Chicken legs with lemon in Italian

legs of young chickens

lemon

fresh sage and thyme

butter

olive oil

dry white wine

salt

pepper

Carefully separate the skin from bedryshek without disconnecting it to the end. Salt and pepper, add the thyme leaves, put thin slices of lemon. Cover all the skin.

Preheat a frying pan olive oil, add the butter and fry the legs skin side until they are flushed. Flip, add whole sage leaves and fry a little. Splash a small amount of wine and cook until cooked meat.

Feet on a plate and drizzle with pan juices formed on.