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Chicken legs with assorted vegetables

Chicken legs with assorted vegetables


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I chopped the vegetables and placed them in a yena bowl. I added salt, pepper, oil, garlic, water and mixed them. I sprinkled the meatballs with the chicken spice and put them over the vegetables. -I covered with foil and put them in the oven. I left them for almost an hour after which I put the foil aside and put the food back in the oven.

sauce: I put the tomatoes on the large grater. In a pan I put the 2 tablespoons of oil, tomatoes, salt, to taste, pepper, allspice, celery ... I smothered them for about 15 minutes and then I added over meat ...

I kept the food in the oven for about 10 minutes.


A dish that is often cooked in Romanian cuisine, especially on December 1, Romania's National Day. Chicken legs with sauerkraut are to everyone's liking and just right when you want to cook something consistent, without putting too much effort.

1. Prepare the ingredients

  • Finely chop 1 cabbage of medium size and rub it a little salt.
  • Cut fine 2 onions.
  • Peel a squash, grate it and cut it into cubes 4 tomatoes big.
  • Chops 1 bunch of dill.
  • Season 6 chicken legs LaProvincia with salt and pepper.

2. Cook the chicken legs

  • Put the 6 LaProvincia chicken legs in an oven tray and sprinkle them with olive oil.
  • Pour 1 cup of water in the tray.
  • Place the pan in the oven for 50 minutes or until the chicken legs are browned.

3. Prepare the cabbage

  • Put the 2 finely chopped onions in a saucepan to harden.
  • Add the chopped cabbage and mix.
  • Leave the cabbage on the fire for 15 minutes, if necessary add a little water.
  • Put the four diced tomatoes in a saucepan, mix and leave the preparation on the fire for another 20 minutes or until it is completely cooked.
  • Season with salt and pepper to taste.
  • Put the chopped dill on top.

4. Arrange on a plate

  • Place a portion of hardened cabbage on a plate.
  • Place a well-browned chicken leg next to the cabbage.
  • Enjoy the traditional taste.

The recipe is easy to prepare, the most complicated part being the chopped cabbage. As utensils, you need:

  • knife,
  • oven tray,
  • saucepan,
  • wood chipper,
  • wooden spoon,
  • cup.

  • Before you chop the tomatoes for the chicken dish with spinach, you can peel them. To make this as easy as possible, boil a saucepan of water and when it starts to boil, scald the tomatoes (put them in hot water and take them out in five seconds).
  • You can use in the preparation 1 bunch of green onions and 1 bunch of green garlic.
  • If you want to add a special taste and texture to the dish, add a diced sweet potato.

Suitable gaskets


Baked chicken legs with potatoes

When you want to make something fast, tasty, consistent, cheap and that does not require great gastronomic knowledge, choose the recipe for baked chicken legs with potatoes. The dish is certainly one of the most loved and often prepared in the world. It is a simple recipe that you will repeat on every occasion.

Baked chicken legs with potatoes & # 8211 the simplest recipe:

A simple dish to prepare, but satisfying for the whole family. Chicken legs do not require much time to prepare, and baked potatoes are the simplest and tastiest garnish to put next. Together with a salad of assorted pickles, you prepared the most delicious lunch. Follow the recipe step by step and see what you need to prepare the tastiest meatballs with puffed potatoes!

Meanwhile, preheat the oven. The temperature of 180 degrees is ideal.

Wash and peel the potatoes. Boil them for 10 minutes. Cut them into cubes and place them in the pan.

Put among them the chicken legs, julienned onions and garlic cloves.

Sprinkle with oil and sprinkle the desired spices on top. (Add a little water, if you want to make sure your food doesn't dry out)

Bake for 20 minutes. Remove the tray, turn the thighs and put them in the oven until they brown very well on top.

Recipe chicken legs with baked potatoes

The recipe for baked chicken legs with potatoes is ready. All we have to do is wish you good luck

2 / 5 - 2 Review (s)

Chicken with vegetables in the sauce in the oven!

If sometimes you simply do not have time to prepare a sophisticated dinner, today's recipe comes to your aid. It is prepared simply and with little effort, and the end result is simply delicious!

INGREDIENT:

& # 8211 1 celery stalk - optional

& # 8211 1 teaspoon ground black pepper

& # 8211 1 teaspoon of Italian herbs

& # 8211 2 tablespoons + 1 tablespoon oil.

Vegetable sauce:

& # 8211 1 tablespoon fermented cream

& # 8211 1 tablespoon tomato paste

& # 8211 5 cloves of garlic - optional.

METHOD OF PREPARATION:

1. Wash the chicken legs and remove the tip of the bone.

2. Mix salt with black pepper, paprika and Italian herbs, add soy sauce and 2 tablespoons oil, then mix.

3. Pour the obtained composition over the meat and mix very well, so that each piece is covered. Leave the thighs to marinate.

4. Cut the onion into quarter slices, the carrot into half slices and slices, the potatoes and cabbage into large pieces, the celery stalk into slices, and the bell pepper into large pieces.

5. Transfer the vegetables to a large bowl, add salt, black pepper and ¼ onion.

6. Mix the cream with mayonnaise and tomato paste, add the sauce to the vegetable bowl and mix well.

7. Add sugar and stir once more.

8. Grease the base of the form with oil, form a bed of the remaining onion, add the meat and distribute the vegetables.

9. At the end, for a more interesting taste, add a few cloves of garlic among the vegetables and sprinkle everything with greens. You can also add 2 tablespoons of water.

10. Cover the tin with foil and place it in the preheated oven at 180 ° C for 50-60 minutes.


It will become the favorite recipe for preparing chicken legs!

Dear lover of delicious dishes, today we present you a perfect recipe for superior thighs in the oven. This dish is very easy to prepare. Even a novice in the culinary arts will do great. The aroma of the delight will spread throughout the house, and the loved ones will look forward to enjoying a portion of appetizing meat. You will get very tasty, juicy and aromatic thighs, perfect to be served with a fragrant summer salad or some grilled vegetables.

INGREDIENTS

& # 8211 spices for chicken to taste

& # 8211 salt and ground black pepper to taste

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Wash and clean the meat well, then put it in a bowl. Match the meat with your favorite spices, salt and ground black pepper to taste.

2. Peel the onion, wash it and cut it into cubes or halves. Wash the dill, chop it and chop it finely. Add onion, soy sauce, dill and mayonnaise to the meat bowl. Mix the ingredients well, then cover the bowl with cling film. Let the meat soak for 1 hour.

4. Arrange the marinated thighs in a baking dish, then spread the remaining marinade on top.

5. Bake in the preheated oven at 180 ° C for about 60 minutes. Baking time depends on each oven. Serve the appetizing delicacy with the greatest pleasure, along with a fresh summer salad or some grilled vegetables.


Chicken with vegetables in the oven sauce!

If sometimes you simply do not have time to prepare a sophisticated dinner, today's recipe comes to your aid. It is prepared simply and with little effort, and the end result is simply delicious!

INGREDIENT:

& # 8211 1 celery stalk - optional

& # 8211 1 teaspoon ground black pepper

& # 8211 1 teaspoon of Italian herbs

& # 8211 2 tablespoons + 1 tablespoon oil.

Vegetable sauce:

& # 8211 1 tablespoon fermented cream

& # 8211 1 tablespoon tomato paste

& # 8211 5 cloves of garlic - optional.

METHOD OF PREPARATION:

1. Wash the chicken legs and remove the tip of the bone.

2. Mix salt with black pepper, paprika and Italian herbs, add soy sauce and 2 tablespoons oil, then mix.

3. Pour the obtained composition over the meat and mix very well, so that each piece is covered. Leave the thighs to marinate.

4. Cut the onion into quarter slices, the carrot into half slices and slices, the potatoes and cabbage into large pieces, the celery stalk into slices, and the bell pepper into large pieces.

5. Transfer the vegetables to a large bowl, add salt, black pepper and ¼ onion.

6. Mix the cream with mayonnaise and tomato paste, add the sauce to the vegetable bowl and mix well.

7. Add sugar and stir once more.

8. Grease the base of the form with oil, form a bed of the remaining onion, add the meat and distribute the vegetables.

9. At the end, for a more interesting taste, add a few cloves of garlic among the vegetables and sprinkle everything with greens. You can also add 2 tablespoons of water.

10. Cover the tin with foil and place it in the preheated oven at 180 ° C for 50-60 minutes.


Wash the meat, let it drain, beat it lightly with a hammer and then season it with salt and ground pepper. We place the meat in a bowl. We make a mixture of olive oil, wine, mustard, thyme and peppercorns that we pour over the meat.

Mix well, cover the bowl and put it in the fridge where we keep it for about 3 hours. Remove the meat from the mixture above, dab it with a kitchen napkin. Place each piece of meat separately on a piece of aluminum foil.

We put a healthy spoonful of vegetables on each piece of meat. #The vegetables were boiled in salted water according to the instructions on the package.

I drained them and mixed them with finely chopped dill. Roll each piece of meat separately and then wrap it in foil as seen below.

Place the rolls in a tray, add a cup of water and bake for about 50 minutes. Remove the tray from the oven, remove the aluminum foil from each roll and put it back in the oven for about 10 minutes. to brown a little.


Breaded chicken legs with breadcrumbs and parmesan

With a crunchy and tasty crust, and the fragile, slightly juicy interior, these are very popular. Breaded chicken legs with breadcrumbs and parmesan.

The crust is from a mixture of breadcrumbs, parmesan and smoked paprika, and the meat is pre-cooked in salted water, bay leaves, pepper and a little rosemary.

  • 1 kg lower chicken legs
  • the water
  • salt
  • pepper
  • 2 bay leaves
  • 1 sprig of rosemary
  • 200 g parmesan
  • 150 g pesmet
  • 150 g of flour
  • 3 large eggs
  • 2 teaspoons smoked paprika
  • frying oil

[preparation title = & # 8221Preparation & # 8221]

Here's how to prepare the delicious recipe Breaded chicken legs with breadcrumbs and parmesan!

Put a bowl of water and salt to a boil. Add a few peppercorns, 2 bay leaves and a sprig of rosemary.

Remove the skin from the lower chicken legs and put them in the water on the fire, when it reaches boiling point. Let them boil for 5-6 minutes, until they penetrate easily. Then we take them out in a sieve and leave them to temper.

Meanwhile, prepare the ingredients for the crust.

Mix the eggs in a bowl with a pinch of salt and a teaspoon of flour. In another bowl, put the flour, and in the third we mix the breadcrumbs with parmesan and the smoked paprika.

We pass the chicken legs first through the flour, then through the egg composition and finally through the mixture of breadcrumbs with parmesan and paprika.

Immerse them in a hot oil bath and brown them well on all sides. Remove them on absorbent paper towels, let them cool and serve with your favorite garnish.

We served them with Mexican vegetables boiled in the soup from the chicken legs and then sprinkled with grated mozzarella, mixed with basil leaves.

We really liked the combination of these breaded chicken legs with breadcrumbs and parmesan with Mexican vegetables.

I hope it inspires you too!

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How to prepare chicken legs in a frying pan

  1. Put 3 tablespoons oil in a pan over medium heat. When the oil has heated up, he adds 5 chicken coop LaProvincia .
  2. Reduce heat, cover the thighs with a lid and fry for 15 minutes.
  3. After the time has expired, turn the thighs and leave them for another 15 minutes.
  4. In the meantime, cut 2 onions averages and 5 cloves of garlic in slices.
  5. Share 1 tablespoon paprika over the thighs, along with the onion and garlic.
  6. Let the mixture fry for 3-5 minutes, depending on how crispy you want the thighs.
  7. Stir gently and turn the meat on the other side. Leave it in the pan for another 3-5 minutes.
  8. Remove the thighs on a kitchen towel and add them salt and pepper . Let them cool for a few minutes.

Cooking tips for pan-fried chicken legs

  • Do you already know the recipe and would you like the simple chicken legs to be different? Let the onion cook for an additional 5-10 minutes. It will leave a juice which will then, in the absence of the lid, evaporate. However, you will need to add the garlic when the juice left is almost low.
  • Optionally, you can add half a tablespoon of paprika, if you want the dish to have a bolder taste.
  • You can prepare legs with a tasty crust, but slightly browned if you choose to use a thicker pan than the classic ones.
  • These stewed chicken legs can be eaten at lunch or in the evening, on weekends or when you do not have enough time for a more complex menu.
  • If you want the thighs to have a sauce, you can add water and a cup of tomato juice. Optionally, you can add vegetables such as mushrooms or bell peppers.
  • As garnishes, we recommend natural potatoes, carrot puree or fresh salad or pickles.
  • Compared to baked chicken legs, they get a crispier crust, keeping their juiciness inside.

Pan-fried chicken legs, good Monday through Sunday

You know those evenings during the week when you want to cook something light, but you don't have time to make a sauce or a complex dish? The recipe for chicken legs in a frying pan means an aromatic meal, which your loved ones will enjoy.

The recipe is also inexpensive, because most of the ingredients are probably already in your kitchen. All you have to do is check your thighs and your free time.


Wash the meat, let it drain, beat it lightly with a hammer and then season it with salt and ground pepper. We place the meat in a bowl. We make a mixture of olive oil, wine, mustard, thyme and peppercorns that we pour over the meat.

Mix well, cover the bowl and put it in the fridge where we keep it for about 3 hours. Remove the meat from the mixture above, dab it with a kitchen napkin. Place each piece of meat separately on a piece of aluminum foil.

We put a healthy spoonful of vegetables on each piece of meat. #The vegetables were boiled in salted water according to the instructions on the package.

I drained them and mixed them with finely chopped dill. Roll each piece of meat separately and then wrap it in foil as seen below.

Place the rolls in a tray, add a cup of water and bake for about 50 minutes. Remove the tray from the oven, remove the aluminum foil from each roll and put it back in the oven for about 10 minutes. to brown a little.