for 4 person

Chicken

2 tbsp	white flour
¼ tsp	cayenne pepper
1 tsp	salt
1 ⅕ kg	chicken drumsticks
1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, squeezed
1	red chilli pepper, finely chopped
1 dl	red wine

To braise the chicken

1 tin	chopped tomatoes (approx. 400 g)
1 dl	chicken bouillon
80 g	black olives
1	bay leaf
1 tsp	sugar
½ tsp	salt
a little	pepper

To garnish

80 g	diced bacon

How it's done

Chicken

Mix the flour, cayenne pepper and salt, toss the chicken pieces in the mixture. Heat the oil in a frying pan. In batches, brown the chicken all over for approx. 5 mins. per batch, remove from the pan. Briefly sauté the onion, garlic and chilli pepper, return the chicken to the pan, pour in the wine.

To braise the chicken

Add the tomatoes along with all the other ingredients up to and including the pepper, heat through. Cover and braise over a low heat for approx. 45 mins., remove the lid and cook for a further 15 mins., season.

To garnish

Without adding any oil, fry the diced bacon in a non-stick frying pan until crispy. Sprinkle over the chicken before serving.

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