Ingredient
- chicken leg quarters
- 1 pinch sea salt & freshly ground black pepper, to taste
- 1 big bunch fresh basil, leaves picked, stalks finely chopped
- 2 big handfuls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered
- 1 whole bulb garlic, broken into cloves
- 1 fresh red chile, finely chopped, or a big pinch of dried chile flakes
- 1 splash olive oil
- 1 410 g can cannelini beans, drained and rinsed (optional)
- 2 handfuls new potatoes, scrubbed (optional)
Ingredient
Step 1
Season & Sear
Pat chicken legs dry and season well with salt and pepper. Heat olive oil in a large oven-safe pot or deep skillet over medium-high heat. Add chicken skin-side down and sear until golden and crispy (about 6–8 minutes). Flip and brown the other side for 4–5 minutes. Remove and set aside.
Step 2
Build the Flavour
In the same pot, lower the heat and add a bit more olive oil if needed. Sauté onions until softened (about 3–4 minutes), then stir in garlic and cook until fragrant.
Step 3
Add Tomatoes
Toss in the cherry tomatoes, balsamic vinegar, and sugar. Cook for 2–3 minutes until tomatoes start to blister and release their juices. Add fresh thyme or rosemary if using.
Step 4
Deglaze & Return Chicken
Pour in the stock or wine to deglaze the pot, scraping up any golden bits. Nestle the chicken legs back in, skin-side up. Spoon some of the tomato mixture over the top
Step 5
Oven Roast
Preheat oven to 180°C (350°F). Transfer the pot to the oven and roast uncovered for 25–30 minutes until the chicken is fully cooked and the skin is crispy.
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