Summary

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

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat (convection 175 ° C).
2. Rub the chicken legs with salt. Place on a baking sheet and bake in the oven for about 40 minutes.
3. Halve the shallots and tomatoes, dice the garlic, pluck the rosemary needles and basil leaves and chop.
4. 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.
5. Arrange the chicken drumsticks and vegetables on a platter.
6. 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.