1. 1

   Step 1

   Wash and clean the carrot, onion, and celery stalk.

2. 2

   Step 2

   Dice the prepared vegetables into small cubes.

3. 3

   Step 3

   Heat a drizzle of olive oil in a large pan.

4. 4

   Step 4

   Add the diced vegetables and the 80 g of pancetta to the pan.

5. 5

   Step 5

   Sauté everything until well browned.

6. 6

   Step 6

   Place the 1,2 kg of chicken legs in the pan with the sautéed vegetables.

7. 7

   Step 7

   Brown the chicken for about 30 minutes, turning it often to crisp the skin.

   Timer 30 min
8. 8

   Step 8

   Pour in the 1/2 glass of white wine and deglaze over high heat.

9. 9

   Step 9

   Remove the chicken legs from the pan and set them aside temporarily.

10. 10

    Step 10

    Add the 400 g of cherry tomatoes to the pan juices and season with salt.

11. 11

    Step 11

    Cook the sauce for 15 minutes.

    Timer 15 min
12. 12

    Step 12

    Return the chicken to the pan with the sauce.

13. 13

    Step 13

    Cover with a lid and cook over low heat for another 10 minutes.

    Timer 10 min

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