When legs are at room temp, blot them very dry and cook in a dry, large skillet skin side down over medium heat. The goal is to brown the skins, so do this in batches, and gently move the legs around so the skin is completely browned. Be patient.
Once they are all browned, now return a few at a time to sear up the meat side, 5 minutes.
Move the legs to a plate and pour off the fat from the skillet, but leave 2-3 tablespoons in there and add your veggies, salt and pepper. Brown over medium-high heat, stirring often, about 20 minutes.
Place the legs back into the skillet, skin side up. Add just enough stock and wine to the pan but don’t cover the legs completely with the liquid; you still want them to be crispy. Once the liquid is boiling, put pan in oven.
Roast legs uncovered at least 60 minutes; the liquid will be reduced. The meat should be fork tender. Always test the meat from the meat side, try not to touch the skin.
Garlic-spiked broccoli rabe is a perfect Autumn go-with.
