2 pieces of chicken thighs and drumsticks, separated
1 cup of white wine
salt and black pepper to taste
1 leaf of rosemary
1 sprig of chopped parsley
1 egg beaten
1 tablespoon of lemon juice
enough all-purpose flour to coat the chicken pieces
1/2 cup of cake flour
salt to taste
2 tablespoons of olive oil
1 tablespoon of butter or margarine
chopped parsley for garnish (optional)
2 pieces of chicken thighs and drumsticks, separated
1 cup of white wine
salt and black pepper to taste
1 leaf of rosemary
1 sprig of chopped parsley
1 egg beaten
1 tablespoon of lemon juice
enough all-purpose flour to coat the chicken pieces
1/2 cup of cake flour
salt to taste
2 tablespoons of olive oil
1 tablespoon of butter or margarine
chopped parsley for garnish (optional)
Combine the wine with salt, black pepper, rosemary, and parsley
Marinate the chicken in this mixture for 2 hours
Remove the chicken from the marinade and reserve the marinade
Pat the chicken pieces dry with paper towels
At one side, beat the egg with lemon juice
Coat the chicken pieces with all-purpose flour, then in the beaten egg, and finally in a mixture of cake flour and salt to taste
Heat olive oil in a skillet over medium heat
Cook the chicken for 15 minutes on each side, without opening the lid
Turn the chicken over, cover the skillet again, and cook for an additional 10 minutes
Place the cooked chicken in a warm serving dish and keep it hot
In the same skillet, add 1 tablespoon of all-purpose flour and mix well with the remaining fat from cooking the chicken
Gradually add the reserved marinade and 1 cup of water to the mixture
Bring to a simmer, stirring constantly, until slightly thickened
Pour the sauce over the chicken or serve it separately in a sauceboat
If desired, garnish with chopped parsley.
