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The washed and cleaned thighs are in two. Each piece is wrapped tightly in a slice of bacon and placed in the Romanian bowl, which I kept in cold water for about 30 minutes.
Put in the bowl the chopped garlic cloves, bay leaf and peppercorns. Sprinkle with thyme and salt only if you still consider it necessary. Cut the peeled potatoes into quarters and place them on top.
Pour over the wine and another half glass of water, cover with the lid of the pot and put in the oven over medium heat until the liquid drops and the meat is well penetrated. Put the lid aside and put it back in the oven until it browns.