[Roasted chicken leg with garlic and Balsamic vinegar] |
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| ·Ingredients |
| Four chicken legs with bone |
| Three big spoonfuls of olive oil |
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| One half big onion |
| Four pieces of garlic |
| 100cc white wine |
| Small spoonful of salt |
| Pepper as appropriate |
Two small spoonfuls of
dried rosemary |
| (Sauce) |
Three big spoonfuls of
Balsamic vinegar |
| 12 pieces of capperi |
| Two small spoonfuls of mustard |
| Salt and pepper as appropriate |
| One ripe tomato |
| Italian parsley as appropriate |
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·How to cook
| (1) |
Cut chicken legs into pieces at joints. |
| (2) |
Prepare a sauce. Grate onion and garlic. Mix with other ingredients lightly in a bowl. Dip (1) chicken pieces into the sauce (30 minutes to one hour).
* If the meat is dipped in alcohol, its tissue becomes tender. Also, protein tends to congeal and when the meat is roasted, it tightens to contain the taste.
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| (3) |
Prepare a sauce. Slice capperi into pieces and mix them with other ingredients. |
| (4) |
Slice off the edges of the tomato and cut it horizontally into two. Take out seeds with a spoon and dice them. |
| (5) |
Pour olive oil into a pan and heat. Remove the chicken pieces from the sauce, get rid of the sauce by shaking, and grill them over a high flame with skin side down. Turn them over when they are brown and grill both sides well.
*By grilling them over a high flame, protein on the surface is tightened and taste is retained. |
| (6) |
Put (5) into an oven which is preheated to 250 °C and bake them for about 20 minutes. |
| (7) |
Put (2) chicken sauce and (3) sauce into a pan and boil them lightly.
* By lightly boiling them immediately prior to eating, the taste of vinegar is mild. |
| (8) |
When the meat is cooked, put it into (7) and mix. |
| (9) |
Dish up (8) with the sauce, pour (4) over it, and add Italian parsley. |
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