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Baked chicken legs with mustard

Baked chicken legs with mustard

The thighs are cleaned, washed well, dried with absorbent paper and cut in half.

In a bowl, mix the mustard, sugar, salt, pepper, paprika and olive oil.

The thighs are given through the mustard mixture and placed in a heat-resistant tray in which I put the sunflower oil.

Place in the preheated oven for 20 minutes, turning the thighs after 10 minutes.

Remove from the oven and pour the wine.

Place in the oven for 30 minutes.

From time to time turn the thighs and sprinkle with the juice from the tray.

Put the sliced ​​garlic and keep it in the oven for another 5 minutes, sprinkling with the juice from the tray.

Leave for 2-3 minutes and can be served with garnish and pickles.

I ate it couscous with leurda.

Good appetite!



Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Chicken thighs they will be washed, cleaned of any tulle and seasoned with a mixture of salt, pepper and paprika on both sides, then they will be left in a cold bowl in the refrigerator until they are used.

Sour (or pickled) cabbage sIt will be washed in a bowl with warm water, it is squeezed well by water, and it will be cut into thin strips and put in a bowl until use.

Onion it will be cleaned and cut into small pieces.

In a high-walled pan (used to the end) with oil hot, it will set onion the quality (until it becomes translucent) approx 1-2 minutes, followed by sour cabbage together with 1 cup of warm water (taking care to be stirred continuously so as not to burn, but only to soften, for about 30 minutes).

Near the end it will be added tomato juice, pepper, salt (if needed, because cabbage is sour, it contains salt) and thyme sprig.

Everything will mix lightly and leave on the fire for longer Ten minutes.

a Jena rectangular vessel anointed with 2 tablespoons oil, will be transferred sour cabbage soaked spread over the entire surface of the dish, and place the seasoned chicken legs on top.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Water and wine white will be added to the bowl.

The Jena dish will be covered with aluminum foil, then placed in the preheated oven at 190 degrees for 50-60 minutes.

With 30 minutes before the end, the foil will be removed and left the thighs to catch a beautiful browning crust.

Baked chicken legs with sour cabbage they will be served hot with polenta and hot peppers pickled in vinegar.


Baked chicken legs

I like cold chicken, I like to put it in sandwiches or salads. For this reason, I am not afraid of a casserole that contains more chicken legs than I would need at a table, I bake them all, and the cold legs will be eaten the next day or later in the day. Today I will give you a recipe for cooked legs, easy to make without a big investment.

Take the thighs, wash them well and clean them. Wipe them with a paper towel.

You don't have to clean their bones, yes, they look better that way. Plus, it's a good exercise.

Dust the thighs with salt, pepper and other dried herbs (basil, oregano, thyme).

Put green onions, fennel, tomatoes of all colors, a few thin slices of bacon and fresh basil leaves on the bottom of a saucepan.

Place the thighs on the bed thus made and sprinkle them with oil.

A fresh green addition is indicated. I like oregano.

Bake the thighs for an hour and a half at 160 degrees Celsius (medium heat).


Ingredients Rice with baked chicken legs

  • 250g long grain rice
  • 7-8 chicken legs (can be lower, upper or whole, in which case there will be less than 7)
  • 1 onion
  • 4 tablespoons olive oil
  • 700 ml chicken or vegetable soup (water in their absence)
  • salt and pepper to taste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • for seasoning chicken legs: 1/2 teaspoon paprika, 3 tablespoons olive oil, 1/2 teaspoon thyme, 1/2 teaspoon granulated garlic, a pinch of salt
  • fresh parsley
  • homemade sausages (optional)

Baked cocktail with mustard sauce

sour, mustard with sour cream, garlic and thyme and I chose baked coquette with mustard sauce.

The cockroach is a farm chick, raised in Brittany. It has a fine and tender meat and a very good country chicken taste.

I ate it with the garnish of sweet potatoes, in the oven and lettuce with green onions.

The contrast between the sour mustard sauce and the potato jam was amazing.

Of course, you can also use chicken legs for this recipe.

green onions for garnish (optional)

How come:

Thaw the cockle (I leave it in the fridge overnight) and leave it for about 30 minutes at room temperature.

We clean it and talk about it, we salt it outside, we put a sprig of thyme and a clove of garlic inside

and we put it in a tray not much bigger than it (I used the non-stick tray and I didn't put oil in the tray).

Grease it with a little oil, sprinkle pepper and pepper on top and bake it in the preheated oven at 180 C

for about 20 minutes, after which we turn it over and leave it for another 20 minutes.

Meanwhile, make the sauce: mix the mustard with the milk and sour cream, thyme and finely chopped garlic.

After 20 minutes, pour the sauce into the pan, next to the chicken and cook for 10 minutes, then turn the chicken on the other side and cook for another 10 minutes.

Remove from the oven and add a little finely chopped green onions (optional)

I made sweet potatoes prepared in the oven like this: I cut them like straw potatoes in a bowl, I added salt, pepper over them,

3 tablespoons oil and a little granulated garlic and a little thyme.

I baked on baking paper in the preheated oven at 200 C for about 17-18 minutes.

Be careful not to overlap the potatoes in the pan, so that they are all cooked well enough.

I prepared them before the chicken, they are delicious and if they cool down, eat them with hot chicken.


Chicken legs glazed with honey, mustard and garlic

Chicken legs glazed with honey, mustard and garlic. Sounds appetizing just by reading, doesn't it? Then imagine what an explosion of flavors there will be in each piece. And until you eat, see what irresistible smells will be in the kitchen!

I got the idea of ​​the wonderful pulpits from the eternal Pinterest. As I saw it, I put it into practice, it seemed to me that such a thing is not missed. Well done! We actually licked our fingers.

The thighs prepared in this way can sit in a place of honor on a festive table, but also on a common table, from Tuesday evening, let's say. I prepared potatoes next to them, but green beans, fried mushrooms or carrots, grilled zucchini, and even a salad with all the greens from the nursery work just as well.

P.S. See also the recipe for baked chicken legs & # 8211 HERE

Ingredients Chicken legs glazed with honey, mustard and garlic

  • 4 boneless chicken legs
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • 2 cloves crushed garlic
  • 4-5 tablespoons oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • finely chopped parsley

Preparation Chicken legs glazed with honey, mustard and garlic

Turn the oven to 180 degrees and prepare a baking tray.

Wash the chicken legs and dab them with an absorbent napkin.

In a bowl mix salt, pepper and garlic powder. Season the thighs with this mixture on both sides.

Pour the oil into a pan and fry the thighs until golden brown. On both sides, then take them out on a plate.

Put honey, mustard and lightly in the pan. Boil for 1 minute, stirring.

In the prepared baking tray, place the chicken legs and pour the sauce from the pan on top.

Put the tray in the oven for a maximum of 25-30 minutes, until the meat is well penetrated.

At the end we sprinkled finely chopped parsley.

If you also want to eat chicken legs with potatoes, so for us, the thing is very simple. Put diced potatoes in a prepared tray, season them with a little salt and pepper, then place the thighs on top of them. Pour the mixture of honey and mustard and put in the oven.


Baked chicken legs with mustard

Ingredients

3 tablespoons olive oil

Method of preparation

The thighs are cleaned, washed well, dried with absorbent paper and cut in half.

In a bowl, mix the mustard, sugar, salt, pepper, paprika and olive oil.

The thighs are given through the mustard mixture and put in a heat-resistant tray in which I put the sunflower oil.

Place in the preheated oven for 20 minutes, turning the thighs after 10 minutes.

Remove from the oven and pour the wine.

Place in the oven for 30 minutes.

From time to time turn the thighs and sprinkle with the juice from the tray.

Put the sliced ​​garlic and keep it in the oven for another 5 minutes, sprinkling with the juice from the tray.