Italian braised chicken legs

Overview

This [Italian Braised Chicken Thigh] is a side dish that uses one and a half onions to cook; but it doesn’t taste as spicy as onions and can even be eaten by children. The homemade tomato sauce is also very rich in flavor, and the chicken legs can be used as a topping for burritos in addition to being mixed with rice. Tomatoes can increase the body's immunity and are very popular abroad. Foreigners like to use tomatoes to stew or stew meat. There is also a festival in Spain, just like the Songkran Festival in Thailand. However, the Spaniards throw tomatoes one by one from trucks onto the people, and the people will also crush the tomatoes and throw tomatoes at each other. This may seem a pity, but this is Spanish culture. I chose a non-stick pan to make this dish. I don’t have to worry about the tomato sauce sticking to the bottom when I cook it. I don’t have to worry about the chicken legs getting burnt when I braise them. The cooked chicken legs will still be beautiful and the skin and meat will be intact.

Tags

• hot dishes
• private kitchen
• old man
• dinner with friends
• italian food
• frost
• lunch
• chicken legs
• olive oil
• onions
• red wine
• rosemary
• stock
• tomato
• black olives
• black pepper
• garlic
• parsley leaves
• salt

Ingredients

Steps

1. 1 First make tomato sauce, prepare an appropriate amount of water and heat it until it bubbles; wash the tomatoes and make a cross on the bottom with a knife.

   

2. 2 After the water is heated, add the tomatoes, with the bottom of the cross facing down, simmer over low heat for 1 minute and then turn off the heat.

   

3. 3 Then put the top of the tomato down for 1 minute, take it out and let it cool,

   

4. 4 After cooling, peel off the tomato skin and cut into dices.

   

5. 5 Dice half an onion.

   

6. 6 Add 3 tablespoons of olive oil to the pot and sauté the onions over medium heat until they turn yellow and fragrant.

   

7. 7 Then add the dried parsley leaves.

   

8. 8 Continue to add the diced tomatoes, stir-fry evenly and bring to a boil, then reduce to low heat and simmer for 20 minutes.

   

9. 9 Stir until the water dries up and wait for 20 minutes.

   

10. 10 Wash the chicken legs and use kitchen paper to absorb excess water. Add salt, rosemary, and black pepper and marinate for 20 minutes. Dice an onion, peel the garlic, and set aside the cooked tomato sauce, red wine, and black olives.

    

11. 11 Add 3 tablespoons of olive oil to the pot, add the diced onion and garlic, stir-fry for 5 minutes over medium heat, then transfer to a bowl.

    

12. 12 Put marinated chicken legs in the same pot,

    

13. 13 Fry the chicken legs over medium heat until golden brown.

    

14. 14 Then add the red wine and turn to high heat to evaporate the alcohol.

    

15. 15 Turn the chicken legs over to the other side and turn off the heat. This process should take less than 1 minute.

    

16. 16 In another pot, add prepared salt, tomato paste, stock, black olives, sauteed onions and garlic and bring to a boil over medium heat.

    

17. 17 Then stir-fry evenly, cover and simmer for 20 minutes; stir-fry as needed.

    

18. 18 After 20 minutes, add the chicken legs and pour the red wine in the pot into the tomato sauce.

    

19. 19 Cover and simmer over medium-high heat until the sauce dries up.