Garlic-Braised Chicken Legs with Potatoes

1. 1

   Season the chicken legs with salt and pepper.

2. 2

   In a large, deep skillet, heat the olive oil until shimmering.

3. 3

   Add the chicken, potato wedges and garlic cloves and cook over moderately high heat, turning occasionally, until the chicken is browned all over, about 10 minutes.

4. 4

   Add the wine to the skillet and simmer until reduced by half, about 2 minutes.

5. 5

   Add the chicken broth and bay leaf.

6. 6

   Cover and simmer over moderate heat until the chicken is cooked through and the potatoes and garlic are tender, about 25 minutes.

7. 7

   Using a slotted spoon, transfer the chicken and potatoes to a platter and keep warm.

8. 8

   Simmer the sauce until thickened, about 4 minutes; discard the bay leaf.

9. 9

   Season the sauce with salt and pepper, pour it over the chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.