Chicken legs roasted in white wine, butter and saffron
4largerchicken leg quartersAbout 1.6 kg
1/2tspHimalayan sea salt
Melt the butter in a roasting pan or Pyrex baking dish. A simple trick is to put the pan on top of the stove burner that's also the exhaust for the oven.
Peel the onions and cut off the core. Slice or cut in half and then into quarters.
At the onion, spices and the white wine to the pan. (By the way, this was not the cheap wine!)
Prepare the chicken. If you're using chicken leg quarters like I did, there was a lot of extra fat and skin that I cut off prior to cooking.
Place the chicken leg quarters in the pan, bone side down. You won't turn the chicken during cooking so you want the skin side up which will keep the meat moist.
Grind some more fresh pepper on top of the chicken skin.
Roast in the oven for 35 to 45 minutes. Test for doneness using a meat fork. Insert through the thickest part of the meet until you hit the bone. If the juice comes out clear and yellow it's done. If it's in any way cloudy or pink cook for another five minutes and check again.
Below you'll see my first version of the recipe using skinless, bone-in chicken breasts.
This recipe will work with whatever your preference, e.g., skinless chicken half breasts (bone in) or boneless & skinless, or any variation of chicken thighs.