Tomato and chicken pan

Ingredients for 3 servings:

• 3 chicken legs
• 3 m.-sized vegetable onion(s)
• 4 large tomatoes
• 2 cloves garlic
• 1 bunch of spring onions
• 1 package of cheese (slices)
• oil
• Flour
• salt and pepper
• Paprika powder
• oregano

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Wash the drumsticks, pat dry, and rub with pepper, salt, and paprika. Peel the onions and garlic and cut into thin rings or slices. Wash the tomatoes and spring onions and also cut into thin slices. Heat the oil and garlic in a pan and sear the chicken drumsticks on both sides. Place the onion rings on the drumsticks, then the tomato slices. Season generously with salt, pepper, oregano, and paprika, and simmer with the lid closed for about 30 minutes. If the tomatoes release too much juice, dust with a little flour. After 30 minutes, add the spring onions and cheese, and cook for another 15 minutes with the lid closed. Place the chicken drumsticks on plates and spoon the vegetable mixture over them. We usually serve them with white bread as a side dish, dipping it into the sauce. Tip: You can prepare the dish with or without cheese. You can also add mushrooms or beans.