How to make
Halve the chicken legs, season them with salt and black pepper and roll each one in the flour.
Braise them on all sides until golden and take them out onto paper towels.
Chop the vegetables finely, leave the mushrooms whole. In the same oil you fried the chicken, put the onions and garlic, braise them briefly, then add the peppers, mushrooms and carrots.
Stir and fry for 5 min., add the wine and leave it to simmer for another few min. for the alcohol to evaporate.
Pour in the broth, tomatoes, add a pinch of sugar, sprinkle with the spices and return the meat to the sauce.
Put the lid on and reduce the stove to a moderate temperature for 30 min. until the liquid evaporates.
Upon serving, sprinkle with parsley, basil and rosemary. If desired, add a finely chopped chili pepper to the dish.
