Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil . Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.

  2. Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes. Drain off the fat. Add the remaining 1-1/2 tablespoons of oil to the skillet and stir in the flour until incorporated. Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes. Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.

  3. Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.

  4. Return the skillet to moderate heat and cook the gravy , whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.


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