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.
Calories352.2kcal
Proteins26.6grams
Fats20.6grams
Carbohydrates10.5grams
Salt
to taste
Ground black pepper
to taste
Wheat flour
80
g
White wine
200
ml
Fresh rosemary
3
sprig
Bay leaf
2
pc
1
Preheat the oven to 220 degrees. Rub the legs with salt and pepper, then coat in flour.
- Chicken drumsticks: 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.
- Chicken drumsticks: 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.
- White wine: 200 ml
- Fresh rosemary: 3 sprigs
- Bay leaf: 2 pieces
