I love homemade food. Most times it’s simple to do and when cooked properly the upcoming flavours can be overpowering, up to a point to make you feel like singing.
Whole chicken leg in wine with white asparagus
wine of your preference
- Season generously the chicken legs with the salt/pepper/dried oregano mix. Sprinkle some olive oil and massage briefly.
- Heat a pan on medium-to-high heat, add a bit of olive oil and cook shortly the garlic cut in big pieces.
- Remove garlic as not to get burned and add the chicken legs (skin side down). Sauté without moving for few minutes until golden brown (use a pan that fits as compact as possible the chicken, leaving not much free space. This prevents oil from dripping out of the pan). When well coloured but not burned turn the chicken legs and cook also for few minutes the other side.
- Add a good amount of wine, scrap a bit the bottom of the pan to release stuck material, add back the garlic pieces plus some basil leafs, cover the pan and cook in medium heat for 30-40 minutes depending on the size of the chicken pieces (if it needs some more liquid during that time add some water).
- Wash asparagus spears and peel off the outer fibrous layers using a potato peeler.
- Heat some olive oil in a pan, add asparagus, season with salt and pepper and sauté for just few minutes on medium-to-high heat, trying to get some browning but maintain tenderness.