Chicken thighs with spaghetti and tomato sauce

Ingredients for 2 servings:

• 4 chicken legs
• 1 garlic clove(s)
• 1 onion(s)
• 2 tbsp vegetable oil
• 100 ml white wine
• 100 ml tomatoes, pureed
• 2 bay leaves
• 150g spaghetti
• 5 stalks of parsley
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Finely chop the onion and garlic. Pat the chicken thighs dry and season with salt and pepper. Briefly sauté the onions and garlic in olive oil in a large pot. Then add the chicken thighs and sear briefly on all sides. Deglaze with wine and the passata, add the bay leaves, and bring everything to a boil. Then braise the chicken thighs over medium heat for about 30 minutes, until they are almost falling off the bone and are nice and tender. Season with salt and pepper. Cook the spaghetti in salted water according to the package instructions. Wash the parsley, spin dry, and finely chop it. Drain the spaghetti and arrange on plates with the thighs and the sauce. Serve sprinkled with parsley.