Drumsticks in Tomato Sauce with White Beans

Ingredients

• 1200 g chicken drumsticks (each 100 g)
• Salt
• Pepper
• 600 g small waxy potatoes
• 1 onion
• 4 cloves garlic
• 5 tomatoes
• 400 g canned white beans (drained weight)
• 1 Organic lemon
• 300 ml Vegetable broth
• 150 g frozen spinach (thawed)
• 10 g parsley (0.5 bunch)

Instructions

1. 1.

   Rinse chicken drumsticks, pat dry and season all sides with salt and pepper.

2. 2.

   Wash potatoes and cut them in half crosswise. Peel onion and garlic and finely dice. Clean, wash and chop tomatoes. Rinse beans in a sieve and drain. Peel lemon hot, grate dry zest, then squeeze juice.

3. 3.

   Mix tomatoes with beans, onion, and garlic; season with salt and pepper. Place mixture in a large baking dish or skillet, layer potatoes on top, pour broth and lemon juice over, and arrange drumsticks on top. Bake in preheated oven at 200 °C (180 °C fan) for 40–45 minutes.

4. 4.

   Add spinach to the dish, stir well, and bake for an additional 10 minutes until the potatoes are tender.

5. 5.

   Meanwhile wash parsley, pat dry, and roughly chop leaves. Sprinkle lemon zest and parsley over drumsticks with beans, then serve straight from the dish.