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We wash the chicken legs, place them in a heat-resistant dish, sprinkle them with a little oil and then season them with salt, pepper, paprika, add wine, 2 cloves of garlic cut into cubes. Rosemary sprigs, cover with foil of aluminum and bake for about 20 minutes.
We take the foil and leave it for about 5 minutes,
Meanwhile, wash the tomatoes and chop them finely (with the help of the robot) add the crushed garlic and mixed with oil (as in mujdei) salt, pepper, dried basil, sugar and mix well.
Remove the tray from the oven, add the tomato sauce and cover with aluminum foil and put back in the oven for about 5 minutes, then take the foil and leave for about 10 minutes until the thighs brown a little.