Summary

Ingredients

• 3 tablespoon olive oil
• 8 chicken leg (s) (thigh and lower leg)
• 1 medium onion (s), cut into thin rings
• 12 large cloves garlic, halved
• 980 g tomato (s) (canned, Italian; left whole, with their juice)
• 60 g anchovy fillet (s), drained
• 1 handful black olives, drained and pitted
• 5 tablespoon capers, drained
• 3 tablespoon tomato (s) (dried, in oil), roughly chopped
• 1 tablespoon herbs, Italian
• 1 tablespoon balsamic vinegar
• 1 pinch (s) chilli (chilli flakes), red
• salt and pepper

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Instructions

1. Heat the oil in a large pan. Put the chicken drumsticks in the pan skin side down, let it take on color, turn and brown the underside too; possibly complete in two steps, otherwise the legs won`t turn brown. Remove from pan and set aside.
2. Put the onion and garlic in the same pan and sauté for 5 to 7 minutes until the onion is soft. First the tomatoes (caution: can splash!), Then stir in all the other ingredients. Return the chicken drumsticks to the pan and turn them several times in the sauce. Cover and simmer softly on a low flame, takes about 45 minutes. Serve immediately.
3. Pasta, potatoes or polenta are suitable as a side dish.