Ingredients:
- 500 g chicken (drumsticks)
- 100 ml dry white wine
- 1 large onion
- 1 green pepper
- 500 g ripe tomatoes (can be canned)
- 4 cloves garlic
- 1 wire thyme
- 1 bay leaf
- salt and pepper
- 2 tablespoons oil
- fresh parsley for serving
Preparation:
- Heat oil and fry the chicken, sprinkle on salt and pepper, about 5 minutes per side.
- Baste with wine and let simmer suppressed (with lid) for another 10 minutes. Remove chicken from pan.
- Add chicken fat left finely chopped onion and pepper and cook until soft, about 5 minutes Add peeled and diced small (if canned crushed them with a fork or mix them in a blender), chopped thyme and laurel. Let the sauce simmer until reduced quite well, about 10 minutes over medium heat.
- Place chicken back in the pan, add a cup of water and crushed garlic cloves. Simmer another 20 minutes or until meat is done. The sauce should drop but not too much. Serve with polenta and sprinkle with parsley.
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