John Myers
Ingredients for 4 servings:
- 4 chicken legs
- 4 medium-sized onions (approx. 50% of the weight of the chicken drumsticks)
- 400 ml chicken broth
- 1 bell pepper(s), red
- 2 garlic cloves, more or less according to taste
- some salt and pepper
- some oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Separate the chicken drumsticks into thighs and drumsticks. Wash, dry, and season with salt and pepper. Clean and dice the onion, bell pepper, and garlic. Sauté the onions, bell pepper, and garlic with a little oil in a Dutch oven or sauté pan (with a slightly higher rim and a lid) for about 10 minutes over medium heat until translucent. Then add the chicken pieces to the pan and increase the heat considerably. Brown the chicken pieces with the sautéed onions until they begin to brown slightly—not too much, just light brown. Stir frequently. Deglaze with a little chicken stock, cover, reduce heat, and simmer for about 40 minutes, until the onions melt and begin to dissolve. Stir regularly and add more stock if necessary. The chicken pieces should always be submerged by 1 cm in the stock. Finally, remove the lid and increase the heat. Reduce the stock until the desired consistency is reached. Season with salt and pepper. Note: This is my mother-in-law’s original recipe from Transylvania. It can, of course, be modified at any time, for example, with a little more paprika, some chili for a slight kick, or a few herbs (thyme, marjoram). Served with rice and pickled cucumbers. Per serving: approximately 650 kcal
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