leaves from 2 sprigs of fresh rosemary,finely chopped
2 tbsp chopped fresh thyme
2 garlic cloves,crushed
4 tbsp extra virgin olive oil
chicken legs
1/2 pint dry white wine
sea salt and freshly ground black pepper
Mix the herbs and garlic with 2 tbsp of the oil and season with salt and pepper.
Rub the chicken pieces with the herb mixture,making sure they get nice even coating.
Heat the remaining oil in a large frying pan, add the chicken and fry for 2 minutes on each side,until golden brown. Transfer to a roasting tin.
Add the wine to the pan juices and bring to the boil,stirring. Boil for 3 minutes,then pour the wine over the chicken. Roast the chicken for 40 minutes, until cooked through and tender, Serve immediately, with the cooking juices spooned over the top.
Posted under CHICKEN RECIPE
This post was written by admin on February 12, 2011
