Chicken thighs with sweet-and-spicy sauce

Ingredients

• 2 chicken thighs
• 2 chicken wing drumettes
• 1000 ml water
• 2 large tomatoes (300 g)
• 1 head of garlic
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 tablespoon olive oil
• 15 ml water
• 2 medium onions (300 g)
• 1 tablespoon sugar
• 1/2 green chili pepper (10 g)
• 100 ml white wine
• 15 g parsley

Preparation

1. Pat the chicken thighs and wing drumettes dry with paper towels. Put them in a pot with 1000 ml cold water and bring to a boil, skimming off the foam. Dice the tomatoes, add them to the pot and simmer for 35 minutes, until the meat comes away from the bone easily. 2. Crush or slice the garlic and add it to the chicken. Add 1 teaspoon salt and 1/2 teaspoon ground pepper, then simmer for another 8 minutes. 3. In a separate pan, heat 1 tablespoon olive oil with 15 ml water. Cut the onion into julienne strips and cook for 8 minutes, until translucent. 4. Add the sugar and let the onion caramelize for 3 minutes, stirring. Chop the chili, add it to the pan along with the wine and cook for 5 minutes, until the wine evaporates. 5. Pour the sauce over the chicken and simmer everything for another 3 minutes. Chop the parsley and sprinkle it over the top.