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Because I'm tired of the classic baked potato legs, I thought I'd do something else ....
And look what came out!

  • 8 upper thighs
  • 8 larger garlic potatoes
  • 1 glass turns white
  • salt
  • pepper
  • paprika
  • thyme
  • oil

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION "Accordion" thighs:

From oil, wine, salt, pepper, paprika and thyme a bait is made.

The washed and cleaned thighs are grown and greased with this bait then immersed in it and left to cool for 3-4 hours.

Peel a squash, grate it and squeeze the juice.

Put baking paper in a tray, place the salted thighs and potatoes and sprinkle a little oil on top of each one.

The oven is preheated to 180 degrees and put the tray in the oven until the meat and potatoes are well penetrated.

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 delicacy 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 fragrant thighs, perfect to be served with a fragrant summer salad or some grilled vegetables.


& # 8211 spices for chicken to taste

& # 8211 salt and ground black pepper to taste

Note: see Measurement of ingredients


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, with a fresh summer salad or some grilled vegetables.

Chicken legs in white wine sauce

You've probably noticed that I like recipes that contain alcohol, the reason being simple - it tastes and, at the same time, flavors the meat (you thought I said I like to drink, I know).

I thought of making some well-fried, crispy chicken legs and drowning them in a very good and not at all loaded white wine sauce, which helps to get the best out of the wine.

The first time I fried the thighs very well (about 700 gr) in olive oil with a little butter, especially on the skin side, after which I put them aside.

Because as much as I like to use alcohol in recipes, I like to cook in one pot, I threw away the excess fat from frying the chicken (everyone defines their own excess), but without throwing away the pieces left over from frying the meat. , and we fried 4-5 whole garlic cloves with a small onion (we want to give the sauce only background flavors) and a little hot pepper.

Over the hardened vegetables, I poured 500 ml of white wine, which I boiled for two minutes, then I added 500 ml of water, 2-3 strands of fresh thyme and boiled everything. Depending on the pot, the liquid should be lowered enough to allow the pieces of meat to stay with the skin out.

I turned the meat back in the pot, put the lid on and put it in the oven at 180 degrees (without convection) - 45 minutes with a lid, 15 minutes without a lid.

After removing from the oven, I removed the meat on a plate (only temporarily) and I put 100 ml of greasy liquid cream in the sauce, slowly, stirring continuously with a whisk. It is recommended to let the sauce cool a little so that it does not cut. I brought it to a boil and added ½ a teaspoon of starch dissolved in a little water so that the sauce would bind. The starch was useful because I didn't want the sauce to go down much, being quite concentrated. After it bound, I took it off the heat and put a teaspoon of butter to make it more shiny and fragrant.

The chicken came out extremely tender, and the sauce gave it all the flavor it needs. The preparation is very abundant , being very good to prepare at tables with many guests when time is limited and looks very well placed on the table as rustic as possible (in the pot in which it was made, the more burned, the better).

* Some of the dishes used by Andrei Alexandrescu are part of the Casual Cook range,
available in Auchan and on eMAG.

Chicken legs with rice & # 8211 pilaf recipe in the oven

Chicken legs with rice & # 8211 pilaf recipe in the oven. What rice do we use for pilaf? Baked chicken with rice and vegetables. How to make the best rice pilaf with chicken? What vegetables are put in a chicken pilaf?

The recipe for chicken legs with rice is a simple, cheap one, available to anyone. Unfortunately, many times, this traditional dish comes out bland and unappetizing. That's because it's not seasoned and cooked properly. The quality of the ingredients (chicken, type of rice) and the cooking method also matter.

In our house, chicken pilaf is made twice a month, using soup, meat and vegetables cooked in it. A delight! There are clear differences between pilaf and risotto & # 8211 I explained at length here and here. For risotto we choose special rice with large and round grain (Arborio, Calasparra) while for pilaf is suitable rice with sharp grain. In risotto we aim to get something creamy, fluid and in pilaf it would be good for the rice to remain "grain by grain". Here's how it's done an authentic pilaf with meat and vegetables.

In this case we are talking about chicken legs with rice cooked with chicken soup with vegetables and then finished in the oven. It would be best to use country chickens, even chicken, and not just thighs. The wings, back, neck, paws as well as the carcass (if you bone the chest) and the entrails (pipota, heart) are also suitable. All this will form the basis of a delicious chicken soup that we will use for pilaf. Clear and tasty chicken or chicken soup (in which you can boil fluffy semolina or noodle dumplings) is made after this recipe.

So, if you make a flour chicken or chicken soup and you do not know how to serve boiled meat from it, this recipe will help you. You don't have much else to make from the boiled meat in the soup. Not to mention steaks or pancakes made from stews! From boiled chicken meat can be made pilaf, salad with mushrooms, chicken and mayonnaise (see here) or ciulama with mushrooms and cream & # 8211 see here.

From the quantities below it results approx. 6 servings of chicken legs with rice.

Beautiful and voluminous flake of paper!

It is believed that bulky flakes are very difficult to achieve. This myth can be dispelled in minutes. Interesting bulky paper flakes are no harder to make than ordinary ones. They can be used as separate decorative elements, as well as for creating garlands. The flakes can be different in size and color. The use of aluminum foil, which can intensify the festive effect, is not excluded.

1. Fold a sheet of paper in half in the longitudinal direction. Then form an accordion.

2. Carefully cut the sheet along the bend line.

3. Get 2 identical "accordions". You are going to work with each one separately.

4.Draw the same ornament on both accordions.

6. Now the accordions have become lacy.

7. Glue the 2 accordions so that the pattern matches.

8. Now the work looks like a pleated skirt.

9.To restore the flake to the required shape, place it on a horizontal surface and bring the inner corners to the center. Optionally, the contact area can be decorated. If you use very thin paper, the decorative element can perform the function of additional fixing.

Video: James Last - Biscaya 1981 (August 2022).