1. Cook chicken legs (3 at a time) in a large skillet over medium-high heat in hot oil. Brown on all sides then put on a plate.
2. Cook onion in remaining drippings in skillet over medium heat until tender, stirring occasionally. Put all the chicken legs back in skillet and stir in all remaining ingredients. Turn heat to high and bring to a boil.
3. Bring heat down to low and simmer for 30 minutes, covered; chicken should be tender. Stir occasionally. Put chicken on a platter and pour liquid from skillet on top.