Homemade chicken thigh cutlets - Italian recipe

Halve the onions and cut them into strips. Chop the garlic. Strip the needles from 1 sprig of rosemary and chop. Mix half of the garlic with chopped rosemary.

Slightly loosen the skin of the chicken thighs with your fingers and fold in the rosemary-garlic mixture. Salt and pepper the shanks. Sear the meat in a roasting pan in 2 tablespoons of hot oil for 4 minutes on all sides and then remove.

Add the onions, remaining garlic and second sprig of rosemary to the roasting pan and fry over medium heat for 3 minutes. Stir in the sugar and tomato paste and fry briefly. Add the tomatoes and 200 ml stock and bring to a boil.

Add the chicken legs and roast in an oven at 200 °C for 45 minutes. Shortly before the end of the cooking time, cover the legs with aluminium foil and, if the liquid has almost completely evaporated, add another 50 ml of stock.

Take the roaster out of the oven. Add the capers and season. Sprinkle the dish with roughly plucked basil leaves, drizzle with 1 tbsp olive oil and serve. Enjoy!