4 whole chicken legs, bone inKosher salt, freshly ground black pepper, and paprika, to taste2 Tbsp canola oil2 cloves garlic, roughly chopped1 large green bell pepper, stemmed, seeded, and cut into ½″-thick strips1 large yellow onion, halved lengthwise and cut crosswise into ½″-thick slices2 Tbsp tomato paste
1 cup chicken stock
Heat oven to 400°F. Season chicken liberally with salt, pepper, and paprika. Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, add chicken, skin side down, and cook until skin is golden brown, about 6 minutes. Transfer chicken to a large roasting pan, skin side up, and set aside.
Return pan to heat and add garlic, peppers, and onions; cook, stirring, until vegetables begin to soften, about 8 minutes. Stir in tomato paste, cook for 1 minute, and then add chicken stock; scrape browned bits off bottom of pan and mix. Pour vegetables and stock around chicken, and bake until chicken is browned and cooked through, about 1 hour.
Adapted from Saveur
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This recipe was most recently featured in
Boston Organics Newsletter No. 09 of 2015.