Season the day before if possible:
4 Chicken leg quarters wtih:
Salt and fresh ground pepper
Heat a heavy bottomed pan over medium heat.  Add:
2 Tbsp olive oil
Place the chicken legs into the pan skin side down and cook until crisp and brown, about 12 minutes.  Turn and cook for another 4 minutes.  Remove the chicken and add:
2 onions, sliced thick (or diced large)
Cook until translucent about 5 minutes.  Add and cook for 2 minutes:
4 garlic cloves, sliced thin
1 bay leaf
1 small rosemary sprig
Add and cook for 5 minutes, scraping up any brown bits from the bottom of the pan:
4 tomatoes, diced coarse, or 1 small (12 ounce) can organic whole tomatoes, diced (including juice)
Arrange the chicken in the pan, skin side up, and pour in any juices that have collected.  Pour in:
1 cup of chicken broth
The liquid should reach halfway up the chicken; add more if needed.  Bring to a boil and then turn down to a simmer.  Cover and cook at bare simmer or in a 325 degree oven for 45 minutes.  When done, pour the braising liquid into a small bowl and skim the fat.  Discard the bay leaf and rosemary.  Taste for salt and adjust as needed.  Return to the pan and serve!


Enjoy!
Chef Deke