Spanish Chicken Legs And Thighs With Olives And Capers - cooking recipe

Ingredients

3 -4 lbs bone-in chicken legs with thigh (skin on or off)
1/2 cup flour
1 teaspoon seasoning salt (or white salt)
1/4 teaspoon cayenne pepper (more if desired, adjust the amount to suit heat level)
1/2 teaspoon garlic powder
black pepper (optional)
3 -4 tablespoons olive oil
1 (28 ounce) can whole tomatoes, cut up (with juice)
4 -5 medium potatoes, cut into smaller pieces
1 large onion, sliced
1 tablespoon minced garlic (or to taste, I use lots!)
1 cup pitted ripe olives, halved (or to taste)
1/2 cup dry red wine
2 tablespoons capers (these can be omitted if you do not like capers, but they are good to add in)
1 teaspoon dried basil (rubbed between fingers)
1/2 - 1 teaspoon dried oregano (rubbed between fingers)
1 tablespoon cold water
2 -4 teaspoons cornstarch
parmesan cheese (optional)

Preparation

In a large plastic bag combine flour, seasoning salt, cayenne pepper, garlic powder and black pepper (if using); shake bag to combine spices.
Add in chicken pieces one at a time, shaking to coat with flour mixture.
In a large Dutch oven, heat oil and brown chicken on all sides for about 5-6 minutes on each side, or until lightly browned, adding in more oil if needed.
Add in the tomatoes with juice, potatoes, onion, garlic, wine, capers (if using) and herbs; bring to boiling, reduce heat and cover with a lid.
Simmer for about 40 minutes, or until chicken is done and no longer pink.
Remove the chicken and transfer to a large serving dish, cover with foil to keep warm or place in a 200 degree oven.
In a small bowl or cup combine the water with cornstarch; add/stir into tomato mixture in the Dutch oven, and cook for about 2-3 minutes, stirring with a spoon.
Pour the tomato mixture over the chicken in a large serving dish/bowl.
Sprinkle with grated Parmesan cheese if desired and serve.