Chicken drumsticks Provence

Ingredients for 4 servings:

• 4 chicken legs
• 4 tbsp red wine
• 2 tbsp cognac or brandy
• 2 tbsp oil
• salt and pepper
• Paprika powder
• ½ tsp thyme
• ¼ tsp oregano
• ¼ tsp rosemary
• 3 garlic cloves
• 2 large onions
• 1 m.-large bell pepper(s), red
• 1 m.-large bell pepper(s), yellow
• 3 m.-large tomato(s)
• 1 small eggplant(s)
• 2 large potatoes
• 200 g mushrooms
• 1 small can of tomato paste (a little less if needed)
• ½ bottle of Cremefine

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

from the Roman pot

Soak the Roman pot in cold water. Rinse the chicken thighs in cold water and pat dry. Mix the red wine, cognac (or brandy), oil, and spices to create a rich marinade. Brush the thighs with it and let it marinate for about 30 minutes. Peel the onions and garlic, cut the onion into eighths, and roughly chop the garlic cloves. Deseed the bell peppers and chop them into large pieces, cut the tomatoes into eighths, quarter the eggplant lengthwise and slice them, quarter the mushrooms, and peel the potatoes and chop them into large pieces. Mix the vegetables and place them in the prepared Roman pot. Place the chicken thighs with the marinade on top of the vegetables. Close the Roman pot and place it in a cold oven. Braise at 220°C for about 60-70 minutes. Remove the chicken thighs and let them crisp up in the oven at the same temperature for about another 10 minutes. Meanwhile, stir the tomato paste and Creme Fine into the vegetables and season to taste. Place the chicken thighs back on top of the vegetables and serve with fresh baguette.