Summary

Ingredients

• 3 tablespoon olive oil or rapeseed oil, e.g., from Alba
• 1 tablespoon oil (pepperoni oil)
• 4 chicken drumsticks, skinless
• 300 g shallot (s)
• 1 carrot (s)
• 1 ½ teaspoon turmeric
• 5 g porcini mushrooms, dried
• 60 ml water
• 400 g vine tomato (s)
• salt and pepper
• 1 pinch (s) sugar
• 0.5 ½ bunch parsley
• 3 dashes lemon juice
• 1 tablespoon sour cream, if necessary
• Peperoncini or Cayenne Pepper

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Instructions

1. Dice the shallots, remove the small, inner stalk from the tomatoes and halve the chicken legs at the joint or pay attention to them beforehand when buying. Approx. 60 ml of hot water in a cup or similar. and add the dried porcini mushrooms.
2. Heat the oils in a roaster, fry the leg pieces seasoned with pepper and salt until golden brown and take them out of the pot again. Steam the onions until translucent. Add the carrots cut into thin strips and the turmeric powder and sauté briefly while stirring. Add the soaked and chopped mushrooms and the filtered mushroom water. Simply put the mushroom water in a small tea filter and filter through it. Then add the legs and tomatoes to the pot as well. Season the tomatoes beforehand with pepper, salt and a pinch of sugar to taste. Cover the chicken legs and let simmer over a low heat for about 1.15 hours.
3. Serve the dish with chopped parsley and a few squirts of lemon juice. Add a spoonful of sour cream to round it off. If it is not yet fiery enough, you can add hot peperoncini or cayenne pepper.
4. Tagliatelle, basmati rice or simply flatbread go very well with this.