Pasta with Chicken and Tomato Sauce

Blanch tomatoes in hot water, rinse in cold water and peel, halve and remove seeds, then cut into cubes. Peel onion and garlic and chop finely. Heat oil in a saucepan and saute onion until translucent. Add garlic and diced tomatoes. Simmer briefly and add thyme, season with salt and pepper. 

Rinse and pat dry chicken legs, divide at the joints and season with salt and pepper. Heat remaining oil in a pan and brown legs on all sides. 

Arrange chicken in a casserole pan and spread with tomato sauce, cover with aluminum foil and bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes.

Cook pasta in boiling salted water until al dente.