Prenzlauer Chicken – Mediterranean chicken dish in Prenzlauer Berg style

Ingredients for 4 servings:

• 2 garlic cloves
• 1 onion(s)
• 3 rosemary sprigs
• 4 chicken legs
• salt and pepper
• 3 tbsp butter
• 2 tbsp tomato paste
• 200 ml chicken stock
• 400 g tomatoes, pureed
• ½ jar capers
• 6 basil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200°C fan/convection oven. Finely dice the garlic cloves. Finely dice the onion. Finely chop half of the diced garlic with the rosemary sprigs and mix. Carefully remove the skin from the chicken thighs and gently lift them to coat the rosemary and garlic mixture under the skin. Season the chicken thighs generously with salt and pepper. Heat the butter in an ovenproof skillet. Sear the chicken thighs in the hot butter until golden brown. Add the remaining diced garlic and all of the diced onions to the seared chicken thighs and sear briefly. Add the tomato paste and mix well with the onions and garlic. Add the chicken stock and passata, mix everything well, and bring to a boil briefly. Place the skillet in the preheated oven and cook for 30 minutes. Just before the end of the cooking time, add the capers. Remove the dish from the oven and arrange the fresh basil leaves on top.