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Braised Chicken Legs with Carrots, Potatoes, and Rosemary

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Ingredients:

  • 2 Chicken Legs

  • 1/2 Pound Brussels Sprouts, halved

  • 3 Carrots, Sliced

  • 1/2 Pound Gold Potatoes, Chopped (1 in. pieces)

  • 1 Red Onion, Sliced

  • 1/2 Cup Apple Cider Vinegar

  • 1-2 Cups Vegetable Broth

  • 2 Tbsp. Rosemary

  • Salt and pepper

Process:

  1. In a Dutch Oven, or large pot, heat Olive Oil over high heat

  2. Add chicken legs and cook until browned on both sides (around 3 minutes on each side). Then remove them from the pan and set aside.

  3. Add 1 tablespoon of oil to the pan, and add the vegetables to the pot, and season with salt and pepper, saute for 3-5 minutes.

  4. Add vinegar and broth to the pot and add the chicken and rosemary sprigs. (You want the liquid to not quite cover the chicken)

  5. Cover pot and cook over medium-low low heat for about 20 minutes. Then, stir, and turn the chicken to the other side.

  6. Re-cover and cook for another 20 minutes.

  7. To cook down the sauce to be a little bit thicker, remove the lid and continue to simmer and allow more liquid to evaporate, for about 10-15 minutes, or until the chicken is cooked through, and vegetables are soft.

  8. Serve nice and hot!