• Slightly dust a chicken leg with flour (1 leg per person)
• Heat up the chicken legs in the same pan in some well-heated oil; set aside (prepare in portions if necessary)
• Deglaze with a squirt of dry red wine
• Add around 3 dl red wine, 1 small tin of chopped tomatoes (or fresh tomatoes, according to the season), chicken bouillon and pepper
• Heat without bringing it to a boil
• Put the chicken and the vegetable back into the casserole
• Add some more wine or water so the chicken and vegetable remain covered
• Leave to simmer with a lid on for 45 minutes
• Adjust the seasoning according to taste if necessary
• Serve with mashed potatoes

Serve with a glass of Cornalin Montibeux. A true pleasure!

Do not hesitate to prepare it the evening before. The dish tastes great when it is reheated.