A low cost and simple dish
Cut the onion into slices and the peppers into sticks.
Grate the tomatoes.
Remove a thin slice from a whole garlic just above its root to keep the cloves in place.
Place the chicken, black pepper and flour in a large container, close the lid and shake well.
In a deep frying pan, on a low heat, add olive oil and a little butter and flavor with the chopped garlic. After a minute remove the garlic.
Preheat the oven at 180 degrees Celcius with the fan off.
Coat the chicken on all sides to get a nice color and take it out of the pan.
In the same oil, place the garlic again and fry the hot pepper, the onions and the tomato puree.
Add thyme and carrots and deglaze with wine.
Add the oregano and the chicken stock.
Then add the tomato, salt and pepper and boil for 2 minutes
Remove from the heat.
Spread some of the sauce on a pan and place the chicken on top.
Add the sauce and try not to cover the chicken so that it gets a nice color.
Decorate with pepper rings and bake for 1 hour.
1,800 g chicken (12 drumsticks)
2 colored peppers
1 head of garlic
2-3 hot peppers or 1 teaspoon chili flakes (optional)
1 tsp dried thyme
1 tsp oregano
50 grams of flour
200 grams of carrots
150 ml white wine
100 ml chicken broth
500g fresh or canned tomatoes
40 g tomato paste (2 tbsp)
20-25 colored peppercorns
2 sprigs of parsley