Sage Chicken Legs

Last Updated on August 11, 2024

Golden baked chicken legs with sage leaves and garlic, served with steamed Vegetable Recipes.

Ingredients:

4 pcs of whole chicken thighs 2 pcs of garlic cloves 12 pcs sage leaves

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4 tbsp olive oil 2 tablespoons butter ground white pepper water salt For the vegetable mixture: 100 g of pitted black olives 50 g large capers 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbspsugar 4 pcs tomatoes 1 pk yellow peppers 1 pk small zucchini 1 pc onion 1 pc olive 1/2 pcs of celery ground pepper salt

Procedure:

1. Clean, wash and dry the chicken thighs, cut them in half with a sharp knife at the joint between the top and bottom, and insert the peeled and sliced garlic and sage leaves under the skin of the thighs, season with salt and pepper, place them in a buttered baking dish, drizzle with oil, cover with a little water and bake in a preheated oven at 180 °C until golden brown (about 30-40 minutes)
2. Wash the aubergines and courgettes, dry them, cut them into cubes, peeled onions into rounds, celery and cleaned peppers into larger pieces
3. First fry the diced aubergine in hot oil, then add the rest of the Vegetable Recipes and fry briefly
4. Peel the tomatoes in hot water, remove the seeds, cut them into pieces, add them to the pot with the Vegetable Recipes, stir in the vinegar, sugar, salt and pepper as needed and simmer briefly under a lid
5. Towards the end of the simmering add the olives, capers, stir lightly and serve with the roasted chicken legs.

Recommendation:

Serve with boiled potatoes.