Chicken legs hunter-style – Pollo alla cacciatore

Ingredients for 4 servings:

• 8 chicken legs
• 1 onion(s), finely chopped
• 3 garlic cloves, finely chopped
• 250 ml olive oil
• 100 ml white wine
• 4 tbsp lemon juice
• Thyme
• rosemary
• sage
• salt and pepper
• 4 tomatoes, peeled and finely chopped
• 4 garlic cloves, peeled
• 20 black olives

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 40 minutes; Total time approx. 4 hours

A recipe from Tuscany

Rub the chicken thighs well with salt and pepper. Prepare a marinade with the olive oil, white wine, lemon juice, onion, chopped garlic, and herbs. Pour the marinade into a casserole dish, add the chicken thighs, and marinate for about 3 hours, turning occasionally. Remove the chicken thighs from the marinade and add the tomatoes, whole garlic cloves, and olives to the marinade, stirring well. Return the chicken thighs, skin-side up, to the marinade and braise in the oven at 200°C for about 40 minutes. Season the sauce with salt and pepper, if desired. Serve with fresh white bread for dipping or with pasta.