A very interesting and unusual recipe for those who miss the bright and flavorful Mediterranean cuisine. In fact, this recipe was given to me by a friend with the name chicken in Italian. But since I had Provencal herbs at hand, and without a good collection of herbs it will not be so delicious, I renamed the recipe, especially since I also adjusted it for myself. Highly recommended!
Prepare the necessary ingredients-wash the chicken drumsticks and peel the vegetables. Add salt to the chicken drumsticks, add chili to taste (the seasoning has a bright sharp taste!), and leave to marinate for 10 minutes.
Cut the bacon into small slices
Carrot and celery cut into pieces 4-5 cm long, onion-medium cube, garlic-coarsely chop.
Put the vegetable oil in a frying pan, quickly fry the bacon until Golden brown, then transfer to a plate.
In a frying pan in the resulting juice, fry the chicken legs until Golden brown, transfer to a plate. Put the chopped vegetables and garlic in a frying pan, season well with Provencal herbs, mix, and fry for 4-5 minutes.
Put the chicken legs, bacon, and vegetables in a thick-bottomed saucepan, add the broth and wine, put on the stove, bring to a boil, turn down the gas, and simmer for about 40 minutes.
Serve with a side dish of cereals, pasta or vegetables, pour the resulting sauce.
Bon appetit, I will be glad to hear your comments!