Chicken legs in sweet wine sauce with peppers and mushrooms

Easy and simple but delicious dish with chicken which, in my opinion, is one of the most versatile types of meat! So many different things you can do with chicken! Dip it into honey, mix it up with various vegetables, wrap it into baking paper for the oven, get it drunk in sweet wine.... Chicken is one of the biggest stars in cooking around the world! Enjoy it to the full in this family-friendly version with plenty of vegetables

Adapted from a recipe of Michael Dounetas,
from "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
4 chicken legs, skin on
salt
pepper
100ml of olive oil
1 yellow onion, finely chopped
250gr. of white mushrooms, cut in 4 or 6
½ green bell pepper, cut in thin rings
½ yellow bell pepper, cut in thin rings
½ red bell pepper, cut in thin rings
1 pinch of ground allspice (optional -my addition)
1 pinch of ground cinnamon (optional -my addition)
2 cloves of garlic, finely chopped
250ml of sweet Greek Mavrodaphne wine (or other sweet red wine)
2 large ripe but firm tomatoes, cut in cubes
1 bay leaf
2 tbsp of finely chopped flat-leaf parsley
salt
pepper

Method:
Preheat the oven to 180°C.

Season the chicken with salt and pepper on all sides and leave aside for 10 minutes.

In a wide pot (appropriate for the oven too) warm the oil in medium-high heat and sauté the chicken until it gets coloured on all sides. Transfer the chicken with a slotted spoon on a plate and discard the excess oil.

Add in the pot the onion, the mushrooms, the peppers and the tomatoes and sauté for about 1-2 minutes. Add the garlic, the cinnamon and the allspice (if used), stir and lightly season with salt and pepper.

Transfer the chicken legs back to the pot and pour over with the Mavrodaphne wine. When the alcohol is evaporated add the bay leaf and cover with the lid.

Transfer the pot into the oven and cook for about 60-70 minutes. When the chicken legs are cooked transfer them with a slotted spoon on a serving platter. Put the pot back into the oven for 1-2 minutes or until the sauce is caramelised and set (if the sauce is still thin, add 1 tsp of cornstarch dissolved in 2 tbsp of water and stir well). In the end discard the bay leaf, add the parsley and stir.

Serve the chicken on the platter pouring over with the sauce and accompany with rice pilaf or fried potatoes.