【Roasted Chicken Legs with Rosemary and Red Wine】

Overview

Rosemary is a commonly used spice in Western food. It is especially commonly used in dishes such as steaks and potatoes, as well as baked products. It has a particularly sweet and piney aroma and flavor, with a rich aroma and a sweet and bitter taste

Tags

• hot dishes
• common dishes
• meat dishes
• children
• old man
• late night snack
• dinner with friends
• french cuisine
• autumn recipes
• dried rosemary
• fresh chicken legs
• freshly ground black pepper
• lee kum kee bbq sauce
• onions
• red wine
• virgin olive oil
• fresh rosemary
• salt

Ingredients

Steps

1. 1 Rinse the chicken legs with running water, drain the water and lightly poke the skin with a toothpick a few times to make it easier to absorb the flavor during the marinating process

   

2. 2 Peel and wash the onions and cut them into small pieces. Put them into a bowl with the chicken legs. Chop the fresh rosemary and add them to the chicken legs and onions together with the dried rosemary (the dried rosemary in the picture has not been added yet) and mix well

   

3. 3 Add 50ML red wine and mix well

   

4. 4 Then add barbecue sauce, black pepper, salt, and olive oil, mix well, wrap in plastic wrap and marinate for more than 1 hour (you can also refrigerate directly and marinate until the next day before grilling. This will make the chicken legs more flavorful. Of course, if you don’t have time, don’t use it, just make sure the marinating time is no less than 1 hour)

   

5. 5 Place a piece of tin foil in the bread bucket, spread it around, and place the marinated chicken legs into the bread bucket

   

6. 6 Pour the marinade sauce and onions into the bucket (you can leave a little and wait until half of the baking time before brushing the surface, I pour it all at once)

   

7. 7 Close the top cover of the bread machine, start program 13 bake/stew/boil mode, the time is 30 minutes (the burning color is displayed, I did not select this, it should not matter much)

   

8. 8 After 30 minutes, when you hear the beep of the bread machine, take out the inner bucket, turn the chicken legs over, and continue the same process for about 10 to 15 minutes. (The chicken legs baked at this time will be more tender and juicy, and the skin will not be crispy or browned. If you like the skin to be crispy and slightly browned, you can extend the time, but remember to control the time and not burn it)