Summary

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

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Instructions

1. Heat olive oil in a large roasting pan over medium-high heat
2. Add the 4 chicken drumsticks skin-side down and cook for 10 minutes
3. Turn the chicken and cook for another 5 minutes
4. Remove the chicken and season with salt and pepper
5. In the same pan, fry the diced onion, carrot slices, red pepper, and green pepper in the remaining chicken fat for 5 minutes, stirring occasionally
6. Season the vegetables with salt, pepper, paprika (sweet and hot), and chilli powder to taste
7. Pour in the white wine and scrape the bottom of the pan to release any browned bits
8. Add the canned tomatoes and stir in tomato paste until the sauce reaches your desired thickness
9. Add herbs to taste and bring to a boil over medium-high heat
10. Place the chicken drumsticks skin-side up on top of the vegetable mixture
11. Reduce heat to medium, cover, and simmer for 20 minutes
12. Turn the chicken over and simmer uncovered for another 10 minutes
13. Verify the chicken has reached 74°C (165°F) internal temperature at the thickest part
14. Serve with ciabatta bread