Italian chicken legs

Italian chicken legs

Shopping list: 4 pers., 4 chicken legs, bacon pieces, celery, paprika, onion, garlic, red pepper, pepper, salt, a stock cube, a small pack of tomato puree.

Method: fry the legs in oil over high heat until they are brown. Take them out of the pan to cook the vegetables and the bacon pieces. Small-cut: onion, celery, paprika, garlic and a red little pepper (cut open and removed of its seeds). Fry everything cheerfully for a while and then add the chicken. Sprinkle it with some flour, pepper and salt. Add a chicken stock cube and the tomato puree bit by bit. If it is too thick, add a bit of water. Let everything cook through in a large pan in just over an hour.