Chicken legs baked in wine

Почему в Италии все, от мала до велика просто бредят едой?
Джейми спрашивает у детей дошкольного возраста названия овощей (которые я сам только недавно изучил) и они безошибочно ему отвечают.
Маленькая девочка в какой-то глуши готовит равиоли лучше, чем шеф-повара во многих ресторанах.
Смотрели Крестый отец? Как там мафиози обучает молодого готовить колбаски в вине и томатах? С какой любовью он это преподносит?
Как бы нам найти тот вирус, который заразил бы нас любовью ко вкусной и здоровой пище?

У меня совершенно случайно завалялись куриные ножки в холодильнике на полтора килограмма и я решил их запечь.

Ingredients

• chicken legs 1.5 kg (bought so much. these are two packages)
• coarse non-iodized salt (sea salt is possible) 1 tbsp. without slide
• freshly ground pepper 1 tsp without a slide
• olive oil (sunflower can be used) 2 tablespoons
• thyme (thyme) 1/2 tsp
• dry red wine 1 glass (white is possible, but it takes more)

Directions

1. So, we are preparing tasty and healthy food, that is, not overcooked, not too fatty, with spices that improve the absorption of foods. I like baked legs much more than boiling or stewing, because the meat becomes quite elastic and at the same time tender. You won't get a nice crispy crust and mustache fat with my recipe. But it will be juicy tasty meat,
2. We prepare the legs by removing the remaining feathers, pieces of keratinized skin, excess hanging pieces of skin, parts of bones, on those legs where the bones were not cut off at the joint.
3. Personally, I prefer not the shins, but completely the leg with the thigh, and it is the thigh meat that I like more, but it was not in the store.
4. We soak all the legs with a kitchen towel, the surface should be dry so that all pores are "sealed" as quickly as possible and so that all the juices remain inside the legs.
5. We make a mixture of salt, pepper and thyme.
6. Put the legs in a baking sheet, sprinkle with the mixture and rub well.
7. We collect everything that fell into the baking sheet past the legs with the same legs.
8. Then pour vegetable oil on the legs.
9. Rub again.
10. Put the baking sheet in an oven preheated to 210 degrees for ten minutes. Then we reduce the heat to 180 degrees. The total cooking time will be 50-60 minutes. 15 minutes after starting cooking, grease the legs with the fat that has come out on the baking sheet (there will be very little of it, so I use a cooking brush). After another 10 minutes, pour wine over each bite.
11. After that, every 5-10 minutes, water the legs with juice from a baking sheet. The time depends primarily on the ability of your oven to keep warm, but the more often you water, the more interesting the result in the end. You can flip the legs on the baking sheet several times.
12. If the juice remains after cooking, you can boil it to a syrup and pour it over the legs on a platter.
13. Important.
14. Try not to use frozen legs.
15. If you buy legs from a store, look for juices that might have stood out from them in the bag. If there is juice, most likely the storage process was disrupted, or the legs were frozen.
16. Thyme is optional. Interesting options are obtained with Zira (cumin) or with coriander seeds.
17. Wine can be substituted for lemon juice (half a large lemon). The result will also be excellent, only the taste is slightly different.
18. After the legs are ready, let them sit on the platter for about 20 minutes. During this time, the meat will "relax" and be tender.
19. If all the liquid from the baking sheet has evaporated, you can pour a few tablespoons of water there.
20. PS As a side dish: mashed potatoes, pasta (in principle, any), fried cabbage.