Grandma Bine's chicken legs

Ingredients for 4 servings:

• 4 chicken thighs with back piece
• 1 tbsp butter
• 100 ml dry white wine
• 400 ml vegetable stock
• 1 cup of cream
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 25 minutes

crispy chicken thighs in cream sauce

Preheat the oven to 160°C (fan/convection oven). Separate the chicken thighs into upper and lower legs and brown them in butter in an ovenproof pan. Season with salt and pepper, then pour over the white wine. Pour in the stock, enough so that the chicken pieces are about two-thirds submerged in the stock. The tops should still be visible. Place the pan in the preheated oven and roast uncovered for about 60 minutes. If necessary, briefly turn on the grill afterward, but be careful that nothing burns. Then remove the pan from the oven, store the chicken thighs in the still-warm oven, pour the cream into the pan, bring everything to a boil, and let it simmer for 2-3 minutes. These chicken thighs were always a must-have for my children when they visited their Grandma Bine. It’s also great for preparing in advance, storing it separately from the sauce, and reheating it in the oven (or in the microwave, of course). Any leftover sauce is a favorite as pasta sauce.