60 minutes
A comforting and flavorful dish of chicken legs braised with tomatoes, onions, garlic, and aromatic herbs.
Chicken Legs, Seasoned with salt and black pepper
0 lb
to taste
to taste
Olive Oil, Heated in pan
tablespoons
Onions, Sliced thick or diced large
0 oz
Garlic Clove, Sliced thin
each
Bay Leaf
each
each
Diced Tomatoes, Canned or Fresh, coarse diced
0 oz
cups
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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