3 cups homemade or low-sodium canned chicken stock
1 large tomato, peeled, seeded, and cut into ½-inch pieces
Adjust an oven rack to the lower-middle position and
preheat the oven to 350°F. Lightly season the chicken
legs with salt and pepper.
- Heat the oil in a 12-inch skillet ovenproof or sauté pan
over high heat until lightly smoking. Using tongs,
carefully add the chicken pieces skin side down. Cover
with a splatter screen or partially cover with a lid to
prevent splattering and cook, without moving it, until the
chicken is deep golden brown and the skin is crisp, about
4 minutes. Flip the chicken pieces and cook until the
second side is golden brown, about 3 minutes longer.
Transfer the chicken to a large plate and set aside. - Add the onions and peppers to the skillet and cook,
using a wooden spoon to scrape up the browned bits
from the bottom of the skillet and then stirring frequently,
until completely softened and just starting to brown,
about 4 minutes. Add the garlic and cook, stirring, until
fragrant, about 30 seconds. Add the paprika, marjoram,
and flour and cook, stirring, until fragrant, about 1
minute. - Add the white wine and scrape up the browned bits from
the bottom of the skillet. Add the chicken stock and
tomato and bring to a boil. Nestle the chicken pieces into
the stock and vegetables so that only the skin is showing.
Cover the pan and transfer to the oven. Cook for 20
minutes, then remove the lid and continue to cook until
the chicken is falling-off-the-bone tender and the sauce is