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
In a Dutch Oven, or large pot, heat Olive Oil over high heat
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.
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.
Add vinegar and broth to the pot and add the chicken and rosemary sprigs. (You want the liquid to not quite cover the chicken)
Cover pot and cook over medium-low low heat for about 20 minutes. Then, stir, and turn the chicken to the other side.
Re-cover and cook for another 20 minutes.
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.
Serve nice and hot!