One-Pan Tomato Braised Chicken Leg Quarters

30 minutes Prep Time
1 hour Cook Time
4 Servings

If you love cozy, saucy dinners that feel like comfort food straight from the skillet, this One-Pan Tomato Braised Chicken Leg Quarters recipe is for you. Juicy chicken leg quarters are seared until golden, then simmered in a rich sauce made with garlic, onion, warm spices, and a touch of honey for balance. The best part is that it all comes together in one pan with pantry staples, including Red Gold Crushed Tomatoes and Red Gold Tomato Paste, for bright tomato flavor. @youknwbrandon @thefeedfeed

Ingredients

  • 4 bone-in, skin-on or skinless chicken leg quarters
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon smoked paprika (adjust if needed)
  • 1 tablespoon garlic powder (adjust if needed)
  • 2 teaspoons onion powder (adjust if needed)
  • 2 tablespoons Italian seasoning or dried thyme
  • 2 teaspoons of red pepper flakes (adjust if needed)
  • 1 tablespoon olive oil or vegetable oil
  • 1 small yellow onion, diced
  • 2-3 stalks of celery
  • 2 large carrots, 1 diced and 1 chopped into chunks 
  • 4 cloves garlic, minced

  • 1 tablespoon Red Gold Canned Tomato Paste 6 oz

  • 1 can Red Gold Canned Crushed Tomatoes 15 oz

  • 2 cups chicken broth (optional, for extra sauce)
  • 1 teaspoon honey or a pinch of sugar
  • 2 medium russet potatoes, chopped into chunks
  • Fresh parsley or basil, and cracked black pepper for garnish

Instructions

Step one – Season the Chicken

Pat the chicken dry with paper towels. If using skin-on leg quarters, you can remove the skin before seasoning if desired. Season all over with salt, black pepper, smoked paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes. Rub the seasoning evenly over the chicken.

Step two – Sear Until Golden

Heat the oil in a large Dutch oven or high-sided skillet over medium-high heat. Add the chicken and sear for 3 to 5 minutes per side, or until deeply golden. Transfer to a plate. The chicken will finish cooking in the sauce.

Step three – Build the Flavor Base

In the same pan, add the onion, celery, and carrots. Cook for 3 to 4 minutes, until slightly softened. Stir in the garlic and cook for 30 seconds, until fragrant. Add the tomato paste and cook for 1 to 2 minutes, stirring constantly.

Step four – Add the Tomatoes

Pour in the Red Gold Crushed Tomatoes and chicken broth, if using. Stir in the honey to balance the acidity. Taste the sauce and season with additional salt and black pepper as needed. Simmer for 2 to 3 minutes.

Step five – Braise the Chicken

Return the chicken leg quarters to the pan, nestling them into the sauce. Cover and reduce the heat to medium-low. Simmer for 20 minutes. Add the potatoes and cook for another 20 to 25 minutes, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F. For a thicker sauce, uncover the pan and simmer for 5 to 10 minutes more. You can also stir in a corn starch slurry if desired.

Step six – Garnish and Serve

Spoon the sauce over the chicken and garnish with fresh parsley or basil and cracked black pepper. Serve hot over rice or with crusty bread.

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