2 kg of chicken thighs with bone
1 tablespoon of salt
1 tablespoon of black pepper
4 cloves of garlic, minced
1 cup of dry white wine
Rosemary leaves
Bacon slices
2 kg of chicken thighs with bone
1 tablespoon of salt
1 tablespoon of black pepper
4 cloves of garlic, minced
1 cup of dry white wine
Rosemary leaves
Bacon slices
Place the chicken in a bowl along with the salt, black pepper, garlic, and wine
Mix well, cover, and let it rest for half an hour
Siphon off the chicken and reserve the marinade liquid
Preheat the oven to 400°F (200°C)
Wrap each piece of chicken with two rosemary leaves, one on each side, and roll with a strip of bacon
Secure with toothpicks
Place the chicken in a large roasting pan and roast for 15 minutes, or until it starts to brown
Remove the toothpicks and transfer the chicken to a serving dish
Keep warm
If the liquid is insufficient, add a little water and scrape the bottom of the roasting pan
Remove the chicken from the oven and let it rest for a few minutes before serving.
