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Braised Chicken Legs Recipe

French · Main course · 75 min total

Tender, fall-off-the-bone chicken legs braised in a rich, savory sauce with aromatic vegetables and herbs. A comforting one-pot meal perfect for weeknight dinners.

Ingredients

• 4 chicken legs (drumstick and thigh attached)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup dry white wine
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Season chicken legs generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken legs skin-side down and cook until golden brown, about 5 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onion, carrots, and celery; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
4. Pour in chicken broth and white wine, scraping up any browned bits from the bottom. Stir in diced tomatoes, thyme, and bay leaf.
5. Return chicken legs to the pot, skin-side up, and bring to a simmer. Cover and reduce heat to low. Braise for 45-50 minutes, until chicken is tender and cooked through.
6. Remove bay leaf. Adjust seasoning with salt and pepper. Garnish with parsley before serving.

Tips

• For extra richness, add 1 tablespoon tomato paste with the garlic.
• Serve over mashed potatoes, rice, or crusty bread to soak up the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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