Sort ingredients
laine
QR Code
Listen
Pdf
In a large pot, heat a generous amount of olive oil over medium heat.
Add the chicken legs and sear them on all sides until they are golden brown.
Next, incorporate the diced onion, carrots, celery, crushed garlic, and a knob of butter.
Sauté the mixture until the vegetables become tender and absorb the chicken's flavor.
Season the mixture with salt and freshly ground black pepper.
Stir in the tomato paste along with 1 cup of water, ensuring the paste is well dissolved in the broth.
Cover the pot and let it simmer on low heat for 30 minutes.
After 30 minutes, add the cubed potatoes and peas to the pot.
Gently stir the ingredients, cover again, and continue cooking for another 30 minutes, or until the potatoes are soft and the chicken is easily falling off the bone.
Just before serving, garnish with fresh basil.