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.
- 4 chicken leg quarters (whole chicken legs with thighs)
- 1 tablespoon extra-virgin olive oil or vegetable oil
- 1 medium onion, quartered and sliced
- 1 medium clove garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1/2 green bell pepper, cut in thin strips
- 1 teaspoon dried leaf basil, or about 1 tablespoon fresh chopped basil
- 1/2 teaspoon dried leaf oregano
- Kosher salt and freshly ground black pepper, to taste
In a large skillet or saute pan, heat oil over medium heat.
When the oil is hot but not smoking, add chicken and cook, turning, until browned on all sides. Add the onion; cook until onion begins to brown.
Add the garlic and cook for about 1 minute longer.
Add the tomatoes, bell pepper, basil, and oregano. Bring to a boil. Reduce the 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.