John Myers
Chicken Legs on Tomato Sauce
The perfect chicken legs on tomato sauce recipe with a picture and simple step-by-step instructions.
- 4 Branches Rosemary
- 2 Onions
- 4 Garlic cloves
- 700 g Tomatoes
- 100 g Air-Dried ham in thin slices
- 100 ml White wine
- 4 tbsp Olive oil
- Salt pepper
- 4 Chicken legs
- Aluminum foil to cover
- Basil leaves for decoration
- Wash the rosemary and chop finely.
- Peel and finely dice the onions and garlic.
- Wash and dice tomatoes.
- Cut the ham into large pieces.
- Mix everything in a large baking dish.
- Stir in the wine and 2 tablespoons of oil.
- Season with salt and pepper.
- Halve the chicken drumsticks at the joint, rinse and pat dry.
- Heat 2 tablespoons of oil in a pan, fry the legs in it for about 4 minutes on each side until golden brown.
- Season with salt and pepper.
- Take out and place on the tomatoes.
- Close the mold with aluminum foil.
- Braise in a preheated oven at 180 ° for about 30 minutes.
- Remove the foil and continue to simmer open for approx. 20 minutes.
- Scatter the basil leaves over the chicken legs and serve with rice.
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