Baked chicken legs are a versatile hot dish. Tasty and hearty chicken is loved by children and adults; it can be prepared for a festive table or served for a regular dinner. Add variety to your family menu by learning a few new ways to cook chicken legs.
It is necessary
-
- Country style chicken:
- 10 small legs;
- 2 tablespoons flour;
- 2 tablespoons of vegetable oil;
- 1 onion;
- 4 stalks of celery;
- 4 potatoes;
- 5 tomatoes%
- parsley and thyme;
- 300 ml of chicken broth;
- salt;
- ground black pepper;
- 2 teaspoons of starch.
- Mediterranean Chicken:
- 8 legs;
- 3 cloves of garlic;
- 1 lemon;
- thyme and basil greens;
- 3 large sweet peppers;
- a handful of olives;
- half a glass of olive oil;
- salt;
- freshly ground black pepper.
Instructions
Step 1
A very unusual dish is peasant stewed chicken. Remove the skin from the legs and remove the bones by carefully cutting the meat. Dip pieces of chicken in flour, heat vegetable oil in a pan and fry the legs in it on both sides until golden brown. Cut the onion into thin rings and fry in a separate skillet until transparent.
Step 2
Cut the potatoes and celery into cubes and the tomatoes into quarters. Chop parsley and thyme finely. Put the onion in a deep refractory dish with a lid, place the chicken pieces on top. Cover the meat with potato and celery cubes, add tomatoes and herbs. Pour chicken broth over the mixture, salt and pepper. Cover the dish with a lid or a piece of foil and place in an oven preheated to 180 ° C. Bake the legs with vegetables for 45-50 minutes.
Step 3
Remove the dish from the oven. In a glass, mix the starch with a little water, pour the mixture into the meat, close the lid and return the casserole to the oven for another 10 minutes. Serve the legs with vegetables directly in the tin or place them on a serving platter.
Step 4
Try Mediterranean-style chicken. Wash and dry the legs. Cut the bell peppers lengthwise into halves, remove the seeds. Bake the pepper halves on a wire rack until soft. Grind 3 cloves of garlic in a mortar, finely chop fresh basil and thyme. Squeeze juice from lemon, mix it with garlic, olive oil, herbs. Add salt and freshly ground black pepper.
Step 5
Put a layer of baked pepper in a fireproof dish, place the chicken legs on top and cover with the sauce. Place the dish in an oven preheated to 180 ° C and bake for about half an hour. Cut a handful of pitted olives into rings and add to the chicken 10 minutes until tender.
