THIGH AND DRUMSTICK IN BUTTER SAUCE

PREPARATION 420MIN

SERVES 3 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

3 VG organic chicken thighs and drumsticks

• ½ cup dry white wine 

• 1 grated onion 

• 2 crushed garlic cloves 

• 1 bay leaf 

• 1 sprig of rosemary 

• ½ cup water 

• 1 and ½ teaspoons salt 

• Black pepper to taste


Herb butter

• ½ stick of unsalted butter at room temperature

• ½ cup chopped mixed herbs (parsley, chives, rosemary, basil and coriander) 

• Salt and pepper to taste

PREPARATION METHOD

Mix the marinade ingredients in a bowl: black pepper, salt, 1 sprig of rosemary, 1 bay leaf, 2 crushed garlic cloves, 1 grated onion, ½ cup dry white wine and ½ cup water. Add the thighs and drumsticks to the marinade container, mix well and refrigerate for 5 hours.  In another bowl, mix the butter and herbs, seasoning with a little salt and pepper. Preheat the oven to 200 °C. Spread the herb butter over all the thighs and drumsticks and transfer them to a baking dish with the marinade. Cover with aluminum foil and bake for about 50 minutes. Remove the foil and increase the heat to 230 °C.  Spread a little more herb butter over the thighs and drumsticks and return to the oven for another 15 minutes. They will be nicely browned and juicy. 


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