Chicken legs in tomato, garlic and parsley sauce

Name: Chicken legs in tomato, garlic and parsley sauce
Ingredients: 4 bone-in chicken legs (1.2 kg); 3 tablespoons olive oil; 1 medium onion (150 g); 1 teaspoon Vegeta; 1/2 teaspoon white pepper; 1 teaspoon dried thyme; 500 ml water; 240 ml tomato purée; 2 garlic cloves; 15 g parsley

Meat - Chicken legs in tomato, garlic and parsley sauce by Georgia L. - Recipia

Chicken legs in tomato, garlic and parsley sauce are simmered covered first, then served in a thick sauce. The onion and tomato purée give the sauce its base flavor, and the parsley goes in at the end. I choose legs that are about the same size so they cook at the same time. Preparation: 20 minutes. Cooking: 71 minutes. Total time: 91 minutes. Servings: 4. Approximately 490 kcal and 33 g of protein per serving.

Ingredients

4 bone-in chicken legs (1.2 kg)
3 tablespoons olive oil
1 medium onion (150 g)
1 teaspoon Vegeta
1/2 teaspoon white pepper
1 teaspoon dried thyme
500 ml water
240 ml tomato purée
2 garlic cloves
15 g parsley

Preparation

1. Chop the onion and garlic. In a deep skillet, cook the onion in 2 tablespoons of olive oil with 1/2 teaspoon of Vegeta for 5 minutes, until softened. 2. Score the chicken legs and pat them dry with paper towels. Season them with 1/2 teaspoon of Vegeta, the white pepper and thyme, then brown them in a pot in 1 tablespoon of olive oil for 6 minutes, turning them on all sides. 3. Pour the water over the chicken, cover and simmer over low heat for 35 minutes, until the meat is tender and the juices run clear near the bone. 4. Add the tomato purée and chopped garlic to the softened onion. Simmer the sauce over low heat for 15 minutes, stirring now and then, until thickened. 5. Transfer the chicken legs to the sauce along with the chopped parsley. Simmer everything over low heat for 10 minutes, then serve with mashed potatoes.

Notes

You can use 240 ml of passata instead of the tomato purée for a slightly smoother sauce. Keep the cooked chicken legs in a covered container in the refrigerator for up to 3 days. Choose legs that are similar in size, since larger ones may need a few extra minutes to simmer. If they are very small, check for tenderness after 30 minutes. Tomato purée varies a lot in saltiness, so taste the sauce before adding more Vegeta. I take my time with the onion: I want it soft, without any burnt edges. Sometimes the sauce stays thinner, so let it reduce a little longer before adding the chicken. Mashed potatoes are just right for the sauce left on the plate.