Chicken and tomato stew

Ingredients

• 2 large onions (400 g)
• 30 ml olive oil
• 1 medium carrot (100 g)
• 4 bone-in chicken thighs
• 3 chicken wings
• 1200 ml water
• 50 ml rosé wine
• 1 teaspoon Vegeta
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 1 teaspoon dried basil
• 150 g cherry tomatoes
• 400 g canned diced tomatoes
• 1 garlic clove
• 7 g fresh parsley

Preparation

1. Finely chop the onions and sauté them in 30 ml olive oil over medium heat for 5 minutes, until softened. 2. Peel the carrot and grate it on the large holes of a grater. Add it to the onion and cook for 2 minutes, then add the scored thighs and the wings, cut in half. 3. Pour in 1200 ml water and 50 ml rosé wine, enough to cover the meat. Add 1 teaspoon Vegeta, 1/4 teaspoon white pepper, 1/4 teaspoon ground ginger, 1 teaspoon sweet paprika and 1 teaspoon dried basil. Once it starts to boil, cook over medium heat for 35 minutes, until the meat is cooked through near the bone. 4. Quarter the cherry tomatoes and finely chop the garlic. Add them along with the canned tomatoes and simmer for another 15 minutes, until the tomatoes soften. 5. Chop the parsley and sprinkle it over the stew.