Another simple dish to “pull together” at home after working all day. You simply sauté whole chicken legs (including the thighs), until the skin is crispy, and then braise with onions, garlic, and tomatoes either on top of the stove or in a 325 degree oven for 45 minutes.  The polenta is cooked while the chicken braises, and the broccolini spears can be quickly steamed during the last minutes before serving, and when tender, tossed with the lemon butter. Put the rice pudding in the oven when you sit down to eat the entre.

Whole chicken legs with thighs braised with onions, garlic, tomatoes, and herbs;
Soft polenta with Parmegiano Regiano; steamed broccolini with lemon butter
Rice pudding

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