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Ingredients

1. 2 tablespoons extra-virgin olive oil
2. 6 whole chicken legs (3/4 pound each)
3. Salt and freshly ground pepper
4. 4 ounces thickly sliced lean bacon, cut into 1/4-inch dice
5. 1 medium onion, chopped
6. 3 carrots, quartered lengthwise and cut into 1-inch pieces
7. 4 small turnips, peeled and cut into 1-inch pieces
8. 1 cup pitted green olives, preferably Picholine
9. 2 large thyme sprigs
10. 1 bay leaf
11. 2 cups chicken stock or low-sodium broth

Description

3

Food & Wine