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Chicken legs in oven sauce

Chicken legs in oven sauce


Wash the thighs well and then cut them in half.

Make a sauce from ingredients ranging from oil to broth. Mix well after which take each piece of meat and give through these mixture then place in a tray. After doing the same with all the meat, pour this sauce into the meat tray. Sprinkle oregano on top, cover with cling film and refrigerate for at least an hour.

Before putting the tray in the oven, cut the garlic into slices and sprinkle over the meat and put the thyme leaves in place, cover with aluminum foil and bake for 35-40 minutes at 180 degrees. After these minutes have passed, remove the aluminum foil and put it in the oven for another 30 minutes to brown the legs nicely.

Remove the thighs from the pan and pour the mixture made of flour dissolved in a little water and cream in the remaining sauce. Bring to a boil until the sauce thickens. This sauce turned out delicious.

Serve with mashed potatoes with a cabbage salad with tomatoes (that's how we served it).


Baked chicken with tomato sauce

Baked chicken with tomato sauce is a recipe that lasts until you make it, but in the end it's worth it. It is very easy to make - it takes a long time just because it has to stay in the oven for a long time.

However, an easier and from my point of view tastier option is the bottled chicken. You can try both.

The nutritional values ​​below only partially take into account the nutrients in the skin (it is recommended not to consume it). It has a low fat content and so we recommend consuming it less often.

Ingredients for 5 servings of baked chicken with tomato sauce
& # 8211 a 1.5 kg chicken grill or 5 whole legs (with bone and skin)
& # 8211 two tablespoons olive oil
& # 8211 two red boxes of 400 ml cubes
& # 8211 50 ml cherry vinegar
& # 8211 100 ml semi-sweet red wine
& # 8211 a red onion
& # 8211 a garlic head
& # 8211 4-5 bay leaves
& # 8211 a parsley link
& # 8211 50 grams butter 65%
& # 8211 2 tablespoons honey
& # 8211 ½ teaspoon smoked paprika
& # 8211 salt and pepper to taste.

How to prepare baked chicken with tomato sauce
Although I used a grilled chicken for this recipe, I recommend using only thighs. They come out much tastier than the breast. If you still want to use grilled chicken - I only used the whole thighs and the whole chest (the back and wings go very well for a chicken soup). The chest is placed with the skin upwards and the thighs with the outer part upwards.

Next we will go for the recipe with chicken legs in tomato sauce.

In a bowl, mix the tomatoes with vinegar, wine, salt, pepper, paprika, honey, olive oil, crushed garlic and chopped parsley. Add the bay leaves.

The whole mixture is put in a tray - I used a 30/20 tray and about 4-5 cm high.

Cut the onion into thicker slices and distribute evenly in the pan.

Place the chicken legs with the top up. Place a cube of butter on each chicken leg. If the liquid covers the thighs, you can put the butter directly into the pan.

Insert the tray into the preheated oven at 130 ◦C (for some ovens it is the minimum value). Leave for about 4 hours.

Grease the thighs with sauce from time to time - first about an hour and then about every 30 minutes.

When you grease the thighs you can mix a little in the sauce (if possible).

If you do not eat it all at a table, you must remove the bay leaves.

Costs
The costs for 5 servings of baked chicken with tomato sauce are about 28-30 RON (2017 prices).

How to serve
Serve hot with the sauce in the pan. The gasket is at your choice. It is recommended to consume it without skin.


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 that 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.


Seasoned chicken legs in the oven

A dish that you can prepare some time before and that you finish in the oven after you return from work. The spice mixture will marinate and fry the chicken.

Chop the coriander seeds and cumin in a mortar.

In a large bowl, mix the chicken legs with the salt, oil, a drop of water and the rest of the spices, so as to coat the meat with them. Cover the bowl and leave to marinate in the refrigerator overnight or at least an hour.

Place the red onion on the base of a baking tray. Place the chicken legs on top of it. Bake for 30-35 minutes.

Remove the thighs and sprinkle green onions and coriander on top of them.

Serve with a sauce made of 4 tablespoons yogurt, 2 teaspoons sugar and 1 teaspoon olive oil.

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Seasoned chicken legs in the oven

A dish that you can prepare some time before and that you finish in the oven after you return from work. The spice mixture will marinate and tenderize the chicken.

Chop the coriander seeds and cumin in a mortar.

In a large bowl, mix the chicken legs with the salt, oil, a drop of water and the rest of the spices, so as to coat the meat with them. Cover the bowl and leave to marinate in the refrigerator overnight or at least an hour.

Place the red onion on the base of a baking tray. Place the chicken legs on top of it. Bake for 30-35 minutes.

Remove the thighs and sprinkle green onions and coriander on top of them.

Serve with a sauce made of 4 tablespoons yogurt, 2 teaspoons sugar and 1 teaspoon olive oil.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Ingredients baked chicken legs in goose fat

  • 2 whole chicken legs, both top and bottom (happy, of course!)
  • 500 grams of goose fat (which I had by chance, you can also use lard or duck)
  • 3-4 cloves of garlic
  • 1 teaspoon salt
  • ½ teaspoon of pepper
  • ½ teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 bay leaf

caramelized apple and blueberry sauce

  • 2 large apples, with hard flesh (I used granny smith), peeled and seed box, cut into 8-10 pieces, sprinkled with lemon juice
  • 2 tablespoons brown sugar
  • 150 ml. Chicken Soup
  • juice of 1 orange
  • 80 grams of blueberries
  • 1 sprig of fresh mint
  • 30 grams of butter

A few words about the main ingredient & # 8211 what the people who make it say

Happy Chicken is a star product of the producer Agricola Bacău. It is known for its taste and texture similar to chickens raised in the country. It is a slow-growing Hubbard chicken, raised on average for 60 days and fed exclusively vegetables, with a yellowish color and an authentic taste. You can see it below, on my work plan.

Happy Chicken does not contain growth hormones or steroids. In fact, there are national and international laws that prohibit this and regular checks are made. Obviously, Happy Chicken is NOT artificially colored! The color of the epidermis, but also of the visceral fat and of the one that impregnates the meat, is due to the breed of the chicken but also to the food with which it is fed, in which the corn predominates.

The quality of AGRICOLA chickens is also certified by the validation of professional chefs from all over the world. "The most qualified jury in the world", as it is called by the Brussels Taste Quality Testing Institute (ITQI), awarded 2 gold stars and the outstanding taste rating in 2014, 2016 and 2018 to the Happy Chicken AGRICOLA, as well as the right to wear the ITQI brand label for 3 years.

And look, confirmations keep coming! At the Monde Selection international competition, the Agricola Bacău group won four gold medals for the products Happy Chicken, Forest Rooster, Eye Eggs and Heart Eggs. This is given that the jury of Monde Selection is made up of over 70 experts, chefs from Michelin-starred restaurants, nutritionists, chemists and microbiologists. Depending on the results obtained, the products receive awards attesting to their quality.

About my personal experience

You can find the above information from other sources, with a simple search on the net. I want to tell you a few words about my personal experience with this chicken.

That it is yellow, we already know, can be seen with the naked eye. Beyond this color, I want to talk to you about bones, meat, fat in the meat and inside the carcass and especially about the taste. From the tanning we realize that this is not one of the usual chicks in the trade. You don't often see chicken legs like the one in the picture below, which is itself stuffed with yellow fat.

When cutting the Blessed One, we will notice that the bones are much firmer than those of the chicks we have become accustomed to. The meat, too, has a different texture and a pleasant smell. After cutting, we get all these beautiful pieces. At the top of the picture, you can see the visceral, yellow and thick fat. Well, a lot of nonsense has been circulating on the internet, with the chicken painted. How could the fat inside the case be painted? But the one that stuffs the thighs?

I will continue to buy and consume Happy Chicken and I hope this business will grow. This is something that I want for other Romanian businesses that produce quality products. And know that any piece of meat, covered with skin or not, will undergo changes in color and texture if kept in water or in a saline solution. It is absolutely natural, this is the role of marinades and brines, to act on that meat, that's why we use them. Basically, meat that is dipped in a marinade or brine is subjected to physico-chemical processes called in a word osmosis, which means that there are exchanges of substances between the two. And ready, we return to the recipe!

How to prepare baked chicken legs in goose fat

1. Mix salt, pepper, thyme and marjoram. We clean the chicken legs well, we burn them with the burner of any traces of feathers and we wipe them with paper towels. Rub the chicken legs well with the spice mixture. We put them in a saucepan, wrap them and leave them in the fridge overnight or at least for 3-4 hours.

2. After the dry marinating time has passed, rinse the chicken legs with cold water, removing the excess salt. Dab them with absorbent kitchen paper towels and place them in a tray. Turn on the oven and set it at 130 ° C.

Melt the lard, as long as it is liquid, we do not have to heat it, and pour it over the chicken legs. Add the whole garlic cloves and bay leaf.

3. Carefully put the tray in the oven at a medium height. We will cook these chicken legs for 3 hours at 130 ° C.

4. At the end of the 3 hours of cooking, the chicken legs are soft, extremely tender and tasty and with reddish skin. Carefully remove them from the lard and place them on absorbent kitchen paper so that they drain the excess fat. We leave the lard left in the tray to cool, then we filter it through a sieve and keep it for future use.

Caramelized apple and cranberry sauce & # 8211 baked chicken leg garnish in goose fat

5. As long as our baked chicken legs in lard rest, we take care of the apples. In a large pan, caramelize the sugar until golden brown. Add the apples, all at once. Shake the pan to coat the apples in caramel as much as possible, then add the chicken broth and orange juice.

6. Cook the apples with the soup for 4-5 minutes, until they are penetrated, but not very soft. Then add the blueberries and cold butter, turn off the heat and mix gently. The sauce will thicken, as the butter mixes well with it. Finally, add the chopped mint and prepare to serve immediately.

Serve baked chicken legs in goose fat

Along with these candied chicken legs, a garnish and a sweet and sour sauce, as is the one I prepared, the glove fits. It will counterbalance the fat wonderfully, bringing the necessary note of freshness to the plate. We served them with a mashed potato, but obviously there are other garnishes, according to everyone's preference. A delicious meal!


Details how to prepare the chicken Chicken with radish in the oven

  1. Wipe with an absorbent napkin 500 g of chicken legs LaProvincia and season them with ¼ teaspoon of pepper and with a dust of salt.
  2. Place the thighs in an ovenproof dish, he adds 2 tablespoons soy sauce , 100 ml of beer, 2 strands of finely chopped green garlic and 2 tablespoons olive oil . Mix well until the meat is evenly covered with the rest of the ingredients.
  3. Preheat the oven to 180 ° C and place the tray with the chicken legs in the oven for 25 minutes.
  4. Wash and cut into pieces of similar size 400 g of radishes , and then put them in a bowl.
  5. Finely chop 1 large bunch of dill , 1 bunch of parsley and put everything over the radishes.
  6. Add the rest of 2 tablespoons olives, 3 cloves crushed garlic, a pinch of salt and mix everything.
  7. Remove the chicken tray from the oven after 25 minutes and add the radishes next to the thighs.
  8. Put the tray back in the oven for another 10 minutes.
  9. Serve the chicken with radish while hot!

Baked chicken legs

Baked thighs, who doesn't know how to make? Well, that's right, and not really. Next time you put chicken legs in the oven, try to give up the famous spice mixes in the envelope. Put butter (we put ghee), rub with tarragon and thyme and do not forget that a little lemon juice can put an end to "i". You can also put lemon in the pan, together with the indispensable and indispensable onions and garlic.


Chicken legs in the dough (in the oven)!

An incredibly tasty and good-looking dish! Ideal for the holiday table! Try to prepare it!

INGREDIENT:

-7 lower chicken legs

-sweet peppercorns - to taste

-chilli flakes - to taste

-crushed turmeric - to taste

-2 tablespoons melted cheese (you can replace it with cream cheese).

For the dough:

-a teaspoon of baking powder

-150 g of fermented cream

Other: an egg - for greasing the dishes before baking.

METHOD OF PREPARATION:

1.Wash and dry the chicken legs. Put them in a deep pan. Sprinkle them with salt and your favorite spices (we used paprika, ground turmeric, chilli flakes and garlic passed through the garlic press).

2. To make the spices spread more easily on the surface of the thighs, add a tablespoon of oil. Mix well with your hands so that all the thighs are covered with spices.

3. Let them marinate for 30 minutes at room temperature. If you want to leave them more to marinate, put them in the fridge.

4.Then insert the tray in the preheated oven to 180 ° C and bake the thighs for about 40 minutes.

5. In the meantime prepare the dough: mix the sifted flour, salt, sugar and baking powder in a deep bowl.

6.Mix the egg, fermented cream and oil in a separate bowl, using the whisk. Then transfer the resulting composition to the bowl with the dry ingredients. Initially mix with a spoon, then knead the dough with your hands. It must be soft, homogeneous and slightly sticky.

7. Grease the surface of the dough with a little oil and cover it with cling film. Let it rest while you prepare the meat composition.

8. Remove the thighs from the oven. Separate the meat from the bones and cut it into pieces. Mix it with the melted cheese.

9. Clean the bones of the thighs very well: you will use them as a decoration.

10. Working on the oiled table, shape the dough into a stick and divide it into 6 equal pieces.

11. Spread each piece of dough in the shape of a cake: you can do this process with your hands, without twisting.

12.Put one-sixth of the meat composition in the middle of it. Then stick a cleaned bone in the center of the filling, fixing it well: this way you will imitate the whole pulp.

13. Gather the edges of the cake towards the center, gluing them together and to the bone. You will get a kind of "bag" of meat.

14. Place the thighs in the dough on the tray lined with a piece of baking paper or a silicone sheet. Grease them with beaten egg. It is also a good idea to wrap the free part of the bones with aluminum foil so that they do not burn.

15.Insert the tray in the preheated oven to 180 ° C and bake the legs in the dough for about 20 minutes, until golden brown.


Baked chicken with tomato sauce

Baked chicken with tomato sauce is a recipe that lasts until you make it, but in the end it's worth it. It is very easy to make - it takes a long time just because it has to stay in the oven for a long time.

However, an easier and from my point of view tastier option is the bottled chicken. You can try both.

The nutritional values ​​below only partially take into account the nutrients in the skin (it is recommended not to consume it). It has a low fat content and so we recommend consuming it less often.

Ingredients for 5 servings of baked chicken with tomato sauce
& # 8211 a 1.5 kg chicken grill or 5 whole legs (with bone and skin)
& # 8211 two tablespoons olive oil
& # 8211 two red boxes of 400 ml cubes
& # 8211 50 ml cherry vinegar
& # 8211 100 ml semi-sweet red wine
& # 8211 a red onion
& # 8211 a garlic head
& # 8211 4-5 bay leaves
& # 8211 a parsley link
& # 8211 50 grams butter 65%
& # 8211 2 tablespoons honey
& # 8211 ½ teaspoon smoked paprika
& # 8211 salt and pepper to taste.

How to prepare baked chicken with tomato sauce
Although I used a grilled chicken for this recipe, I recommend using only thighs. They come out much tastier than the breast. If you still want to use grilled chicken - I only used the whole thighs and the whole chest (the back and wings go very well for a chicken soup). The chest is placed with the skin upwards and the thighs with the outer part upwards.

Next we will go for the recipe with chicken legs in tomato sauce.

In a bowl, mix the tomatoes with vinegar, wine, salt, pepper, paprika, honey, olive oil, crushed garlic and chopped parsley. Add the bay leaves.

The whole mixture is put in a tray - I used a tray 30/20 and about 4-5 cm high.

Cut the onion into thicker slices and distribute evenly in the pan.

Place the chicken legs with the top up. Put a cube of butter on each chicken leg. If the liquid covers the thighs, you can put the butter directly into the pan.

Insert the tray into the preheated oven at 130 ◦C (for some ovens it is the minimum value). Leave for about 4 hours.

Grease the thighs with sauce from time to time - first about an hour and then about every 30 minutes.

When you grease the thighs you can mix a little in the sauce (if possible).

If you do not eat it all at a table, you must remove the bay leaves.

Costs
The costs for 5 servings of baked chicken with tomato sauce are about 28-30 RON (2017 prices).

How to serve
Serve hot with the sauce in the pan. The gasket is at your choice. It is recommended to consume it without skin.


Chicken legs in ham oven mantle

I can say about these chicken legs in the oven-covered ham coat, that they turned out very good.

Fragile on the inside and juicy, and the ham coat slightly crispy, but not very dry and you will see why, in the preparation mode.

  • 600 g lower legs of chicken
  • 300 g raw raw bacon
  • 5 cloves of garlic
  • 1 teaspoon olive oil
  • juice of 1/2 lemon
  • paprika and sweet pepper
  • a pinch of salt

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

Here's how easy it is to prepare these chicken legs in a baked ham coat!

We clean the garlic and grind it with very little salt.

We don't add much salt because the ham is salty.

Rub the garlic with a little olive oil, then add the lemon juice and paprika.

With this sauce we massage the chicken legs, then we dress them in the ham slices.

We put two slices in a bowl, so that the coat is thicker.

We place the chicken legs on the grill of the stove, on the middle step, and under it, on the lowest step, we place a tray with hot water.

We cook them at 190 degrees for 30-35 minutes.

These chicken legs in the baked ham coat, prepared in this way, turned out very well and went great with a garlic and yogurt sauce.