Chicken Provencal

chicken leg quarters 1 1/2 c all purpose flour 1 t kosher salt 1/2 t pepper 1/4 c olive oil 4 c onion chopped 1 1/2 tsp minced garlic 1/2 c dry red wine 6 c canned crush tomato 2 1/2 c olives pitted sliced Combine the flour, salt and black pepper in a half size hotel pan and toss to blend. Dredge the thawed chicken leg quarters in flour mixture; shake excess. Heat the oil in heavy braising pan. Working in several smaller batches, brown the chicken leg quarters for 5 minutes on each side, or until golden brown. Remove from pan and reserve. Add the onions and the garlic to the pan; sauté over medium heat for 3 to 4 minutes, or until the onions start to soften, stirring frequently. Add the wine and simmer over medium heat for 1 to 2 minutes or until liquid is reduced by half. Add the crushed tomatoes and olives and stir to blend. Simmer over low heat for 15 minutes or until liquid has started to reduce and sauce is thickened. Ladle the tomato-olive sauce into a full size hotel pan. Arrange the browned chicken leg quarters over the sauce. Bake uncovered in a preheated conventional oven at 350°F for 40 to 45 minutes, or until internal temperature reaches 165°F.   to Assemble a Single Serving Portion 13 ounces (1 leg quarter and 6 ounces sauce) of the Chicken Provencal (see recipe) in a large shallow bowl. Note: When saucing the chicken be sure to include a portion of the olives for visual impact. recipe source here