Braised Chicken Legs with Green Beans and Cherry Tomato Salad

I felt very inspired after listening to the “How I Built This Podcast” with Alice Waters, the founder of Chez Panisse Restaurant (and arguably of the seasonal, local, sustainable, and organic food movement). We’ve had a copy of her cookbook, “The Art of Simple Food“, for years, and I always passed it by, believing it to be only for special occasions, or the recipes inside too complex for me to manage. I’m glad I was wrong, and I can’t wait to try more of Waters’ recipes!

Braised Chicken Legs with Green Beans and Cherry Tomato Salad

I discovered a recipe for braised chicken legs and another for fresh green bean and cherry tomato salad that sounded like they'd be delicious served together in our old copy of Alice Waters' "The Art of Simple Food".
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: chicken, dairy-free, green beans, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 428kcal


Braised Chicken Legs

  • 4 chicken legs
  • Kosher salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 1 bunch green onions chopped
  • 1 bay leaf
  • 1 small rosemary sprig
  • 4 tomatoes or 12 oz can whole tomatoes
  • 1 cup chicken broth

Green Bean and Cherry Tomato Salad

  • 1/2 lb green beans
  • 1/2 lb cherry tomatoes cut in half
  • 2-3 green onions chopped fine
  • 1 tbsp red wine vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 1/4 cup extra-virgin olive oil
  • 6 basil leaves


Briased Chicken Legs

  • Season the chicken with salt and pepper, up to one day in advance.
  • Add the olive oil in a heavy-bottom pan or dutch oven, and then place the chicken legs into the pan, skin side down. Cook until crisp and brown, around 12 minutes. Turn and cook for another 4 minutes. Remove the chicken from the pan.
  • Add the green onion and cook until softened, about 3 minutes. Add the bay leaf and rosemary, and then the tomatoes. Cook for 5 minutes, scraping up any brown bits from the bottom of the pan.
  • Add the chicken back into the pan, skin side up, and pour in any juices that collected. Add the chicken broth. It should reach halfway up the chicken; add more broth if needed. Bring to a boil, and then turn the heat down to a simmer.
  • Cover and cook at a simmer or in the oven at 325 degrees F for 45 minutes.

Green Bean and Cherry Tomato Salad

  • Snap off the stem ends of the green beans, and cook until tender in salted boiling water. Drain and spread them on a sheet pan or plate to cool.
  • Stir the green onion, red wine vinegar, salt, and black pepper together and allow to sit for 15 minutes. Whisk in the olive oil.
  • Toss the tomatoes with the vinaigrette, and then add the green beans and basil. Toss gently.

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