This is a one-pot dish. The chicken legs go in skin-side down first and stay there, undisturbed, until the skin renders and turns properly gold. Only once that’s done does everything else build on top, in the same pot, using the fat and flavour already sitting in it.
We pour a generous glug of Wilson’s Extra Virgin Olive Oil into the pot before the chicken even goes in. It’s what gets the skin shatteringly crisp during that first slow sear, and later it carries the sweetness of the tomatoes through the sauce without dulling it.
The tomatoes and garlic go in once the chicken’s seared and set aside, cooking down in that same oil until they collapse into a sauce. The chicken goes back in to finish, and the basil gets torn over right at the end.
One Pot Crispy Chicken Legs with Sweet Tomatoes & Basil
Ingredients
Method
- Take the chicken legs out of the fridge 20 minutes before cooking so they come closer to room temperature. Pat them completely dry with paper towel and season all over with salt and pepper.
- Heat 2 tbsp of Wilson's Extra Virgin Olive Oil in a large, heavy pot or braiser over medium-high heat. Lay the chicken legs skin-side down and leave them undisturbed for 6 to 8 minutes, until the skin is deep golden and crisp.
- Turn the legs and cook the other side for a further 4 minutes, then lift them out onto a plate. They will finish cooking later in the sauce.
- Lower the heat to medium. Add the remaining 2 tbsp of oil, then the sliced onion. Cook for 5 minutes, stirring occasionally, until soft and translucent.
- Add the garlic and cook for 1 minute, until fragrant but not browned.
- Tip in the cherry tomatoes and sugar. Cook for 5 to 6 minutes, stirring now and then, until the tomatoes begin to blister and collapse.
- Pour in the chicken stock and white wine, if using, scraping up any browned bits from the base of the pot. Stir in the oregano and half the basil.
- Nestle the chicken legs back into the pot, skin-side up, along with any juices from the plate. The skin should sit just above the liquid so it stays crisp.
- Cover and simmer gently for 20 to 25 minutes, until the chicken is cooked through and the tomatoes have broken down into a thick sauce.
- Uncover for the final 5 minutes to let the sauce reduce slightly and the skin firm back up.
- Remove from the heat and rest for 5 minutes. Scatter over the remaining basil and a final drizzle of Wilson's Extra Virgin Olive Oil, then serve straight from the pot with crusty bread.
Notes
We Use Extra Virgin Olive Oil
This recipe leans on Wilson’s Extra Virgin Olive Oil from start to finish, and it is doing three different jobs along the way. First, it is the medium for getting the chicken skin properly crisp, a slow, patient sear that renders the fat and leaves the skin dry and shattering rather than soft.
Second, once the tomatoes go in and begin to collapse into a sauce, the oil carries their sweetness through the whole pot, coating the chicken and softening the raw bite of the garlic and onion underneath it. It holds everything together instead of separating out on top the way a thinner oil would.
Third, a final drizzle over the top just before serving wakes the whole dish back up, adding a fresh, peppery note that the long braise on its own does not give you.
Our Tips
On getting the skin properly crispy — pat the chicken legs completely dry before they touch the pan, and do not move them for the first five minutes. Moisture and fidgeting are the two things that stop skin from crisping.
On choosing your pot — use something wide and heavy, like a cast iron braiser or a deep skillet with a lid. You want enough surface area for four chicken legs to sear without crowding each other.
On resting the chicken — once it comes out of the oven or off the heat, give it five minutes under loosely tented foil before you tear into it. The juices settle back into the meat instead of running out onto the board.
On the tomatoes — a small pinch of sugar helps cherry tomatoes caramelize rather than just stew, especially out of peak season when they can be a bit sharp.
On the basil — add half of it while the sauce is still cooking and save the rest to tear over the top at the end, so you get both the mellow, cooked flavour and the fresh, bright one.
On leftover fat in the pot — spoon off any excess before you add the tomatoes, but leave a thin layer behind. That is where most of the flavour is sitting.
How We Serve It
We put the whole pot on the table and let everyone help themselves, with a stack of crusty bread nearby for mopping up the tomato sauce. It is not a dish that needs plating up in the kitchen first.
A simple green salad on the side balances the richness of the chicken skin, and if there is rice or soft polenta in the cupboard, either one soaks up the sauce beautifully. A glass of something crisp and white works well alongside it too.
For a bigger table, we sometimes double the tomatoes and basil so there is extra sauce for second helpings of bread.
More Ways to Use Extra Virgin Olive Oil
Once you have a bottle of Wilson’s Extra Virgin Olive Oil open on the counter, it tends not to last long. Here are a few more places it earns its keep.
For a light summer lunch — toss ripe vegetables and herbs together for our Mediterranean Summer Salad, finished with a generous pour of oil.
For fresh baking — work it into the dough for our Three Flavour Focaccia, where it keeps the crumb soft and the crust deeply golden.
For a hearty sandwich — brush it over bread and use it to soften onions for our Steak & Onion Sandwich.
For a cold evening — drizzle it over the top of our Cheesy Onion Soup just before it goes under the grill.
The Good Stuff
“Extra virgin” is a grade, not just a label. It means the oil was extracted mechanically, using pressure rather than heat or chemical solvents, which keeps its natural character and nutrients intact. It also has to meet a strict acidity threshold, well below what regular olive oil allows.
That extraction method is also why a good extra virgin oil carries a peppery, slightly grassy character. It is not a flaw, it is a sign the oil still has its natural compounds in it, and it is exactly what holds up under a long braise like this one without turning flat.
Wilson’s Extra Virgin Olive Oil is Halaal and Kosher certified, and suitable for vegan, vegetarian, and Hindu diets. Keep it in a cool, dark place and it will hold for up to two years, and it comes in 250ml, 500ml, 750ml, 1L, 2L, and 5L sizes, with bulk and case options for anyone who goes through it as fast as we do.
Ways to Change It Up
Swap the chicken legs for thighs — bone-in, skin-on thighs work the same way and cook slightly faster, handy on a busier night.
Try it with chicken breasts — skin-on breasts still crisp up nicely, just watch the cooking time so they do not dry out.
Add olives — a handful of pitted black or green olives stirred in with the tomatoes brings a briny edge that plays well against the sweetness.
Bulk it out with vegetables — baby potatoes or sliced courgette added to the pot with the tomatoes turn this into a complete meal with nothing else needed.
Bring some heat — a pinch of chilli flakes with the garlic gives the sauce a gentle warmth without overpowering the basil.
Go dairy — a few torn pieces of fresh mozzarella stirred through right at the end melt into the sauce and turn it wonderfully rich.
Questions You Might Have
Can I use chicken thighs instead of legs?
Yes. Bone-in, skin-on thighs work well here and generally cook a little faster than whole legs, so check them a few minutes early.
Do I have to sear the chicken skin first?
We would not skip it. That first sear in the oil is what gives you crispy skin, and it also builds a layer of flavour in the pot that the tomatoes cook into later.
Can I make this ahead of time?
You can cook it a day ahead and reheat gently, though the skin will soften as it sits. If crispy skin matters to you, cook it fresh and reheat only the sauce.
What can I use instead of cherry tomatoes?
Any small, sweet tomato works, or you can roughly chop larger ripe tomatoes. Avoid watery, out of season ones as the sauce will take longer to reduce.
Is this recipe gluten free?
Yes, as written the recipe itself is gluten free. Just check that any bread or side you serve alongside it suits your needs.
Can I freeze the leftovers?
Yes. Cool completely and freeze the chicken and sauce together in an airtight container for up to two months. Thaw overnight in the fridge before reheating gently on the stove.
Where can I buy Wilson’s Extra Virgin Olive Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
Ready to Make This?
Grab a bottle of the oil that gets the skin crispy and the sauce right, and get the pot on tonight.
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