4 chicken legs
2 tbsp black peppercorns
2 fresh red chillies seeded and chopped
1 sprig fresh rosemary
2 garlic cloves,peeled
1 tbsp coarse salt
4 tbsp olive oil
6 plum tomatoes,halved,seeded and roughly chopped
2 cups dry white wine
1/2 of chicken bouillon
crush the peppercorns with a pestle and mortar.add chillies, rosemary leaves,garlic and sea salt and crush again with the peppercorns. Rub this mixture all over the chicken.
Heat the oil in it,then add the chicken,skinside down,and cook for about5 minutes,until light brown and crisp.Turn over and cook for a further 3 minutes
Sprinkle the tomatoes over the chicken and add the wine and bouillon.
Bring to a boil and cook for 40 minutes or until cooked through.
SERVE with white rice