Chicken Leg Quarters With Tomatoes and Italian Seasonings

Chicken Leg Quarters

Diana Rattray

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
184 Calories
10g Fat
8g Carbs
17g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 184
% Daily Value*
Total Fat 10g 12%
Saturated Fat 2g 9%
Cholesterol 82mg 27%
Sodium 261mg 11%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 17g
Vitamin C 27mg 135%
Calcium 57mg 4%
Iron 2mg 9%
Potassium 449mg 10%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Flavorful chicken leg quarters are browned then simmered with onion, garlic, tomatoes, and Italian-style seasonings. This is a flavorful dish, perfect for an everyday meal.

Serve the chicken with hot cooked pasta or roasted potatoes and a salad.

Ingredients

  • 4 chicken leg quarters

  • 1 tablespoon extra-virgin olive oil, or vegetable oil

  • 1 medium onion, quartered and sliced

  • 1 clove garlic, minced

  • 1 (14.5-ounce) can diced tomatoes

  • 1/2 green bell pepper, cut into thin strips

  • 1 teaspoon dried basil, or about 1 tablespoon fresh chopped basil

  • 1/2 teaspoon oregano

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. In a large skillet or saute pan, heat oil over medium heat.

  2. When oil is hot but not smoking, add chicken and cook, turning, until browned on all sides. Add onion; cook until onion begins to brown.

  3. Add garlic and cook for about 1 minute longer.

  4. Add tomatoes, bell pepper, basil, and oregano. Bring to a boil.

  5. Reduce heat to low; cover and simmer for 35 minutes, or until chicken is tender and juices run clear. Taste and season with kosher salt and freshly ground black pepper, as desired.

Note: To ensure the chicken is safely cooked to at least 165 F, test it with an instant-read food thermometer inserted into the thickest part of a thigh, not touching bone.