Basque-style chicken thighs

Ingredients for 6 servings:

• 6 chicken legs
• 2 tbsp olive oil
• 3 garlic cloves
• some sage leaves, chopped
• 250 ml white wine
• some water
• salt and pepper
• 1 bunch of parsley
• 400 g tomatoes, peeled and quartered
• 3 red bell peppers, cut into rectangles
• 400 g mushrooms, small
• 3 medium-sized onions, chopped
• 4 tbsp olive oil
• some thyme, fresh, chopped
• some rosemary
• some marjoram
• some oregano
• Salt
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

In a sufficiently large pan, fry the chicken thighs in 2 tablespoons of olive oil, skin-side up, until crispy, then season with salt and pepper before turning. Now fry the other side and season that side as well. Crush the garlic, add it with the sage, and brown lightly all over. Pour in the wine and water, cover the pan, and braise the chicken thighs for about 30 minutes. Sauté the chopped onions in the hot olive oil until translucent. Gradually add the peeled and diced tomatoes, the bell peppers, and the mushrooms, and braise for about 15 minutes. Season with salt, thyme, marjoram, rosemary, oregano, and cayenne pepper. Serve the vegetables warm with the chicken thighs and garnish with parsley. Rice goes very well with this dish.