Chicken Basque

Three organic whole chicken legs browned on a Dutch oven with a strip of bacon, crushed garlic and chopped yellow onion. 

Then two cups of chicken stock were poured in. Half an hour later I added the grape tomatoes and black olives along with smoked paprika, bay leaves, a pinch of salt and black pepper. 

It went on to cook covered  for another hour on low fire while the Little Guy and I popped in the garden to pick some fresh thyme.