- Chicken Thigh - 6 Pieces
- Wine red dry - 500 milliliters
- Olive oil - 80 milliliters
- Butter - 40 Grams
- Bulb - 3 pieces
- Stalks of celery - 350 Grams
- Garlic - 3 Teeth
- Thyme (twigs) - 5 pieces
- Rosemary (twigs) - 3 pieces
- Salt, pepper - - To taste
Onions are cleaned and cut into thick rings, the stalks of celery are just mine. Spread the vegetables on a baking tray, lightly sprinkle with olive oil - and into the oven for 15 minutes at 200 degrees. Meanwhile, in a frying pan, we warm up the olive oil and butter. In a heated frying pan, place our legs, fry them on both sides until a crusty brown. While the whole leg is fried, let's take care of the spices. Garlic must be crushed with a flat side of the knife, without cleaning. Leaves of rosemary should be separated from twigs. Put vegetables, pepper, spices (leaves of rosemary, thyme branches, garlic) into the frying pan, pour the wine, cover with lid and stew for about 1 hour on medium heat. After an hour, we remove the lid and prepare the dish until the wine is almost completely boiled - it's still about 30 minutes. Once the wine is boiled almost completely - the dish can be removed from the fire, laid out on plates and served. Pleasant! :)
Servings: 6