Paprika chicken casserole

Name: Paprika chicken casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 2 red and green peppers; 4 Tomatoes; 4 Chicken legs (approx. 300 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 7-10 Tbsp Sweet peppers; 3 Stem(s) Thyme; 200 ml dry white wine; 100 ml Vegetable broth

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
2 red and green peppers
4 Tomatoes
4 Chicken legs (approx. 300 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
7-10 Tbsp Sweet peppers
3 Stem(s) Thyme
200 ml dry white wine
100 ml Vegetable broth

Directions

1
Peel and finely dice the onions. Peel garlic and chop coarsely. Halve, clean and wash the bell peppers. Cut the bell peppers into strips. Wash, clean and chop the tomatoes. Wash chicken legs, dab dry and cut in joints. Season meat with salt and pepper
2
Heat 2 tablespoons of olive oil in a frying pan. Fry the meat for 5-10 minutes at medium heat until golden brown all around. Heat 2 tbsp. olive oil in a saucepan. Sauté onions, garlic and peppers for about 5 minutes. Add the tomatoes and season with salt, pepper and paprika powder. Cover and simmer for about 10 minutes
3
Remove the chicken legs from the pan and put them in the pot with the paprika mixture. Wash the thyme, shake dry, pluck off the leaves and chop coarsely. Add the thyme to the pot, deglaze with white wine and stock. Simmer covered for about 30 minutes and serve immediately. Delicious with baguette