Chicken Legs with Dill

I sprinkle each with dill seasoning and black pepper and brown til golden in olive oil and then put a lid on and simmer until done. Lift lid, turn up the heat a bit to brown. OR you can use fresh dill and add it during the steaming part. Also good using rendered goose fat. (Save the bones for stock.)

By Oliva. Posted to the PaleoRecipe Mailing List, Jan. 2001