Chicken legs in tomato sauce with spring onions
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 8 Chicken drumsticks (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 can(s) (850 ml) peeled tomatoes
- 1 Garlic clove
- 1 untreated lemon
- 3 TABLESPOONS Olive oil
- 1/8 l Chicken broth (instant)
- 1/2 TEASPOON dried thyme
- 7-10 Tbsp Rose peppers
- 3 Federation small spring onions
- 1/2 glass (115 g) black olives
Directions
- 1
Wash chicken legs, pat dry and season with salt and pepper. Chop the tomatoes in the tin. Peel garlic and chop finely. Wash lemon thoroughly, rub dry. Rub the peel off one half, halve the lemon.
- 2
Cut one half into thin slices, squeeze the other half. Heat olive oil in a large pan or roasting pan and fry the legs all around. Add garlic, tomatoes, chicken stock, lemon juice and zest, thyme and paprika.
- 3
Covered chicken legs and braise for 20-25 minutes. In the meantime clean, wash and chop the spring onions. Drain the olives. Add spring onions and olives 5 minutes before the end of cooking time.
- 4
Season the sauce again with salt and pepper. Arrange chicken legs in the sauce on a plate. Garnish with lemon slices.
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