Braised Chicken Legs with Green Olives

• 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.

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)