Summary

Ingredients

• 4 chicken leg (s), fresh
• 0.5 liter ½ wine, white, dry
• 250 g sheep cheese
• 100 g olives, dry pickled herb olives
• 2 cloves garlic
• 0.25 liter ¼ broth
• 3 tablespoon thyme
• 2 teaspoons pepper
• 1 onion (s)
• 2 bay leaves
• 2 carnation (s)
• 2 tablespoon olive oil
• 2 tablespoon sour cream

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Instructions

1. Season the chicken drumsticks with pepper and fry them with the onion halves in olive oil. Deglaze with white wine and stock, add bay leaves, cloves, thyme and braise in the roasting pan with the lid on for about 30 minutes. After 30 minutes, take the chicken legs out of the roaster and brown in the oven at 220 degrees (approx. 15-20 minutes). Remove the onion halves, bay leaves and cloves from the brew. Puree the olives with the magic wand and put them in a separate saucepan with the sheep`s cheese, sour cream and some stock. Bring to the boil, puree with the magic wand and add the sheep`s cheese and olive cream to the roasting pan with the rest of the brew. Bring the sauce to the boil with thyme and pepper (salt not necessary because of the salty taste of the sheep`s cheese). As soon as the chicken legs are crispy brown, take them out of the oven and serve with the sauce.
2. Rice is perfect as a side dish.