Kick Ass new recipe I created!!!

Braised chicken leg quarters with fennel and carrot

4 Chicken leg quarters

1 28oz can crushed tomatoes

4 or 5 large carrots

1 large or 2 small fennel bulb

1 small sweet onion

5 cloves garlic

3-4 tbsp olive oil

1 cup chicken stock

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried parsley flakes

Heat up a little oil in a dutch oven. Brown 4 chicken leg quarters that have been cut into leg and thigh on all sides until skin is nice and crispy. Remove chicken and add one small sweet onion diced and five garlic cloves crushed. Cook the onion until soft and add 4 or 5 carrots sliced into ¼” pieces and the fennel bulb cut into ¼” pieces and sauté for 5 minutes. Add one 28oz can of crushed tomatoes and the Italian herbs and simmer for another minute to bring the tomatoes up to temp. Nestle the chicken into the vegetables and add chicken stock if necessary to bring liquid about 1/3 of the way up the chicken pieces. Cover and put into a 325 degree oven for 1 hour. Add salt and pepper to taste. Serve with steamed white rice or mashed potatoes or polenta.