Italian Style Chicken Legs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken drumsticks, 200 g each
- Salt and pepper, whiter from the mill
- 6 shallot (s), 25 g each
- 3 cloves garlic or 1/2 tuber Chinese solo garlic
- 2 sprigs rosemary
- 500 g cocktail tomatoes or cherry tomatoes
- 0.25 ¼ bunch basil
- 125 ml white wine
- 125 ml tomato juice
- 1 can beans, thick Italian (425 ml)
- 1 pinch (s) sugar
- some paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat (convection 175 ° C).
- Rub the chicken legs with salt. Place on a baking sheet and bake in the oven for about 40 minutes.
- Halve the shallots and tomatoes, dice the garlic, pluck the rosemary needles and basil leaves and chop.
- Heat the oil in a casserole and fry the shallots in it. Add the garlic, herbs and tomatoes and sauté briefly. Deglaze with white wine and tomato juice. Simmer over medium heat for about 8 minutes. Add the beans about 2 minutes before the end of the cooking time. Season to taste with salt, pepper, sugar and paprika.
- Arrange the chicken drumsticks and vegetables on a platter.
- The legs taste particularly spicy when coated with a little pesto (from the glass), then wrapped with a thin slice of Parma ham each, possibly stuck a little and put in the oven.
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