Put the garlic slices in a suitable bowl with the oil and pull.
Thyme, rosemary and tomatoes rinse, rub dry and tie the kitchen herbs together with yarn. Season chicken shanks with salt and season with pepper.
Preheat the oven to 200 °C.
Heat the perfumed oil in a roasting pan and brown the chicken shanks on all sides. Add shallots, spring onions and potatoes, extinguish with chicken soup and white wine. Add herb sprigs and tomatoes to the clear soup, add mustard and cook for thirty minutes with the lid closed.
Cook for another fifteen minutes without the lid. Season with pepper, salt, juice of one lemon and sugar.
Arrange chicken shanks with potatoes and tomatoes on plates and bring to the table.
“Acqua Pazza” means “crazy water”.
Note Rg: as far as I know, “Acqua pazza” is the name given to the salt water that fizzes and steams when poured over it. Originally for fish dishes.
Our tip: as an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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