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    Braised Chicken Legs with Tomatoes, Onions, and Garlic

    clock-icon60 minutes
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    Pixicook editorial team

    A comforting and flavorful dish of chicken legs braised with tomatoes, onions, garlic, and aromatic herbs.

    Ingredients for Braised Chicken Legs with Tomatoes, Onions, and Garlic

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Legs, Seasoned with salt and black pepper

    0 lb

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Fresh Ground Black Pepper

    to taste

    Substitute chevron-down

    Olive Oil, Heated in pan

    tablespoons

    Substitute chevron-down

    Onions, Sliced thick or diced large

    0 oz

    Substitute chevron-down

    Garlic Clove, Sliced thin

    each

    Substitute chevron-down

    Bay Leaf

    each

    Substitute chevron-down

    Rosemary Sprig

    each

    Substitute chevron-down

    Diced Tomatoes, Canned or Fresh, coarse diced

    0 oz

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    How to Make Braised Chicken Legs with Tomatoes, Onions, and Garlic

    1. Season and Brown Chicken

    Season the chicken legs with salt and freshly ground black pepper, then heat olive oil in a pan over medium-high heat. Brown the chicken legs for 12 minutes skin side down, then turn and cook for another 4 minutes.

    2. Saute Onions and Aromatics

    Remove the chicken from the pan, add onions and cook for 5 minutes. Then add garlic, bay leaf, and rosemary sprig, cooking for another 2 minutes until fragrant.

    3. Add Tomatoes and Broth

    Add diced tomatoes to the pan and cook for 5 minutes. Return the chicken legs to the pan, add chicken broth, and bring to a gentle boil before reducing to a simmer for about 45 minutes.

    4. Serve

    To finish, skim any excess fat from the surface and serve the chicken legs with the rich tomato and onion sauce.


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