Saute the chicken legs in olive oil on both sides until they get a nice colour. Add the onions, the garlic cloves and the grated carrot. Afterwards, add the tomato paste, the thyme and the dry sage. Boil down with the wine and the vinegar. As soon as they evaporate, add 3 cups of hot water along with some salt and pepper. Close off the pot lid and let it cook for about 50 minutes.
To be served with rice long grain rice or mashed potatoes on the side.