Cook until chicken reads 165 on thermometers.

Remove chicken top with 1 TB capers, 2 TB Olives, 2TB chopped basil and 2TB chopped parsley.