In this recipe the chicken legs brown as they cook in the oven.
4 whole chicken legs (drumstick and thigh)
Salt and pepper
2 Tbsp. olive oil
2 onions, diced
4 garlic cloves, sliced thin
1 bay leaf
1 rosemary sprig
4 tomatoes, diced, or 1 12-ounce can diced tomatoes
Season chicken with salt and pepper and set aside.
Heat oil in an enameled cast iron ovenproof pan and sauté the onions for about 5 minute, until soft. Add the garlic, bay leaf and rosemary and continue cooking for a couple minutes
Add the tomato to the pan and cook for 5 minutes, scraping up any brown bits in the pan.
Arrange the chicken in the pan skin side down and add the stock to come up halfway.
Cover tightly and bake in at 325°F. for 40 minutes. Raise oven to 400°F. Remove from the oven and turn chicken skin side up. Return to the oven uncovered and cook until the chicken is nicely browned. Skim off fat and remove bay leaf and rosemary spring and serve.