Chicken with Rosemary
4 servings
60 minutes
A lazy version of chicken tabaka - or rather, its Greek version. Laziness is one of the key moral and volitional qualities of this people. Ultimately, it allows them to achieve many heights, including culinary ones. The meat according to this recipe turns out juicy and aromatic, since it is fried over high heat surrounded by rosemary and bay leaf - the most powerful herbal spices. In Greece, almost no chicken dish is complete without citrus. There is some sense in this: lemon acid neutralizes the fat of the fried chicken crust. You can add half-cooked pilaf rice to the lemon sauce left over from frying the meat, mix well and finish cooking in the oven.
1
Preheat the oven to 220 degrees. Rub the chicken thighs with salt and pepper on all sides. Sift flour onto a large plate and coat the thighs in it.
- Chicken legs: 4 pieces
- Coarse salt: to taste
- Ground black pepper: to taste
- Wheat flour: 100 g
2
In a fireproof pan, heat the oil and fry the meat over medium heat for ten minutes on both sides until golden brown. Then pour in the wine, add rosemary and bay leaf to the pan, and reduce the liquid for two minutes. After that, pour in one and a half cups of water, bring to a boil, and remove from heat.
- Extra virgin olive oil: 50 ml
- Chicken legs: 4 pieces
- White wine: 220 ml
- Fresh rosemary: 3 stems
- Bay leaf: 2 pieces
3
Cover the pan with a lid and place it in the oven for forty-five minutes. Then remove the lid and keep it in the oven for another five minutes.
4
Remove the chicken legs from the oven, pour lemon juice into the pan, mix, and serve the chicken with the sauce from the bottom of the pan.
- Lemon juice: 20 ml