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8 bone-in skinless chicken thighs coarse salt and ground pepper olive oil 4 cloves garlic, thinly sliced 1 cup dry white wine 1 spring of rosmary 2 lemon 2 potatos, to make chips for garnish (optional)

Crush the garlic with the lemon juice in a bowl and add the wine with a spring of rosmary until everything is well mixted together. Pour the blend over the chicken and add two tea spoons of olive oil. Cover and cook in the oven for 30-35 minutes. Cut the potatoes in slices and fried them in olive oil as a garnish.

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Cuchara Magazine Vol.1  
Cuchara Magazine Vol.1  
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