Braised Chicken Legs with Green Olives

Name: Braised Chicken Legs with Green Olives
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 113 grams thickly sliced lean bacon, cut into 1/4-inch dice; 1 bay leaf; 3 carrots, quartered lengthwise and cut into 1-inch pieces; 237 milliliters pitted green olives, preferably Picholine; 473 milliliters chicken stock or low-sodium broth; 2 Tbsps extra-virgin olive oil; 1 medium onion, chopped; 6 servings Salt and freshly ground pepper; 2 larges thyme sprigs; 4 smalls turnips, peeled and cut into 1-inch pieces; 2 kilograms whole chicken legs each)

You can never have too many main course recipes, so give Braised Chicken Legs with Green Olives a try. This recipe makes 6 servings with 623 calories, 37g of protein, and 47g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. Head to the store and pick up thickly bacon, salt and pepper, turnips, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, whole 30, and דל פחמימות, diet.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

In a large cast-iron casserole, heat the oil until shimmering. Season the chicken with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Cooking Oil

Add 3 of the legs to the casserole and cook over moderately high heat, turning once, until browned, about 10 minutes.

Transfer to a plate and brown the remaining 3 legs over moderate heat.

Pour off the fat in the casserole.

Add the bacon, onion, carrots and turnips and cook over moderately high heat, stirring, until barely softened, 2 to 3 minutes.

Ingredients you will need

Carrot

Turnip

Bacon

Onion

Add the olives, thyme sprigs, bay leaf and stock. Nestle the chicken legs in the casserole so they are partially submerged and bring to a boil. Cover with a tight-fitting lid.

Ingredients you will need

Chicken Leg

Fresh Thyme

Bay Leaves

Olives

Stock

Transfer the casserole to the oven and cook for about 45 minutes, until the chicken and vegetables are tender.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Oven

Transfer the chicken and vegetables to a platter; cover and keep warm. Strain the broth into a large measuring cup and skim off as much fat as possible. Return the broth to the casserole and boil until reduced by half, about 5 minutes. Season with salt and pepper. Return the chicken and vegetables to the casserole, cover and cook for 5 minutes to heat through, then serve.

Ingredients you will need

Salt And Pepper

Vegetable

Whole Chicken

Broth

Equipment you will use

Measuring Cup