What I love about this recipe is its flexibility. I prepared this meal because I had so much chicken and herbs that I needed to use up. Add diced tomatoes, olive oil, chickpeas and green peas, and you have a one pan meal fit for the hungriest human!
Sage, Rosemary and Thyme
It’s like the song by Simon and Garfunkel, but without the parsley. Sage, rosemary, and thyme are very compatible as a team, and they go so amazingly well with chicken.
Sage: Sage is a member of the mint flavor and originates from the Mediterranean.
Rosemary: Rosemary is a shrub with a fragrant evergreen needles. This herb also originates from the Mediterranean.
Thyme: I almost ran out of thyme. Or is it thyme (pronounced with a “T”)? Thyme is another relative of the mint family. Are they cousins or siblings? No one knows for sure! We do know thyme is part of the mint family and relatives or oregano.
Stewed Sage, Rosemary and Thyme Chicken Legs Ingredients
Chicken: Chicken thighs and breasts would also be excellent in this dish. I chose chicken legs because there was a really good sale on chicken legs.
Sage, Rosemary and Thyme: If at all possible, go with fresh herbs. You can certainly use dried herbs, but you wont get that special kind of unique fresh flavor that you do with fresh herbs.
Tomatoes: Canned diced tomatoes with plain tomato sauce are awesome in this recipe. The cooking time will remove any tin-taste the cans might infuse.
Veggies: Carrots, celery, potatoes and peas.
Garlic and onions: Fresh garlic and onions
How to make Stewed Sage, Rosemary and Thyme Chicken Legs
- Marinate the chicken legs for a few hours or over night. Then pan sear the legs to seal in flavors.
- Garlic, celery and onions are the Holy Trinity or Trifecta of the cooking world. Heat some olive oil in a pan, and sautee the dice the onions, minced garlic and celery.
- Add the chickpeas, green peas, carrots, herbs, some of the diced tomato, tomato sauce and diced potato to the sauté.
- Place chicken back into the pan, and cover with the rest of the tomato sauce and diced tomato.
- Cover with a lid and bake in the oven.
Why am I searing the chicken?
Essentially, you are sealing in the flavors from the marinating. Heating oil in a pan and frying the chicken just until all sides have crisped up a bit. Not only does this technique create a pleasant texture, it also contributes to the flavor profile of the whole dish by incorporating in the flavors from carnalizing the outer part of the chicken legs.Print
Lovely stewed chicken legs seasoned with sage, rosemary and thymwith an abundance of chickpeas, green peas and potatoes.
- 8 chicken legs
- 1 large can diced tomato
- 1 small can tomato sauce
- 1 cup green peas
- 1 15 oz can chick peas
- 1 medium potato
- 4 large cloves garlic
- 1 medium white onion
- 2 large celery stalks
- 1/4 cup white wine
- 2 lemons
- 4 sage leaves
- 1 tablespoon thyme leaves
- 2–3 rosemary sprigs
- 1/4 olive oil
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon smoked paprika
- Salt and pepper according to your level of seasoning
- Mince two cloves of garlic and dice the onions, add them to a small bowl.
- Add 2 tablespoons olive oil
- Add 1 tablespoon lemon zest
- Add 2 tablespons lemon juice
- Salt and pepper
- Whisk until combined.
- In a large bowl, pour the marinade over the chicken, toss until chicken is fully coated with the marinade. Refrigerate for 3-4 hours or over night.
- Preheat oven to 375°F.
- On Medium low heat 2 tablespoons olive oil in a large pan. (12 inch cast iron or a 6 quart dutch oven)
- Sear the outer surface of the chicken legs until all sides are cooked to a golden brown.
- Remove chicken legs and set them on a plate.
- In a large dutch oven, saute the ontions, garlic and celery until they become fragrant.
- Add the white wine and stir for a minute incorporating the flavors.
- Add the chickpeas, green peas, potatoes, diced tomatoes and tomato sauce. Stir to combine all ingredients.
- Place the chicken legs into the pot, completely covering the chicken.
- Bake in the oven for 50 minutes.