Oven-Braised Rosemary Chicken Legs

• 3 tablespoons extra virgin olive oil
• 1/2 cup red onion (chopped)
• 4 cloves garlic (minced)
• 4 chicken legs (skin on)
• 1/2 cup all-purpose flour

Salt to taste

Black pepper to taste

• 1 cup dry white wine
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 1/2 cups chicken broth (low-sodium)
• 4 to 6 sprigs rosemary

Steps to Make It

1. In a large deep oven-safe sauté pan, Dutch oven, or saucepan, heat the olive oil over medium heat. Add the onion and cook for about 3 minutes, stirring periodically.
2. Add the garlic and cook for about 2 minutes longer, stirring from time to time. With a slotted spoon, remove the onion and garlic to a plate and set aside.
3. Heat the oven to 325 F.
4. Lightly sprinkle the chicken pieces with salt and pepper, then dredge in the flour to coat. Brown the chicken for about 5 minutes on each side. Add the onion and garlic back to the pan.
5. Whisk the wine and tomato paste together; pour into the pan and add the bay leaf. Boil for about 1 1/2 to 2 minutes, until the liquid is reduced by about half. Add the chicken broth and rosemary sprigs.
6. Cover and braise in the oven for 1 hour, or until the chicken is tender. The thickest part of the chicken, not touching bone, should register at least 165 F on a food thermometer.