Braised Chicken Legs with Green Olives Recipe

Name: Braised Chicken Legs with Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 6 whole chicken legs (3/4 pound each); Salt and freshly ground pepper; 4 ounces thickly sliced lean bacon, cut into 1/4-inch dice; 1 medium onion, chopped; 3 carrots, quartered lengthwise and cut into 1-inch pieces; 4 small turnips, peeled and cut into 1-inch pieces; 1 cup pitted green olives, preferably Picholine; 2 large thyme sprigs; 1 bay leaf; 2 cups chicken stock or low-sodium broth

Servings: persons

2 tablespoons extra-virgin olive oil
6 whole chicken legs (3/4 pound each)
Salt and freshly ground pepper
4 ounces thickly sliced lean bacon, cut into 1/4-inch dice
1 medium onion, chopped
3 carrots, quartered lengthwise and cut into 1-inch pieces
4 small turnips, peeled and cut into 1-inch pieces
1 cup pitted green olives, preferably Picholine
2 large thyme sprigs
1 bay leaf
2 cups chicken stock or low-sodium broth

1
Preheat the oven to 350.
2
In a large cast-iron casserole, heat the oil until shimmering.
3
Season the chicken with salt and pepper.
4
Add 3 of the legs to the casserole and cook over moderately high heat, turning once, until browned, about 10 minutes.
5
Transfer to a plate and brown the remaining 3 legs over moderate heat.
6
Pour off the fat in the casserole.
7
Add the bacon, onion, carrots and turnips and cook over moderately high heat, stirring, until barely softened, 2 to 3 minutes.
8
Add the olives, thyme sprigs, bay leaf and stock.
9
Nestle the chicken legs in the casserole so they are partially submerged and bring to a boil.
10
Cover with a tight-fitting lid.
11
Transfer the casserole to the oven and cook for about 45 minutes, until the chicken and vegetables are tender.
12
Transfer the chicken and vegetables to a platter; cover and keep warm.
13
Strain the broth into a large measuring cup and skim off as much fat as possible.
14
Return the broth to the casserole and boil until reduced by half, about 5 minutes.
15
Season with salt and pepper.
16
Return the chicken and vegetables to the casserole, cover and cook for 5 minutes to heat through, then serve.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 6 whole chicken legs (3/4 pound each), Salt and freshly ground pepper, 4 ounces thickly sliced lean bacon, cut into 1/4-inch dice, and more.

Yes, Braised Chicken Legs with Green Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Chicken Legs with Green Olives

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