Chicken Legs with Bacon and White Wine Sauce

Summary

Ingredients

• 4 chicken drumsticks
• 8 slices bacon (pancetta) or smoked pork belly or bacon
• 1 onion (s)
• 1 clove garlic
• 1 sprig rosemary (approx. 0 cm) or teaspoon dried rosemary
• 1 bay leaf
• 6 leaves sage or 1/2 teaspoon sage powder
• 1 glass white wine
• 4 tablespoons extra virgin olive oil, cold-pressed
• salt and pepper

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Instructions

1. Halve each chicken drumstick and remove the skin. Remove any remaining backbone.
2. Wrap one slice of bacon around each piece of chicken and secure with a toothpick. Heat the 4 tablespoons of olive oil in a large pan over medium-high heat. Fry the chicken pieces on all sides until golden brown, about 5-7 minutes, turning carefully to prevent the bacon from peeling off.
3. Cut the onion and garlic into small pieces and add them to the pan. Cook for 2-3 minutes until softened and golden. Pour in the white wine to deglaze the pan, scraping up any browned bits. Season with salt and pepper to taste. Add the rosemary, bay leaf, and sage. Cover the pan and simmer over low heat for 30 minutes, until the internal temperature of the chicken reaches 74°C (165°F).
4. Serve hot.