Chicken legs stuffed with mushroom garnish
The chicken legs are deboned, placed in a bowl and marinated with 2 tablespoons of soy sauce. Carrot the carrot through a large grater, cut the mushrooms and onions into small slices as well as the pepper. Mix with a tablespoon of soy sauce. Fill the chicken legs with the resulting composition. Roll the meat and tie with string. Place the meat in a pan greased with butter and a little oil and put it in the oven to brown. When they have colored pins, add the wine and let the meat cook.
Gasket:The remaining mushrooms are cut in four, put in a hot pan with a little oil and fry, add the red pepper cut into larger cubes. At the end, add chopped parsley and garlic.
Baked chicken legs with green bean garnish - a simple and tasty menu
- Baked chicken legs (Maria Matyiku / Epoch Times) Baked chicken legs
Try these juicy and tasty baked chicken legs, flavored with your favorite spices and garnished with green bean pods, boiled in the tasty juice left by the chicken during baking.
Stirring the meat before cooking and cooking the chicken at a high temperature are some of the secrets of obtaining an ultra-juicy chicken with a crispy poop.
paprika, salt and pepper as desired,
4 cloves garlic, finely chopped,
1 chopped onion or a few sprigs of green onion,
3-4 tomatoes of the right size,
500-750 g of bean pods,
freshly chopped parsley for garnish
Preheat the oven to 220 o C (425 degrees F).
The chicken legs are cleaned of any stalks, then rinsed with cold water. Wipe the pieces of meat well with paper towels to remove excess water. Beating the meat is an important step to get a crispy pudding during baking.
Season the meat with salt, pepper, paprika, crushed garlic and your favorite herbs, then sprinkle well with the juice of half a lemon and set aside to allow the flavor of the spices to penetrate the meat.
Peel and chop the onion, and slice the peppers and tomatoes. The bean pods are cleaned of the extremities and broken into pieces of the desired size.
In a large saucepan or skillet lightly greased with oil, place the chopped onion and stir until it becomes glassy. Then take the pan aside and place the bean pods on the bottom of the tray and the pepper slices.
Then arrange the seasoned thighs and at the end add the tomato slices.
Cover the baking dish and bake for 10 minutes. Uncover the bowl and continue baking for another 20 minutes, after which it is tested if the thighs are penetrated. Baking can take more or less time, depending on their thickness. I'm ready if the sting of the meat is transparent (not pink).
After removing from the oven, set the food aside for 5 to 10 minutes before serving.
Chicken legs stuffed with sausage paste & # 8211 in the oven
Chicken legs stuffed with sausage paste & # 8211 in the oven. Is the chicken arguing with the pig? Don't argue! Sausage paste gently inserted under the yellow skin of some chicken legs gives them another life, a more spicy and more colorful. Easy to do. The degree of & # 8222jutenie & # 8221 is dosed from sausage meat, with more or less hot paprika, pepper or garlic.
To work! These stuffed chicken legs are prepared very quickly and easily.
Transylvanian sausage pasta is made with paprika, garlic, salt, pepper and cumin & # 8211 see here or here.
Homemade sausages - Arad family recipe
The pork muscles are filled with the same paste see here.
- 6 whole chicken legs (with bone and skin)
- salt, pepper, paprika
- optional: dehydrated or fresh lemongrass
- 600g minced pork or mixed with beef (preferably ground at home)
- 4-5 cloves of garlic
- salt, ground black and white pepper, cumin powder or whole, paprika (sweet or hot)
- Mashed potatoes or
- Plain rice, boiled or
- Natural or french fries
- Vegetable sauces (peas, green beans, carrots)
- Assorted seasonal salads with a light and sour vinaigrette
1 chicken breast (about 300 grams)
The mushrooms are washed, their tails are broken and the first layer of skin is peeled. They are squeezed with the hat down. Meanwhile, chop the tails and mix with the diced chicken breast, finely chopped onion, parsley and chopped dill. Mix everything and season with salt and pepper. Fill the mushrooms and place in the pan.
I put a drop of olive oil in each mushroom and put them in the oven and put them in the oven and preheated for a quarter of an hour before, for about 15 minutes, over medium heat. Remove the mushrooms and grate the cheese on top.
Chicken legs stuffed with vegetables
For Saturday's meal is also a holiday (St. Peter and Paul), initially I had no idea what to do to be special and good, but once I arrived at the market (unfortunately I do not arrive too often) and seeing what the varied offer of vegetables was , the ideas came to me immediately and I prepared some delicious thighs stuffed with carrot and zucchini with cauliflower garnish and pan-fried broccoli and a chutney of onions.
12 boneless chicken legs, without skin
wine, soy sauce, curry, hot pepper flakes
4 slices of chorizo sausage
I marinated the chicken legs a little in soy sauce, red wine (country), curry and hot pepper flakes. I cut the carrot and the zucchini into sticks, not very thin, I put them in a saucepan with the chorizo pieces and 2 cloves of garlic and I put them in the oven for a while. I unwrapped the cauliflower and broccoli in small bunches and scalded them a little in salted water.
After the legs were marinated (about 30 minutes), I took each meatball and put 2-3 carrot sticks and 1 zucchini in it, I rolled them, I covered them with bacon and I caught them with toothpicks.
I placed them in a tray with a little olive oil, soy sauce and wine and put them in the oven.
I fry the cephas in a little oil until they are browned, then I added a spoonful of sugar, a little wine and sherry vinegar over them and I left them on the fire until they bound a little.
Cauliflower and broccoli, after scalding a little (we don't really eat semi-raw vegetables, so I scalded them better) I pan-fried them with a little olive oil, garlic and a few pieces of chorizo, curyy and hot pepper flakes.