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Free-range chicken legs with wine and mushrooms

Preparation

    • Dice the thyme and place it in a clay casserole. Put the legs on it and add the mushrooms on the top.
    • Add the pealed potatoes in one piece and cover them with strips of red and green pepper. Sprinkle with salt and thyme.
    • Pour the bottle of wine and heat the oven to 180º for 10 minutes.
    • After that, put the casserole inside the oven until it starts boiling and becomes well roasted.

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