Herb-Infused Braised Chicken Legs

1. Season Chicken

Start by seasoning your chicken legs generously with salt and pepper. For the best flavor, try to do this a day ahead and let them sit in the fridge. If you’re short on time, seasoning right before cooking will still work well.

2. Prepare Chicken Legs

Decide whether you want to leave the chicken legs whole or cut them through the joint to separate the drumsticks and thighs. This is entirely up to your preference.

3. Brown Chicken

Heat a cast-iron or heavy pan over medium heat. Add the oil (and butter, if using) to the pan. Once hot, place the chicken legs in the pan, skin side down. Let them brown undisturbed for about 12 minutes until the skin is a beautiful golden brown. Flip the chicken and brown the other side for an additional 4 minutes. This step is crucial as it adds depth of flavor and gives you that deliciously crisp skin. Remove the chicken from the pan and set aside.

4. Deglaze Pan

Pour off the excess fat from the pan, but don’t clean it. You want all those flavorful brown bits left behind. Pour in your choice of wine, tomatoes, broth, or water to deglaze the pan. Scrape up all the brown bits from the bottom of the pan as the liquid heats up.

5. Add Vegetables

Add the chopped onion, diced carrots, and diced celery to the pan. If you prefer a more intense flavor, you can cook these aromatic vegetables until they’re soft. Otherwise, you can add them raw for a fresher taste.

6. Arrange Chicken and Add Broth

Arrange the browned chicken legs on top of the vegetables in the pan. Pour in the deglazing juices and add enough broth or water to come halfway up the sides of the chicken legs. Toss in the fresh herbs, ensuring they’re well distributed.

7. Cook Chicken

Bring the mixture to a boil. Then, reduce the heat to a simmer, cover the pan, and let it cook for about 45 minutes. Alternatively, you can bake it in a preheated oven at 325°F for the same amount of time. This slow cooking allows the flavors to meld beautifully and ensures the chicken is tender.

8. Prepare Sauce

Once the chicken is cooked through, remove it from the pan. Discard the herb stems and strain the juices into a small pan or bowl. Skim off any fat that rises to the surface. Taste the sauce and add salt if needed to bring out all the flavors.

9. Reunite and Serve

Finally, reunite the chicken, vegetables, and sauce in a serving dish. If the chicken has cooled, you can gently reheat everything together. Serve your herb-infused braised chicken quarters hot, with the deliciously aromatic vegetables and rich sauce.