Flavorful chicken leg quarters are browned then simmered with onion, garlic, tomatoes, and Italian-style seasonings. This is a flavorful dish, perfect for an everyday meal.
Serve the chicken with hot cooked pasta or roasted potatoes and a salad.
- 4 chicken leg quarters (whole chicken legs with thighs)
- 1 tablespoon extra-virgin olive oil or vegetable oil
- 1 medium onion, quartered and sliced
- 1 medium clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/2 green bell pepper, cut in thin strips
- 1 teaspoon dried leaf basil, or about 1 tablespoon fresh chopped basil
- 1/2 teaspoon dried leaf oregano
- Kosher salt and freshly ground black pepper, to taste
- In a large skillet or saute pan, heat oil over medium heat.
- When the oil is hot but not smoking, add chicken and cook, turning, until browned on all sides. Add the onion; cook until onion begins to brown.
- Add the garlic and cook for about 1 minute longer.
- Add the tomatoes, bell pepper, basil, and oregano. Bring to a boil. Reduce the heat to low; cover and simmer for 35 minutes, or until chicken is tender and juices run clear.
- Taste and season with kosher salt and freshly ground black pepper, as desired.
Note: To ensure the chicken is cooked to at least 165 F, test it with an instant-read food thermometer inserted into the thickest part of a thigh, not touching bone.