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                                                                  Ingredients
                                                                  • Yes No 2 tbsp extra virgin olive oil
                                                                  • Yes No 6 whole chicken legs
                                                                  • Yes No salt and pepper
                                                                  • Yes No 4 oz lean bacon
                                                                  • Yes No 1 medium onion
                                                                  • Yes No 3 carrot
                                                                  • Yes No 4 small turnip
                                                                  • Yes No 1 cup pitted green olive
                                                                  • Yes No 2 large thyme
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 2 cup chicken stock
                                                                  • Preheat the oven to 350°. In a large cast-iron casserole, heat the oil until shimmering. Season the chicken with salt and pepper. Add 3 of the legs to the casserole and cook over moderately high heat, turning once, until browned, about 10 minutes. Transfer to a plate and brown the remaining 3 legs over moderate heat.
                                                                  • Pour off the fat in the casserole. Add the bacon, onion, carrots and turnips and cook over moderately high heat, stirring, until barely softened, 2 to 3 minutes. Add the olives, thyme sprigs, bay leaf and stock. Nestle the chicken legs in the casserole so they are partially submerged and bring to a boil. Cover with a tight-fitting lid. Transfer the casserole to the oven and cook for about 45 minutes, until the chicken and vegetables are tender.
                                                                  • Transfer the chicken and vegetables to a platter; cover and keep warm. Strain the broth into a large measuring cup and skim off as much fat as possible. Return the broth to the casserole and boil until reduced by half, about 5 minutes. Season with salt and pepper. Return the chicken and vegetables to the casserole, cover and cook for 5 minutes to heat through, then serve.
                                                                  Yields: 6
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 1 hour 45 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    boil
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                                                                    cover
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                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    nestle
                                                                    Brands:
                                                                  • Yes No
                                                                    Nestlé

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