Chicken Legs Braised with Tomatoes, Onions, and Garlic

Ingredients

• 4 chicken legs
• Salt and fresh-ground black pepper
• 2 tablespoons olive oil
• 2 onions
• sliced thick (or diced large)
• 4 garlic cloves
• sliced thin
• 1 bay leaf
• 1 small rosemary sprig
• 4 tomatoes
• diced coarse
• or 1 small (12-ounce) can organic whole tomatoes
• diced (including juice)
• 1 cup chicken broth

Instructions

1. Season, the day before if possible: 4 chicken legs with Salt and fresh-ground black pepper.
2. Heat a heavy-bottomed pan over medium heat.
3. Add: 2 tablespoons olive oil.
4. Place the chicken legs into the pan skin side down and cook until crisp and brown, about 12 minutes.
5. Turn and cook for another 4 minutes.
6. Remove the chicken and add: 2 onions, sliced thick (or diced large).
7. Cook until translucent, about 5 minutes.
8. Add and cook for 2 minutes: 4 garlic cloves, sliced thin, 1 bay leaf, 1 small rosemary sprig.
9. Add and cook for 5 minutes, scraping up any brown bits from the bottom of the pan: 4 tomatoes, diced coarse, or 1 small (12-ounce) can organic whole tomatoes, diced (including juice).
10. Arrange the chicken in the pan, skin side up, and pour in any juices that have collected.
11. Pour in: 1 cup chicken broth.
12. The liquid should reach halfway up the chicken; add more if needed.
13. Bring to a boil and then turn down to a simmer.
14. Cover and cook at a bare simmer or in a 325F oven for 45 minutes.
15. When done, pour the braising liquid into a small bowl and skim the fat.
16. Discard the bay leaf and rosemary.
17. Taste for salt and adjust as needed.
18. Return to the pan and serve.
19. Before adding the tomatoes to the onions add 1/3 cup dry white wine and reduce by half.
20. Garnish with 1 tablespoon chopped parsley mixed with 1 garlic clove chopped fine.
21. Substitute 2 breasts for 2 of the legs.
22. Brown them, but do not add them to the braise until the legs have been cooking for 30 minutes.
23. Use basil, oregano, or marjoram instead of rosemary.