Difficulty: Medium

PREPARATION
Mince 5 cloves of garlic and mix with the whiskey and salt. Cover the legs with this mix and let it sit for an hour to soak in the flavor.

Drain them being careful that the garlic doesn't stick and fry in plenty of hot oil.

Remove when browned. In a low pot place a small amount of oil, enough to cover the bottom, and sauté the minced onion until it is transparent.

Add the last clove of garlic, sliced thin, and when everything is about to brown add the mix of whiskey and garlic and a small cup of water.

Then place the legs and cook at low flame until the sauce thickens. If the sauce is oily, remove the excess oil floating on the sauce with a spoon.

Accompaniment: Buy precooked potato chips. If we sauté them in the oil left over from the sauce and a little of parsley the dish will be complete.

You can also complete it with caramel vegetables and organic salt.

INGREDIENTS
8 chicken legs
1 glass of whiskey
6 cloves of garlic
Parsley
1 onion