in Italy

Chicken thighs in white wine

updated

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Ingredients for 6 servings:

  • 6 chicken legs
  • 1 clove(s) garlic
  • 1 sprig(s) rosemary
  • some sage leaves, fresh
  • Salt and pepper, black from the mill
  • 4 tbsp olive oil
  • ⅛ liter white wine
  • 6 m.-sized potatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Chicken rosolato al vino

Dice the peeled potatoes and cook gently in a pan with 2 tablespoons of olive oil over low heat, shaking them occasionally until crispy and browned all over. Season with salt and pepper. Meanwhile, in a sufficiently large pan, fry the chicken thighs in 2 tablespoons of olive oil until crispy on the skin side and season with salt and pepper before turning. Now brown the other side and season that side as well. Crush the garlic, add it with the sage and brown lightly all over. Pour in the wine and water, cover the pan and braise the chicken thighs for about 30 minutes. Once the meat is cooked, serve with the sauce and crispy potatoes. Garnish with rosemary and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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