For the chicken knuckles with tomatoes, lard the chicken legs with the Specke, salt, pepper and fry in hot THEA.
Add onion and celery and fry briefly. Steam tomatoes in a little salt water until soft, strain and add to chicken shanks. Steam on low temperature for about 35 minutes until meat is tender.
Dust the juice with flour, bring to the boil again and serve the chicken shanks with tomatoes sprinkled with parsley.
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