Braised chicken thighs with garlic and lemon sauce

Ingredients for 5 servings:

• 5 chicken legs
• 5 lemons (untreated)
• ⅛ liter olive oil
• 5 bulbs of garlic
• 3 sprigs rosemary
• 10 sage leaves
• 15 basil leaves
• 800 g cherry tomatoes
• 150 g black olives (Kalamata, pitted)
• 1 jar wine, white, dry
• ¼ liter chicken broth, strong
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

a culinary delight in every season

24 hours in advance, squeeze the juices of 4 lemons and add the same amount of olive oil, season with salt, and stir to form a creamy marinade. Place the chicken thighs in a baking dish and pour the marinade over them. Place the rosemary sprigs between them and sprinkle with 5 finely chopped sage leaves. Set aside to cool. Turn 1-2 times. Preheat the oven to 220 degrees Celsius. Place the chicken thighs skin-side up in a deep baking tray and season with salt and pepper. Halve the unpeeled garlic bulbs crosswise and arrange them cut-side down between the thighs, along with the halved tomatoes and olives. Pour the marinade over all the ingredients, arrange the rosemary sprigs between them, and scatter the remaining finely chopped sage leaves on top. Add a glass of dry white wine to the liquid, place the tray in the oven (middle rack) and roast for 40 minutes, adding the chicken stock. Then sizzle again at 180 degrees fan-assisted grill for 5-10 minutes; depending on the size of the thighs, they may be cooked sooner or later. Then remove the chicken from the baking tray and keep warm. Pour the liquid through a sieve and reserve it. Place the chicken thighs back on the baking tray and remove the garlic cloves and skins, as well as the rosemary sprigs, from the sieve. Arrange the tomatoes and olives back with the thighs and sprinkle with finely chopped basil. Add half of the garlic cloves, squeezed out of their skins, to the reserved liquid and puree with a magic wand until creamy. Season the sauce with salt if desired and serve separately. Rosemary potatoes, creamy mashed potatoes, or baguette go well with it.