Spicy chicken drumsticks with colorful wide noodles

Ingredients for 2 servings:

• 10 chicken drumsticks, skinless, fresh or frozen
• 1 ½ liters of frying oil
• 4 tbsp sunflower oil
• 4 small onions, red
• 3 medium-sized garlic cloves
• 2 peppers, red, medium hot
• 1 small bell pepper(s), red
• 2 m.-large tomato(s), fully ripe
• 300 g tomato juice
• 2 m.-large bay leaves
• 3 m.-large sage leaves
• 2 tbsp Italian herbs
• n. B. Chicken broth, granulated
• Pepper, freshly ground
• 100 g marinade
• 1 tbsp tomato paste
• 1 tbsp, leveled tapioca flour
• 2 tbsp white wine, dry
• n. B. Salt and pepper from the mill
• 300 g water
• 6 g chicken broth, granulated
• 120 g tagliatelle pasta, Italian
• 4 small onions, red
• 2 medium-sized garlic cloves
• 50 g carrot(s), fresh
• 12 green beans, fresh or frozen
• 1 pinch(s) black pepper, freshly ground

Instructions

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

Recipe from Veneto, Italy

Remove any skin from the fresh or thawed chicken drumsticks, if present, then rinse thoroughly. Dry between a clean tea towel. For the marinade, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Wash the chili peppers, bell peppers, and tomatoes and cut them into walnut-sized pieces. Heat 2 tablespoons of sunflower oil in a pan and fry the onions and garlic cloves until translucent. Add the ingredients, from the chili peppers to the tomatoes, and fry for 3 minutes. Then deglaze with the tomato juice. Cover and simmer for 5 minutes. Remove from the heat and let cool slightly. Blend on high for 1 minute until smooth and transfer the puree to a covered casserole dish. Add the herbs and spices. Season to taste with chicken stock and black pepper and simmer gently. Heat the frying oil to 220 degrees Celsius and briefly brown the drumsticks in two batches (takes a maximum of 15 seconds). Then add them to the simmering marinade and simmer with the lid on for 40 minutes. Meanwhile, for the vegetables, trim the onions and garlic cloves at both ends, peel them, and roughly chop them. Wash the carrot, trim both ends, peel them, and slice them into approximately 3 mm thick slices using a corrugated grater. Wash the beans and cut them crosswise into approximately 2 cm long pieces. Bring the water to a boil and dissolve the chicken stock in it. Add the noodles and cook until al dente according to the package instructions. Stir occasionally to prevent them from sticking together. Strain the noodles and reserve the stock. Remove the drumsticks from the marinade and keep warm. Mix the ingredients for the sauce until smooth and simmer briefly until the tapioca flour has thickened. Season the sauce to taste and keep warm. Heat the remaining sunflower oil in a deep pan or wok, add the vegetables, and stir-fry for 3 minutes. Add the noodles and stir-fry for another 2 minutes. Deglaze with 80g of the noodle stock. Season with pepper and simmer until about half of the stock has been absorbed. Then divide among the serving dishes. Add the drumsticks and drizzle with the sauce. If desired, drizzle some of the sauce over the noodles, then serve immediately while still warm and enjoy.