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 the chicken legs at the joints and peel off the skin. Remove the backbone of chicken drumsticks with a back part, especially if dark parts of the innards can still be seen.
2. Wrap a slice of bacon around each piece of chicken and secure with a toothpick or roulade clamp. Heat 4 tablespoons of olive oil in a pan and fry the chicken on all sides until they have turned some color. Make sure that the bacon does not peel off, so turn it carefully.
3. In the meantime, cut 1 onion and 1 clove of garlic into small pieces, add to the chicken pieces and fry. As soon as everything has taken on a little color, deglaze with 1 glass of white wine. Salt and pepper. Add 1 sprig of rosemary, 1 bay leaf and 6 sage leaves and cover and simmer for about 30 minutes over low heat.
4. Serve with potatoes from the oven, white bread or fried polenta slices.