|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 5mg||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Garlic and rosemary flavor these delicious chicken legs, and a little tomato paste white wine make a hearty, rustic broth. Don't worry if you don't have whole chicken legs—this recipe works equally as well with a mix of drumsticks and thighs or even just thighs. Braising is an excellent cooking method for chicken legs and thighs.
3 tablespoons extra-virgin olive oil
1/2 cup coarsely chopped red onion
4 cloves garlic, minced
4 large whole, skin-on chicken legs
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
1 cup dry white wine
2 tablespoons tomato paste
1 medium bay leaf
1 1/2 cups low-sodium chicken broth
4 to 6 sprigs rosemary
In a large deep oven-safe sauté pan, Dutch oven, or saucepan, heat the olive oil over medium heat. Add the onion and cook for about 3 minutes, stirring occasionally.
Add the garlic and cook for about 2 minutes longer, stirring occasionally. With a slotted spoon, remove the onion and garlic to a plate and set aside.
Position a rack in the center of the oven and heat to 325 F.
Lightly sprinkle the chicken pieces with salt and pepper, then dredge in the flour to coat. Brown the chicken for about 5 minutes on each side. Add the onion and garlic back to the pan.
Whisk the wine and tomato paste together; pour into the pan and add the bay leaf. Boil for about 1 1/2 to 2 minutes, until the liquid is reduced by about half. Add the chicken broth and rosemary sprigs.
Cover and braise in the oven for 1 hour, or until the chicken is tender. The thickest part of the chicken, not touching bone, should register at least 165 F on a food thermometer.