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🍽️ Crispy Chicken Drumsticks with Tomato-Rosemary Sauce

487 kcal · 65 min · 4 servings

Ingredients

• 2 onion(s)
• 2 clove(s) of garlic
• 2 sprig(s) of rosemary
• 2 chicken drumstick(s) (350 g each)
• salt and pepper
• 3 tbsp olive oil for frying
• 1 pinch(es) of sugar
• 2 tsp tomato paste
• 1 can tomatoes, chunky (approx. 400 g)
• 250 ml chicken broth
• 100 g caper berries
• 3 stalk(s) of basil

Instructions

1. 1. Cut the onions in half and slice them into thin strips.
2. 2. Finely chop the garlic.
3. 3. Strip the needles from one sprig of rosemary and chop them finely as well.
4. 4. Mix the chopped rosemary needles with half of the garlic.
5. 5. Gently loosen the skin of the chicken drumsticks from the meat using your fingers.
6. 6. Slide the rosemary-garlic mixture under the loosened skin.
7. 7. Season the meat all over with salt and pepper.
8. 8. Heat 2 tablespoons of oil in a casserole dish.
9. 9. Brown the drumsticks on all sides for 4 minutes.
10. 10. Remove the browned drumsticks from the casserole dish and set them aside.
11. 11. Add the sliced onions to the casserole dish.
12. 12. Add the remaining garlic.
13. 13. Add the second sprig of rosemary (whole) to the pan.
14. 14. Sauté the vegetables over medium heat for 3 minutes.
15. 15. Stir in the sugar and tomato paste into the vegetables.
16. 16. Cook the mixture briefly until fragrant.
17. 17. Add the tomatoes to the casserole dish.
18. 18. Pour in 200 milliliters of broth.
19. 19. Bring the sauce to a boil.
20. 20. Return the chicken drumsticks to the sauce.
21. 21. Preheat the oven to 200 degrees Celsius with top and bottom heat.
22. 22. Place the casserole dish on the middle rack in the oven.
23. 23. Roast the drumsticks for 40 to 45 minutes.
24. 24. Make sure the drumsticks do not become too dark.
25. 25. Cover them with aluminum foil briefly before the end of the time if necessary.
26. 26. Add 50 milliliters of broth if the liquid has almost evaporated.
27. 27. Remove the casserole dish from the oven.
28. 28. Add the capers to the sauce.
29. 29. Adjust the seasoning of the sauce with salt and pepper if needed.
30. 30. Roughly tear fresh basil leaves.
31. 31. Sprinkle the dish with the basil leaves.
32. 32. Drizzle the food with 1 tablespoon of olive oil.
33. 33. Serve the dish hot.
34. 34. Serve baguette as a side dish.
35. 35. Note: One serving contains 534 kilocalories for a total of 2 servings.

Nutrition per serving

• kcal: 487
• Protein: 34 g · Fett/Fat: 30 g · Carbs: 12 g