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🍽️ Spicy Chicken Drumsticks with Tomatoes and Celery

351 kcal · 30 min · 4 servings

Ingredients

• 600 g tomatoes
• 3 stalks celery
• 1 onion
• 2 garlic cloves
• 4 chicken drumsticks
• salt
• pepper (from a grinder)
• 2 tbsp olive oil
• 6 sage leaves
• 2 dried chili peppers
• 20 g green, pitted olives

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Remove the hard stem base from the tomatoes.
3. 3. Cut the tomatoes into small cubes.
4. 4. Rinse the celery under running water.
5. 5. Remove the tough fibers and leaves from the celery.
6. 6. Slice the celery into thin rounds.
7. 7. Peel the onion.
8. 8. Peel the garlic cloves.
9. 9. Finely chop the onion.
10. 10. Finely chop the garlic.
11. 11. Rinse the chicken drumsticks.
12. 12. Pat the chicken drumsticks dry with a kitchen towel.
13. 13. Season the chicken drumsticks with salt.
14. 14. Season the chicken drumsticks with pepper.
15. 15. Heat the olive oil in a casserole pot.
16. 16. Sear the chicken drumsticks on all sides over medium heat.
17. 17. Remove the seared chicken drumsticks from the pot and set them aside.
18. 18. Sauté the chopped onion in the remaining fat.
19. 19. Add the chopped garlic and sauté briefly.
20. 20. Add the sliced celery pieces and sauté them.
21. 21. Slice the sage leaves into thin strips.
22. 22. Add the sage strips to the vegetables in the pot.
23. 23. Crush the chili peppers in a mortar.
24. 24. Mix the crushed chili peppers with the tomato cubes.
25. 25. Add the olives to the tomato-chili mixture.
26. 26. Season the sauce with salt.
27. 27. Place the chicken drumsticks back into the pot.
28. 28. Cover the pot with a lid.
29. 29. Simmer the chicken drumsticks over low heat for about 30 minutes.
30. 30. Warm the serving plates.
31. 31. Plate the chicken drumsticks on the warmed plates.
32. 32. Serve the dish immediately.

Nutrition per serving

• kcal: 351
• Protein: 30 g · Fett/Fat: 23 g · Carbs: 6 g