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Almond-glazed Free-range Chicken Leg with Ribeiro-wine Sauce

Take note of this delicious chicken recipe which only needs time and flavourful ingredients.


    • The day before, marinate the chicken with the spices and the olive oil and store it in the fridge.
    • Brown the chicken drumsticks in a pan for 20-25 minutes. Turn the fire off and let them inside so they can keep the heat.
    • In a shallow pot, stir-fry the –previously sliced– garlic, onion and carrot. Once browned, add the drumsticks and the glass of wine and stew everything on a medium fire for about 45 minutes.
    • While the stew is getting ready, add the garlic cloves, the mushrooms and the almonds into a pan until the mix is well toasted. When it is, transfer it to a bowl.
    • In the same oil, toast the bread slices. A couple of minutes on each side will suffice.
    • In a mixer glass, add the stir-fry (garlic, mushrooms and half of the almonds), a slice of toasted bread, the stew's wine sauce and the carrots. Grind everything thoroughly.


In a deep plate, serve the sauce and fill the bottom side as if it were a soup. Then, add a drumstick or two with some almonds and thyme on top.