75 minutes
A comforting and hearty dish of chicken legs slowly braised with tomatoes, onions, garlic, and aromatic herbs.
Chicken Legs, Seasoned with salt and black pepper
0 lb
tablespoons
to taste
to taste
Onion, Thickly sliced or diced
each
Garlic Clove, Thinly sliced
each
Bay Leaf
each
Rosemary, Small sprig
sprigs
Diced Tomatoes, From a can, with juice
0 oz
cups
1. Season and Brown Chicken
Start by seasoning the chicken legs generously with salt and freshly ground black pepper. Heat olive oil in a pan over medium heat, add the chicken legs, skin side down, and brown for about 12 minutes. Turn over and brown the other side for 4 minutes. Remove the chicken and set aside.
2. Cook Onions and Aromatics
In the same pan, cook onions until soft and translucent, about 5 minutes. Add garlic cloves, bay leaf, and rosemary, cooking for 2 minutes to release flavors.
3. Add Tomatoes and Deglaze
Add the diced tomatoes, including juice, to the pan. Stir well to deglaze the pan, cooking for about 5 minutes.
4. Braise Chicken
Nestle the browned chicken legs back into the pan with the tomato mixture. Pour in chicken broth until it reaches halfway up the chicken. Bring to a gentle boil, then reduce heat to simmer. Cover and cook for about 45 minutes.
5. Final Touches and Serve
After 45 minutes of cooking, skim off any excess fat from the surface, remove the bay leaf and rosemary sprig, and adjust seasoning if necessary. Serve the braised chicken legs with the sauce.
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