Rub the chicken legs with salt and pepper and place in an ovenproof dish. Cover each leg with a slice of bacon. Peel and quarter the onions and place with the meat. Pour white wine and stock over it and cook in the oven at 250 ° C (middle rack) for about 30 minutes.
Then add the cross-cut tomatoes and leave the dish in the oven for another 10 minutes. Chicken legs and bacon should be crispy brown.
Serve the chicken thighs in the tin, served with mashed potatoes and green salad. Drink suggestion: white wine or pilsner.
Ingredients
Print Recipe
Pin Recipe