Braised Chicken Legs with Green Olives
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 whole chicken legs (3/4 pound each)
- Salt and freshly ground pepper
- 4 ounces thickly sliced lean bacon, cut into 1/4-inch dice
- 1 medium onion, chopped
- 3 carrots, quartered lengthwise and cut into 1-inch pieces
- 4 small turnips, peeled and cut into 1-inch pieces
- 1 cup pitted green olives, preferably Picholine
- 2 large thyme sprigs
- 1 bay leaf
- 2 cups chicken stock or low-sodium broth
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