Peel the shallots and cut them in half lengthwise.
Put the tomatoes briefly in boiling water and then peel off the skin. Then remove the seeds from the tomatoes and cut them into cubes.
Salt the drumsticks, brush the skin side with a little oil and sprinkle with the colored pepper.
Put the oil, shallots, garlic and tomato pieces in an ovenproof dish and place the chicken legs on top. Put the dish in the oven preheated to 190°C and roast for 30 minutes. After about 15 minutes, pour the white wine.
Dip the chard leaves briefly in hot water and rinse with cold water. Heat Rama Cremefine with the spices in a pot and add the squeezed out chard. Let everything boil for about five minutes.
Put the chard in the middle of the plate, place a leg on top and arrange with onions, tomatoes and roast stock.