- chicken legs - 8 pieces
- salt - 1 Pinch (to taste)
- black pepper - 1 pinch (to taste)
- olive oil - 3 st. spoons
- butter - 1 st. a spoon
- canned tomatoes - 780 gram
- tomato paste - 2 st. spoons
- Basil - 1 Piece
- Sage - 1 Piece
- parsley - 1 Piece
- rosemary - 1 piece
- garlic - 8 teeth
- pasta - 450 Grams
- grated Parmesan cheese - 1 cup
- white wine - 1/2 cup
Sprinkle chicken legs with salt and pepper. Melt the butter in the kettle. Add a little olive oil. Fry the chicken for several minutes on all sides. Lay the chicken legs on a plate. Pour white wine into the kettle. Stir and bring to a boil. Put the canned tomatoes. Add the tomato paste. Throw a couple of twigs of greenery. Return the chicken back to the cauldron. Add the garlic. Close the lid and cook for 1 hour. Boil the pasta, rinse under running cold water.
Servings: 6