Wash the chickens and pat dry. Mix salt, pepper and paprika and rub the chicken with it and also sprinkle the inside. Fill the chickens with an onion, a sprig of rosemary and two sun-dried tomatoes and place the breast side down in a roasting pan. Roughly dice the remaining onion and sprinkle it around the chicken, pour some water over it and place in the oven preheated to 180 °. Cut the tomatoes into strips and add to the chicken after about 30 - 40 minutes with the sprig of rosemary. When the onions are a little browned, add a little water again and again. Turn the chickens after approx. 1 hour and increase the heat to 200 ° and fry for another 30 minutes. Finally, strain the sauce and, if necessary, season with red wine.
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