Chicken in tomato sauce

Name: Chicken in tomato sauce
Ingredients: 2 chicken drumsticks; 3000 ml water; 1 medium onion (150 g); 1 medium red pepper (150 g); 3 tomatoes; 1 teaspoon Mirodenia seasoning base (Fuchs); 3 garlic cloves

Meat - Chicken in tomato sauce by Luminita A. - Recipia

For chicken in tomato sauce, discard the first cooking water, then simmer the drumsticks with onion and pepper. Grated tomatoes thicken the sauce, and the Mirodenia seasoning base and garlic go in at the end. This dish has stayed close to my heart; with fatty drumsticks from a home-raised chicken, I skip the oil, and I serve myself plenty of sauce. Preparation: 15 minutes. Cooking: 55 minutes. Rest: 0 minutes. Total time: 70 minutes. Servings: 2. About 280 kcal and 22 g protein per serving.

Ingredients

2 chicken drumsticks
3000 ml water
1 medium onion (150 g)
1 medium red pepper (150 g)
3 tomatoes
1 teaspoon Mirodenia seasoning base (Fuchs)
3 garlic cloves

Preparation

1. Pat the drumsticks dry with paper towels and put them in a saucepan with 1500 ml water. Bring the water to a boil and let the meat boil for 5 minutes. 2. Drain the water, rinse the drumsticks under cold water and rinse the saucepan. Peel the onion and cut it into julienne strips; wash the pepper, remove the core and seeds, then cut it into julienne strips. 3. Put the drumsticks in the saucepan with 1500 ml fresh water, the onion and the pepper. Simmer over low heat for 35 minutes, until the meat starts to come away from the bone. 4. Grate the tomatoes and add them to the saucepan. Simmer uncovered for 15 minutes, until the sauce reduces. 5. Season to taste with the Mirodenia seasoning base, then add the peeled and crushed garlic.

Notes

Large drumsticks may need a few minutes longer than the 35 minutes of simmering; check the largest piece, not the smallest one. Home-raised chicken may leave more fat on the surface; spoon off only the excess so a little remains in the sauce. Well-ripened tomatoes grate easily and make a thicker sauce, while very juicy ones can thin it out. If the sauce is still runny after reducing, leave the saucepan uncovered a little longer and stir from time to time. I start about 70 minutes before the meal, without rushing the drumsticks as they simmer. The meat and sauce keep together in a sealed container in the fridge for up to 3 days; reheat only the portion you’re going to eat. I serve it with mămăligă, a Romanian cornmeal porridge, and pour plenty of sauce over it. A wide saucepan helps the sauce reduce faster; in a narrow one, more liquid may remain after the same amount of time.