Chicken thighs with delicious sauce

Ingredients for 4 servings:

• 4 chicken legs
• 1 m.-sized onion(s)
• 2 carrots
• ½ leek
• salt and pepper
• 1 tsp instant broth (chicken or vegetable broth)
• 500 ml water, boiling, or as needed
• some olive oil or butter
• 2 tsp tomato paste
• ½ tsp sugar
• 250 ml wine, optional, white or red, depending on your preference
• some cream, for the sauce, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

quick and easy, made in a roasting pan or Roman pot

Clean and peel the vegetables, roughly chop them, and fry them in a pan in a little fat until they start to brown. Place the browned vegetables in a roasting pan. Season the chicken thighs with salt and pepper, fry them on both sides until they start to brown, then place them on top of the vegetables in the roasting pan. Alternatively, you can just as easily use a Roman pot, but first soak it in water. Mix 1 teaspoon of stock, 1/2 teaspoon of salt, and 1/2 teaspoon of sugar with about 500 ml of boiling water, add it to the roasting pan, and cover. Cook in a preheated oven at 200 degrees Celsius for 40 minutes. If you like cooking with wine, you can of course use half wine and half water; both red and white wine work well. Heat the water up before adding it to the other ingredients. Finally, puree the vegetables or pass them through a sieve, add a little more seasoning if necessary, and perhaps add a dash of cream to taste, then bring back to a boil. This dish goes well with rice, pasta, or even potatoes. I recommend one chicken thigh per person if you’re serving side dishes. This recipe makes quite a bit of sauce.