Crispy chicken legs: how to make them at home
A funny and delicious idea to try for a quick dinner INGREDIENTS 4 tbsp olive oil, divided 6 skinless chicken legs 1, 2 cup white wine 1 cup chicken broth 2 rosemary sprigs 4 garlic cloves, peeled 3 potatoes 8oz Grated mozzarella Salt and freshly ground black pepper 1 1, 2 cups flour 1 tsp cayenne pepper 1 tsp dry mustard powder 4 eggs, whipped 150g panco METHOD 2. In a large skillet over medium heat, add 2 tablespoons of olive oil. Fry the chicken legs on all sides, then pour the wine into the pan. Cook for 34 minutes, then add chicken broth, sprigs of rosemary and garlic cloves. Bring to a boil, then reduce heat to low. Cover the pan and cook for 45 minutes. 3. While the chicken is cooking, rub the potatoes with the remaining 2 tablespoons of olive oil, wrap in foil and bake in the oven at 425F, 200C for about 1 hour until it is completely soft. Allow to cool slightly, then peel and shred into a large
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