Fruity chicken thighs

Ingredients for 6 servings:

• 6 chicken legs
• 2 carrots
• 300 g celery
• 1 stalk(s) leek
• 2 m.-sized onion(s)
• 3 cloves garlic
• 1 lemon(s), untreated
• 300 g cherry tomatoes
• 3 sprigs of thyme
• salt and pepper
• 2 can/n tomatoes, pureed, approx. 400 g each
• 250 ml sherry
• 250 ml red wine, semi-dry
• 600 ml chicken broth
• some olive oil
• some butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Dice the soup vegetables, onion, and garlic, wash the cherry tomatoes, rinse the chicken thighs, and pat dry. Season the chicken thighs with salt and pepper and sear them well on all sides in a roasting pan (a mixture of olive oil and butter works best), then remove from the roasting pan and set aside. Brown the diced vegetables, onion, and garlic in the drippings for about 2-3 minutes. Deglaze with the sherry, add the red wine, chicken stock, and passata, and bring to a boil briefly. Return the chicken thighs to the roasting pan and cover with the sauce. Thinly slice the lemon and scatter it over the meat, then add the thyme. Cover and braise in the oven at approximately 180°C (fan oven) for about 75-90 minutes. Remove the chicken thighs, thyme, and lemon from the roasting pan, puree the sauce, and serve. Serve with toasted bread, rice, or pasta.