Stewed is great dish, which is suitable for both festive and everyday table. Now consider different ways cooking such food.

Cooking legs with vegetables and wine

This option is very simple. Everyone can cope with its preparation. For the dish, you will need the usual products that are in every refrigerator.

To prepare this dish you will need:

• two medium bell peppers;
• eight chicken legs;
• three tomatoes (large in size);
• one bulb;
• half a glass of wine (your choice);
• one teaspoon tomato paste;
• spices.

The process of preparing a dish at home is as follows.

Prepare all components first. Fry the chicken legs in a pan on both sides until a crust appears, put on a plate. This process will take approximately two to three minutes. Then cut the tomatoes and peppers into cubes, chop the onion. Then put the vegetables in the pan where the chicken legs were cooked. Roast for approximately five minutes. Add tomato paste to vegetables, pour in wine. Bring to a boil. Then salt, put sugar to your liking. Then pour in the oil, put the chicken legs, add spices, mix. Cover the pan with a lid and simmer for about thirty minutes. Then turn off, let it brew for about twenty minutes.

Cooking chicken legs stewed in sour cream at home

This dish is suitable for those who want to please their loved ones. The meal turns out fragrant and appetizing. Chicken legs stewed great option lunch. Serve with a salad and garnish of your choice. We will cook this dish in a frying pan.

To cook stewed chicken legs, you will need:

• bulb (one, large);
• two hundred ml of water and the same amount of sour cream;
• six chicken legs;
• one carrot;
• a pinch of pepper, salt, spices for chicken;
• vegetable oil (two to three tablespoons).

Step by step process cooking chicken legs in sour cream:

1. Wash your feet first. Dry them afterwards.
2. Heat vegetable oil in a frying pan. Send your legs there.
3. Then cover the pan with a lid. Roast over medium heat for about fifteen minutes. In the process, periodically turn the legs over.
4. Wash the carrots under running water, peel. Then grate on a large or medium grater.
5. Then peel the onion, cut it into thin half rings or cubes.
6. Lay the vegetables on the skillet. Cover with a lid. Simmer chicken legs with vegetables for about fifteen minutes.
7. Now mix sour cream with salt and pepper. Then add your favorite aromatic herbs.
8. After send sour cream with spices to the pan. Then mix thoroughly. Stew chicken legs in sour cream until tender. This process will take five to fifteen minutes on average. Before serving the dish, sprinkle it with fresh herbs. To add extra flavor to the dish, place grated cheese on top.

Cooking in a multicooker

Chicken legs stewed in a slow cooker is a great alternative fried meat. During the cooking process, all useful material in a bird. The dish is suitable for a full meal.

Hot food goes well with any side dish. You can, for example, serve it with rice or mashed potatoes.

For cooking you need:

• two carrots, onions;
• four chicken legs;
• ten to twenty grams of celery;
• 50 ml of water;
• four tablespoons of tomato sauce.

Step-by-step cooking process in a slow cooker:

1. Rinse the chicken legs under running water. Then salt and pepper them.
2. Then put the chicken legs in the slow cooker.
3. Wash vegetables. Grate the carrots, chop the onions and celery. Then add the vegetables to the chicken legs.
4. Then pour the tomato sauce and water into the multicooker bowl.
5. Then turn on the device, select the "Meat" mode, the cooking time is an hour. While the chicken legs are simmering, boil the rice. Then decorate meat dish greenery. After that, it can be served at the table.

Chicken legs with potatoes

This dish is easy to make and delicious.

For cooking you will need:

• one carrot (medium size);
• 500 grams of chicken legs;
• two bulbs;
• one large potato;
• spices (to your taste).

Step by step cooking delicious and fragrant dish with chicken and potatoes:

1. Rinse the chicken, pat dry.
2. Then fry in a pan until golden brown.
3. Then put in large saucepan diced potatoes, fill it with water.
4. Then add the chicken, sprinkle with spices.
5. Simmer the dish over low heat for about forty minutes until cooked. That's all, chicken legs stewed with potatoes are ready. You can serve them to the table. Bon Appetit!

A small conclusion

Now you know how to cook stewed chicken legs. As you can see, there are several options, products for all uses are available. Choose the recipe that you like. We wish you good luck with your cooking!

I advise you not to delay and cook the most delicious chicken legs with vegetables today: a complete dish that will give you a feeling of satiety for a long time. Madly in love various recipes with chicken legs, but this one is one of my favorites: you can add vegetables and seasonings to your liking, experiment with different spices. The chicken leg turns out tender, but at the same time it has a golden crust and keeps its shape perfectly. Vegetables are absolutely not boiled soft, they are practically steamed due to the lack of a large number liquids. I advise you to definitely cook this stunning dish.

Ingredients:

• chicken drumsticks(legs) - 6 pieces;
• potatoes - 5 tubers;
• bell pepper- 3 pieces;
• fresh tomato - 7 pieces;
• onion- 1 medium head;
• vegetable oil for frying;
• water - 200 milliliters;
• ready-made seasonings for chicken legs - to taste;
• ready-made mixture of peppers - to taste (if you like spicy dishes);
• or replace ready-made chicken seasonings with black pepper + salt - to your taste;
• salt, pepper - for vegetables, to taste;
• greens: dill, parsley - decorate before serving.

The most delicious chicken legs with vegetables. Step by step recipe

1. Let's start with preparing the chicken legs. Wash them thoroughly under running water. Wipe with a paper kitchen towel. You can replace the paper towel with a kitchen waffle towel, it perfectly absorbs moisture. We just need to get them wet. Next, look at the lower leg and cut off excess pieces of cartilage and hanging skins. We put them on a dish and set it aside.
2. If the size of the drumstick pieces is different, use a sharp knife to make an indentation in the larger pieces. To get everything ready at the same time.
3. We send the drumsticks to a deep bowl. Add seasoning for chicken thighs. Seasoning can be replaced with salt and pepper. You can also add all sorts of other spices to them that you have available and to your taste. Pour a tablespoon of vegetable oil, and mix everything thoroughly.
4. Pour vegetable oil (refined) into a deep saucepan with a thick bottom. You can use whatever you have or whatever you like. I prefer to fry in sunflower oil.
5. We send chicken legs to well-hot oil. Do not cover with a lid. Reduce the heat a bit and let it brown on one side. Then turn over to the other side.
6. While everything is fried, cut the onion into half rings. And put in a pan to the legs.
7. Now we peel the potatoes, cut it not finely: cut it like a roast. The pieces should be medium in size. When the onion is fried, we put all the potatoes in the pan.
8. Next, wash and clean the bell pepper from the stalk and seeds. Cut it in half and put it in a bowl. If you want, you can cut it into four parts.
9. Let's do the same with tomatoes. Wash and cut into two halves. We send to the pan.
10. Since our vegetables are not yet salted and peppered, we add salt and pepper to our taste.
11. Then pour 200 milliliters of water, cover with a lid. Reduce the fire to minimum. In this way we achieve the effect of a steam bath for vegetables. Do not add more water.
12. We check the readiness of the potatoes. We pierce it with a knife. When the potatoes are ready, turn off the stove and put the pan aside.
13. We spread in portions: in each plate a piece of pepper, potato, tomato and chicken leg. Decorate with finely chopped herbs. We serve everything to the table.

As you can see, this is a great solution for a hearty and healthy lunch for the whole family. Now call everyone to the table and enjoy delicious lunch, perhaps for dinner, which is so easy and quick to cook. I also recommend: on the site "Very tasty" there are still a lot of simple and quick recipes from chicken. Approach the cooking process with love and good mood: then your dishes will sparkle in a new way. We wish you bon appetit!

Stewed chicken legs is an excellent dish that is suitable for both a festive and everyday table. Now let's look at different ways to prepare such a dish.

This option is very simple. Everyone can cope with its preparation. For the dish, you will need the usual products that are in every refrigerator.

To prepare this dish you will need:

• two medium bell peppers;
• eight chicken legs;
• three tomatoes (large in size);
• one bulb;
• half a glass of wine (your choice);
• one teaspoon of tomato paste;
• spices.

The process of preparing a dish at home is as follows.

Prepare all components first. Fry the chicken legs in a pan on both sides until a crust appears, put on a plate. This process will take approximately two to three minutes. Then cut the tomatoes and peppers into cubes, chop the onion. Then put the vegetables in the pan where the chicken legs were cooked. Roast for approximately five minutes. Add tomato paste to vegetables, pour in wine. Bring to a boil. Then salt, put sugar to your liking. Then pour in the oil, put the chicken legs, add spices, mix. Cover the pan with a lid and simmer for about thirty minutes. Then turn off, let it brew for about twenty minutes.

Cooking chicken legs stewed in sour cream at home

This dish is suitable for those who want to please their loved ones. The meal turns out fragrant and appetizing. Braised chicken legs are a great lunch option. Serve with a salad and garnish of your choice. We will cook this dish in a frying pan.

To cook stewed chicken legs, you will need:

• bulb (one, large);
• two hundred ml of water and the same amount of sour cream;
• six chicken legs;
• one carrot;
• a pinch of pepper, salt, spices for chicken;
• vegetable oil (two to three tablespoons).

Step by step process of cooking chicken legs in sour cream:

1. Wash your feet first. Dry them afterwards.
2. Heat vegetable oil in a frying pan. Send your legs there.
3. Then cover the pan with a lid. Roast over medium heat for about fifteen minutes. In the process, periodically turn the legs over.
4. Wash the carrots under running water, peel. Then grate on a large or medium grater.
5. Then peel the onion, cut it into thin half rings or cubes.
6. Lay the vegetables on the skillet. Cover with a lid. Simmer chicken legs with vegetables for about fifteen minutes.
7. Now mix sour cream with salt and pepper. Then add your favorite aromatic herbs.
8. After send sour cream with spices to the pan. Then mix thoroughly. Stew chicken legs in sour cream until tender. This process will take five to fifteen minutes on average. Before serving the dish, sprinkle it with fresh herbs. To add extra flavor to the dish, place grated cheese on top.

Cooking in a multicooker

Chicken legs stewed in a slow cooker is a great alternative to fried meat. During the cooking process, all the beneficial substances in the bird are preserved. The dish is suitable for a full meal.

Hot food goes well with any side dish. You can, for example, serve it with rice or mashed potatoes.

For cooking you need:

• two carrots, onions;
• four chicken legs;
• ten to twenty grams of celery;
• 50 ml of water;
• four tablespoons of tomato sauce.

Step-by-step cooking process in a slow cooker:

1. Rinse the chicken legs under running water. Then salt and pepper them.
2. Then put the chicken legs in the slow cooker.
3. Wash vegetables. Grate the carrots, chop the onions and celery. Then add the vegetables to the chicken legs.
4. Then pour the tomato sauce and water into the multicooker bowl.
5. Then turn on the device, select the “Meat” mode, the cooking time is an hour. While the chicken legs are simmering, boil the rice. Then decorate the meat dish with herbs. After that, it can be served at the table.

Chicken legs with potatoes

This dish is easy to make and delicious.

For cooking you will need:

• one carrot (medium size);
• 500 grams of chicken legs;
• two bulbs;
• one large potato;
• spices (to your taste).

Step-by-step preparation of a delicious and fragrant dish with chicken and potatoes:

1. Rinse the chicken, pat dry.
2. Then fry in a pan until golden brown.
3. Then place the diced potatoes in a large saucepan, fill it with water.
4. Then add the chicken, sprinkle with spices.
5. Simmer the dish over low heat for about forty minutes until cooked. That's all, chicken legs stewed with potatoes are ready. You can serve them to the table. Bon Appetit!

A small conclusion

Now you know how to cook stewed chicken legs. As you can see, there are several options, products for all uses are available. Choose the recipe that you like. We wish you good luck with your cooking!

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Chicken dishes - Filipino stewed chicken legs. Recipe with photo simple and delicious

Cooking chicken dishes is now preferred in many families. The product is inexpensive and readily available. The great advantage of chicken dishes is that they cook very quickly.

Bought fresh chilled chicken on my way home from work. I washed it, cut it up, put it in a frying pan or in the oven, and after an hour at most, delicious chicken already ready.

Serve with fried or baked chicken. Absolutely everything is suitable for a side dish - both cereals and vegetables. And only one circumstance can disturb the hostess, the same chicken dishes can “get bored”. I want to cook chicken tasty, and somehow in a new way. It is also desirable to spend not so much time on this. And there is such a dish - these are chicken legs stewed in a Filipino way.

Strange as it may sound, I was taught how to cook Filipino chicken in China. On one of my business trips, my friend and I were invited to visit a Chinese family. We tasted a lot there different dishes. It should be noted that on Chinese table there is always a wide variety. A special feature is that they prepare all the dishes quickly enough, even when the guests have arrived, only preparations are made in advance.

We were even surprised at how quickly the dishes were added to the table, and the hostess herself paid attention to us, and did not disappear in the kitchen for a long time.

And one of those dishes was this chicken. At the time, we really didn't know what it was called. Perhaps there it has some other name. It didn't matter, we liked the chicken and the hostess kindly shared the recipe with us. At home, I began to cook chicken according to this recipe, and everyone liked it. Only for a long time it was with us without a name. Until, after quite a long time, in one of the magazines I did not come across a very similar recipe, which was called “Filipino stewed chicken legs”.

Well, in Filipino, so in Filipino. Since then, we have been calling this dish.

Today I suggest you cook it. The dish is made quite simply. But despite its simplicity, the chicken turns out to be very tasty and spicy. The peculiarity of this dish is that the chicken is marinated before cooking. The marinade contains sugar and vinegar, and therefore the finished chicken is obtained in sweet and sour sauce. Very close, by the way, to Chinese cuisine. They love both chicken and fish cooked in sweet and sour sauce. And so, let's get started...

Chicken legs stewed Filipino style. Recipe.

1. The first thing we will need to do is prepare the marinade. To do this, mix all the ingredients for the marinade in a bowl. Finely chop the garlic, and also add to the marinade.

2. Wash chicken legs or legs and pour over the prepared marinade. Leave to marinate for 2-3 hours, but not less than an hour. During this time, the legs should now and then be turned over so that they marinate evenly on all sides. Close the container with chicken and marinade with a lid. It happens that I leave chicken legs to marinate all night, they only become tastier from this.

3. When it's time to cook, pour half a glass of water into a deep frying pan. Put the chicken, pour the marinade with garlic and bay leaf on top. Bring to a boil, reduce heat to medium, cover, and simmer chicken for 45 minutes. Do not open the lid during this time. Don't let the musty smell of garlic intimidate you. Both substances are volatile, and of course, you cannot do without a smell. But it's still better to turn on the hood.

4. After 45 minutes, reduce the heat to a minimum, open the lid and leave the chicken to simmer for another 15 minutes. During this time, the liquid that is still in sufficient quantity in the pan will evaporate a little. And the chicken will become brownish in color, it will become, as it were, “caramel”. The skin on the chicken will become very thin, and almost invisible.

5. Please note that we cook chicken in own juice and in the marinade, without a drop of oil.

6. Now cover the pan with a lid and let our chicken stand for 5-10 minutes. She will rest a little during this time, and will take in as much juice from the marinade as she wants. Although it should be noted that chicken meat will taste similar to meat that is cooked on the grill. It only has a sweet and sour and slightly spicy taste. All the fat from such a chicken is evaporated, and the meat becomes completely lean.

While the chicken is stewing, you can start preparing the side dish. Today I decided to cook broccoli as a side dish.

How to cook broccoli with garlic.

• it's winter now, and I didn't have fresh broccoli, but there was a 400-gram bag of frozen cabbage in the refrigerator.
• Pour 1.5-1.7 liters of water into a saucepan, bring it to a boil, salt to taste. Approximately 0.5 st. spoons, even a little smaller.
• as it boils, carefully, so as not to damage the inflorescences, lower the cabbage into the water. And again wait until it boils.
• during this time, finely chop a couple of cloves of garlic, and cook a tablespoon butter.
• cook broccoli over medium heat so that there is no active boiling. After boiling, it should be cooked for no more than 5 minutes in an open container.
• discard the cabbage in a colander. Carefully, the inflorescences are tender, and do not tolerate a rude attitude towards themselves.
• Transfer the cabbage back to the pan, add the butter and garlic. Stir by gently swirling the pan from side to side.

Now that we have both the chicken and the side dish ready, think about how you can serve it beautifully. Unfortunately, today I was not up to decorating the dish. Everyone was so eager to eat Filipino chicken as soon as possible that they did not want any special serving. So I just put the cabbage and stewed chicken legs on a plate and served it as is. It turned out to be a simple dish for dinner. But, how delicious! We had 8 legs, but now there are none left!

In general, you can think of a beautiful presentation, lay a beautiful tablecloth, light a candle, pour a glass of wine ... And then your dinner will be no worse than in a restaurant. And now…

sekreti-domovodstva.ru

Chicken legs stewed recipe

A successful version of chicken, which, after stewing in cider, acquires an excellent taste. And apples, onions and brisket this flavor.

• 650-750 g chicken legs, or thighs, legs
• 40-50 g smoked brisket, bacon (in the original - pancetta)
• 2 sweet and sour apples
• 250-300 ml apple cider
• 2 medium-large onions
• salt, freshly ground pepper
• (better - olive)

Chicken legs in sour cream marinade

One of the very good recipes cooking delicious chicken, while being simple. And sour cream (instead of often.

• 800-900 g chicken drumsticks (legs)

marinade

• 3.5-4.5 st. spoons of sour cream
• 3-4 large garlic cloves
• 1 medium lemon
• 1-1.5 tsp Dijon mustard (other variety)
• 1 teaspoon coarse salt
• 1-1.5 teaspoons ground sweet paprika

Chicken legs with honey, soy sauce and curry

Chicken legs of delicious, bright, rich taste - we only need a few hours before.

• 1-1.4 kg chicken legs (drumsticks)

marinade

• 4-5 art. spoons of honey
• 6-8 art. tablespoons good quality soy sauce
• 1-1.5 teaspoons curry
• 1 branch fresh rosemary(dried)
• 1.5-2 teaspoons ground sweet paprika
• juice of half an orange (optional)

Baked chicken legs without skin

Unlike many recipes, the legs in this recipe are baked without the skin, which makes their meat healthier. Good and.

• 6-8 chicken legs
• 4-5 art. spoons sunflower oil(other vegetable)
• 1 teaspoon curry
• 1 teaspoon Herbes de Provence (or basil, oregano, etc. herbs)
• 2-3 pinches dried parsley
• salt pepper

Adyghe chicken

Original onion sauce with spices decorates the taste of chicken, it is moderately spicy, soft. We cook either from the whole.

• 1-1.2 kg of chicken (we have legs)
• 1 onion larger than average
• 3-4 teaspoons sweet paprika
• 1 teaspoon of dry adjika, coriander, dried cilantro
• garlic salt, freshly ground pepper mix (or one black)
• half a glass of boiling water
• 50-60 g ghee (regular butter or vegetable)

Braised chicken legs in soy-honey sauce

The main thing in this dish is the marinade, which is also the sauce. Marinate the legs, fry and stew - after these simple ones.

• 6-8 chicken legs
• 1.5-2 tbsp. tablespoons of vegetable and butter

marinade

• 6-7 art. spoons of soy sauce
• 3-4 st. spoons of spicy ketchup
• 2-2.5 st. spoons of liquid honey
• 1 teaspoon powdered garlic (5-6 fresh cloves)
• salt, freshly ground pepper - to taste
• 2-3 pinches Provence herbs (others)

Chicken thighs stewed in milk

You can stew only the legs, or together with the thighs, the meat of which becomes very juicy and very tender, but from milk.

• 1-1.3 kg legs
• 1 teaspoon Herbes de Provence (others of your choice)
• salt, a mixture of freshly ground peppers
• 1-1.5 teaspoons turmeric
• 1-1.5 tsp paprika
• 2-4 large garlic cloves
• 1 liter of milk
• 3-4 st. tablespoons of vegetable oil

Chicken legs in curry sauce

We fry the legs, and then stew a little in curry sauce, in which they acquire an excellent taste.

• 6-8 chicken legs weighing 1-1.2 kg
• 2-3 tbsp. tablespoons of vegetable oil

sauce

• 200-240 g sour cream
• 1 medium onion
• 350-400 g ripe tomatoes
• 3 garlic cloves
• 1-1.5 teaspoons curry
• 1 teaspoon sweet paprika
• salt, hot peppers taste

  Homemade fried chicken legs

  No complications or exotic ingredients - we marinate chicken legs and fry until tender. Just.

  • 8-9 small chicken legs
  • 2-3 tbsp. tablespoons of vegetable oil

  marinade

  • 4-6 art. spoons of mayonnaise
  • 4-6 art. spoons of ketchup
  • 3-4 st. spoons of soy sauce
  • white and black peppers
  • salt - may not be needed if soy sauce very salty

  Chicken legs in yogurt marinade

  If you love grilled chicken, be sure to try the proposed option with chicken legs (drumsticks).

  povarixa.ru

  Culinary recipes and photo recipes

  Chicken legs in sour cream sauce

  Ingredients for cooking chicken legs sour cream sauce:

  • chicken legs - 6-8 pcs.
  • onion - 2 pcs.
  • salt, spices - to taste
  • vegetable oil - 3-4 tbsp.

  For sour cream sauce:

  • medium fat sour cream - 200 ml
  • water - 200 ml
  • flour - 1.5 tbsp.
  • garlic - 2-3 cloves
  • salt pepper, spices- taste

  Recipe chicken legs in sour cream sauce:

  Rinse chicken legs thoroughly with water and dry, then rub with salt and spices (you can use your favorite seasonings) and leave for 10-15 minutes.

  

  In the meantime, peel the onion, rinse and cut into thin rings, if you have large onions, then into half rings.

  

  Heat a frying pan with vegetable oil, lay out the chicken legs and fry over moderate heat under a lid for about 10 minutes.

  

  When the legs are browned, turn them over with a spatula and fry on the other side.

  

Chicken meat is the most popular and affordable, in light of which almost all parts of the bird are used in cooking. The drumstick was no exception, and since the meat at the legs of the bird has high taste qualities, it is being prepared different ways, including stewing the product separately, or together with vegetables or a side dish.

Calorie content and nutritional value

Chicken is a versatile meat product from which you can cook many different first and second courses. However, before you start cooking, it is worth determining which part of the bird carcass is most suitable for a particular type of heat treatment. As for the drumsticks, this product will turn out to be tasty in any form, however, the option that involves stewing a meat product will be the most useful and juicy.

Such processing does not take much time, and since the meat of chicken legs is not very fatty, dish is perfect to include in children's diet food, as well as for a diet menu, if you first remove the skin. You can put out a shin in various ways, using a pot, a frying pan, a cauldron, an oven, or such a useful kitchen appliance as a slow cooker.

The calorie content and nutritional value of the product will depend on the type of utensils used. The drumsticks can be cooked separately or together with a side dish, with vegetables, gravy and various sauces.

The calorie content of stewed chicken legs can vary between 130-170 kcal.

In this case, the ratio of BJU will be as follows:

• proteins - 14-19 grams;
• fats - 7-9 grams;
• carbohydrates - 0.41-1 grams.

How to choose?

As with any other product, for chicken meat, and in particular for chicken legs, there are a number of recommendations, allowing to pick up qualitative and fresh meat products for the subsequent preparation.

• It is important that the lower leg has an even skin, with a uniform color, without unnecessary inclusions, spots and bruises. There should be no feathers on the legs - a good product is carefully plucked before being sold. The skin should be pink.
• You can check the quality of the product by cutting on the joint - it must be clean and not windy.
• Fat in fresh chicken meat pale yellow. The color of the old product will be much brighter.
• Fresh meat, after pressing it, will quickly restore its shape, if this does not happen, then the product is no different high quality Or it sits in the window for a long time.

It is also worth smelling the offered product, ideally fresh chicken meat will be almost odorless. A stale product will have a pronounced smell, even if the drumsticks are sold frozen.

• In light of the large selection of similar meat products on the shelves, you should refrain from buying legs without packaging, which are laid out in the window. Such a chicken, after cooking, is likely to be dry and tough. In addition, such a product may pose a health hazard, since it is open to the penetration of various kinds of microbes and microorganisms.
• Packed drumsticks must be in a single clean container, without traces of blood and excess moisture. The presence of liquid under the film indicates that the product has been frozen and then thawed.
• For chilled raw drumsticks in the store, a special refrigerator-showcase is required, in which the temperature regime must be strictly observed - from 0 to + 6C. The shelf life of chilled meat is 5 days.

To ensure that really tasty chicken legs are served after they are stewed, it is worth adopting a few nuances, which will increase the taste of the dish even with minimal culinary skill.

• As you know, the presence of the skin guarantees additional juiciness to the shins due to the content of subcutaneous fat, however, if the product is defrosted too aggressively, this feature may lose this feature. Therefore, if you plan to stew frozen legs, they should be brought to room temperature gradually: first transfer the chicken to the refrigerator for a while, and then defrost in normal conditions on the kitchen.
• For the preparation of dietary drumsticks, it is recommended to stew them without the skin. In this case, you should use a recipe that will use fatty gravy or cook meat together with vegetables, which will release juice during heat treatment. There are recipes for drumsticks with zucchini, tomatoes, onions and carrots, with cabbage.
• During cooking, you can use mayonnaise, which will increase the juiciness of the legs, but this product does not belong to the dietary category. To reduce the calorie content of the dish, mayonnaise can be replaced with sour cream of low fat content.
• To make the legs with a ruddy and appetizing crust, they can be fried in a pan for a short time before being sent to stew. But this option is not required.

• Using this or that recipe for stewed chicken drumsticks, you should pay attention not only to the quantity and list of ingredients, but also to the time of heat treatment. This is due to the fact that not all recipes are universal.
• In addition to the recommendations indicated in the methods of preparing chicken, the stewing time will also depend on the size of the product. Based on this feature, you should choose legs that are approximately the same in size so that each portion is suitable for further use.
• Delicious stewed drumsticks can be done in a slow cooker, but it should be taken into account that the devices may differ in their power. This fact will be fundamental in the course of choosing the duration of the preparation of the dish.
• Spices have a beneficial effect on the taste of chicken meat, therefore, in the course of preparing the legs for heat treatment, it is recommended to use a variety of seasonings. The dish will be appetizing if you use ready-made sets of seasonings that are sold in supermarkets or individual spices to your taste. Among the most popular seasonings for meat, paprika can be noted. This spice is necessarily added to the dish when stewing drumsticks in tomato sauce.

Recipes

The most popular option for cooking legs is cooking them with potatoes and mushrooms.

The composition of such a dish will look like this:

• chilled drumsticks - 1 kilogram;
• potatoes - 1 kilogram;
• mushrooms - 500 grams;
• sour cream - 200 grams;
• butter - 150 grams;
• onion - 1 piece;
• fresh greens;
• spice salt to taste.

Cooking algorithm

• Front heat treatment the chicken must be washed, dried, if necessary, remove the skin from the legs.
• Wash mushrooms, blot excess moisture, chop. Onion cut into cubes.
• Mix sour cream with purified boiled water, it will take about one glass. You need to add salt and seasonings to it. Chopped greens cut.
• Peel potatoes, cut into any convenient way.
• Preheat the cauldron, melt the butter in it, fry the onion first, and after it becomes soft, add the mushrooms. Simmer, stirring occasionally to remove excess moisture.
• Add chicken to the products, fry for a quarter of an hour so that the legs are slightly browned. Put the root crop in a cauldron, pour the sauce over the dish, sprinkle with herbs.
• Reduce the temperature of the heating plate, simmer under a closed lid for about 20 minutes. After that, remove from heat, leave the dish to brew for a bit before eating.

Chicken legs will turn out to be very tasty and tender if they are stewed in a slow cooker using soy sauce.

For cooking you will need the following products:

• shins - 1 kilogram;
• soy sauce - 30-50 ml;
• water - 100 ml;
• apple cider vinegar - 20 ml;
• sugar - 10 grams;
• seasoning salt to choose from;
• onion - 1 piece.

Step by step recipe

• Peel the onion, cut into rings or half rings. Prepare a marinade for chicken from soy sauce, water and seasonings with the addition of vinegar. Add onions to it, dip the chicken legs in the marinade, leave in the mixture for 30-40 minutes.
• Then pour the mixture together with the drumsticks into the bowl of the appliance, close the lid and cook in the “stewing” mode for about an hour.

A complete and nutritious dish will be legs stewed in a pan with vegetables.

A set of required ingredients:

• shins - 500-600 grams;
• a set of frozen vegetables - 500 grams;
• spices to choose from;
• vegetable oil.

Cooking method

• Rinse and dry the shins. Heat a frying pan with oil, fry the chicken in it until golden brown.
• Then add vegetables to the meat, pour the dish with water, salt and pepper the composition.
• As soon as the food in the pan boils, you should reduce the heating temperature of the stove, cover the food with a lid and simmer for about half an hour.

You can serve the legs as an independent second course, additionally decorating with any greens, or together with porridge or rice as a side dish.

Get beautiful stew dish from the drumstick, a recipe involving the use of tomato sauce will help.

The set of products in this case will be as follows:

• chicken drumstick - 600-700 grams;
• tomato paste - 700-800 grams;
• vegetable oil;
• spices, salt.

Cooking method

• Rub chilled meat with salt and spices.
• Heat a frying pan with the addition of oil, fry the legs on it on each side.
• Prepare tomato for meat. To do this, in a convenient container, you need to mix the pasta with warm boiled water, salt and seasonings. Stir the sauce until all ingredients are completely dissolved.
• Pour the tomato sauce into the pan to the legs, reduce the temperature to a minimum. Cook the meat for about 30-40 minutes.

Simple but very delicious recipe will be stewing legs with the following set of ingredients:

• shins - 1 kilogram;
• onions - 2 pieces;
• carrots - 1 piece;
• vegetable oil;
• Bay leaf, salt, allspice, paprika.

Cooking technology

• First of all, you need to peel the carrots and onions, cut into strips and half rings. Carrots can also be chopped in a blender or grated.
• Salt and pepper the washed and dried legs, rub with paprika. Leave in this state for 20 minutes.
• After a while, heat a high-sided frying pan with oil. Put the chicken in it, fry the product at a high temperature until a golden crust appears on the legs.
• Without lowering the temperature, add vegetables to the chicken. Fry them for a few minutes, then reduce the heat of the stove.
• Pour water into the pan, almost to the very top, you can once again add a little salt to the food, add bay leaf. To cover with a lid. Stew drumsticks with onions and carrots for about 60 minutes. Serve with gravy.

For how to cook stewed chicken drumsticks, see the following video.

Delicious chicken for every day - 9 SUPER-RECIPES!

1. Chicken drumsticks in sour cream with potatoes
2.Chicken legs with honey
3. Chicken necks, stuffed chicken legs
4. Chicken with potatoes in the sleeve
5.Chicken with garlic in sauce
6. Chicken tobacco (tapaka)
7. Chicken fillet Zebra
8. Chicken with creamy dill sauce
9. Whole chicken baked in honey mustard marinade

Chicken drumsticks in sour cream with potatoes

500 gr potatoes
10 chicken drumsticks
200 gr sour cream
Seasonings (I took paprika, seasoning for chicken "Pripravych", salt, red ground hot pepper)
50 gr grated cheese
vegetable oil
greens (green onion, parsley, dill)

1) cut the potatoes into plastics (rounds), salt and carefully place on the bottom of a baking sheet greased with vegetable oil
2) prepare a mixture of sour cream. To do this, mix sour cream with seasonings. If there is a desire to add tomato paste - I advise you to refuse it, the combination with the chicken is not so hot, in my opinion)
3) each drumstick is thoroughly coated with sour cream mixture and put on potatoes
4) sprinkle grated cheese on top
5) put in the oven for 40-50 minutes at 180 degrees....
6) sprinkle the finished dish with herbs

Chicken legs with honey

chicken legs - 8-10 pcs.
soy sauce - 100 ml.
liquid honey - 100 ml.
garlic - 2-3 cloves
You can add a few more to the standard ingredients, but this is not for everyone. Therefore, it's up to you. If you like, then add these ingredients:
ground fresh ginger - 0.5 tsp.
sesame seeds - 1 tsp

So, first of all, we need to mix honey with soy sauce. In this mixture, we add already crushed garlic, as well as the ingredients that you may have chosen (ginger and sesame). The next step is the chicken legs. Most likely, you will buy them in a store or on the market, so they do not require any processing. Just put them on a baking sheet, pour over the already prepared honey marinade and send them to the oven. The oven must be preheated to 180 degrees.
The legs should be in the oven for about 40 minutes. If you want the dish to be as evenly cooked as possible, turn the legs over halfway through baking (at the 20th minute).
The best side dish for this dish would be rice or potatoes.
Bon appetit and stay healthy!

Chicken necks, stuffed legs

turkey chicken skin or necks - 500 gr. or pieces per family, I got 12 pieces (I put half in the freezer)
liver, heart or what of offal - 150-200 gr.
boiled chicken heart - 50 gr.
semolina - 70 - 100 gr. (slightly less than half a glass)
homemade minced meat - 700 gr.
egg 1pc exclusively for density
milk - 100 ml.
cognac or whatever you have - 50 ml.
salt, pepper, a pinch of nutmeg

We take any minced meat, it doesn’t matter (I have chicken) I added milk, cognac, 1 egg, salt, pepper, spices, half a glass of semolina. Then we mix everything well, I punched it with a submersible blender, without giblets.
Add chopped chicken liver (it would be great if you add a pre-boiled heart to the giblets) chopped small cube, (if you want the liver pieces to be visible, take beef) mix gently. We take our thawed skins and stuff them with the resulting minced meat, if we cut off a very large skin, we align it to the size that you like.
Then lubricate with whatever you like. Sour cream with a spoonful of sauce. And put in an oven preheated to 150 * for 45 minutes.

Chicken with potatoes in the sleeve

I really like to cook in the sleeve. The dishes are very tasty, and the potatoes are delicious! Everything is very simple.
Chicken pieces, salt, add your favorite spices. Coat with sour cream and mayonnaise, add garlic. I added a mixture of "Provencal herbs".
Cut the potatoes into slices, salt, coat with mayonnaise. Fold everything into a sleeve and add a little water. Sleeve, pierce in several places. And bake in the oven for 1-1.5 hours. For 10-15 min. to the end, cut the sleeve to form a crust.
Very tasty, bon appetit!

Chicken with garlic in sauce

1 chicken - 1.5 kgyu
garlic - 2 large heads or 3 small ones
salt - 1 tablespoon
vegetable oil - 1/3 st. (could be a little smaller)
flour - 2-3 tbsp. l. with a slide
water - about 300 ml.

Divide the chicken into pieces. Peel the garlic on the teeth, put in a blender, add a tablespoon of salt and vegetable oil. Beat at high speed. It turns out a thick and homogeneous sauce. Set aside 1 tablespoon of sauce. Put the chicken pieces in a container, smearing with sauce, and leave to marinate for half an hour. In a frying pan, heat the vegetable oil (you can do without it), put the chicken with the sauce, fry on 2 sides for big fire. Mix 1 tablespoon of the sauce with water and flour so that there are no lumps. Pour the sauce over the chicken and simmer for about 20 minutes over medium heat, stirring as necessary and adding water if the sauce is too thick.
Bon Appetit!

Chicken Tabaka (Tapaka)

Chicken breast cut
Beat to give a flatter shape (it is better to wrap the chicken cling film so as not to splash around)
We mix rast. oil, garlic, salt, pepper
Grate the carcass with it and leave to marinate for an hour and a half
It is good to heat the pan, pour a little rast. butter and add more butter. Lay the chicken cut side down
Place a pot of water on top. First, the juice will stand out, then it will begin to fry. As soon as one side is well fried (20 minutes will pass), turn over to the other side. Fry over medium heat so that the inside has time to fry
Very tasty with baked potatoes. It's good to serve pickles.
Bon Appetit!

Chicken fillet Zebra

Breast or chicken fillet - 500g,
Hard cheese - 200g,
Tomatoes - 2 pcs,
Sour cream - 50g,
Garlic - 3-4 cloves,
Soy sauce - 50 ml,
Parsley and other herbs
Seasonings for meat and salt to taste.

1. Make a marinade for meat: mix soy sauce with chopped parsley and garlic squeezed through a press. Marinate the fillet for 30 - 40 minutes in this marinade.
2. While the fillet is marinating: cut the cheese into slices, the tomatoes into slices. Mix sour cream with crushed garlic.
3. Slightly cut each piece of fillet 2 or 3 times and put cheese and tomatoes into these cuts. Brush with sour cream and garlic mixture.
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4. Grease a baking sheet with oil and put the fillet on it.
5. Bake in the oven at 200 degrees for about 30-40 minutes.

Chicken with creamy dill sauce

You can take the chicken legs, but I usually take a whole large chicken. Prepare the chicken, soak for 1 - 2 in cold water (all blood clots are washed out and the broth will be transparent)

Pour the chicken (not cut) with cold water and put on fire. As soon as the foam was removed, reduce the fire and add the roots to the pan: parsley root, carrots, onions, as well as black peppercorns and bay leaf. Salt and cook under the lid until cooked (the meat should not be boiled).
Take out the chicken and chill. Lubricate with your favorite spices (I have homemade adjika) and let soak for 20 minutes.
Cut the chicken into pieces and bake in the oven until golden brown.
For the sauce, melt 50g butter, add a tablespoon of flour and lightly brown. Pour in 500 g of cream (from 10 to 23%) and stir constantly so that there are no lumps, boil until thickened. Season with salt, pepper, sweet paprika. Remove from heat and add a chopped bunch of dill (large). Cover and leave for 15-20 minutes.
Serve the meat pieces with sauce.
The broth can be used for the first course.

Chicken baked whole in honey-mustard marinade

For 4 servings:
1.5 kg whole chicken
2 tbsp liquid honey
4 tbsp grainy mustard
3 oranges cut in half
2 tbsp olive oil.

Preheat oven to 200 degrees. Put the chicken in a baking dish. Mix honey and mustard. Gently rub the mixture under the chicken skin and a little on the outside. Squeeze the juice from the oranges on top, placing the squeezed oranges inside and in a mold around the chicken. Spray with oil and season. Bake in the oven for 50 minutes, pouring over the juices that stand out. If the outside starts to burn, cover with foil. Remove from oven, wrap in foil and leave for 10 minutes before cutting.

If desired, low-fat sour cream can be served with it, and fresh herbs can be used for decoration. The composition of this dish includes many different seasonings - they give chicken meat and potatoes a delicious taste and aroma. Also a beautiful vibrant color.
In the absence of chicken, you can cook a similar dish with pieces of lean pork and beef. In this case, you will have to increase the stewing time of the dish by fifteen to twenty minutes.

Try it, it's simple, appetizing and delicious!

Ingredients for Stewed Chicken Legs with Potatoes and Carrots:
Chicken legs - 6 pieces
Potatoes (medium size) - 6 pieces
Carrots (large) - 1 piece
Onion (large size) - 1 piece
Chili pepper (small size) - 1 piece
Garlic - 2 cloves
Black pepper (ground) - to your taste
Red pepper (hot, ground) - to your taste
Paprika (ground) - to your taste
Salt (fine) - to your taste
Oil (vegetable, refined) - 4 tablespoons
Broth (chicken, light)
green onion- some feathers

The preparation time for this dish is one hour and ten minutes.
The ingredients listed are for six servings.

Cooking stewed legs with potatoes and carrots.
1. Grate chicken legs fine salt and black pepper.
2. Heat the refined vegetable in a saucepan with a thick bottom, fry the chicken legs on all sides for about ten minutes.
3. Peel the carrots, cut into pieces.
4. peel off the husk, cut into half rings.
5. Peel the chili pepper from seeds, remove the stalk, chop finely.
6. Add carrots, onions and chili peppers to the pan, fry for another ten minutes, stirring occasionally with a wooden spatula.
7. Warm up chicken bouillon.
8. peel, wash well, chop coarsely.
9. Add chopped potatoes to the pan, sprinkle with fine salt, red pepper, black pepper and paprika, mix. Pour in the hot chicken broth so that the chicken legs and vegetables are lightly covered in liquid. Bring to a boil, reduce heat, simmer for forty minutes.
10. Peel the garlic, squeeze out with a special press, add to the pan, mix, turn off the stove.
11. Cut green onion feathers into rings.
12. Arrange stewed chicken legs with vegetables on serving plates. Sprinkle the dish with green onion rings.

Bon Appetit!

Many housewives love to cook drumsticks, but most simply fry them in a pan. This article contains a selection of recipes for stewed legs.

The easiest recipe

The easiest way to stew drumsticks is to pour them with broth or water with spices after frying.

The preparation time for this dish will be about 30 minutes.

The calorie content of one standard serving of 100 g will be 158 calories.

How to cook:

1. Rinse the meat under water, rub lightly with spices.
2. Heat the oil in a frying pan, when it is hot, put the drumsticks on it;
3. Fry them evenly on all sides. Don't turn them frequently as they can lose a lot of juice and golden brown may never form;
4. After the meat is fried, pour it with water. Pour enough water into the pan so that the shins are half covered. The amount of water depends on the size of the pan. It is advisable to use only boiled water, before adding it, you need to reduce the heat to medium and stir the rest of the spices in the water;
5. After boiling water, reduce the heat to a minimum, and simmer the dish for 20 minutes.

You can serve such meat with vegetable salad to mashed potatoes.

How to cook chicken legs with a side dish

Chicken drumsticks can be stewed immediately with a side dish. In this case, the potatoes will have a very pleasant aroma, which will acquire during the cooking process.

If you cook this dish according to the indicated recipe and adhere to the indicated norms for laying the ingredients, it will take 50 minutes to prepare this serving.

In finished form, 100 g of the dish will contain calories in the amount of 65 units.

How to cook stewed chicken legs with potatoes:

1. Peel potatoes, wash, cut into large cubes;
2. Defrost chicken meat, rinse under running water, and fry in hot oil until golden brown;
3. Remove the fried drumsticks from the pan, fry the potatoes on it;
4. When the potatoes are browned, put the meat on it;
5. Mix water with spices, pour the contents of the pan with it;
6. Simmer for 15 minutes.

To prepare this dish, it is better to use a small frying pan with high sides. In addition, it is not advisable to open the lid during extinguishing.

Recipe for stewed legs in sour cream sauce

Sour cream sauce is often used in the preparation of chicken dishes. It is also great for stewing chicken legs.

This dish takes 40 minutes to prepare.

A 100g serving size will be 167 calories.

How to cook chicken legs stewed in sour cream:

1. Defrost the shins, wash, rub with salt and pepper;
2. Heat vegetable oil over high heat;
3. V hot pan place the legs, fry them until a beautiful golden brown crust forms;
4. Mix water and sour cream, add spices if desired;
5. Pour the contents of the pan with sour cream sauce, reduce the heat to a minimum, simmer for 20 minutes.

These drumsticks should be served with the sauce in which they were stewed. It is best to serve such legs with a vegetable side dish.

How to stew legs with a set of vegetables in a pan

To prepare chicken legs with vegetables, you can use a soup set of vegetables. You can not defrost vegetables before adding, but pour them there directly from the bag.

The preparation time for this dish will take about 45 minutes.

A 100 g serving will contain 95 calories if the meat is cooked according to the described recipe.

How to cook stewed chicken legs with vegetables in a pan:

1. Defrost chicken drumsticks, rinse under water;
2. Then they should be fried in hot oil;
3. After they are browned, you need to pour frozen vegetables into the pan and pour boiling water;
4. After boiling water, reduce the heat to a minimum and simmer the dish for 30 minutes.

You can cook stewed drumsticks with a vegetable set without adding spices. However, you can use traditional salt and black pepper, or substitute chicken spices for vegetable spices.

Well, who doesn't love these delicious drinks that give us a feeling of satiety and energy, which is especially important during the diet period.

An interesting recipe for sausages with pasta in the form of octopuses will delight kids. .

Chicken in sour cream in a pan is a great option for quick meat to any side dish.

Recipe for stewing legs in tomato sauce

Instead of ready-made tomato paste concentrate, you can use fresh tomato puree. For this recipe, you will need to take tomato juice in the amount of one glass.

It takes 50 minutes to cook these legs in tomato sauce.

A 100g serving size is 155 calories.

How to cook:

Like stewed in sour cream sauce, drumsticks in tomato sauce should be served with the gravy in which they were stewed, pouring over the side dish.

Stewed potatoes with chicken legs in a slow cooker

To prepare the sauce, it is better to choose low-fat mayonnaise. Firstly, it will reduce the calorie content of the finished dish, and secondly, it is easier to make sauce from low-fat mayonnaise.

It takes 60 minutes to cook the legs stewed with potatoes in a slow cooker.

Calories in 100 grams ready meal will be approximately 160 calories.

How to cook:

1. Unfreeze the shins;
2. Peel potatoes, wash, cut into cubes;
3. Pour oil into the multicooker bowl, put meat, and potatoes on top;
4. Prepare the sauce: mix mayonnaise with water, add spices and stir;
5. Pour the sauce over the contents of the multicooker;
6. Set the multicooker to the “Extinguishing” program, set the program for a period of 40 minutes;
7. Prepare until you receive a signal.

For this recipe, you do not need to additionally prepare a side dish. You can serve such a dish by adding it only vegetable salad.

To cook the above dishes correctly, you should definitely pay attention to the quality of the chicken legs you choose. If you buy a fresh product, then you should remember that fresh meat should have a pink color, which should be uniform.

If the color of the chicken meat is duller, this indicates that the meat has already begun to deteriorate. If the meat has a gray color, then this means that it can no longer be cooked, since it has already completely deteriorated. This is also evidenced by the presence of yellow spots on the meat. In addition, the smell of chicken meat is important.

Spoiled meat has a strong odor. It will not be possible to beat it off by cooking chicken with a lot of spices or adding aromatic additives.

What spices to choose for stewing chicken legs? You can buy a ready-made kit and use it. But you can also use individual spices or herbs that are most suitable for chicken dishes.

For example, one of the best seasonings the chicken is paprika. It can rub meat before frying. This spice has a very delicate fragrance, however, does not have a sharp taste. In addition, it gives the dish a slightly spicy taste.

When preparing stewed chicken legs in tomato sauce, paprika must be added, even in the amount of a teaspoon per glass of sauce. In addition, paprika can be used to decorate the dish after cooking.

To give special flavor Chicken meat can be stewed with garlic. It is not necessary to choose garlic powder and add it to the sauce. This option is suitable when, in addition to obtaining aroma, there is a goal to give the dish spicy taste, and also if it is not possible to use fresh garlic.

If you use fresh garlic, you should peel a few cloves and cut them into two parts and add when stewing. Garlic will give all its flavor to the dish, but will not make it spicy.

If there is a desire to add not only the smell, but also the taste of garlic to the dish, then you can chop the garlic on the garlic, finely chop with a knife or crush in a mortar and add to the sauce in which the drumsticks are stewed.

These are the ways you can cook stewed chicken drumsticks. According to the same recipes, you can cook chicken legs.

Degree of difficulty: If you know how to fry chicken and potatoes, then it's easy!

Cooking time: 65-70 minutes

Ingredients we need for 4 full (adult) servings:

4 medium (large) potatoes

2 large onions

8-10 Art. spoons of mayonnaise

vegetable oil

half a glass of boiling water

As I already wrote, the process itself is easy. The only difficulty in separately frying all the right ingredients. Although there is no complexity as such, it is just a little stretched in time. Those. when compared with simple frying (bought and thrown into a frying pan), then the recipe is not so fast. And if you compare it with a long pickling, it's pretty fast.

We wash the shins and put them in hot oil. Salt, pepper.

Fry over a fairly high heat. We need them semi-done and golden - on both sides, of course.

We wash the potatoes and, if old, then peel, if young, then leave the skin. Cut into strips, not very thin.

We spread our potatoes in the oil in which the drumsticks were fried. Drizzle more oil on top.

We also fry until golden, until half cooked - this is our assistant strong fire. Transfer to a plate.

We cut the onion into half rings.

Fry everything in the same pan. Salt, pepper.

Put the drumsticks on the bottom of the mold (pan) with oil. We cover them with four tbsp. spoons of mayonnaise.

We coat them and spread half of the fried onion on top.

The rest is mixed with potatoes.

And only now we put everything together with a “hat”.

Better and more satisfying food than baked meat is hard to come up with. Even our ancestors slaughtered a mammoth, fried it on a fire and feasted on it with the whole tribe. You can’t get mammoth meat, but oven-baked chicken legs for lunch or dinner are just right. And if you add potatoes to them, then such a dish will bring real pleasure to all your loved ones. Potatoes soaked in chicken juice will become soft and melt in your mouth. And its combination with crispy fragrant meat will remain in your memory for a long time.

Ingredients for the recipe:

• Chicken legs - 7 pcs.
• Potatoes - 8 pcs.
• Salo - 100 g (or 2-3 tablespoons of sunflower oil)
• Sour cream - 50 g
• Mayonnaise - 50 g
• Lemon - 1 slice
• Spices, salt - to taste

Cooking chicken legs with potatoes

Marinated chicken legs are better to bake. So they will be softer and juicier. But it doesn’t matter if you didn’t have time for this, you can also bake ordinary chicken legs.

Take a frying pan or baking sheet. We cover it with foil so that on one side there is an edge slightly larger than your pan.

Now you need to grease this foil. I use pieces of bacon, spreading them all over the bottom of the pan. During the baking process, the lard will melt and liquid fat will lubricate the entire surface of the foil. Instead of bacon, you can use vegetable oil by pouring 2-3 tablespoons of foil.

Lay the chicken legs on the greased foil. Sprinkle them with lemon juice, salt and sprinkle with spices, and then grease with a pre-prepared mixture of sour cream and mayonnaise. It is advisable to add a spoonful of ordinary mustard to sour cream and mayonnaise, with it the meat will be even softer.

Now we clean the potatoes, wash them and cut them into circles. It is better to take medium potatoes so that the circles are small. We lay them next to the chicken legs.

You can put meat and potatoes as shown in the photo, or you can mix them up. Salt the potato circles, lightly sprinkle with spices and grease with a mixture of sour cream and mayonnaise on top.

Important point! To prevent meat and potatoes from burning, pour 4-5 tablespoons of water into the pan.

Preheat the oven to 180°C, cover the potatoes with the remaining foil and place the pan in the preheated oven. Bake for 38-40 minutes, then remove the pan and open the foil. Bring the temperature in the oven to 200 ° C and put the pan in it again for 15-17 minutes. That's it, chicken legs with potatoes are ready!

If you wish, you can slightly change the recipe by adding your favorite ingredients to the meat and potatoes: onions, garlic, bell peppers, cheese slices, mushrooms or other products. The dish will only benefit from this. Bon Appetit!

This is another chicken thigh recipe. The legs are tasty, juicy, ruddy and very fragrant. You can serve with any side dish of your choice.

Ingredients:

• 1 kg chicken drumstick
• 2-3 garlic cloves
• 3-4 tablespoons of mayonnaise
• Vegetable oil
• Salt to taste

Cooking:

1. chop garlic, add mayonnaise and salt. To mix everything
2. marinate the chicken legs in the resulting mixture for half an hour
3. put the drumstick into a preheated pan, fry over medium heat under the lid for about 15 minutes until golden brown
4. turn over, fry on the other side about the same amount. The readiness of the chicken can be checked by piercing the leg with a knife. If clear juice stands out - the chicken is ready, if pinkish - you need to fry further

Bon Appetit!