Recipes

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 and brown them in the oil until golden on all sides.  Remove the chicken from the pan and reserve on a plate.  Pour off any excess oil in the pan and return it to the heat.  Add the onions, carrots and celery and sauté until brown, tender and fragrant, about 8-10 minutes.  Add the garlic, fresh herbs, and bay leaf and cook one minute more.  Add the tomatoes and stir well, scraping the bottom of the pan with a wooden spoon to release all the brown bits.  Add the chicken legs back into the pot, arranging them so they sit nicely on top of the other ingredients.  Add enough chicken stock so the legs are partly submerged (about 3/4 of the way).  Bring the pot to a boil, cover and place in the over for about 45-60 minutes or until the meat is fork tender.  When the meat is done, remove it from the liquid.  Skim any fat off of the top of the liquid and strain it through a mesh strainer into a clean pan.  Return it to the stove top.  Reduce the liquid until it is a thick, syrupy sauce.  Season to taste with salt and pepper.  Serve the chicken topped with the sauce and any accompaniments of your choice.