4 chicken leg quarters
50 g bacon
10 button mushrooms
2 roasted peppers
2 pickled gherkins
2 onions
2 garlic cloves
1 cup puréed tomatoes
1 tbsp tomato paste
80 ml red wine (1 small wine glass)
5 tbsp oil
5 thyme sprigs
2 pinches sugar
1 tsp sweet paprika
1 tsp salt
Black pepper to taste
To coat: 2 tbsp flour and 1 tsp turmeric
Salt the chicken and rub with the flour mixed with turmeric. Put in a roasting tin, drizzle with 2 tbsp oil and cook for 15 minutes under a preheated 200°C grill or top oven element.
For the sauce, coarsely chop the onions and gently fry in 2 tbsp oil for 5–6 minutes. Add sugar, salt, the coarsely chopped mushrooms and finely chopped bacon.
Fry for another 8 minutes until browned. Add paprika and wine. Cut the gherkins into strips and the roasted peppers into pieces.
Add the gherkins, peppers, tomato paste, 3 thyme sprigs, puréed tomatoes and finely chopped garlic. Boil the sauce for 1 minute.
Lift the chicken onto a plate. Pour the sauce into the roasting tin, place the chicken on top and bake at 180°C for 25 minutes.
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