Try out our Italian Braised Chicken Leg Quarters recipe today! This dish features fall-off-the-bone chicken leg quarters gently simmered in a rustic tomato and wine sauce infused with garlic and herbs.
Prep Time 25 Min | Cook Time 80 Min | Serves 6
Ingredients
- 4 tbsp olive oil
- 1 yellow onion, finely chopped
- 5 garlic cloves, minced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 tbsp tomato paste
- 1 1/2 cups dry white wine
- 28 oz crushed San Marzano tomatoes
- 6 chicken leg quarters
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 2 bay leaves
- 3/4 tsp red pepper flakes
- 1 cup chicken broth
- 2 tsp fine sea salt
- 2 tsp ground black pepper
- 2 tsp fresh basil, chopped
Directions
- Pat the chicken leg quarters dry and season generously on all sides with salt and black pepper.
- Heat the olive oil in a large Dutch oven or deep, heavy skillet over medium-high heat. Working in batches as necessary, brown the chicken skin-side down until deeply golden, about 5–6 minutes per side. Transfer to a plate.
- Reduce the heat to medium. Add the onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and cook for 2 minutes, allowing it to darken slightly and coat the vegetables. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Simmer 3–4 minutes until slightly reduced.
- Add the crushed tomatoes, oregano, thyme, bay leaves, and red pepper flakes. Nestle the chicken back into the sauce, skin-side up. Add chicken broth as needed so the liquid comes about halfway up the chicken.
- Partially cover and simmer gently over low heat for 45–50 minutes, turning the chicken once, until very tender and fully cooked.
- Remove the bay leaves. Taste and adjust the seasoning with additional salt and pepper as needed. Garnish with fresh basil and serve warm.
- Enjoy!