Braised Chicken Legs with Green Olives

  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.

extravirgin olive oil, chicken, salt, lean bacon, onion, carrots, green olives, thyme, bay leaf, chicken

Taken from www.foodandwine.com/recipes/braised-chicken-legs-green-olives (may not work)

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