Chicken legs in sauce
Description
The dish is prepared without unnecessary complications. Thoroughly rinse the chicken legs, season with spices, and fry. Prepare the sauce separately. For this, heat olive oil, add garlic, and sauté. Pour in dry white wine, add salt and spices. Dissolve flour in 50 ml of boiled water and add this mixture to the pan. Stir the sauce well. Serve the chicken with this sauce. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients. Rinse the legs.
- 2
Step 2
In a mortar, mix equal parts salt, colored peppercorns, and dried aromatic herbs (basil, oregano, marjoram, savory, etc.). Add a pinch of saffron. You can also add chili pepper.
- 3
Step 3
Thoroughly rub the chicken legs with spices.
- 4
Step 4
While the chicken is frying, prepare the sauce: pour in and heat the remaining olive oil. Add the second garlic clove, grated on a fine grater, and quickly sauté for 10–15 seconds. Then immediately pour in 100 ml of dry white wine, lightly season with salt (optional), and add a pinch of saffron. If the wine is too dry, you can add one-third (or less) of a teaspoon of sugar. As soon as the liquid begins to boil, slowly pour in a thin stream 50 ml of boiled water, in which you previously dissolved less than a full teaspoon of flour. Stir the sauce vigorously while adding the diluted flour. As soon as the sauce thickens, turn off the heat and leave the sauce covered.