Giambonetti Chicken in Red Wine

Preparation:

Preparation: Melt the butter in a pan, add bay leaf and rosemary, brown the chicken legs. When they are coloured, add salt and pepper, add the mushrooms previously soaked in warm water and pour over the wine. Let it evaporate. Remove the thighs, wrap them in the bacon, secure them with a toothpick and place them back in the bowl. Continue cooking for half an hour over moderate heat with the pan uncovered and, if necessary, thicken the sauce by adding a pinch of flour dissolved in a spoonful of water and cook for 5 minutes. Accompanying wines: Dolcetto Delle Langhe Monregalesi DOC, Rosso Delle Colline Lucchesi DOC, Montepulciano D'Abruzzo DOC.