¼ cup lime juice (from 3 to 4 limes)
Adjust an oven rack to the lower-middle position and
preheat the oven to 350°F. Lightly season the chicken
legs with salt and pepper.
- Heat the oil in a 12-inch ovenproof skillet or sauté pan
over high heat until lightly smoking. Using tongs,
carefully add the chicken pieces skin side down. Cover
with a splatter screen or partially cover with a lid to
prevent splattering and cook, without moving it, until the
chicken is deep golden brown and the skin is crisp, about
4 minutes. Flip the chicken pieces and cook until the
second side is golden brown, about 3 minutes longer.
Transfer the chicken to a large plate and set aside. - Reduce the heat under the pan to medium-high, add the
onions, and cook, using a wooden spoon to scrape up the
browned bits from the bottom of the skillet and then
stirring frequently, until completely softened and just
starting to brown, about 4 minutes. Add the garlic and
cook, stirring, until fragrant, about 30 seconds. Add the
paprika and cumin and cook, stirring, until fragrant,
about 1 minute longer. - Add the white wine and scrape up the browned bits from
the bottom of the skillet. Add the tomatoes, chicken
stock, capers, and olives and bring to a boil. Nestle the
chicken pieces into the stock and vegetables so that only
the skin is showing. Cover the pan and transfer to the
oven. Cook for 20 minutes, then remove the lid and
continue to cook until the chicken is falling-off-the-bone
tender; and the sauce is rich, about 20 minutes longer.