Italian chicken legs "Pesto Rosso"

Ingredients for 4 servings:

• 1.2 kg chicken drumsticks
• 1 onion(s), finely diced
• 1 garlic clove(s), finely chopped
• salt and pepper
• 1 tsp basil, dried
• ½ tsp thyme or rosemary, dried
• 80 g Pesto Rosso, from the jar
• 2 pinches of sugar
• 2 tbsp red wine
• 100 g olives, black (optional)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes

a recipe for a 3.5 liter crock pot (slow cooker)

First, add the onions and garlic, followed by the sugar to the ceramic pot. Sprinkle the chicken thighs with salt, a little pepper, and the dried herbs. Rub each thigh with a little Pesto Rosso and layer everything slightly offset and evenly in the Crock Pot, with the skin-side up if possible. Spread a little more pesto on each visible piece of chicken. Now carefully drizzle the wine over it. Cover. Cook on HIGH for 3-4 hours. If desired, add some drained olives for the last 30 to 60 minutes. Note: You should only use chicken drumsticks here, not chicken thighs! Use pesto sparingly in this dish; sometimes less is more.