Tomato ragout with chicken legs

Name: Tomato ragout with chicken legs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Shallots; 4 Garlic cloves; 500 g Tomatoes (e.g.: Vierländer Krause); 4 Chicken legs; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 250 ml White wine; 7-10 Tbsp Sugar; 5 Stem(s) Marjoram and parsley

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Shallots
4 Garlic cloves
500 g Tomatoes (e.g.: Vierländer Krause)
4 Chicken legs
7-10 Tbsp Salt
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
250 ml White wine
7-10 Tbsp Sugar
5 Stem(s) Marjoram and parsley

Directions

1
Peel shallots and garlic, cut garlic into slices. Halve or quarter the tomatoes depending on size. Wash chicken legs, dab dry and season with salt. Heat the oil in a frying pan. Fry the legs on both sides. Take out chicken legs, season with pepper
2
Add the shallots and garlic to the hot frying fat and fry briefly. Add tomato paste and tomatoes and sauté briefly. Deglaze with white wine and 250 ml water. Season with salt, pepper and sugar. Place the legs on top and braise covered for about 45 minutes.
3
Wash herbs, shake dry. Pluck off leaves and chop, except for some marjoram for garnishing. Sprinkle the herbs over the ragout, season again. Garnish with marjoram aside. Bread tastes good with it