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Chicken legs fried in onion with wine sauce

  • 4 pcs whole chicken legs
  • 6 pcs big red onions
  • 3 tbsp olive oil
  • 150 ml red wine, dry
  • 1 tbsp marjoram, dried
  • 1 tbsp salt
  • 1 tbsp freshly ground black pepper
  • 1 tbsp parsley, chopped

  1. Prepare the whole chicken legs for salting and seasoning with freshly ground black pepper. You can leave the skin on.
  2. After seasoning, put the legs aside for later.
  3. Peel the onions and cut them into slices angularly, to get circles.
  4. Warm the olive oil in a big saucepan, that has a medium high wall (this will be the pot for putting the whole dish in oven, so it has to be big enough for the chicken legs and the sauce).
  5. Drop the onion slices into the pan and stew them until it starts to caramelize. Be careful, don't leave it alone. Stir it continuously, on medium heat. When the onion is ready, take it out on a dish.
  6. Put the chicken legs into the saucepan, first with the skin-side down. Sauté them until the skin starts to be crispy, then flip them to the other side and sauté for 8-10 minutes more.
  7. Turn off the heat and take the legs out onto another dish. Throw the onion back to the pan laying it equally, then put back the legs onto the onion with the skin-side up.
  8. Mix the wine with the marjoram. Pour it into the saucepan on the legs.
  9. Cover the pan with an aluminium foil and put it in the preheated oven (150 C°) and cook it until the legs are cooked. About 2 hours.
  10. Then take the foil out and roast the legs for 10 more minutes until the skin is crispy and medium brown.
  11. A few pinch chopped parsley is ideal for decorating.


Good points

  • High in selenium

Serve it with: Rice pilaf

Preparation time: 180 min
Portions: 4
Difficulty: easy
Cuisine: Hungarian
General (in 1 portion)
Calories: 320.61 kcal
Carbohydrates: 13.21 g
Cholesterol: 35.7 mg
Sugar: 0.04 g
Protein: 10.09 g
Fat: 25.14 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com