Chicken with Aglio Bianco Polesano DOP

Chicken with Aglio Bianco Polesano DOP
Course: 
Main course
Region: 
Veneto
Vegetarian: 
No
Ingredients for 4 people: 
  • 4 chicken legs
  • 8 cloves of¬†Aglio Bianco Polesano DOP
  • 1/4 of a cup of brandy
  • 1/2 a cup of chicken stock
  • 1 leaf of laurel
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of extra-virgin olive oil
  • salt and pepper

A Northern Italy (Rovigo, Veneto) recipe for a tasty, fragrant and aromatic chicken dish.

Preparation steps: 
  • Peel the garlic cloves.
  • Clean the chicken legs.
  • Season the chicken with salt and pepper.
  • Pour the oil in a pan.
  • Put in medium heat for 1 minute.
  • Add the garlic cloves.
  • Cook on low heat for 5 minutes.
  • Remove the garlic from the pan and keep it away.
  • Put the chicken legs on the pan.
  • Cook for 3 minutes in low heat.
  • Turn the chicken legs.
  • Cook for 3 minutes on low heat.
  • Pour the brandy and the chicken stock in.
  • Cook for 10 minutes on medium heat.
  • Put the garlic cloves back in the pan.
  • Cook for 10 minutes on medium heat.
  • Season with salt and pepper.
  • Serve hot.