John Myers
Ingredients for 4 servings:
- 4 chicken legs
- 4 tbsp olive oil
- 20 cloves garlic
- 1 large bay leaf
- 450 ml chicken broth, hot
- 50 ml white wine
- salt and pepper
- some flour
- e.g. parsley for garnishing
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes
Chicken with onion
Peel the garlic cloves, slice them lengthwise, and remove any germs (these can make the garlic bitter). Rinse and dry the chicken thighs. Then season with salt and pepper and lightly dust with flour. Heat the olive oil moderately in a pan and gently sauté the garlic cloves for about two minutes, taking care not to brown them. As soon as the garlic cloves begin to brown, remove them from the oil and set aside. Continue heating the olive oil and sear the chicken thighs well on both sides. Then pour the white wine and hot chicken stock into the pan. Add the garlic cloves and bay leaf. Cover and simmer for about 20 to 25 minutes. Once the chicken thighs are cooked, remove them from the pan and keep warm. If necessary, grill them in the oven for a few more minutes until crispy. Meanwhile, reduce the sauce by half to about 250 ml of liquid. This will make it so creamy that no thickener is needed. The garlic cloves can now be pureed, but the bay leaf should be removed from the sauce first. Serve garnished with fresh parsley.
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