Watch this video recipe for instructions on how to make tender, mouthwatering Italian chicken legs.
Preparation time: approx. 15 minutes
Cooking time: approx. 45 minutes
Difficulty level: simple
Calories p.p.: approx. 534 kcal
Ingredients for 2 portions:
2 onions
2 cloves of garlic
2 sprigs of rosemary
2 chicken legs (each 350 g)
Salt and pepper
3 tbsp olive oil
Sugar
2 tsp tomato purée
1 tin of chopped tomatoes (approx. 400 g)
200 ml chicken stock (up to 250 ml)
100 g capers
3 sprigs basil
Halve onions and cut into strips. Chop garlic. Strip the leaves from 1 sprig rosemary and chop. Mix half the garlic with the chopped rosemary.
Use your fingers to gently loosen the skin on the chicken legs and press the rosemary and garlic mixture underneath. Season the legs with salt and pepper. Sauté in 2 tbsp oil in a roasting pan for around 4 minutes and remove.
Add onion, remaining garlic and the second sprig of rosemary to the roasting pan and sauté over a medium heat for 3 minutes. Stir in 1 pinch of sugar and tomato purée and and briefly sauté with the other ingredients. Add tomatoes and 200 ml stock and bring to the boil. Add the chicken legs and cook on the middle shelf in a hot oven at 200 degrees for 40–45 minutes (fan oven not recommended). If necessary cover with aluminium foil just before the end of the cooking time and add another 50 ml stock if the liquid has almost completely evaporated.
Take the roasting pan out of the oven, add capers and then season with the tomato sauce, if necessary. Sprinkle over coarsely torn basil leaves, drizzle 1 tbsp olive oil and serve.
Perfect served with a French baguette.
Author: Chefkoch-Video
ChefTube: Your #1 destination for delicious and easy to follow recipes.
Subscribe now and be inspired by our range of recipes to suit any occasion –