Stewed Chicken and Tomatoes with Rice

This slow-cooked chicken leg recipe with stewed tomatoes is easy to make and has a beautiful, simple, and tasty sauce. Use chicken legs, thighs, or drumsticks.

It's easy to separate the chicken thigh from the drumstick; look for the natural indentation in the "knee" where the joint is.

INGREDIENTS

- chicken legs - vegetable oil - onion - white wine - stewed tomatoes

Cook rice according to package instructions.

1

Salt and pepper  skinned chicken.

2

Bring a large pan to medium-high heat and add oil. Add chicken when the oil is hot. Cook for 3-5 minutes on each side, or until golden brown. Remove the chicken and set it aside on a plate.

3

Lower the heat to medium and add onions to the pan. Add a little more oil if you need it. Cook for 3–4 minutes.

4

Add garlic and cook for 1-2 minutes, or until fragrant. Add wine, bring to a boil, reduce heat, and simmer uncovered ~ 3-4 minutes or until slightly reduced.

5

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