Chicken Legs in Caper and Tomato Sauce

Rinse the chicken legs, dry them and rub them on both sides with salt and pepper.

Heat the oil and fry the drumsticks in it on both sides, not too hot.

Peel the onions and garlic. Dice the onions and chop the garlic. Add both to the chicken legs form and cook for 10 minutes with the lid closed, turning the chicken legs to the other side from time to time.

Rinse, clean and finely dice the carrots and celery. Add the vegetables and cook for another 10 minutes with the lid closed. Pour in the red wine little by little.

Drain and roughly chop the tomatoes and add to the pot. Season everything with cayenne pepper and sugar.

Cook the liquid for 10 minutes with the pot open. Turn the chicken legs to the other side from time to time.

As a last step, fold in the capers and let them steep in the sauce for 5 min.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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