We use chicken legs without skin.
In a bowl mix 2 tablespoons oil with mustard, soy sauce and 1/2 of the garlic, then chilli and salt to which we add lemon juice. Homogenize the composition well.
We cut the thighs with the knife and with the help of a brush we grease them with the obtained sauce, on both sides.
Peel the potatoes and cut them into 4. In a larger bowl, mix 2 tablespoons of oil with the other half of the garlic and the chopped green parsley. Add the diced potatoes and mix well with the composition of oil and parsley.
In a large tray lined with baking paper, mount the thighs, after they have been passed through breadcrumbs on both sides. Add the potatoes and a cup of coffee filled with water.
Put the tray in the preheated oven at 180 degrees C for about an hour until the legs and potatoes are cooked. Remove the tray and turn the thighs on the other side for another 10 minutes, to brown nicely.
When serving, place a pulp, a potato and a salad or pickles on the plate.
Baked chicken legs
I made a sauce in the blender from:
a few cloves of garlic, two teaspoons of mage, a sprig of rosemary, two teaspoons of mustard, a teaspoon of homemade hot pepper paste, a teaspoon of oregano, a bitter glass of white wine (from the country, not who knows ce), a small glass of oil.
I put the thighs in the pan, I poured over them the sauce obtained in the blender, I added a few allspice and coriander seeds.
Then I cut an apple into slices and put between the thighs in the pan (idea taken from Monica's steaks) and a mandarin-orange (I don't know exactly what it is) sliced, in addition to the apple slices.
I put the tray in the hot oven at 180 degrees for 1 hour. During this hour, I proceeded as follows:
-after 1/2 hour I turned my thighs
- after another 20 minutes I returned them. Then I crushed the apple and orange slices with a fork and spread the resulting paste over the thighs.
- after another 10 minutes I took them out.
I poured the sauce over them and prepared the apple, citrus, allspice and coriander
Baked chicken legs marinated
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Method of preparation
Small potatoes in cheese sauce
Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it
Autumn vegetable tart
We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning
Chicken legs with mustard
Take a few rosemary branches and place them over the boned thighs, then sprinkle with a little beer and mix vigorously. The composition is placed in a bag that closes tightly, over which a few peppercorns are added. Cover everything with beer, close the bag and let it soak for 3-4 hours in the refrigerator.
Meanwhile, prepare the sauce. Take a few finely chopped sage leaves, 2 tablespoons of mustard, 8 tablespoons of yogurt, a pinch of salt and pepper and mix everything in a bowl.
After the thighs have marinated, remove them and, taking care not to have rosemary leaves or peppercorns on them, place them on the grill. Sprinkle with a little beer, but do not salt from the beginning. After turning them, grease them with a brush with the beer sauce in which they were marinated. After they have been turned once or twice it is time to be salted and peppered. Extinguish once more with a little beer, then set aside and serve on a plate, along with a few tablespoons of mustard and yogurt sauce.
Chicken legs glazed with honey, mustard and garlic
Chicken legs glazed with honey, mustard and garlic. Sounds appetizing just by reading, doesn't it? Then imagine what an explosion of flavors there will be in each piece. And until you eat, see what irresistible smells will be in the kitchen!
I got the idea of the wonderful pulpits from the eternal Pinterest. As I saw it, I put it into practice, it seemed to me that such a thing is not missed. Well done! We actually licked our fingers.
The thighs prepared in this way can sit in a place of honor on a festive table, but also on a common table, from Tuesday evening, let's say. I prepared potatoes next to them, but green beans, fried mushrooms or carrots, grilled zucchini, and even a salad with all the greens from the nursery work just as well.
P.S. See also the recipe for baked chicken legs & # 8211 HERE
Ingredients Chicken legs glazed with honey, mustard and garlic
- 4 boneless chicken legs
- 1 tablespoon honey
- 1 tablespoon mustard
- 2 cloves crushed garlic
- 4-5 tablespoons oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- finely chopped parsley
Preparation Chicken legs glazed with honey, mustard and garlic
Turn the oven to 180 degrees and prepare a baking tray.
Wash the chicken legs and dab them with an absorbent napkin.
In a bowl, mix salt, pepper and garlic powder. Season the thighs with this mixture on both sides.
Pour the oil into a pan and fry the thighs until golden brown. On both sides, then take them out on a plate.
Put honey, mustard and lightly in the pan. Boil for 1 minute, stirring.
In the prepared baking tray, place the chicken legs and pour the sauce from the pan on top.
Put the tray in the oven for a maximum of 25-30 minutes, until the meat is well penetrated.
At the end we sprinkled finely chopped parsley.
If you also want to eat chicken legs with potatoes, so for us, it's very simple. Put diced potatoes in a prepared tray, season them with a little salt and pepper, then place the thighs on top of them. Pour the mixture of honey and mustard and put in the oven.
Chicken with mustard icing and honey
Learn how to make chicken legs with a special, crunchy and fragrant glaze of honey and French mustard. See the simple recipe with which you will enchant all the guests, especially if you serve it with rice or vegetables.
Preheat oven to 180 degrees, medium heat.
Mix the soy sauce, hot pepper flakes, honey, mustard, olive oil and salt and pepper in a small bowl and rub vigorously until the fat is emulsified.
Put the chicken breasts in a yena bowl or meat baking tray and pour the soy sauce with honey and mustard on top. You can grease the chicken legs well with the sauce in the pan, to make sure they have a thick layer over the meat.
Bake for about an hour, or until the meat on the chicken hammers is well cooked.
Serve the chicken with mustard icing and honey along with a garnish of boiled rice, pan-fried or grilled vegetables.
Stuffed Chicken Legs
Stuffed Chicken Legs, recipe. Recipe with chicken legs. Chicken legs stuffed with mushrooms and cheese. Chicken recipe.
As you know, chicken can be cooked in any way.
Today, I chose to prepare thighs stuffed with a stuffed stuffing from what I had on hand, along with a mashed potato with milk and butter. It turned out to be an inspired choice because in the end the plates were left empty.
I recommend them, you will not work much on them, and if you also have help in the kitchen then it is a breeze.
Stuffed Chicken Legs-Ingredients
4 chicken legs
a large onion
1/2 ardei kapia
200 g canned mushrooms
a handful of raisins
100 g Sofia cheese Delaco
200 ml white wine
3-4 cloves of garlic
3-4 tablespoons of oil
Stuffed Chicken Legs-Preparation
Finely chop the onion in 2 tablespoons of oil together with the grated carrot through a large grater, after 2-3 minutes add the finely chopped mushrooms and continue to harden, stirring constantly.
Season with salt and pepper, add 100 ml of wine and continue to boil until evaporated. Add the diced kapia pepper, raisins and keep on the fire for about 1 min.
Pour the composition into a bowl and when it has cooled, mix it with the grated cheese and freshly chopped parsley.
Thoroughly cleaned chicken legs are wiped with a paper towel. Using a knife, remove the bone from the upper leg without cutting the meat, so that after removal it remains whole.
Season with salt and pepper on the inside, fill with the composition of mushrooms and cheese and stick well with toothpicks.
Stuffed chicken legs
After filling them, season with salt, pepper and hot paprika.
Put 2 tablespoons of oil in a pan (not to have a plastic tail), place the thighs and fry for 3-4 minutes on each side until lightly browned.
Drain the excess oil, place next to the thighs the garlic cloves, uncleaned, lightly crushed and put the pan in the preheated oven for 20 minutes or until the thighs are well penetrated.
When they are ready, take them out of the pan, remove the peel from the garlic, crush it well in the sauce formed, add the wine and boil on the flame until the sauce decreases and takes on consistency.
The sauce is passed through a sieve before being served
The stuffed thighs are served with a garnish of your choice
I served them with mashed potatoes and fresh cabbage salad.
Recipe Chicken legs with cheese and sesame in the oven
We clean and wash the boned chicken legs. Cut each pulp in 2 so that the pieces of meat are smaller and faster. In a plate, break 3 eggs, add the milk, season with pepper and salt to taste and beat the composition with a fork or fork until smooth. In another plate we put the cheese that we previously put on the large grater, and over we add the breadcrumbs and mix until completely homogenous. And in the third plate we will put flour that we will mix with salt to taste. All this being prepared, we start to give the thighs one by one, on both sides, first through the flour. We are going to pass the thighs on both sides through the egg. And finally we put the chicken pieces, on both sides through the cheese. The more cheese there is on the pieces of meat, the more extraordinary the taste will be. Place the thighs prepared in this way in a tray that we previously cover with baking sheet, then put the thighs in the hot oven and leave them on for about 15-20 minutes, until lightly browned (do not leave them more than 20 minutes because the cheese will burn). After 15-20 minutes, take the tray out of the oven and turn the thighs on the other side and let them brown for another 15-20 minutes in the oven.