Chicken with Rosemary and White Wine

6 servings

60 minutes

Fry the legs until crispy, and the rosemary-white wine sauce will do the rest. This recipe is a lifesaver when guests suddenly arrive, and a quick option for a regular dinner.

Energy value per serving

• Calories: 352.2
• Proteins: 26.6g
• Fats: 20.6g
• Carbohydrates: 10.5g

Ingredients

• Chicken legs: 6 pc
• Salt: to taste
• Ground black pepper: to taste
• Wheat flour: 80 g
• Extra virgin olive oil: 30 ml
• White wine: 200 ml
• Fresh rosemary: 3 sprig
• Bay leaf: 2 pc

Cooking steps

1. Preheat the oven to 220 degrees. Rub the legs with salt and pepper, then coat in flour.

   Required ingredients:

   • Chicken legs: 6 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Wheat flour: 80 g

2. Fry the legs in an ovenproof skillet with oil for ten minutes on all sides.

   Required ingredients:

   • Chicken legs: 6 pieces
   • Extra virgin olive oil: 30 ml

3. Pour in the wine, add rosemary and bay leaves. Cook for two minutes to evaporate the wine, then add one and a half cups of water and bring to a boil. Cover with a lid and place in the oven for forty-five minutes.

   Required ingredients:

   • White wine: 200 ml
   • Fresh rosemary: 3 sprigs
   • Bay leaf: 2 pieces