In traditional cuisine of Spain a specific place is held by such ingredients as herbs, spices and a lemon. Each meat dish has unique taste and surprising aroma. Chicken in Spanish refuels special onions sauce, and on a table is served with ornament in the form of small cut olives.
It is required to you
- - 800 g of potatoes
- - 5 small bulbs
- - 1 lemon
- - 4 chicken legs
- - olives
- - black sprinkling pepper
- - olive oil
- - salt
- - 200 ml of white wine
Instruction
1. Peel potatoes. If tubers small, cut them in half, it is better to cut large potatoes on several parts. Leave olives intact or crush.
2. In the frying pan which is previously oiled by olive lay out the crushed garlic gloves, the onions cut by rings fill in mix with white wine. Add a black sprinkling pepper, rosemary and salt to taste.
3. You extinguish onions mix on slow fire within 10-15 minutes. Spread out chicken legs in shape for roasting, slightly fill with olive oil and prepare in an oven before formation of a golden crust. Periodically add the made onions sauce to chicken.
4. In several minutes until ready pour out the last portion of sauce to chicken legs and lay out thinly cut lemon segments. Fry potatoes on olive oil to a golden shade and use as a garnish for chicken in Spanish when giving on a table. In addition strew a dish with the crushed olives and decorate with fresh greens.