John Myers
Chicken Legs in Spanish Garlic Sauce
The perfect chicken legs in spanish garlic sauce recipe with a picture and simple step-by-step instructions.
- 2 Chicken legs
- 2 tbsp Extra virgin olive oil
- 6 Toes Garlic
- 400 ml Chicken broth
- 30 ml White wine
- 1 Bay leaf
- Pepper salt
- Halve the garlic lengthways and then cut into fine slices. Wash the legs, pat dry and season with salt and pepper.
- Now heat the olive oil moderately in a pan and carefully sauté the garlic for about 2 minutes. Remove the garlic from the pan, continue heating the olive oil and fry the legs in it. Deglaze with the meat stock and wine. Add garlic again
- Now add the bay leaf and let everything stew for about 25 minutes. Remove the legs and brown them in the oven for 5 minutes. Reduce the sauce to about half. Remove the bay leaf. Now puree the garlic cloves.
- Arrange the chicken legs on preheated plates, add the potatoes, pour a little sauce over them and serve.
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