'Fit For An Army' Eggplant Parmi
What is it about crumbed steaks? Or crumbed anything? They say that texture, and in this case, crunc...
4 chicken legs
Dry red wine
5 garlic cloves, crushed
1 stalk of celery, sliced
3 carrots, sliced
2 brown onions, sliced
1 bunch thyme
1 bunch rosemary
Marinate chicken legs overnight in red wine (enough to cover the chicken) with garlic, celery, carrots, onions and herbs.
In a large frying pan, cook the chicken legs on a medium to high heat until golden. Do not cook through, only to golden on the outside.
Glaze with marinade and cover. Cook in a slow heat oven at 150 C for 90 minutes.
Serve with mashed potato or pasta.
Recipe provided by Chez Olivier
Photo Credits: Nagi - Recipe Tin Eats