Chicken legs belong to budget semi-finished products, so dishes made from them are not uncommon in the everyday menu. However, having shown imagination, you can prepare exquisite dishes from chicken legs that will decorate the festive table and will please the most fastidious gourmets.
Legs in grapefruit marinade
To cook chicken legs according to this recipe, you will need:
- 4 chicken legs;
- 3 grapefruits;
- 1 carrot;
- 1 head of onion;
- 2 stalks of leeks;
- 1 ½ tbsp. l. butter;
- 250 ml of meat broth;
- 2 tbsp. l. honey;
- salt;
- ground black pepper.
Wash the legs, pat dry with a napkin and rub with a mixture of salt and pepper. Squeeze juice from 2 grapefruits and marinate in it for 2 legs. Then place them on a baking sheet and bake in the oven at 200 ° C for half an hour.
Peel the carrots and onions, then cut the onions into small cubes and the carrots into pieces. Cut the leeks into half rings. Then heat butter in a frying pan, put onions and simmer a little. Add carrots and leeks, season with salt and pepper to taste. Then pour the grapefruit marinade and meat broth into the pan, stir and simmer for 5-7 minutes, stirring occasionally.
Grease the legs with honey and fry in the oven for another 5 minutes. Peel the remaining grapefruit, remove the white films, cut the flesh into large pieces and add to the vegetables in the marinade.
Serve chicken legs with vegetables, laying out everything beautifully on a platter.
Chicken legs in beer sauce
To prepare chicken legs in beer sauce, you need to take:
- 3 legs;
- 2 heads of onions;
- ghee or vegetable oil
For the sauce:
- 2 glasses of light beer;
- ½ glass of broth;
- 2 tbsp. l. flour;
- 1 tbsp. l. balsamic vinegar;
- 4 tbsp. l. tomato sauce;
- 1 bunch of parsley;
- salt and pepper to taste.
Wash the legs, dry, rub with salt and pepper, fry on all sides in ghee or vegetable oil. Peel the onions, chop finely and add to the chicken. Reduce heat to low, sprinkle with flour, chicken or meat broth and 1/3 beer (about 150 milliliters). Boil the whole for a few minutes and transfer the legs to another bowl.
Pour the balsamic vinegar, leftover beer, and tomato sauce into the pan where the chicken was fried. Mix well, boil a little and add finely chopped parsley, salt and pepper to taste.
Grease a refractory baking dish with butter and lay the sautéed legs and onions in layers. Pour in beer sauce, cover with foil and simmer in a preheated oven at 180 ° C for about 30 minutes. 5-7 minutes before the end of stewing, remove the foil and let the chicken brown. Legs in beer sauce are served with a salad of fresh vegetables, French fries or boiled crumbly rice.
