Spread salt and pepper on chicken legs. Warm up oil in a pan, add garlic and brown chicken legs on both sides.
Wet with white wine, brandy and broth. Add aromatic herbs, cover pan with a lid and cook on a low flame for about 40 minutes.
Serve the chicken legs in a warmed-up dish and pour with the filtered cooking liquid.
At pleasure, garnish with some cloves of oven-poached garlic, which is also nice to the eye.
WITH REFERENCE TO THE MEDITERRANEAN DIET
This dish has a high protein content and a very low carbohydrate content; lipids are also numerous from a quantitative point of view, but of good quality.
The quantity of calories per person is not high, therefore you may choose to serve it with some bread (or some baked Rosolina potatoes), in order to add part of the carbohydrates which are missing in the recipe; Lusia vegetables also match this dish very well.
In a Mediterranean diet, white meat is preferable to red one, both due to the lower quantity of cholesterol and its digestibleness. Make sure, though, not to use too much oil while cooking it, it is better to add it raw.