Italian chicken legs on tomato and bean vegetables
easy
50 mins
50 mins
Ingredients
- 4 Chicken legs (approx. 200 g each)
- 7-10 Tbsp Salt
- 6 Shallots (à approx. 25 g)
- 2-3 Garlic cloves
- 1-2 Branches of rosemary
- 600 g Bottled tomatoes
- 1/4 collar Basil
- 1 can(s) (425 ml) chunky italian beans
- 2-3 TABLESPOONS Olive oil
- 125 ml White wine
- 125 ml Tomato juice
- 7-10 Tbsp freshly ground white pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Basil and halved braised garlic bulb
Directions
- 1
Wash chicken legs, dab dry with kitchen paper and rub with salt. Place on a baking tray and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. In the meantime, peel the shallots and cut them in half as desired. Peel garlic and chop finely. Wash the rosemary, dab dry and pluck the needles from the stalks.
- 2
Clean, wash and slice the tomatoes. Wash basil, dab dry, pluck leaves from the stalks and chop. Pour beans into a sieve, rinse with cold water and drain. Heat olive oil in a casserole dish. Brown the shallots in it. Add garlic, herbs and tomatoes and fry briefly. Deglaze with wine and tomato juice and simmer at medium heat for about 8 minutes. Add the beans 2 minutes before the end of the cooking time. Season to taste with salt, pepper, sugar and paprika.
- 3
Brown the shallots in it. Add garlic, herbs and tomatoes and fry briefly. Deglaze with wine and tomato juice and simmer at medium heat for about 8 minutes. Add the beans 2 minutes before the end of the cooking time. Season to taste with salt, pepper, sugar and paprika. Serve chicken legs and vegetables garnished with basil and garlic to taste
Nutrition Facts
430 kcal
17 g
23 g
33 g
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