Chicken ostropel in a multicooker

Ingredients

• 700 g bone-in chicken thighs
• 300 g chicken wings
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons oil
• 1 medium onion (150 g)
• 1 medium red pepper (150 g)
• 300 ml water
• 100 ml wine
• 3 ripe tomatoes
• 1 tablespoon tomato paste
• 1/4 teaspoon ground red pepper
• 1 g starch
• 1 head of garlic

Preparation

1. Cut the thighs in half and lightly score the surface. Pat the meat dry with paper towels, then season it with 1/2 teaspoon salt and 1/4 teaspoon black pepper. 2. Pour 1 tablespoon oil into the multicooker pot. Set the FRY program for 15 minutes and brown the thighs with the lid open, turning them on all sides. Transfer them to a plate, then brown the wings on both sides during the remaining time. 3. Take out the wings and add 2 tablespoons oil, the chopped onion and pepper to the same pot. Set FRY for 7 minutes; the vegetables will soften and take on a little color. 4. Add the thighs, wings and 300 ml water. Set STEW for 40 minutes and let the meat cook until it comes easily away from the bone. 5. 10 minutes before the program ends, add the wine, puréed tomatoes, 1 tablespoon tomato paste, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon red pepper. For a thicker sauce, stir 1 g starch into the tomato paste before adding it to the pot. 6. In the final minute, add the crushed garlic. When done, unplug the multicooker and serve the ostropel warm.