| Prep Time | Cook Time | Serves |
|---|---|---|
| 10 mins | 45 mins | 2-4 |
Here's how
1 Heat the oil in a large heavy-based pan and cook the onion and bacon over medium heat for 5 minutes. Increase the heat and add the chicken in batches. Brown the chicken on all sides, turning often and taking care not to overcook the onion and bacon, for about 5 minutes.
2 Reduce the heat, add the garlic and parsley and cook for 2-3 minutes. Add the stock and marjoram, stirring to incorporate any bits which may be sticking to the pan base. Add the undrained tomatoes, season and stir.
3 Bring to the boil, cover the pan and simmer gently for 30 minutes, turning the chicken legs occasionally, until they are cooked through.
Source:Soups and Stews (Murdoch Books)
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