I have admitted earlier that I am not a winter person. At all. What I am even less, is a January person. I think January is the Monday of months. In this part of the world, it is criminally cold and terribly dark. There is nothing exciting happening as everyone is on a diet and just moping at home wearing wooly socks (apart from that sensible bunch who can elope Finland and head to a tropical country for a week or longer).
Well, ok. Views may be somewhat decent(ish) in January too.
Anyway – decent or not – on a more positive note, when the end of the month finally approaches, an anti-January person feels quite rejoiceful and festive. And obviously a celebration to welcome February should be accompanied by some fab Italian food.
My adventures in the Italian kitchen have already earlier made me renew my appreciation for chicken legs. This dish is another recipe to maintain that appreciation. It is also a brilliant all-rounder. It is flavoursome and fantastic for those February feasts but yet simple enough to also brighten the bluest of Mondays anytime of the year!
Chicken Legs with Lemon
4 chicken legs with thighs
1 garlic clove
1 glass of white wine
2 (organic) lemons
rosemary (to your taste)
sage (to your taste)
6 tbsp olive oil
Clean the chicken legs (if needed – in Helsinki they are usually quite clean without any leftover feathers). You can also remove the skin of the legs if you prefer a slightly lighter dish.
Peel and chop the onion. Wash the lemons and grate their zest. Squeeze the juice of the lemons into a cup.
In a pan, heat the olive oil with the rosemary, sage, chopped onion and (entire) garlic clove. Add the chicken legs and season with salt and pepper. Fry the legs for a few minutes to get some colour on them. Pour in the white wine and let it evaporate. Add the lemon juice. Cover the pan with a lid. Let the chicken legs cook on a low heat for approximately 45 minutes (until cooked). During the final minutes of cooking, add the lemon zest. Serve immediately.