Hungarian chicken with green peas

Ingredients for 4 servings:

• 4 chicken legs
• 700 g peas, frozen
• 1 large onion(s)
• 1 garlic clove(s)
• 2 tomatoes
• 4 tbsp oil
• 200 ml chicken broth
• 100 ml tomato juice
• e.g. salt and pepper
• 1 tsp paprika powder, mild
• 1 tsp, leveled potato starch
• some water
• 1 bunch of flat-leaf parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Zöldborsós circles

Peel the onion and garlic clove and finely dice. Wash the tomatoes, cut them crosswise, blanch them in boiling water, remove them, place them briefly in cold water and peel them. Then cut them into cubes. Wash the chicken thighs, cut them at the joint, and season with salt and pepper. Heat 3 tablespoons of oil in a casserole dish, sear the thighs on all sides and remove them. Reduce the heat and add another 1 tablespoon of oil to the pot. Sauté the diced onion and garlic and return the chicken thighs to the onions. Sprinkle with paprika and pour in the chicken stock. Now simmer, covered, for 35-40 minutes. The liquid should not boil down completely; otherwise, add a little more. Add the tomato juice and frozen peas to the pot and cook for another 10 minutes. Mix the potato starch with a little water to thicken the cooking liquid. Add the diced tomatoes, season with salt and pepper, and let stand for another 5 minutes. Finally, sprinkle with chopped parsley. Serve with rice or potato pancakes and a fruity rosé wine.