Chicken thighs with balsamic onions

Ingredients for 4 servings:

• 8 chicken legs
• 3 red bell peppers
• 6 shallots
• 1 liter red wine
• 1 liter chicken broth
• 1 tbsp sugar
• 1 sprig(s) of thyme
• 2 jars of onion(s) (balsamic vinegar)
• 100 ml balsamic vinegar, old
• 3 zucchinis
• 500 g pasta
• oil
• Flour
• butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 10 minutes

Brown the chicken thighs in a roasting pan with oil on both sides until they have a brown crust. I always cover them so that the kitchen doesn’t get covered in grease. At the very latest, put the lid on the roasting pan after browning. Wash, trim, and slice the bell peppers. Peel and chop the shallots, add them to the roasting pan with the bell pepper pieces, and sauté lightly. Pour in the red wine and the stock. Season with salt and pepper, and add the sugar and thyme. Cook everything in the oven at 150°C for 1 hour. Then add the balsamic onions with the juice from the jar and the balsamic vinegar, and cook for another 30 minutes. Meanwhile, wash the zucchini and cut it into thin strips. This works best with a regular peeler. Cook the pasta in salted water according to the package instructions. Just before they are al dente, add the zucchini strips. Take about 1/2 liter of the liquid from the roasting pan for the sauce. Continue simmering the rest in the uncovered roasting pan at 180°C. Make a roux with flour and butter, pour in the reserved liquid, and season to taste. The sauce should have a slightly sweet and sour flavor. Place the zucchini noodles on plates, arrange the chicken pieces on top, and pour the sauce over them. The chicken thighs will be super tender using this method!