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🍽️ Tender Chicken with Peppers in Tomato Sauce

385 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 1.5 yellow bell peppers
• 4 large chicken drumsticks
• sea salt
• pepper (freshly ground)
• 3 tbsp olive oil
• 800 g peeled tomatoes (can)
• 2 sprigs rosemary

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Peel the onions and cut them into wedges.
3. 3. Peel the garlic cloves and halve them lengthwise.
4. 4. Wash the bell peppers thoroughly.
5. 5. Halve the bell peppers and remove the inside including the seeds.
6. 6. Remove the white inner membranes from the bell peppers.
7. 7. Cut the pepper flesh into thin strips.
8. 8. Wash the rosemary and shake it dry.
9. 9. Finely pick the rosemary needles from the stems.
10. 10. Rinse the chicken drumsticks under running water.
11. 11. Pat the drumsticks dry with a kitchen towel.
12. 12. Divide the drumstick pieces into two parts at the joints.
13. 13. Season all chicken pieces generously with salt and pepper.
14. 14. Heat the oil in a large casserole dish.
15. 15. Fry the chicken pieces until they are golden brown.
16. 16. Roughly chop the peeled tomatoes.
17. 17. Add the chopped tomatoes to the casserole dish.
18. 18. Add the pepper strips to the casserole dish.
19. 19. Add the onion wedges to the casserole dish.
20. 20. Add the halved garlic cloves to the casserole dish.
21. 21. Sprinkle the finely picked rosemary over the vegetables.
22. 22. Place the casserole dish in the preheated oven.
23. 23. Braise the chicken ragout for 40 to 45 minutes.
24. 24. Adjust the seasoning of the dish with salt and pepper.
25. 25. Serve the chicken hot.

Nutrition per serving

• kcal: 385
• Protein: 30 g · Fett/Fat: 25 g · Carbs: 9 g