Chicken legs with carrot and garlic


I boiled the washed chicken legs in a little cold water, for about 15 minutes. I frothed them a few times, then I put them in a pan, fried them on both sides for about 10 minutes, turning them from time to time.

The carrot, grated on a large grater, I put it in hot oil, in a cauldron, a pan of tuci. I kept spinning it there until it started to soften and crumble. I then put the chopped garlic, a cup of chicken juice, salt, peppercorns and bay leaf. I put a lid on it and let it simmer for about 30-40 minutes.

Then I put the meat over the carrot sauce and let it boil for another 10 minutes, I think about 10 minutes, total ... or rather until it drops from the juice and makes such a sauce.

That's it! Simple, good, healthy.

Sorry I don't have exemplary photos, but during the shooting, someone (who ?!: P) put his gloves on the plate. Looks like he didn't have the patience anymore: P :))



I heated a pan with two tablespoons of oil, sprinkled large salt over the thighs and browned them on both sides. We moved the browned thighs to a large tray (we can use a saucepan to cover them all). I added the oil from the pan in which I browned them, flavored them with 2 bay leaves and a few peppercorns and added enough water to cover three quarters of the thighs. I put the tray in the oven, over low heat until it dropped and a sauce formed. Initially, I put the thighs with the skin up and in the meantime I turned them over and over again, so that in the end it was still with the skin up, to become crispy. I did this out of the desire to get some soft, juicy and at the same time reddish thighs.

We cleaned the garlic and crushed it with the press, putting it in a bowl. I gave him a pinch of salt, a little freshly crushed pepper and a few drops of oil. I rubbed it a little with a fork, to leave all its strength and taste, and I put on it a few tablespoons of the sauce formed in the tray with thighs. When I took the thighs out of the oven, in the hot sauce from the pan, I put, with a spoon, all the juice. I baked dried hot peppers, both hot and crayfish, on the flame, and put them in the pan to bring their flavor. It is not necessary to put the garlic and keep the tray in the oven so as not to inhibit too much the power of the garlic. However, the fact that the sauce is hot will make the sauce lose its strength. We taste and adjust the salt, if necessary. Everyone can use as much garlic as they want, I eat such dishes a little stronger garlic.

As soon as we leave the tray, the taste matures, we prepare a polenta, neither too soft nor too hard. Put polenta on a plate with a brown pulp and with a spoon add, all around, garlic sauce from the pan. Adjacent to the plate, the baked mushroom will flavor our entire work. Somewhere, these chicken legs with garlic are a more edgy, low and garlicy brine.


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Chicken legs in tomato sauce with vegetables and garlic

ingredients: 6-7 upper legs of chicken, 1 box of diced tomatoes in broth or a cup of broth, 2 bell peppers, 2 onions, 2 heads of garlic, 1 carrot, 1 cup chicken soup, 1 teaspoon paprika, salt and pepper to taste, frying oil

Method of preparation

The chicken legs are washed, portioned and cleaned of any remaining feathers, then wipe gently with a kitchen towel to absorb excess water. Heat a little oil in a frying pan, then fry the thighs and lightly brown on both sides. After they have browned, take them out in a bowl and set them aside.

The vegetables are cleaned and cut into larger strips. In a saucepan put a little oil, cook the vegetables (onion, pepper, carrot), add over them 1 teaspoon of paprika and a pinch of salt. After they have hardened, add a cup of homemade broth or a can of diced tomatoes. Add the browned thighs to this sauce and pour over a cup of chicken soup. Season with salt and pepper to taste and cover with a lid. Bring to a boil over low heat until the sauce begins to subside and the meat softens and the aroma of the sauce penetrates. When the sauce is almost low, add the chopped garlic from the knife, mix well and leave for 1-2 minutes on the fire, to leave the garlic flavor in the sauce, then turn off the heat and can be served with a salad garnish. , rice or puree.


Chicken legs with vegetables and garlic

This simple recipe by Chicken legs with vegetables and garlic it is delicious, it is easy, simple and with the ingredients of your choice. It will fill your houses with an absolutely wonderful smell that will definitely bring your pets to the table.

Today's recipe, dear ones, is one dear to me and my family, a very tasty recipe Chicken legs with vegetables and garlic. I know you can't find this kind of recipe on my little site, but they all have a beginning, right? I wanted to share this recipe with you because it is a very successful one, as I told you.

I prepared it many times and then I had friends visiting. It was extremely well received and much appreciated. Moreover, it is made quickly, and can be prepared with what you have in the fridge in terms of fresh vegetables.

We served this dish with polenta and pickles, but I leave it to you to choose what to have next to these delicious Chicken legs with vegetables and garlic. They go well with a simple rice, seasoned with a little turmeric and cumin, or natural potatoes.


Chicken legs with rice and baked vegetables

ingredients: 6 lower chicken legs, 2 glasses of rice, 2 carrots, 2 onions, a bell pepper, a clove of garlic, 4 tablespoons peas, 1/3 teaspoon turmeric, salt and ground black pepper to taste, 4-6 glasses of water, 1 broccoli

Method of preparation: The chicken legs are washed and drained in a sieve. Season with salt and black pepper, with the crushed garlic with the garlic press. Mix the thighs well with the ingredients and set aside. Peel an onion, wash and chop finely, peel and wash the carrot, then cut into slices, peel the pepper, wash and chop finely. Broccoli is washed and unwrapped in small bunches. In a deep frying pan, heat a little oil and cook the onion until it becomes slightly transparent, then add the rest of the vegetables and cook for 4-5 minutes. Over the vegetables add the washed rice, 3-4 cloves of garlic (chopped with a knife), turmeric and a little ground black pepper.

Mix well and cook for another 1-2 minutes. Grease a deep pan with oil and spread the rice with vegetables evenly in it, add a little more salt. Place the chicken legs on the surface of the rice with vegetables, pour 4 glasses of water over the ingredients in the pan. If the water will be absorbed during baking and the rice is not ready, add more hot water to the pan. Bake the pan in the oven at 180 ° C and bake for about 50 minutes.


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Chicken legs with carrot and garlic

I boiled the washed chicken legs in a little cold water, for about 15 minutes. I frothed them a few times, then I put them in a pan, fried them on both sides for about 10 minutes, turning them from time to time.

The carrot, grated on a large grater, I put it in hot oil, in a cauldron, a pan of tuci. I kept spinning it there until it started to soften and crumble. I then put the chopped garlic, a cup of chicken juice, salt, peppercorns and bay leaf. I put a lid on it and let it simmer for about 30-40 minutes.

Then I put the meat over the carrot sauce and let it boil for a while, I think about 10 minutes, total. or rather until it drops from the juice and a sauce is made.

That's it! Simple, good, healthy.

Sorry I don't have exemplary photos, but during the shooting, someone (who ?!: P) put his gloves on the plate. Looks like he didn't have the patience anymore: P :))



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