Garlic and rosemary flavor these delicious chicken legs, and a little tomato paste white wine make a hearty, rustic broth. I used whole chicken legs in the recipe, but you could use drumsticks and thighs or just thighs.
Braising is an excellent cooking method for chicken legs and thighs.
- In a large deep oven-safe sauté pan, Dutch oven, or saucepan, heat the olive oil over medium heat. Add the onion and cook, stirring, for about 3 minutes.
- Add the garlic and cook, stirring, for about 2 minutes longer. With a slotted spoon, remove the onion and garlic to a plate and set aside.
- Heat the oven to 325 F.
- Lightly sprinkle the chicken pieces with salt and pepper then dredge in the flour to coat. Brown the chicken for about 5 minutes on each side. Add the onion and garlic back to the pan.
- Whisk the wine and tomato paste together; pour into the pan and add the bay leaf. Boil for about 1 1/2 to 2 minutes, until the liquid is reduced by about half. Add the chicken broth and rosemary sprigs.
- Cover and braise in the oven for 1 hour, or until the chicken is tender. the thickest part of the chicken, not touching bone, should register at least 165 F on a food thermometer. Serves 4.