Chicken with Salsa

Ingredients for 4 servings:

• 4 chicken legs
• 2 onions
• 3 garlic cloves
• 250 ml white wine
• 2 bay leaves
• 1 tsp saffron – substitute “Colorante”
• 2 tsp vegetable broth (powder)
• ½ tsp salt
• ½ liter of water, hot
• Oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Spanish chicken with sauce

Cut the chicken thighs into pieces, sear them in a pan with a little oil, remove from the pan, drain off any liquid and reserve. Sauté the chopped onions and garlic, but do not let them brown. Deglaze with white wine, add the bay leaves, and let it reduce (and enjoy the aroma). Place the chicken thighs in the pan and pour in the previously drained liquid. Pour in boiling water so that the thighs are covered. Add the vegetable stock powder and coloring, season with salt, and then simmer gently for about 40 minutes. Serve with rice, fries, or, quite Germanly, potatoes and carrots.