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Fried chicken legs with potato garnish and salad

Fried chicken legs with potato garnish and salad

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Preparation Fried chicken legs with potato garnish and salad

We clean the meatballs well, we place them in a bowl, we season them with salt, pepper, sweet paprika, chopped garlic, a tablespoon of red hot pepper paste (harrisa), the juice of half a lemon, a teaspoon of honey, we cover well with foil and refrigerate for a few hours.

Peel the potatoes, cut them into cubes, peel the onion and cut it finely.

After a few hours in the fridge, take out the meatballs and fry them in oil or if you prefer in the oven or grill (I was in a hurry so I chose oil frying, usually unhealthy but tasty :))) salted potatoes and seasoned with powder of garlic are fried in hot oil when they start to turn golden. Add the onion and let it brown and the onion softens and takes on a little color. Add the chopped parsley.

The salad is prepared before serving from tomatoes, cucumbers, parsley and chopped mint.

Baked chicken thighs

After so many recipes with many stages, marinating times and others, here is a very, very simple recipe. Quick, I can't say for sure, because it takes a while from the moment you start and until you can enjoy a red and tasty hammer. However, the preparation time itself is only a few minutes, after which you can forget the hammers in the oven for about 40 minutes and you can talk to the guests, if you have, or you can simply relax with a good book. in hand or on TV.

As a garnish for this steak in the oven from chicken lower legs you can serve puree, mashed potatoes or a portion of Serbian pilaf (you have the recipe HERE). I, for one, preferred this last option to get, overall, a meal with less fat and fewer calories. And one more thing: if you prefer, you can put whole chicken legs.

& # 8211 hammers 12 pcs. (1.4 kg)
& # 8211 oil 30 ml (I put olives)
& # 8211 hot flakes / paprika
& # 8211 garlic cube with parsley / chicken cube 1 pc.
& # 8211 salt, pepper

& # 8211 garlic powder and dried parsley, if you put chicken cube

Preheat the oven to 180 degrees Celsius. Wash the hammers and place them in a tray. In a kettle, make the concentrated cube 200 ml of soup. Sprinkle the hammers with oil, taking care to turn them to grease evenly. Sprinkle the hammers, on all sides, with a little salt (not too much, because the soup also has salt) and pepper, as well as a drop of ground flakes of pepper or hot paprika. Be careful not to put too much if you do not like to eat fast! As I was telling you, I used a cube of parsley and garlic for the soup, but if you don't have one, put a chicken one and sprinkle a little garlic powder and a little dried parsley over the hammers. Pour the soup over the chicken and put in the hot oven. Leave for 40-45 minutes, turning the hammers halfway through and checking, from time to time, if all the juice has not disappeared.

The hammers are ready when they have penetrated (if you prick them with a fork, it enters easily) and have browned. Serve them immediately with a garnish as desired.

Young chicken legs with a garnish of new and orange potatoes

A light dinner should ensure an optimal nutritional intake. We recommend you try the delicious recipe for tender chicken legs with a garnish of new potatoes and oranges, a delight for the whole family.

Ingredients for tender chicken legs with a garnish of new and orange potatoes

  • 4 skinless chicken legs
  • 6 medium new potatoes
  • 2 onions cut into quarters
  • 1 diced zucchini
  • 3 cloves of garlic
  • 1 orange cut into slices
  • 250 ml chicken soup
  • 1 teaspoon of honey
  • 2 tablespoons olive oil
  • salt
  • pepper
  • thyme
  • rosemary

How to prepare tender chicken legs with a garnish of new potatoes and oranges

Season the chicken legs with salt and pepper. In a non-stick pan, heat the olive oil and cook the onion, along with the zucchini and potatoes, then add the garlic, thyme and rosemary. Place the chicken legs in a heat-resistant dish and arrange the cooked vegetables around the meat. Add the chicken broth and orange slices and place the dish in the preheated oven.

Chicken legs with new and orange potato garnish are ready to be eaten for dinner when they become tender.

How to serve tender chicken legs with a garnish of new potatoes and oranges

The tender chicken legs with new and orange potato garnish are served hot, with a yogurt sauce next to it.

Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.

Recipe of the day: Chicken legs on a tray with potato garnish

Chicken legs on a tray with potato garnish from: chicken legs, potatoes, onions, garlic, oregano, paprika, oil, pepper, salt, broth, parsley.


  • 10-15 chicken legs
  • 6-9 potatoes
  • 2 onions
  • 4-5 cloves of garlic
  • oregano
  • sweet Boya
  • oil
  • pepper
  • salt
  • broth
  • 1 link parsley

Method of preparation:

Put the potatoes to boil in water with a little salt.

After about 15 minutes, remove the potatoes and put them in the pan together with the oiled and seasoned chicken legs.

Method of preparation

The new potatoes are cleaned and then washed, the peas are peeled and washed, the celery stalk is chopped, the garlic is peeled and crushed, the onions are peeled and chopped, the chopped tarragon is added. Grease the pan with oil and add the vegetables and legumes, sprinkle with rosemary and put a little water in the oven, add 1 cup of dry white wine, salt and pepper and put back in the oven, quarter by quarter. quarter of an hour is checked, about 30-35 minutes I think are needed to be ready, if you consider that no more cowards are made.

Separately, clean the chicken legs, wash and talk, washing them again, then season them, and put them on the grill, check that they are done on both sides, then take them out and prepare the arrangement of the plate.

Arrange a few lettuce leaves over which to put the vegetables from the oven, peel an orange and put 3-4 slices, next to place the chicken leg and salad you want.

For the design we also added some dehydrated seaweed very rich in vitamins: A, B1, B6, B12, C, D, E, K. Before serving, soak them in water for about 30 minutes to ensure freshness, can be eaten: fried, boiled, stewed or cold in salads.

Baked chicken legs with potatoes, garlic and onions

Baked chicken legs with potatoes, garlic and onions. Chicken legs on a tray on a bed of vegetables. A simple recipe for upper legs in the oven. Crispy and reddish skin and tender and juicy flesh. How to make the best baked chicken legs?

These Baked chicken legs with potatoes, garlic and onions is a cheap, simple and quick recipe. It is very easy to place some chicken legs in the pan, season them and surround them with pieces of potatoes, garlic and onions. 15 minutes are enough for its preparation, the rest being solved in the oven, without any effort. In addition, it is cooked in the same tray gasket! A real saving of time and finances for the family.

Chicken legs and wings are my favorites, to the detriment of the chest. I rarely cook the latter. The meat on the bone is the tastiest! In addition, the bone is a good conductor of heat and helps cook meat from the inside out. It is not necessary to cut the thighs because through those cuts the natural juices of the meat will drain, it will remain dry, dry.

If you have lower thighs and want something simpler (only with potatoes, in the oven) you can find it recipe here.

I recently cooked some baked chicken legs that I previously marinated with yogurt, garlic and tomato juice. They turned out really good! You can find the recipe here.

If you do not have time to marinate the meat you can skip this stage. But don't forget to season both the thighs and the vegetables in the pan! In addition to potatoes, garlic and onions, you can also add slices of bell peppers, fresh mushrooms, etc. Depending on the season and what you have at hand. I used red onions which is even sweeter after baking. My favorite spices are salt, pepper, paprika and cumin. You can also add dried thyme, rosemary or basil, oregano. Peel a squash, grate it and squeeze the juice. They bake and caramelize. A delicacy!

I do not add oil to the meat at all, considering that the fat left by the skin of the thighs is sufficient. Instead, sprinkle the vegetables with very little oil.

From the quantities below it results approx. 4 servings of baked chicken legs with potatoes and onions.

Chicken legs with natural potato garnish

Chicken legs with natural potato garnish from: chicken legs, tomato paste, garlic, onion, olive oil, basil, thyme, sage, pepper, salt, parsley.


  • 4 upper legs of chicken
  • 3 tablespoons tomato paste
  • 4 cloves of garlic
  • 1 onion
  • 4 tablespoons olive oil
  • basil
  • marjoram
  • thyme
  • dried sage
  • 10 black peppercorns
  • salt
  • ground pepper
  • parsley leaves

Method of preparation:

Bone the thighs, clean the skin, wash them and dry them well. Cut the thighs along, forming thinner slices, which you can beat more easily. In a bowl, spread the tomato paste mixed with finely chopped onion, crushed garlic, salt and ground pepper.

Grease the slices of meat with a thicker layer of sauce, then sprinkle with herbs: basil, marjoram, thyme and sage. If you want, you can sprinkle white pepper. Roll the slices thus greased, fix them with toothpicks, then put them in a pan greased with oil and pour water or, if you want, 1 glass of wine.

Add 10 peppercorns and leave the tray in the hot oven for 20 minutes. When ready, place the rolls on a plate garnished with parsley leaves. Serve the chicken with a garnish of natural potatoes, vegetables, rice or peas.

Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.

Duck legs with baked potatoes

Poultry, be it chicken / chicken, turkey, duck or goose, is welcome in any kitchen. More recently, it has appeared in pretentious stores and ostrich meat. The bird is preferred by professional chefs because it cooks quite quickly and is suitable for all kinds of fried, cooked or baked dishes, etc. , pan, grill, oven or steam. Poultry goes great with vegetable garnish, with all kinds of salads and even cooked with fruit. It is prepared as steaks (generically speaking), breads, rolls, boiled, with or without sauce.

Every professional or amateur chef has his secrets in preparing poultry. Some like to cook more bloody poultry, others like to make it crispy. Many remove the skin from poultry meat due to bad cholesterol. Often, the maceration of the meat has a special role in obtaining the final preparation.

What is the purpose, in fact and in law? I don't think there is any amateur housewife or professional chef who doesn't want to surprise with its preparation, with a pleasant taste and an enticing smell, first of all, but also with a general appearance and a direct presentation under the nostrils and eyes. to those who will be urged, to serve the wonders on the plate.

Ingredients needed in the recipe: duck legs, potatoes, eggplant, zucchini, bell pepper, garlic, fresh butter, coarse salt, peppercorns, thyme.

Choose red potatoes, slightly larger, which are washed well with warm water and wipe with paper towels or a clean cloth.

Why red potatoes? Red potatoes, bought from the market, are my favorites (even if they have holes or are hit) because they can be cooked just as well in the oven and fried, but also boiled. I look carefully at what I buy, not to mention Polish potatoes, brought by traders because they are cheaper than the Romanian ones, without thinking that they are potatoes grown for animal feed.

The potatoes are wrapped in foil and will be put for baking on the grill in the stove oven, at the right heat, together with the duck legs.

The duck legs, well pigted by possible traces of down, penetrate the skin with the tip of the knife or grow (if the thighs are slightly larger) with the sharp blade of a knife, just enough to cut the skin to fat.

Why is the skin of the duck / goose legs incised? During frying / baking, the fat under the skin of the thighs will come out in the pan and in it the poultry will be browned. Only those who do not want, will not notice that ducks / geese have a lot of fat, just under the skin. On the bones of these birds is stored directly, enough fat, which is why the bones with a little meat are used to obtain delicious soups. In chickens / chickens, the fat accumulated directly under the skin is considerably less in quantity than in ducks and geese.

The duck legs, seasoned with coarse salt (the salt is rubbed through the notches made in the skin) and freshly ground peppercorns are fried, over high heat, in a well-heated pan, first with the skin side in the pan. The melted fat will come out from under the skin due to the high temperature in the pan and in this the duck meat will brown. Browning, on each side, lasts 2-4 minutes, depending on the size of the duck leg and the temperature in the pan.

The duck legs return to the pan and brown in the drained fat, also over high heat and on the other side. Season with coarse salt and freshly ground peppercorns on this side as well.

Put thicker slices of eggplant and pumpkin, wide strips of bell pepper and cloves of garlic in a baking tray. Add the fat drained from the duck legs, to fry (if necessary, you can add solidified lard, from the jar), coarse salt, freshly ground peppercorns and dried thyme. Mix using a spoon.

Place the browned duck legs in the pan on top of the chopped vegetables.

Why cover the tray with vegetables and meat with baking paper? To prepare duck legs and vegetables, to steam and to avoid drying both meat and vegetables, the baking tray is covered with baking paper, moistened under a stream of warm water. The paper is squeezed by the excess water.

The potatoes wrapped in foil are placed in the oven of the stove, at the right heat, 30-40 minutes before inserting the baking tray. Potatoes need more time to ripen. The other vegetables and duck legs, in the baking tray, need 25-30 minutes to cook, at the right heat.

How do we check for baking? The potatoes are checked by inserting the tip of the knife through the foil. The duck legs are checked, setting the baking paper aside and checking with your finger, by pressing, how soft and juicy the meat is. The meat must be pink.

Those equipped with a meat thermometer can check cooking more easily. The thermometer can be especially useful for learners.

Remove the baking tray from the stove oven, cover with baking paper and let it rest for 15 minutes, during which time the meat will become juicy again.

What can we do with excess bird fat? It would be a real culinary crime to throw away the excess bird fat. Professional gourmets could avoid us and even refuse, without hesitation, to continue feeding them. The fat drained in the baking tray is collected in a cup and can be used for the preparation of sauerkraut or for other vegetables prepared in the oven.

How do we serve the preparation? Due to the poultry fat that could be baked on the plate, the preparation is served on heated plates (inserted in the oven of the stove after removing the baking tray, with the fire off in the oven).

The duck legs can be cut into 2 pieces or the bone is removed, using a well-sharpened knife and only the meat is sliced. Bake the potatoes cut in 2 halves and put a piece of fresh butter on the hot potatoes. The butter will melt and enter the potatoes.

The dish is served with donuts in vinegar as my wife and cold polenta do.

Such a fetus cannot miss a glass of house wine from figs. Occasional gourmets will certainly be fully satisfied.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Unfortunately, nowadays, good things don't matter, only bullying and insensitivity are in power. A good measure (I consider) to ask for the tax receipt has become a moment of contemptuous treatment on the part of traders, who in the total absence of those invested with order (who hide only through places they know and appear only when they ask & # 8220rights & # 8221), can afford to categorize as communists honest citizens who ask for the receipt. What world do we live in ?! Should we expect fights in neighborhood markets and shops, so that officials can take concrete measures to enforce a law? It is difficult to make order among those accustomed to coscarii, if the authorities refuse to get involved.


  1. Alhric

    you topic were reading?

  2. Burhardt

    Please explain in more detail

  3. Tearlach

    What a necessary sentence ... great, excellent idea

  4. Nele

    cool! but I will wait for the quality.

  5. Shaktimuro

    Well, well, why is it like this? I think why not clarify this review.

  6. Eweheorde

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  7. Filippo

    wonderfully, this very valuable message

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