Summary

Ingredients

• 6 chicken legs
• 2 tablespoon olive oil
• 3 clove (s) garlic
• some sage leaves, chopped
• 250 ml white wine
• some water
• salt and pepper
• 1 bunch parsley

For the vegetables:

• 400 g tomato (s), peeled and quartered
• 3 red peppers, cut into rectangles
• 400 g mushrooms, small
• 3 onion (s), chopped
• 4 tablespoon olive oil
• some thyme, fresh, chopped
• some rosemary
• some marjoram
• some oregano
• salt
• Cayenne pepper

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Instructions

1. Fry the chicken legs in a sufficiently large pan in 2 tablespoons of olive oil on the skin side until crispy and then season with salt and pepper before turning. Now fry the other side until brown and then season this side as well. Crush the garlic, add the sage and lightly brown all over. Pour in the wine and water, cover the pan and stew the chicken legs for about 30 minutes.
2. Let the chopped onions in the hot olive oil become translucent. Gradually add the peeled and diced tomatoes, the pepper pieces and the mushrooms and simmer for about 15 minutes. Season with salt, thyme, marjoram, rosemary, oregano and cayenne pepper.
3. Serve the vegetables warm with the chicken legs and garnish with parsley. Rice tastes very good with it.