Food for Moods – Cosce di Pollo al Limone

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.

Helsinki winter

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

Serves 4

4 chicken legs with thighs

1 garlic clove

1 glass of white wine

2 (organic) lemons

½ onion

rosemary (to your taste)

sage (to your taste)

6 tbsp olive oil

salt, pepper

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.

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The Underrated Legs – Cosce di Pollo con i Gelsi

Some things in this world – such as 80s shoulder pads, most of the Finnish Eurovision Song contestants, the English weather and my baking skills – are left without much recognition for understandable reasons.

Yet there are also some things whose lack of appreciation is more unfortunate.

Take chicken legs for example. For years, I have seen everyone praise the qualities of chicken breasts and they are a part of every street-credible athlete’s and nutritionist’s diet. However, Italian recipes have now taught me that by eliminating the fat and bones of your chicken, you also eliminate the possibility to add more flavour to your dish. Chicken legs are also relatively inexpensive. Thus, I would dare to suggest that they are the underrated (but hopefully rising) stars of today’s kitchens!

This chicken leg recipe originates from Giogione’s book (Giorgione – Orto e Cucina). Giorgione hasn’t defined the exact quantities for some ingredients of this dish. Fortunately I was not as unlucky as the last time when experimenting with a bit vague recipe, and this secondo turned out great and tasty. However, I think the next time I will consider adding a bit less olive oil and more wine and herbs to increase the flavour even more.

Chicken Legs with Mulberries

7 slices of bacon (I left these out as I don’t eat bacon…)

7 chicken legs with thighs

2 handfuls of black mulberries

white wine

black pepper

salt

1 bunch of rosemary

1 sage leaf (or several if you use less strong Finnish ones…)

olive oil

Mix together some salt, pepper, white wine, olive oil, the rosemary and sage and pour the marinade onto the chicken legs. Leave to rest for some time.

Oil an oven tin. Take one chicken leg at a time, roll it once more well in the marinade, wrap one slice of bacon around the leg and place it in the oven tin. Keep the leftover marinade for later use. Bake the bacon-wrapped (or without bacon as I did) chicken legs in the oven at 180C for 30 minutes.

Add the mulberries, some more white wine and a little bit of additional olive oil and salt to the leftover marinade, and mix gently. Leave to rest while the chicken legs are in the oven.

After the first 30 minutes of baking the chicken legs, take them out, and pour the mulberry sauce onto them. Cover the oven tin with aluminium foil and return the chicken legs to the oven for another 30 minutes.