Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Season the chicken legs with half the salt and all the pepper. Heat the olive oil in a wide saucepan and brown for 8 minutes, turning halfway through. Set aside.
- Chop the onions, garlic and tomatoes. Soften in the same saucepan with the bay leaf over medium heat for 5 minutes.
- Add the tomato pulp and wine. Boil for 2 minutes, return the chicken and add the carrots in 1 cm slices, 300 ml of water and the remaining salt.
- Cover and simmer gently for 25 minutes. Add the peas and cook for another 8 to 10 minutes until the carrots are tender and the chicken reaches 74 °C near the bone, without touching it.
- Remove the bay leaf and serve with the vegetables and sauce.
Shopping tip
Use a saucepan large enough to brown the chicken without overlapping. The dish includes the listed vegetables.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.