occasion: 4Family, 4Holidays
This rosemary chicken cooked with farfalle pasta togeather and gives an intensive flavour and gravy to the pasta as well. Clean the chicken legs, salt it and toast on the butter in a frying pan for 15 minutes on each side. Add garlic and pepper and continue toasting for 5 minutes. Than add 1-2 dl water and cover it, cook on reduced heat approx 35 minutes until the meat is soft. Fry the chicken to golden brown than mix with pasta and pour into enough water to cover it. Cover the frying pan and cook until the pasta al-dente, if necessary add more water but not too much as at the end turn the heat to highest degree and boil the surplus water until you receive the gravy. Serve hot, you may add some fress salad and more lemon slices as you like.