- 6 chicken drumsticks
- 2 garlic cloves
- 2 celery stalks
- 2 carrots
- 2 onions
- 200g tomato pulp (7 oz)
- 150g Taggiasca olives (approx. 10 tbsp)
- Rosemary, to taste
- Sage, to taste
- Chili flakes, to taste
Sear the chicken drumsticks in a pan for 5 minutes on each side.
Season with salt and pepper, then set aside.
In the same pan, add garlic, diced vegetables, tomato pulp, chicken thighs, and Taggiasca olives.
Season with salt and pepper, and add chili flakes, sage, and rosemary for extra flavor.
Cook on low heat for about 1 hour. Serve with crostini.