What could be easier than cooking chicken legs with potatoes? Especially if you have a multicooker at your disposal, a good friend of a modern housewife. Sauté these two in a flavorful spiced tomato and sour cream sauce, or make a simple poultry drumstick dish with new potatoes.
A simple recipe for chicken legs with potatoes in a slow cooker
Ingredients:
- 6 medium sized chicken drumsticks;
- 500 g of young potatoes;
- 1 onion;
- 1 tbsp. vegetable oil;
- 1/3 tsp ground white pepper;
- 1 tsp without a slide of salt.
Wash the legs and pat dry with a paper towel. Peel the onion and cut into small cubes. Set the "Fry" mode in a multicooker, heat vegetable oil in a bowl and fry the poultry with onions for 10 minutes, periodically turning the drumsticks using tongs or two forks.
To improve the taste and aesthetics of the dish, it is good to take small potatoes of the new crop of the same size. If you only have large tubers, try to cut them nicely and evenly.
Rinse the potatoes well from the ground, cut the skins and add them to the food. Salt everything, season with pepper and pour in a few tablespoons of water. Close the lid of the multicooker. Select the Baking program on the display and set the cooking timer to 45 minutes. Chicken meat will be soft and firm. If you want it to be even more tender and easily come off the bone, increase the cooking time to 65-75 minutes, but do not forget to remove the potatoes in time, otherwise they will turn into a puree.
Chicken drumsticks with potatoes in a slow cooker
Ingredients:
- 1 kg of chicken drumsticks;
- 800 g of wax grade potatoes;
- 2 cloves of garlic;
- 100 g sour cream;
- 2 tbsp. tomato paste;
- 100 ml of olive oil and lemon juice;
- 1/3 tsp each turmeric and dried rosemary;
- 2 pinches of ground black pepper;
- 1, 5 tsp salt.
Instead of lemon juice for the marinade, you can use 2 tablespoons. apple or grape vinegar or 50 g of citric acid diluted in 100 ml of water.
Prepare a homogeneous mixture of olive oil, lemon juice, crushed garlic, pepper and salt. Pour it over the prepared drumsticks in a deep bowl or container and leave them for 2 hours. Drain all the marinade, make a second mixture of sour cream, tomato paste, rosemary and turmeric, coat the pieces of poultry with it and let them sit for another hour. After that, put large slices of peeled potatoes to them and mix them well with your hands so that they are covered with sauce.
Transfer the contents of the bowl to the saucepan of your multicooker. Set the Bake mode and set the time equal to 40 minutes. Simmer the dish under the lid until the beep, then open the dish, stir everything well so that the legs turn over to the other side. Simmer them with potatoes for another 40 minutes.
