Directions

1. In one pan begin caramelizing the onions in butter, stop just after they start to turn brown as the slight crunch adds a nice texture to the finished dish.
2. In another pan, fry the chicken legs in butter long enough to get the skins slightly browned. Add the onions, the tomato sauce, the minced garlic, the vinegar, and the bay leaf to the pan. Add salt, black pepper, and coriander to taste, and then allow to simmer, covered, until the chicken is fully cooked and tender.
3. Serve with grilled/roasted tomato halves on a bed of rice.
4. Tip: To get the most out of the caramelized onion flavor, pour the vinegar into the pan you used to brown the onions, scrape the bottom of the pan with a wooden spoon, and then pour it into the chicken pan.