Italian chicken legs

Amount: 4 pieces
Time: 35 minutes

Ingredients:
-      4 chicken legs
-      1 onion
-      6-8 semi sun-dried tomatoes
-      1 tub Food Fellows Tomato Base
-      1 tbsp balsamic vinegar
-      2 tbsp white wine vinegar
-      1 tsp dried oregano
-      15 grams fresh basil
-      oil or butter for cooking

Delicious served with spaghetti, tagliatelle, or rice.

Preparation:
1.      Take the chicken legs from the refrigerator fifteen minutes before cooking, so that they can get to room temperature.
2.      Finely chop the onion and the sun-dried tomatoes.
3.      Place a heavy-bottomed sauté pan on medium-high heat and add the butter or oil.
4.      Once the pan is hot, add the chicken legs. Then turn up the heat. Fry the chicken on high heat for five minutes until browned on all sides. Turn down the heat to medium-high again.
5.      Add the chopped onion and sun-dried tomatoes and fry for another five minutes. Then add the balsamic vinegar and white wine vinegar and stir with a wooden spoon to scrape the sticky bits from the bottom of the pan. Turn down the heat to low.
6.      Add the Food Fellows basic sauce and the oregano. Also add half of the basil. Season the sauce to taste with salt and pepper. Place the lid on the pan and braise the chicken legs on low heat for 15 to 20 minutes.
7.      Serve the chicken legs with the sauce and the remaining basil leaves. Serve the chicken legs with spaghetti, tagliatelle, or rice.