Oven-Braised Rosemary Chicken Legs

Oven-Braised Rosemary Chicken Legs

These great-tasting braised chicken legs are flavored with rosemary and a well-seasoned wine sauce. Use whole chicken legs or thighs in the recipe.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    In a large deep oven-safe sauté pan, Dutch oven , or saucepan, heat the olive oil over medium heat. Add the onion and cook for about 3 minutes, stirring occasionally.
  2. Step 2

    Add the garlic and cook for about 2 minutes longer, stirring occasionally. With a slotted spoon, remove the onion and garlic to a plate and set aside.
  3. Step 3

    Position a rack in the center of the oven and heat to 325 F.
  4. Step 4

    Lightly sprinkle the chicken pieces with salt and pepper, then dredge in the flour to coat. Brown the chicken for about 5 minutes on each side. Add the onion and garlic back to the pan.
  5. Step 5

    Whisk the wine and tomato paste together; pour into the pan and add the bay leaf. Boil for about 1 1/2 to 2 minutes, until the liquid is reduced by about half. Add the chicken broth and rosemary sprigs.
  6. Step 6

    Cover and braise in the oven for 1 hour, or until the chicken is tender. The thickest part of the chicken, not touching bone, should register at least 165 F on a food thermometer .