Chicken legs with bacon and white wine sauce

Ingredients for 4 servings:

• 4 chicken legs
• 8 slice(s) bacon (pancetta) or smoked pork belly or bacon
• 1 onion(s)
• 1 garlic clove(s)
• 1 sprig(s) rosemary (approx. 10 cm) or 1 tsp dried rosemary
• 1 bay leaf
• 6 sage leaves or 1/2 tsp sage powder
• 1 jar white wine
• 4 tbsp extra virgin olive oil, cold squeezed
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Chicken Fuselli in Tegame

Halve the chicken thighs at the joints and remove the skin. If using chicken thighs with the back portion, remove the backbone, especially if any dark giblets are still visible. Wrap a slice of bacon around each piece of chicken and secure with a toothpick or a roulade clip. Heat 4 tablespoons of olive oil in a pan and sear the chicken pieces on all sides until they have taken on some color. Turn carefully to prevent the bacon from coming off. Meanwhile, finely chop 1 onion and 1 clove of garlic, add to the chicken pieces, and sear. Once everything has taken on some color, deglaze with 1 glass of white wine. Season with salt and pepper. Add 1 sprig of rosemary, 1 bay leaf, and 6 sage leaves, cover, and simmer over low heat for about 30 minutes. Serve with oven-baked potatoes, white bread, or fried polenta slices.