Italian chicken drumsticks

Ingredients for 2 servings:

• 2 onions
• 2 garlic cloves
• 2 rosemary sprigs
• 2 chicken legs (350 g each)
• salt and pepper
• 3 tbsp olive oil for frying
• 1 pinch(s) of sugar
• 2 tsp tomato paste
• 1 can tomatoes, chopped, approx. 400 g
• 250 ml chicken broth
• 100 g capers
• 3 sprigs basil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Halve the onions and slice into strips. Chop the garlic. Strip the needles from a rosemary sprig and chop. Mix half of the garlic with the rosemary. Loosen the skin of the chicken thighs slightly with your fingers and push the rosemary and garlic mixture underneath. Season the thighs with salt and pepper. Brown the meat in a roasting pan in 2 tablespoons of hot oil for 4 minutes on all sides, then remove. Add the onions, remaining garlic, and the second rosemary sprig to the roasting pan and fry over medium heat for 3 minutes. Stir in the sugar and tomato paste and fry briefly. Add the tomatoes and 200 ml of stock and bring to a boil. Add the chicken thighs and roast in a hot oven at 200°C (top/bottom heat) on the middle rack for 40-45 minutes. (Convection oven not recommended). Shortly before the end of the cooking time, cover the legs with aluminum foil if necessary and, if the liquid has almost completely evaporated, add another 50 ml of broth. Remove the roasting pan from the oven. Add the capers and adjust the tomato sauce seasoning if desired. Sprinkle the dish with coarsely torn basil leaves, drizzle with 1 tablespoon of olive oil, and serve. Serve with baguette. For two servings, one serving has 534 kcal.