1 quart of dry white wine
1 tablespoon of salt
1 teaspoon of black pepper
32 sprigs of thyme
16 slices of bacon
16 chicken thighs with bone (2 kg)
4 cloves of garlic, minced
1 quart of dry white wine
1 tablespoon of salt
1 teaspoon of black pepper
32 sprigs of thyme
16 slices of bacon
16 chicken thighs with bone (2 kg)
4 cloves of garlic, minced
In a bowl, place the chicken, salt, pepper, garlic, and wine
Mix well, cover with plastic wrap, and let it rest for 30 minutes
Drain the chicken and reserve the marinade liquid
Preheat the oven to high heat
On each thigh, place two sprigs of thyme, one on either side, and wrap with a slice of bacon
Secure with toothpicks
Arrange in a baking dish and roast for 15 minutes or until it starts to brown
Brush with the reserved marinade liquid and continue roasting until the thighs are tender
Remove the toothpicks, transfer the chicken to a serving platter, and keep warm
Add 1 quart of water to the baking dish and bring to a boil, scraping up any browned bits with a wooden spoon
Simmer in a strainer and remove excess fat with a spoon
Pour over the chicken and serve immediately.
