5 chicken hammers
1 clove of garlic
3 tablespoons olive oil
1/2 cup turns white
salt and pepper
dried sage Kotanyi
The cleaned and washed thighs are placed in a clay pot, which I previously kept in cold water. Salt and pepper to taste. Sprinkle with sage and rosemary.
Garlic head, peeled, cut into 2 and place in a bowl next to the meat. The lemon is sliced and placed on top of the meat. Pour the oil and wine into the bowl and cover with a lid.
Bake over medium heat. When it is almost ready, put the lid aside and let it brown.
Remove the lemon slices and serve hot with a garnish of natural potatoes.