Mediterranean Chicken Drumsticks
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large onion (s), diced
- 1 large carrot (s), cut into /2 cm slices
- 1 red pepper (s), diced
- 1 green pepper (s), diced
- 0.25 liter ¼ white wine
- 1 can tomato (s), chunky
- Tomato paste
- 4 chicken legs, divided at the joint
- salt and pepper
- Paprika, sweet and hot
- olive oil
- Chilli powder
- Herbs
Print Recipe
Pin Recipe Instructions
- Fry the split chicken drumsticks in olive oil on the skin side in a large roasting pan for 10 minutes, turn and fry again for 5 minutes and then remove from the roasting pan, season with salt and pepper. Fry the vegetables in the chicken fat in the roaster, season with salt, pepper and deglaze with white wine. Then add the tomatoes and enough tomato paste until the desired binding is achieved. Season to taste with chilli and herbs. Bring to a boil. Place the chicken pieces with the skin side up on the vegetable tomato mixture and stew for about 20 minutes - then turn the chicken pieces and let them stew for another 10 minutes. Ciabatta tastes good with it.
- You can also change the recipe - sometimes chopped olives (green or black) with it, chopped garlic to taste. Or a zucchini instead of the green peppers. If you like, you can stir in a little creme fraiche. The chicken stays wonderfully juicy.
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