Italian-style chicken drumsticks

Ingredients for 4 servings:

• 4 chicken legs (200 g each)
• Salt and pepper, white, from the mill
• 6 shallots (25 g each)
• 3 cloves garlic or 1/2 bulb Chinese solo garlic
• 2 sprigs rosemary
• 500 g cocktail tomatoes or cherry tomatoes
• ¼ bunch basil
• 125 ml white wine
• 125 ml tomato juice
• 1 can of beans, thick Italian (425 ml)
• 1 pinch(s) of sugar
• some paprika powder, sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C (top/bottom heat) (175°C fan-assisted oven). Rub the chicken thighs with salt. Place on a baking sheet and bake in the oven for about 40 minutes. Halve the shallots and tomatoes, finely dice the garlic, and pluck and chop the rosemary and basil leaves. Heat oil in a casserole dish and sauté the shallots. Add the garlic, herbs, and tomatoes and fry briefly. Deglaze with white wine and tomato juice. Simmer over medium heat for about 8 minutes. Add the beans about 2 minutes before the end of the cooking time. Season with salt, pepper, sugar, and paprika. Arrange the chicken thighs and vegetables on a platter. The thighs taste particularly flavorful if you spread them with a little pesto (from a jar), then wrap each one in a thin slice of Parma ham, pinning it in place if desired, and place it in the oven.