Chicken braised with tomatoes

Ingredients for 4 servings:

• 12 chicken legs (drumsticks)
• 3 tbsp olive oil
• 1 tbsp paprika powder, sweet
• Salt
• pepper
• 500 g tomato(s) (plum tomatoes / Roma tomatoes)
• 3 garlic cloves
• 2 onions
• 2 tbsp vinegar (red wine vinegar)
• 2 tbsp tomato paste
• 2 sprigs basil
• 2 sprigs of parsley
• 2 sprigs rosemary

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chicken on a tomato puree base

In a bowl, mix the chicken thighs with the oil and paprika, then season lightly with salt and pepper. Wash and halve the tomatoes. Press out the seeds and then roughly chop the flesh. Peel the garlic. Peel the onions and roughly chop both. Puree the tomatoes, garlic, onions, vinegar, a little water, a little oil, and tomato paste with a little salt and pepper. Brown the thighs all over in a heavy pan over high heat. Add the tomato puree and bring everything to a boil. Scatter the herbs over the surface. Cover and simmer gently over medium heat for 25 minutes. Season with salt and pepper at the end of the cooking time and serve hot.