For 4 people
Step 1 of 5
45 ml extra virgin olive oil1,200 g chicken leg
In a pot with olive oil, brown 1,200 g chicken thighs on all sides. The skin should be crispy and well-colored to leave the drippings at the bottom. Remove and set aside.
Step 1 of 5
In a pot with olive oil, brown 1,200 g chicken thighs on all sides. The skin should be crispy and well-colored to leave the drippings at the bottom. Remove and set aside.