A simple spring recipe for braised chicken legs with Hakurei turnips and radishes.
Sprinkle chicken legs all over with sea salt.
In a large dutch oven or a wide, heavy bottomed skillet, heat olive oil over medium-high heat. Add chicken legs and cook until they are nicely browned on each side, about 4 minutes a side. When cooking with the skin side down, move the chicken around a bit to prevent sticking. Remove the chicken to a bowl, and pour off all but 2 tablespoons of the fat.
In the same dutch oven, sauté the onion in the chicken fat over medium heat until translucent and lightly browned. Toss in the garlic, turnips, and radishes, and saute for a couple minutes. Place the chicken skin side up on top of the vegetables, and slowly pour in the stock; add pepper and 4 sprigs thyme. Set the lid askew over the pot, and turn heat to low. Simmer 30 - 40 minutes, or until the chicken is cooked through. Taste broth and vegetables, and add salt as needed. Owing to the moist conditions, the chicken may retain a little of its pinkness, though if the flesh is opaque and the juices clear, it’s ready to go. Double check with an instant read thermometer that the chicken has reached 165 degrees F.
Once chicken is cooked through and tender, you can serve as-is or pop it under the broiler for a few minutes to crisp up the skin and give things some color. To do this, place the chicken legs on a rimmed, heatproof baking sheet and set under the broiler for 3 - 4 minutes, or until skin is golden brown.
Serve vegetables and chicken over rice with several ladlefuls of the braising liquid. Garnish with remaining sprigs of thyme.