Summary

Ingredients

• 4 chicken leg (s)
• 700 g peas, frozen
• 1 large onion (s)
• 1 clove garlic
• 2 tomato (s)
• 4 tablespoon oil
• 200 ml chicken broth
• 100 ml tomato juice
• Salt and pepper
• 1 teaspoon paprika powder, mild
• 1 teaspoon, leveled potato starch
• some water
• 1 bunch parsley, smooth

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Instructions

1. Peel the onion and the clove of garlic and cut into fine cubes.
2. Wash the tomatoes, cut them crosswise, scald them in boiling water, lift them out, place them briefly in cold water and peel them. Then cut into cubes.
3. Wash the chicken legs, cut into the joint, season with salt and pepper.
4. Heat 3 tablespoons of oil in a casserole, fry the legs on all sides and lift out. Lower the heat and add 1 tablespoon of oil to the saucepan. Sauté the onion cubes and garlic and add the chicken drumsticks to the onions. Sprinkle with paprika powder and pour on the chicken stock. Let simmer covered for 35-40 minutes. The liquid should not boil down completely, otherwise refill very little.
5. Add the tomato juice and frozen peas to the saucepan and cook for another 10 minutes.
6. Mix the potato starch in just a little water and use it to bind the cooking liquid.
7. Add the tomato cubes, season with salt and pepper and let steep for another 5 minutes.
8. Sprinkle with the chopped parsley at the end.
9. Rice or small potato pancakes and a fruity rosé wine go well with this.