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