Chicken legs (drumsticks) is a very tasty and affordable product. All kinds of homemade recipes for making legs are already hackneyed by housewives. Sometimes you want a really great recipe. But a great recipe is not only about taste, it should have everything: appearance, aroma, ease of preparation, reasonable cost and availability of ingredients. If you need such a recipe, then the recommendations of the restaurant chef will come to your aid.
For 4 servings we need
- chicken drumsticks 800g. (8 pieces)
- soy sauce 70ml.
- dizhenskaya or tender, not hot mustard 70g.
- mustard French (granular) 70g.
- lemon 1 pc. / 100g.
- garlic half head
- thyme 6-8 sprigs
- refined vegetable oil 100g.
- ground black pepper
Legs marinating
Chicken drumsticks must be washed under running water. Dry with a towel or drain in a colander.
Next, pour the legs into a large container, in which it is convenient to mix them with the marinade.
Dijna mustard itself is not spicy, but in order not to spoil the dish, first try it, if it is spicy, then just a teaspoon is enough. If it is tender, then put one and a half tablespoons.
The same applies to whole grain French mustard, which is more like a thick, sweet sauce with a lot of grains. But sometimes manufacturers write that the mustard is French, and ordinary mustard with grains is placed in non-transparent packaging. Here the recommendation is similar, try, if it is sharp, then put half a teaspoon.
Separate the thyme leaves from the twigs with your fingers directly into a container with legs.
Pour in one and a half glasses of soy sauce, squeeze out the juice of one lemon (do not be afraid, it will not be sour), pour in two glasses of vegetable oil, add finely chopped garlic, salt a little, add black pepper if desired (if none of the mustards are hot).
The lemon will take away some of the pungency from the mustard and a very pleasant mustard taste will remain in the finished chicken. Mustard contains a small amount of sugar, which will help create a pleasant color and crust, as well as enhance the flavor of the chicken. Soy sauce also improves the flavor of the chicken and gives it a nice dark color. Oil is needed so that the legs are fried, and not dry out.
We let marinate for 20-30 minutes on the table, in no case put them in the refrigerator.
Baking
It is best to use parchment for baking, line it on the bottom of the baking sheet. Lay the shins on top so that they do not lie tight to each other, otherwise they will be baked on all sides.
The legs are sent to the oven, preheated to 200 degrees for 20 minutes.
They can be served immediately with various side dishes or salads, the sauce for these legs is not required, since they are marinated in a sweet and sour marinade and are very juicy.
These legs can be cooked for later, easily reheated in the microwave or stewed with a little water in a skillet under the lid.
