Chicken Bulbs in Garlic-Rosemary Oil

The pure summer delight – a dish made for a summer party with very good friends – all smell very much like a vacation…

With a sharp kitchen knife, remove the skin and cartilage from under the thigh meat, leaving a piece of bare bone. The leftovers make great chicken soup. Simply sauté in a little olive oil, add coarsely chopped root vegetables (a quarter of a carrot, a small onion, a small piece of celery), fill with water, season with salt and pepper and simmer gently for half an hour. Then strain through a sieve.

Remove the peel from the garlic cloves and cut them into fine cubes. In a wide frying pan put enough olive oil (about half a centimeter high). In the cold oil at the beginning put the garlic cubes, then the salted chicken legs, rosemary sprigs (whole) and chili peppers. Simmer gently at low temperature with the lid closed for 30 to 40 minutes. In between, turn the chicken legs to the other side from time to time. The garlic must not darken in any case, otherwise it will become bitter.

Just before serving, remove the lid from the roasting pan and evaporate the clear soup so that the meat and garlic toast in the oil until golden brown. Arrange the chicken legs in the center of a heated plate, with a tiny bit of crispy roasted garlic and a tiny bit of oil form.

Serve with a green salad and baguette. But you can serve gena

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