Chicken Legs in White Wine with Serrano Ham and Sage
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken leg (s)
- 250 g ham (Serrano)
- 2 handfuls sage, fresh leaves
- 200 g cream, fresh
- 1 dash Worcestershire sauce
- 150 ml white wine, drier
- in Butter, pieces, ice cold
- olive oil
- Pepper, whiter from the mill
- sea-salt
- Chilli, from the mill
Print Recipe
Pin Recipe Instructions
- Heat the oven to 180 ° C. Divide the chicken thighs at the joint, trim off excess skin and fat at the edges.
- Pour olive oil into a roasting pan and put in the oven to warm up.
- Slide the sage leaves under the chicken skin, pepper the chicken pieces and season them with salt. Wrap the Serrano ham around the chicken pieces.
- Place the chicken pieces in the hot olive oil, garnish with sage leaves and raise the temperature to 200 ° C. After about 15 minutes of roasting (when the chicken drumsticks are visibly smacking), pour in the white wine. The legs should be about a third in the brew. After about 30 minutes - the time depends on the size of the legs - take the legs out of the oven, pour the brew into a saucepan and put the legs back in the oven, reducing the heat. They are probably done now, the only thing left to do is to keep the skin with the ham nice and crispy.
- Pour the stock with the cream and bring to the boil, reduce a little. Sift out the sage leaves in the sauce that are now overcooked. Season the sauce with Worcestershire sauce, pepper, chilli and salt to taste, with the Serrano ham there is usually no need to add any additional salt. Thicken the sauce with ice-cold butter.
- We have spaghettini with it.
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