John Myers
Chicken Legs Tuscany
The perfect chicken legs tuscany recipe with a picture and simple step-by-step instructions.
- 3 size Chicken legs
- 1 size Onion
- 10 Dried tomatoes in oil
- 4 Garlic cloves
- 20 Black olives
- Pepper, salt, chopped rosemary
- 3 tbsp Olive oil
- 250 ml White wine
- 3 Basil sprigs
- 6 small Fresh panicle tomatoes with stem
Rosemary Potatoes:
- 9 medium sized Potatoes
- 3 Garlic cloves
- Olive oil
- Pepper, salt, rosemary
- Wash the chicken legs COLD (please do not warm, due to the risk of salmonella), pat dry. Cut off the unnecessarily hanging skin, pepper and salt well all around, place in a roasting pan and sprinkle with chopped rosemary.
- Preheat the oven to 200 degrees (preferably air circulation). Peel the onion and all the garlic cloves. Eight the onion, only halve 4 cloves of garlic, spread around the legs.
- Cut the sun-dried tomatoes into larger pieces. Halve the olives. Spread the legs over and around.
- Drizzle each leg with 1 tablespoon of oil and put it in the oven with the roasting pan.
- In the meantime, wash the potatoes and brush them thoroughly. Quarter lengthways (cut into wedges), spread on a well-oiled baking sheet, season with salt and pepper and sprinkle with the chopped rosemary. Cut the remaining 3 cloves of garlic into slices and spread over them. Provide.
- After 20 minutes, deglaze the legs with the white wine and let sizzle for another 30 minutes.
- At the end of this time, add the fresh tomatoes and the basil sprigs to the legs. Slide the roasting pan onto the top shelf and the tray with the potato wedges on the lowest level (therefore better convection). Cook everything for another 30 minutes. The potatoes and skin of the legs should be crispy.
- If you want, you can add ciabatta so that the delicious sauce can be “dipped”.
- Note: The cooking times given relate to the large clubs that I have used and to “my oven. Otherwise, please determine yourself, but what am I talking about, you are all professionals anyway ……… ……….
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