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This homey and comforting dish makes the best of late Summer’s vegetable bounty. It’s delicious, a nice light dinner, and is relatively hands-off, once the chicken is browned.




Braised Chicken Leg with Vegetables

2 chicken leg quarters, bone-in and skin-on
Fat Of Choice
1 small onion
4 stalks celery
1 ear corn
1 medium sweet potato
1 large clove garlic
Splash white wine
3 bay leaves
1/2 bunch thyme
1c. bone broth
Kosher salt & black pepper

Preheat your oven to 350 F. Salt and pepper the chicken on both sides. Place a large cast iron or other oven-safe skillet over medium high heat. Add a Tablespoon of your favorite fat and bring to temperature.

When hot, add the chicken. Brown on both sides, making sure to leave alone in the pan 3-5 minutes per side so it can do its thing.

While the chicken is browning, chop the onion and dice the garlic. Set aside.

Chop the celery, take the corn off the cob, and peel and chop the sweet potato. Set aside.

When the chicken is nice and brown, deglaze the pan with a splash of white wine. Add the onion and garlic, and stir for a minute. Add the rest of the veggies and stir. Let cook while you gather your stock and herbs.

Add the stock, herbs, and chicken (nestle the chicken in the veggies so it touches the bottom of the pan).

Braise 40-45 minutes, or until the chicken is cooked through and the veggies are tender.

Serves 2 for dinner, with enough leftover veggies for lunch.