Pre-heat the oven to 400 degrees.
Slice the onions roughly into semi-circles and lay the Chicken Legs on top. Baste the chicken with sunflower oil and cook for 30 minutes.
Meanwhile make the sauce.
Poor the white wine and soy sauce into your mixing bowl. Add the tomato puree/paste, the crushed garlic clove, the dark brown sugar and mix well.
After the 30 minutes are up, go back to the chicken and take it out of the oven. Pour all the oil and fat away.
Now simply pour the sauce over the chicken and cook on a lower heat, 320 degrees, for another half an hour.
I sometimes cook this dish the day before and leave it in the fridge overnight and this improves the flavour.
The sauce should be nice and thick, so add some cornflour five minutes before the cooking time has finished.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 4|
|Calories from Fat: 113 (37%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 83.8mg||26 %|
|Sodium 937.6mg||32 %|
|Potassium 370.4mg||10 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.9g|
|Protein 20.8g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 306
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.