Peel and slice onion and garlic.
Heat 1 tbsp. olive oil in a pan and brown the chicken legs. Reserve and discard the cooking fat. Heat the remaining oil in the casserole and sweat the onion.
Put the chicken legs in the casserole, add the crushed tomatoes, garlic and thyme, salt and pepper, pour about 10 cl of water and let simmer for 45 minutes.
Serve with rice.
Chicken legs: 6
Boxes of crushed tomatoes: 2
Garlic: 1 clove
Olive oil: 2 tbsp. soup
Branch of thyme: 1