Summary

Ingredients

• 4 chicken legs
• 4 tablespoon olive oil
• 20 cloves garlic
• 1 large bay leaf
• 450 ml chicken stock, hot
• 50 ml white wine
• salt and pepper
• some flour
• parsley for garnish

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Instructions

1. Peel the garlic cloves, cut them lengthways and remove the germs if necessary (these may make the garlic bitter).
2. Rinse and dry the chicken legs. Then season with salt and pepper and lightly dust with a little flour.
3. Heat the olive oil in the pan moderately and gently steam the garlic cloves in it for about two minutes. Make sure that they do not turn brown. As soon as the garlic cloves begin to take on color, remove them from the oil and set aside for a while.
4. Now heat the olive oil further and fry the chicken legs well on both sides. Then pour the white wine and the hot chicken stock into the pan. Add the garlic cloves and bay leaf. Then stew covered for about 20 to 25 minutes.
5. As soon as the chicken legs are done, remove them from the pan and keep warm. If necessary, grill again for a few minutes in the oven grill until crispy.
6. Meanwhile, reduce the sauce by half to approx. 250 ml of liquid. It becomes so creamy that no sauce thickener is required. The garlic cloves can now be mashed, but the bay leaf should first be removed from the sauce.
7. Serve garnished with fresh parsley.