Braised Chicken Legs with Tomatoes,Onions and Garlic

Page 133

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

Truth be told, I am more likely to be found reading an Alice Waters recipe rather than cooking it. But for some reason, the chicken legs I had planned to use for an Asian meal ended up in this very simple braised chicken dish. Sometimes you just want good home-cooking without a lot of bells and whistles and this dish is just that. Great comfort food.

Because the dish is so simple, the quality of the chicken is really important. For my money, and even though I am unimpressed with their beef and much of the fish, I don't think you can beat the quality of the chicken at Whole Foods.

Served with a salad of mixed lettuces with a creamy Meyer lemon vinaigrette.

(edited 26th February 2011) (0) comment (1) useful  

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