Braised Chicken Legs with Tomato and Rosemary - Healthy Living
Preheat your oven to 325º F. In a large Dutch oven or heat-proof pan with a lid, heat the vegetable oil. Season the chicken legs with salt and pepper
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Plate
- Wooden spoon
- Ladle
- Fine-mesh sieve
- Saucepan
- Fork
Ingredients
- 4 chicken legs (skin removed)
- 3 Tbsp vegetable oil
- 1 medium onion, sliced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3-4 cloves garlic, minced
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 bay leaf
- 1 14oz can diced tomatoes
- 3-4 cups chicken stock
- Kosher salt
- fresh cracked black pepper
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