Chicken cacciatore

2 tbsp olive oil 6 chicken drumsticks 1 medium onion (chopped) 1 garlic clove (chopped) 1 carrot (diced) ½ red bell pepper (diced) 1 tbsp tomato paste 400 g canned chopped tomatoes ½ glass red wine 1 sprig rosemary ½ tsp dried thyme Salt Pepper

Heat the olive oil and brown the chicken pieces well on both sides. Remove and set aside.

In the same pan, sauté the onion, garlic, carrot, and red pepper for 5 minutes.

Add the tomato paste, stir, then deglaze with the red wine. Let the alcohol evaporate for 2 minutes.

Add the canned tomatoes, thyme, rosemary, salt, and pepper.

Return the chicken to the pot. Lower the heat and simmer covered for about 40 minutes until the meat is tender and the sauce thickens.

(Optional) Uncover the pot for the last 10 minutes for a thicker sauce.