Summary

Ingredients

• 4 chicken legs, fresh
• 1 sprig rosemary, fresher, very finely chopped
• 6 leaves sage, fresh, very finely chopped
• 4 cloves garlic, fresh, finely diced
• 150 ml cream
• 1 tablespoon crème fraîche
• 3 tablespoon olive oil
• 100 ml white wine
• salt and pepper
• food starch
• Rosemary and sage, dried
• broth
• possibly honey

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Instructions

1. Wash and dry thighs well. Brush the skin side with oil, pepper and salt and sprinkle with the fresh herbs. Turn the thighs and season the back with the dried herbs, pepper and salt.
2. Heat the oil in a pan and fry the thighs vigorously on the skin side. Then fry the thighs well on the other side, close the pan with the lid and stew the thighs at 100 degrees for 40 minutes. Take the meat out of the pan and put it in aluminum foil in the oven. Deglaze the sauce with white wine and fill up with broth. Add the garlic and cream and reduce to half. Season with creme fraiche, pepper and salt and a little honey. Thicken the sauce. Reheat the meat in the sauce - enjoy your meal