Garlic-Braised Chicken Legs with Potatoes

Oof, I've got a lot of blogging to catch up on after a fantastic Easter dinner at my mom's house this past weekend!  Before I get to that, trying to catch up the ones I made prior.  This one was a fairly easy meal dish that my brother helped cook (he did the finishing touches while I was working).  Due to the help, I don't have pictures for the last steps, and the picture I have of the dish doesn't do it justice according to the rest of the family (who got to eat it as soon as it was done, unlike me who had to wait 30 minutes).  Anyhow, I will make this again (eventually) and hopefully post more/better pictures :)

Original recipe here:
http://www.foodandwine.com/recipes/garlic-braised-chicken-legs-with-potatoes

Ingredients:

2 1/4 lbs. whole chicken legs
kosher salt and coarse ground black pepper
1 T. olive oil
1 large baking potato, peeled and cut into 1/2" wedges (I will do chunks next time; potato was probably 8" long)
12 garlic cloves, peeled
1/2 c. white wine
1 c. low-sodium chicken broth
1 bay leaf

Instructions:

1. Season the chicken legs with salt and pepper.

2. In a large, deep skillet, heat olive oil over medium-high heat, until shimmering.

3. Add chicken, potatoes, and garlic.  Cook, turning occasionally, until chicken is browned all over (about 10 minutes).

4. Add wine to skillet and simmer until reduced by half, about 2 minutes (I think I went a little longer).

5. Add chicken broth and bay leaf.  Cover and reduce heat to keep at simmering (I used medium to medium-low).  Cook for 25 minutes.

6. Using a slotted spoon, transfer chicken and potatoes to a platter.  Simmer sauce for additional 4 minutes.  Discard bay leaf.

7. Return chicken and potatoes to skillet to warm.  Stir together and serve!