Chicken legs with vegetables
4 servings
80 minutes
Chicken drumsticks with vegetables is an exquisite dish of French cuisine that embodies the harmony of flavors and aromas. The recipe's origins trace back to the traditions of Provençal gastronomy, where meat and vegetables are slowly stewed, absorbing the flavors of spices and wine. The combination of tender drumsticks marinated in red wine and cognac with roasted vegetables creates a rich palette of tastes—from sweet tomatoes and peppers to earthy notes of mushrooms and eggplants. In the end, the dish is complemented by a delicate sauce made from tomato paste, sour cream, and mayonnaise, adding richness and softness to the texture. It is served with white bread and a glass of red wine, perfectly fitting into the atmosphere of a cozy dinner. This dish is a true gastronomic poem that reveals the secrets of French culinary art in every note of flavor.
1
Wash and dry the chicken thighs.
- Chicken legs: 4 pieces
2
In a deep bowl, mix red wine, cognac, spices, and finely chopped herbs thoroughly. Place the chicken thighs in the bowl and let them marinate for half an hour. Ideally, place a heavy press on top of the meat to ensure the chicken absorbs the marinade well.
- Red dry wine: 4 tablespoons
- Cognac: 2 tablespoons
- Paprika: to taste
- Ground black pepper: to taste
- Thyme: 0.5 teaspoon
- Oregano: pinch
3
While the chicken is marinating, peel the garlic and onion, and wash the bell pepper. Cut the onion into four parts. Chop the pepper into large pieces, removing any excess.
- Garlic: 2 cloves
- Onion: 1 head
- Fresh yellow pepper: 1 piece
- Fresh red pepper: 1 piece
4
Wash the tomatoes and eggplants. Cut each tomato into 8 wedges. Cut the eggplants into large pieces. Peel the potatoes and dice them.
- Tomatoes: 3 pieces
- Eggplants: 1 piece
- Potato: 1 piece
5
Wash the mushrooms, pat them dry with a paper towel, and cut them in half.
- Champignons: 150 g
6
Mix all prepared vegetables and mushrooms and place them in a ceramic dish suitable for oven baking. Lay chicken drumsticks on top of the vegetables, pour marinade and a cup of boiled water over everything. Cover the dish with a lid and place it in a cold oven. Preheat the oven to 220 degrees and stew the chicken with vegetables for about 20 minutes.
- Red dry wine: 4 tablespoons
7
Mix sour cream, mayonnaise, and tomato paste. Take out the dish with chicken and vegetables without turning off the oven, and add the mixture. Then simmer for about 30 more minutes.
- Tomato paste: 1 teaspoon
- Sour cream: 1 teaspoon
- Mayonnaise: 1 teaspoon
8
Before serving, season the dish with spices again, add salt if necessary, and sprinkle with finely chopped herbs. Serve with white bread and red wine.
- Paprika: to taste
- Ground black pepper: to taste