Lemony Braised Chicken Legs and Tomatoes

Braised chicken and tomatoes


4 servings

  • 4 chicken legs (thigh and drumstick)
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil
  • 2 small onions, thinly sliced
  • 2 pounds mixed tomatoes, cut into wedges if large
  • 3 3-inch cinnamon sticks
  • 1 tablespoon fresh lemon juice
  • Lemon wedges (for serving)


  1. Season chicken generously with salt and pepper.
  2. Heat oil in a medium Dutch oven or heavy shallow pot over medium-high.
  3. Cook chicken, skin side down, reducing heat as needed to avoid scorching, until skin is deep golden brown, 10–12 minutes. Transfer to a plate.
  4. Reduce heat to medium and add onions to same pot.
  5. Cook, stirring occasionally, until very soft and just beginning to brown around the edges, 8–10 minutes.
  6. Add tomatoes and cinnamon sticks. Cook, stirring occasionally, until tomatoes are softened and juices have thickened slightly, 6–8 minutes.
  7. Return chicken to pot, arranging skin side up.
  8. Cover pot, reduce heat to low, and simmer gently until chicken is cooked through, 45–60 minutes.
  9. Uncover pot and continue to simmer until juices are thickened and meat is close to falling off the bone, 45–60 minutes.
  10. Add lemon juice; taste and season with more salt and pepper as needed. Serve with lemon wedges.
  11. ENJOY!

Do Ahead: Chicken can be braised 3 days ahead. Let cool in liquid; cover and chill. Reheat gently before serving.

Source: Bon Appetit

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