Braised Chicken Legs with Peppers in Tomato Sauce
Preheat the oven to 180°C (approximately 350°F) convection. Peel onions and cut into wedges. Peel and halve garlic lengthwise.
Rinse and halve bell pepper. Remove seeds and ribs and cut into strips. Rinse rosemary, shake dry and strip leaves from branches.
Rinse chicken legs under running water, pat dry and cut each through the joint into drumstick and thigh. Season well with salt and pepper.
Heat oil in a roasting pan. Sear chicken pieces. Crush tomatoes and add to pan along with bell pepper, onions and the garlic. Sprinkle chicken with rosemary.
Bake chicken 40-45 minutes. Season with salt and pepper and serve hot. Serve with fresh crusty white bread, if desired.