Chicken drumsticks in tomato sauce

Make several cuts on each chicken drumstick and place them in a well-heated skillet with a small amount of oil.

Fry on both sides until a golden crust forms.

Now, pour in the water.

Add thyme (or marjoram), basil, salt, and black pepper to taste.
Cover with a lid and stew over low heat for about 15 minutes.

While the meat is stewing, let's make the sauce.
In a separate skillet, pour in a little oil and add a piece of butter.

When the butter has melted, add finely chopped onion to the skillet. Sauté, stirring, for 1 minute.

Next, add the carrot cut into small pieces. You'll need 1 large carrot or two medium ones.

Sauté, stirring occasionally, for a few minutes, then add 3 minced garlic cloves.
Sauté everything together for another half a minute.

Add flour, mix well.

It's time for the tomato puree. Add it, mix well, and remove from heat.

Transfer the tomato mixture with vegetables to the chicken drumsticks, mix again to make the sauce more homogeneous.
Stew covered for 5 minutes.

Finely chop the remaining 3 garlic cloves and sauté them in melted butter, stirring constantly, for 1 minute.
Then pour in the dry white wine and simmer for another 2 minutes.

Now, transfer this mixture to the skillet with the chicken and sauce, mix well.

Cover with a lid again and stew for another 5 minutes.

Before serving, sprinkle the ready chicken drumsticks in tomato sauce with fresh parsley.
It's very tasty and aromatic!

Enjoy!