Braised chicken thighs with spicy sauce and fried tomatoes

Wash chicken thighs, dry on a paper towel.

Heat the frying pan, pour oil on it, put the chicken legs, add spicy herbs, crushed peppers, and fry over low heat on both sides until golden brown, making sure that they do not burn.

Remove the chicken legs from the pan and place them on a plate next to them, keeping them warm.

Peel the onion, crumble into half rings and stew a little in the pan where the legs were fried.

Add the legs to the onion, sprinkle with wine, pour half a glass of water, salt, cover and simmer for 10-15 minutes until the liquid has completely evaporated, making sure that the meat and onions do not burn.

Remove the meat with onions and spices from the pan, keeping them warm by the fire.

Wash the tomatoes, cut into rather thick circles and lightly fry on both sides in the fat where the meat was cooked.

Arrange the tomatoes in portions on plates.

The meat can be put back into the pan, cover with a lid and warm up for a minute.

Put the finished meat on the tomatoes. Do not forget greens, fresh onions, garlic, adjika, etc. ...