The chicken becomes tender and juicy if you pay proper attention to the roasting process.
5 from 1 vote
Prep Time 5mins
Cook Time 2hrs
Total Time 2hrs5mins
Course Main Course, main dish, meat, meat dish
Cuisine high protein diet, Italian
pepperblack, from the mill
water as required
Peel and finely chop the onion and slowly fry it in a frying pan or in a wide pot with a lid – the meat should just fit in – with oil and butter. Chop the rosemary and spread it on the meat, grind some black pepper over it. Fry the chicken meat on a medium heat and season with salt.
Pour in the wine and scrape the meat off the bottom and sides with a wooden spoon. Reduce the heat so that the liquid only simmers slightly. Put the lid on but not completely and leave the meat to braise for 1 ½ to 2 hours until it feels very tender when you pierce it with a fork. Turn the chicken over occasionally and add 2 to 3 tbsp of water as soon there is no more liquid in the pot.
Put the chicken legs on a chopping board and cut them up. If there is no more liquid in the pot, add 50 ml of water, switch to a high temperature and scrape off the roasting residues from the sides and bottom while the water evaporates. If there is too much liquid in the pot – there should be about 1 tablespoon full per portion at the end – reduce it over a high heat. Pour the stock over the chicken pieces and serve immediately.