Tuscan-Style Tomato Garlic Braised Chicken Legs

1. Season Chicken

Season the chicken legs with a generous amount of salt and freshly ground black pepper. If you can, do this the day before or at least a few hours in advance to let the flavors really penetrate the meat.

2. Brown Chicken

Heat a heavy-bottomed pan over medium heat and add the olive oil. Once the oil is shimmering, place the chicken legs skin side down in the pan. Let them cook for about 12 minutes until the skin is golden-brown and crisp. After 12 minutes, turn the chicken legs over and cook the other side for another 4 minutes. Remove the chicken from the pan and set it aside.

3. Cook Onions and Garlic

In the same pan, add the sliced onions and cook them for about 5 minutes until they start to soften and become translucent. Add the sliced garlic, bay leaf, and rosemary sprig, and continue to cook for another 2 minutes, allowing the garlic to release its aroma.

4. Add Tomatoes

Next, stir in the diced tomatoes, making sure to scrape up any brown bits stuck to the bottom of the pan. Let the tomatoes cook for about 5 minutes.

5. Braise Chicken

Return the chicken legs to the pan, arranging them skin side up, and pour in the chicken broth. The liquid should reach about halfway up the chicken legs. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan and let it simmer gently for 45 minutes.

6. Finish and Serve

After 45 minutes, skim off any fat from the surface of the braising liquid and discard the bay leaf and rosemary sprig. Taste the sauce and adjust the seasoning with more salt if necessary. Serve the dish hot, accompanied by mashed potatoes, rice, or crusty bread to soak up the delicious sauce.