* 4 boneless chicken legs
* 1 tablespoon olive oil
* 1 tablespoon butter
* 1 onion
* 4 cloves garlic
* 1 capsicum
* 1 teaspoon ginger
* 1 teaspoon cinnamon
* 1 potato
* 240 ml tomato juice
* 100 ml white wine
* 50 g cheese
* salt and pepper
* patrunjel
Heat the oil and butter in a pan. Add the sliced chicken legs and diced potatoes.
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When they start to brown, add finely chopped onion, crushed garlic, diced pepper, ginger, cinnamon.
Homogenize and pour over the tomato juice and wine. Cover with a lid and cook until the juice decreases and the meat is well cooked.
We match the taste of salt and pepper.
Put everything in a heat-resistant dish, sprinkle with grated cheese and bake until nicely browned on top.
When serving, sprinkle with parsley.
