4 servings

Season, the day before if possible:
4 chicken legs
with:
Salt and Fresh-ground black pepper

Heat a heavy-bottomed pan over medium heat. Add:
2 tablespoons olive oil
Place the chicken legs into the pan skin-side down and cook until crisp and brown, about 12 minutes. Turn and cook another 4 minutes.

Remove the chicken and add:
2 onions, sliced thick (or diced large)
Cook until translucent, about 5 minutes.

Add and cook for 2 minutes:
4 garlic cloves, sliced thin
1 bay leaf
1 small rosemary sprig

Add and cook for 5 minutes, scraping up any brown bits from the bottom of the pan:
4 tomatoes, diced coarse or 1 small (12-ounce) can organic whole tomatoes, diced (including juice)
Arrange the chicken in the pan, skin-side up, and pour in any juices that have collected.

Pour in:
1 cup chicken stock

The liquid should reach halfway up the chicken; add more if needed. Bring to a boil and then turn down to a simmer. Cover and cook at a bare simmer or in a 325° F oven for 45 minutes. When done, pour the braising liquid into a small bowl and skim the fat. Taste for salt and adjust as needed. Return to the pan and serve.

Variations:

• Before adding the tomatoes to the onions add 1/3 cup of dry white wine and reduce by half.
• Garnish with 1 tablespoon chopped parsley mixed with 1 garlic clove chopped fine.
• Substitute 2 breasts for 2 of the legs. Brown them, but do not add them to the braise until the legs have been cooking for half an hour.
• Use basil, oregano, or marjoram instead of rosemary.

Copyright © 2007 by Alice Waters. All rights reserved.