Traditional recipes

Chicken legs in milk sauce

Chicken legs in milk sauce

Heat the oil lightly in a pan, then melt the butter cube (be careful not to burn it).

Meanwhile, roll the thighs (drained of juice) through the flour (do not do this before thinking that you save time; the meat will make an ugly crust and will be difficult to penetrate when fried).

After the butter has melted, put the pieces of meat in the pan and brown them on each side (they will "brown").

After the meat has caught a golden crust, gradually add the soup. Cover and simmer! When the amount of liquid has been reduced by half (and the meat is already cooked) put the finely grated boiled carrot and milk, little by little and wait for the sauce to set.

We match the taste of salt and pepper.

At the end (after stopping the fire) garnish with chopped parsley.

We serve hot food, with polenta, hot peppers or mujda.

Good appetite!


Spicy chicken legs in coconut milk marinade with turmeric and garlic

a glass of yogurt
300 ml coconut milk
a tablespoon (or to taste) of dried and crushed chilli
2 tablespoons ground almonds
2 tablespoons turmeric
2 tablespoons garam masala (Indian mixture of fried spices: cloves, cumin, coriander, bay leaf, cardamom, pepper, nutmeg, cinnamon)
4 chicken legs or chicken breast
2 finely chopped onions
2 cloves of garlic, crushed and finely chopped
2 tablespoons coconut oil
4 tablespoons fresh coriander

Method of preparation:

Mix coconut milk with yogurt, chilli, almonds, turmeric, garam masala and a tablespoon of water. Pour this mixture over the chicken and cover the bowl with a transparent drain. Leave it in the fridge overnight.

Saute onion and garlic in a tablespoon of coconut oil until soft. Remove the chicken from the marinade, add it to the onion pan and fry it for 2 minutes on each side, then add the marinade and the rest of the oil and cook it covered, over low heat, until the meat penetrates well.
Finally, sprinkle freshly cut coriander over the chicken with sauce and serve hot. Good appetite!


Chicken legs in milk marinade

Anyone who loves to make steaks knows that a meat marinated in advance is much better than that put directly in the oven or on the grill. You probably already know that chicken can be marinated in beer or with lemon and spices. But it can also be marinated in milk, either sweet milk or whipped milk. The meat will thus be much more tender and will taste better.


The chicken legs are cleaned and washed. Eventually, you can debone them. Cut into 3 pieces (1 piece lower leg and 2 pieces upper leg) and marinate with soy sauce and sesame oil. If you don't have dark soy sauce, you can also use the normal one. Add enough to marinate the chicken pieces, but do not overdo it so that it is not too salty.

Set aside for at least 30 minutes to marinate the chicken legs. They can be left overnight.

Heat oil in a saucepan and when hot, add the chicken pieces in turn. We do not pile them up, we put them in such a way that they do not touch each other. Let it brown on one side, then turn on the other. Let them fry on the other side and take them out.


Chicken steak in tomato sauce under the potato lid

Rather than cook in two dishes, I preferred to combine the dishes and so a delicious chicken steak came out in tomato sauce under the potato lid.
Usually when I make mashed potatoes, I turn the one left for the next day into something else, because they don't like it reheated anymore.
This time I turned it into a steak lid.


[ingredients title = & # 8221Ingrediente & # 8221]

  • For the steak:
  • 1 kg chicken (lower thighs and chest)
  • 50 ml of sunflower oil
  • salt
  • pepper
  • dried and crushed sage
  • paprika
  • 2 was dafin
  • 1 cup white wine, sparkling (110 ml)
  • For mashed potatoes:
  • 500 gr white potatoes
  • boiling water
  • salt
  • dried basil
  • 50 gr butter
  • 1 tablespoon sour cream
  • 150 ml of milk
  • 1/2 bunch of parsley
  • 2 yolks
  • For the sauce:
  • 400 gr tomato paste
  • 200 gr of vegetable zacusca
  • 1 clove of garlic
  • 1 teaspoon sugar
  • a thyme powder
  • salt to taste
  • Furthermore:
  • parmesan race

[/ ingredients]
Portions: 8
Preparation time: less than 90 minutes

[preparation title = & # 8221Preparation & # 8221]

We prepare the steak.

Wash the chicken, massage it with oil, sprinkle the spices on both sides and let it cool for 20 minutes.

Heat the oil and fry the meat on all sides until it takes on color, then sprinkle it with the wine, add the bay leaves and cover the bowl with a lid.

Let the meat simmer for another 10-15 minutes until it is well penetrated, then turn off the heat and remove the meat in a sieve to drain.

We prepare the puree.

We clean the potatoes, wash them and cut them into cubes, then we put them in a bowl and cover them with water.
Add salt and cook over medium heat until the potatoes are well penetrated and crushed.
Don't forget to remove the foam that forms when it starts to boil.
Along the way, we add chopped basil, a pinch, no more.
After they have boiled, drain the juice well and add the diced butter over them and pass them in a blender, dripping the hot milk.
Season them with salt, if necessary, then add sour cream and greens.
Let the puree cool slightly (I already had it cold), then add the yolks and mix.

Assemble and bake the chicken steak in tomato sauce under the lid of the potatoes.

In a heat-resistant dish greased with a little fat in which the meat was fried, place the chicken.
Over it we add the cleaned garlic and passed through the press, then the tomato paste mixed with zacusca and seasoned with spices, salt and sugar, then with the help of a posh we form puree rolls on top.

Put the dish in the oven for 20 minutes at 180 degrees, and in the last 5 minutes add the Parmesan cheese among the potato rolls.

Serve delicious Roast chicken in tomato sauce under the lid of potatoes, with pickles or vegetable salad.


Baked chicken in baked milk sauce! You certainly haven't tried such a combination! Everyone will ask how you did it & # 8230

& # 8220Chkmeruli & # 8221 is a delicious dish from Georgian cuisine, prepared from fried chicken and stewed in spicy garlic sauce, which simply melts in your mouth. The chicken is very appetizing, with a nice browned crust, the meat is very soft, tender and flavorful due to the spices and the milk sauce with garlic. This food is absolutely delicious and can be served on the holiday table. Serve the juicy chicken with sticks or white bread.

ingredients

& # 8211 5 tablespoons frying oil

& # 8211 Georgian spices (hops-suneli, adjica, coriander, etc.) to taste

Method of preparation

1. To prepare this dish it is preferable to use a young chicken. Wash the chicken, clean it and cut it along the chest. Beat it carefully with a hammer so that the chicken has a flatter shape.

2. This is what the prepared chicken looks like.

3. Rub the chicken on all sides with salt and spices. As a spice I used adjica in the form of a paste. You can leave the chicken for 30 minutes or fry it immediately. Heat the oil in the pan and place the chicken.

4. Be sure to cover the chicken with a heavy lid or place a weight on top of a regular lid.

5. Fry the chicken on one side for 15 minutes until nicely browned.

6. Then turn it on the other side and fry it for 15 minutes until it browns nicely. The chicken should be almost ready.

7. Remove the fried chicken to a mincer.

8. Cut it into portions.

9. Put the chicken pieces in a clay pot or in a baking tin.

10. While frying the chicken, you can prepare the sauce. Put the butter and crushed garlic in a pan and fry over low heat until the garlic is lightly browned. You can add a little salt. Then add the milk, bring to a boil, reduce the heat and simmer for a few minutes until it thickens a little.

11. Pour the sauce obtained over the pieces of meat.

13. Preheat the oven to 200 degrees and cook the chicken for 15 minutes, no more, so as not to dry the meat.


Spicy chicken legs in beer sauce - Very simple and very tasty recipe

• 4 large chicken legs
• 1 can of black beer
• 1 teaspoon curry
• 1 teaspoon dried rosemary
• 3 tablespoons paprika look
• Salt and pepper to taste
• Butter for greased tray

Wash the chicken legs well, cut them in half and salt them.

In a bowl, mix the rosemary with the curry, pepper and paprika.

Grease the pan with butter and pass the thighs through the spice mixture and then place them in the pan, side by side.

Pour the beer over the thighs and put the tray in the preheated oven, until they brown nicely, turning them from time to time.

Serve the spicy meatballs with your favorite garnish and / or salad.

Enjoy them with gusto! Good appetite!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Chicken legs in tomato sauce

If you like the combination of meat and tomatoes, this recipe is for you. For a great result, use tomatoes that taste as good as possible (in the off-season, I prefer canned goods made in Italy).

  • 4 boneless chicken legs
  • 400 g peeled tomatoes (or 1 box of peeled tomatoes)
  • 2-3 tablespoons of olive oil, basil, salt
  • a little green sugar, optional

Wash the thighs and wipe them well with paper towels. Add salt and place in a pan.

Peel a squash, grate it and squeeze the juice. Or use a can of chopped tomatoes. Add the olive oil and salt. If the tomatoes are sour, add a teaspoon of sweetener. Pour the tomato sauce over the chicken legs, sprinkle with basil.

Place the tray in the preheated oven at 200 degrees C for one hour. If necessary, adjust the temperature according to the oven.


Serve the hot chicken legs together with a vegetable garnish.

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