Ingredients
- 4 chicken legs
- 300 g colored cherry tomatoes
- 200 g peeled cardoncelli mushrooms
- 100 g green and black olives
- 30 g desalted capers
- garlic
- marjoram
- salt
- tomato concentrate
- chicken or vegetable broth
- dry white wine
- extra virgin olive oil
separate the spindles from the upper thighs cutting at the joint.
Cut in half the cherry tomatoes, distribute them in a tray and salt them. Let them rest while you prepare the rest of the recipe.
Heat in a pan, a little oil with 1 clove of garlic crushed with the peel. Brown the spindles and thighs, with a pinch of salt, for 6-7 minutes.
Take away from the pan the pieces of chicken, remove the garlic and the fat released from the chicken.
Pour in the pan 1 glass of white wine, to dissolve the caramelized parts on the bottom, add a bunch of marjoram tied with a string and put the chicken back in the pan before the wine has completely evaporated.
wet with 4 ladles of broth, add 1 tablespoon of tomato paste and cook over medium-low heat for about 40 minutes.
Jump in another pan the cardoncelli cut into pieces, with a drizzle of oil and 1 clove of garlic. After 4 minutes, add the salted cherry tomatoes, capers and olives. Saute everything together for 1 minute, then add everything to the chicken in the last 2 minutes of cooking.
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