Slow-Braised Chicken Legs with Peppers

• 4 whole chicken legs, bone in
• kosher salt, freshly ground black pepper, and paprika, to taste
• 2 Tbsp canola oil
• 2 cloves garlic, roughly chopped
• 1 large green bell pepper, stemmed, seeded, and cut into ½" thick strips
• 1 large yellow onion, halved lengthwise and cut crosswise into ½" thick slices
• 2 Tbsp tomato paste
• 1 cup chicken or vegetable stock

1. Heat oven to 400°F. Season chicken liberally with salt, pepper, and paprika. Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, add chicken, skin side down, and cook until skin is golden brown, about 6 minutes. Transfer chicken to a large roasting pan, skin side up, and set aside.

2. Return saucepan to heat and add garlic, peppers, and onions; cook, stirring, until vegetables begin to soften, about 8 minutes. Stir in tomato paste, cook for 1 minute, and then add chicken stock; scrape browned bits off bottom of pan and mix.

3. Pour vegetables and stock around chicken in roasting pan, and bake until chicken is browned and cooked through, about 1 hour.