- 2 tablespoons olive oil
- 4 chicken legs
- 2 large onions, chopped
- 2 ribs celery, sliced
- 4 cloves garlic, peeled and minced
- 2 cups chicken broth
- 1 (14 ounce) can whole tomatoes
- 4 red potatoes, cut into chunks
- 1 teaspoon dried Herbes de Provence
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook, turning occasionally, for 10 minutes, or until browned on all sides. Add the onions, celery, and garlic. Cook, stirring occasionally, for 5 minutes, or until the onions are lightly browned.
- Add the broth, tomatoes (with juice), potatoes, herbs de Provence, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until the chicken is no longer pink and the potatoes are tender.