Summary

Ingredients

• 2 onions)
• 2 cloves garlic)
• 2 sprigs rosemary
• 2 chicken leg (s), (350 g each)
• salt and pepper
• 3 tablespoon olive oil
• sugar
• 2 teaspoons tomato paste
• 1 can tomato (s), chunky, (approx. 400 g)
• 200 ml chicken broth, (up to 250 )
• 100 g caper apples
• 3 stalk / s basil

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Instructions

1. Halve the onions and cut into strips. Chop the garlic. Remove the needles from 1 sprig of rosemary and chop. Mix half of the garlic with the chopped rosemary.
2. Slightly loosen the skin of the chicken drumsticks with your fingers and slide the rosemary-garlic mixture underneath. Salt and pepper the legs. Fry in 2 tablespoons of hot oil all around for 4 minutes and remove.
3. Place the onion, remaining garlic and the second sprig of rosemary in the roasting pan and fry for 3 minutes over a medium heat. Stir in 1 pinch of sugar and tomato paste and fry briefly. Add tomatoes and 200 ml stock and bring to the boil. Add the chicken drumsticks and cook in the hot oven at 200 degrees on the middle rack for 40-45 minutes (convection not recommended). Shortly before the end of the cooking time, cover the legs with aluminum foil and, if the liquid has almost completely evaporated, add 50 ml of stock.
4. Take the roasting pan out of the oven, add the caper apples and season the tomato sauce if necessary. Sprinkle with roughly plucked basil leaves, drizzle with 1 tablespoon of olive oil and serve.
5. Baguette goes well with it.