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
- Preheat the oven to 350.
- In a large cast-iron casserole, heat the oil until shimmering.
- Season the chicken with salt and pepper.
- Add 3 of the legs to the casserole and cook over moderately high heat, turning once, until browned, about 10 minutes.
- Transfer to a plate and brown the remaining 3 legs over moderate heat.
- Pour off the fat in the casserole.
- Add the bacon, onion, carrots and turnips and cook over moderately high heat, stirring, until barely softened, 2 to 3 minutes.
- Add the olives, thyme sprigs, bay leaf and stock.
- Nestle the chicken legs in the casserole so they are partially submerged and bring to a boil.
- Cover with a tight-fitting lid.
- Transfer the casserole to the oven and cook for about 45 minutes, until the chicken and vegetables are tender.
- Transfer the chicken and vegetables to a platter; cover and keep warm.
- Strain the broth into a large measuring cup and skim off as much fat as possible.
- Return the broth to the casserole and boil until reduced by half, about 5 minutes.
- Season with salt and pepper.
- 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)