Chicken with Rosemary

Description

A lazy version of chicken tabaka — more precisely, its Greek variant. Laziness is one of the key moral and volitional qualities of this people. Ultimately, it allows them to reach many heights, including culinary ones. The meat in this recipe turns out juicy and aromatic, as it is cooked over high heat surrounded by rosemary and bay leaves — the strongest herbal spices. In Greece, hardly any chicken dish is complete without citrus. There is some wisdom in this: lemon juice neutralizes the greasiness of the fried chicken skin. The lemon sauce left after frying the meat can be mixed with partially cooked pilaf rice, stirred well, and finished in the oven.

Ingredients

• Chicken Drumstick - 4 pieces
• Coarse Salt - to taste
• Ground Black Pepper - to taste
• Wheat Flour - 5 oz
• Olive Oil - 0 fl oz
• Apple Wine - 5 fl oz
• Fresh Rose Hips - 3 stalks
• Bay leaf - 2 pieces
• Meyer Lemon Juice - 0 fl oz

Step by Step guide

Step 1

Preheat the oven to 430°F. Rub the chicken thighs with skin all over with salt and pepper. Sift flour onto a large plate and coat the thighs in the flour.

Step 2

In a fireproof skillet, heat the oil and sauté the meat over medium heat for ten minutes on both sides until a golden crust forms. Then pour in the wine, add rosemary and bay leaves to the skillet, and reduce the liquid for two minutes. Next, add one and a half cups of water, bring to a boil, and remove from heat.

Step 3

Cover the skillet with a lid and place it in the oven for forty-five minutes. Then, remove the lid and leave it in the oven for an additional five minutes.

Step 4

Remove the chicken thighs from the oven, pour lemon juice into the skillet, stir, and serve the chicken with the sauce from the bottom of the skillet.

Users Photos

You would also like