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Chicken legs on a bed of vegetables, seasoned with thyme

Chicken legs on a bed of vegetables, seasoned with thyme

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We first take care of the vegetables .......... we peel the potatoes and cut them into slices about 1 cm thick, we cut the zucchini into slices and we cut the bell pepper into thicker strips.

We place all the vegetables in a yena bowl.

Wash the chicken legs and remove the skin and then rub them well with salt and pepper. Place them on top of the vegetables.

We make the following mixture ....... oil ,, thyme, garlic given by the press, finely chopped hot pepper, wine and a cup of water. Mix well and then pour over vegetables and thighs.

Bake at 180 degrees, at the right heat.

From time to time we sprinkle the thighs with the sauce from the bowl.

Towards the end we put more fire to brown them.

Remove from the oven and serve.

Chicken thighs, they will be cleaned of any tulle, washed and dried with an absorbent towel.

In a bowl make a mixture of: salt, pepper and paprika, with which they will be anointed chicken legs, then refrigerate until ready to cook.

Meanwhile, in a Teflon pan with oil heated, they will cook the vegetables which have been peeled, washed and cut (onion cut fish bell pepper cut into thin strips, and tomatoes cut into thin slices), then put in a frying pan, approx 5-6 minutes (while softened, let al-dente), seasoned with natural spices according to everyone's taste.

In a heat-resistant dish, place the vegetables (along with the oil in which they were cooked), over which they will be placed chicken legs spicy, black olives, garlic cloves (for flavor), white wine and water.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The vessel will be covered with a aluminum foil (to cook the stewed thighs) and put in the preheated oven at 190 degrees, for about 50 minutes.

Chicken with vegetables and olives, it is ready when the meat is tender, it comes off easily from the bone and no traces of blood remain, and the vegetables are cooked al dente.

Chicken thighs will be served individually, on large plates spread together with vegetables and sauce obtained, along with a fresh salad.

In this recipe you can also use chicken breast cut into pieces and baked, or chicken legs that we can cook on the grill already heated, from the baked peppers (how much they will brown a little), then put with the pepper sauce to oven (optional).

Washed chicken legs, cleaned of feathers, seasoned with salt pepper, we put them in a cold bowl, to take the spices from the spices, taking care of the rest of the ingredients.

Bell peppers we put them on the hot grill (charcoal if we stay at home, or grill yes we stay in the block), turning them on all sides until they are baked, then they are put in a bowl or plastic bag to steam and clean lightly peel, about 20 minutes.

Bell peppers baked and cooled, clean the skin, remove the stalk and seeds, cut into thin strips on a work surface, then add at the right time in tomato sauce from teflon pan.

a teflon pan, punem oil the incense, garlic cleaned and crushed with a knife blade, mixing approx 1-2 seconds (how much garlic does the garlic flavor take, then remove and remove), tomato juice, white wine or water, sugar is added, letting it boil, then put the bell peppers cut thin slices and it is season the sauce with salt, pepper and dried thyme towards the end.

On hot saw, we can put chicken legs fried it before being given to oven ( being much tastier) until it only gets a golden color (the rest of the cooking process will continue in the oven).

a square tray 30/30 cm, wallpapered with 3-4 tablespoons olive oil, sit chicken legs (if I chose the barbecue option) or the chicken breast cut into large pieces, over which we add the bell pepper sauce.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Tray will cover with a aluminum foil (to simmer the chicken and penetrate enough), is given in the preheated oven at 180 degrees for 20-25 minutes, after which the aluminum foil is removed, leaving them still 20 minutes, to get browned chicken (taking care that every 10 minutes, sprinkle the meat with the sauce from the tray, so as not to dry, but to remain juicy).

Chicken legs with bell pepper sauce can be served with a garnish of mashed potatoes, natural and sauteed vegetables (broccoli, carrots, etc ..), Being a full Sunday dinner or lunch (protein and vitamins).

Mediterranean style chicken legs

A portion of vegetable steak, flavored with spices, is always a good idea for a delicious, easy to make and healthy meal. The recipe we are talking about today is one with Mediterranean influences, due to the mix of flavors. It's easy and you don't need who knows what talent to cook it to make it perfect.

The recipe is with potatoes, peppers and olives, but you can put any other vegetables you like and have them in the fridge. In this case, you will reduce the amount of potatoes.

  • 800 g lower legs of chicken
  • 2 cloves of garlic
  • 2 teaspoons herbs (oregano, thyme, basil, sage)
  • 2 teaspoons oil
  • 500 g potatoes
  • 3 colored bell peppers
  • 100 g black olives
  • salt
  • pepper

Preheat the oven to 180 degrees. Wash and peel the chicken legs and place them in an oven tray. Season with salt, pepper, herbs, then add the crushed garlic and oil. Mix well so that the thighs are covered by the mixture of spices and oil.

In another pan, place the sliced ​​potatoes or cubes. Sprinkle with salt and pepper, sprinkle with a little oil and put both trays in the oven. Turn the thighs from time to time and stir in the potatoes so that they cook evenly.

Meanwhile, cut the peppers into cubes or strips and fry them in a little oil for 5 minutes.

After the legs and potatoes have been in the oven for 30 minutes, remove the trays and transfer everything into one. Mix the potatoes with the peppers and sprinkle the olives on top. Put the meat on the vegetable bed and put it back in the oven, this time for 20 minutes.

Remove the tray and allow to cool slightly. The meat should be browned, as should the vegetables.

Chicken legs on a bed of vegetables, seasoned with thyme - Recipes

This recipe has been waiting to be posted for a long time, but I kept postponing it. Now finally the time has come for him so I will share with you the recipe after which I make chicken brine, a mix of several recipes found and adapted to us. I hope you like it and implement it.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Preparation. The chicken pieces seasoned with salt and pepper, and the sliced ​​tomatoes are prepared on the grill. Put 3 cups of boiling water together with onion, garlic, finely chopped hot pepper, thyme, salt and pepper. Boil everything for 5 minutes from the moment it starts to boil. We take the cooked vegetables and put them in brine and then boil them for a few more minutes. We can put sliced ​​tomatoes and peppers or we can chop them smaller, depending on preferences.

Add the chicken pieces over the brine. From now on you have two options (I tried both). Either boil everything on the stove for 15-20 minutes, or put it in the oven for 20 minutes at 200 ° C.

Add chopped green parsley and eat it with pleasure (or with polenta)!

Ayam Masak Merah & # 8211 spicy chicken in tomato sauce

The urge to wander, to go to places as far away and exotic as possible, probably made me remember this recipe. Ayam Masak Merah & # 8230 under this name we find a Malaysian dish usually prepared for weddings or other special events. What it is? About pieces of spicy and fried chicken, then wrapped in a spicy and fragrant tomato sauce. Cinnamon, star anise, lemongrass, ginger and coriander are just some of the ingredients that give your chicken an unforgettable taste and aroma.

Posted in 100-200 kcal, Chicken meat & turkey & duck, News, Oriental dishes Tags: star anise, paprika, Malaysian cuisine, chilli, hammers, hammers in marinade, green coriander, turmeric, ginger, coconut milk, lemongrass, marinade, chicken, chicken with tomatoes, marinated chicken, spicy chicken, recipe with hammers chicken, chicken recipe with cream sauce, chicken recipe with tomato sauce, Malaysian recipe, chicken recipe, recipes with chicken, tomatoes, cinnamon, chilli sauce, turmeric, garlic No Comments & # 187

How do we make Osso buco with gremolata?

Ingredients for Osso buco:

  • 1.2 kg of beef broth, that's how much the 3 pieces I took had
  • 50-60 g of white flour
  • 70 ml vegetable oil with neutral taste
  • 300 g carrots
  • 100 g parsnips
  • 100 g celery
  • 1 medium onion
  • 3-4 cloves of garlic
  • 200 g mashed tomatoes
  • 250 ml dry white wine
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 bay leaves
  • Salt and pepper to taste

Method of preparation:

We clean the vegetables and cut them into cubes.

Peel the onion and garlic and finely chop them.

We cut the outer tendons of the rasol.

Season them with salt and pepper, then pass them through flour and fry them until they are nicely browned in a hot pan with vegetable oil.

Take the pieces of meat out and add the vegetables with the onion and the garlic, heat them in the remaining fat over medium heat.

Add thyme, rosemary, bay leaves, tomato sauce and season with salt and pepper.

Pour the vegetable composition in an oven tray, place the pieces of meat on top and add 1-2 more cups of water, enough to cover the meat up to half. Put the lid on and bake for about 2 hours or until the meat is soft. We check from time to time that it does not run out of liquid. If necessary, add a little more.

Serve on a bed of mashed potatoes / rice / etc. I put the couscous on the bed and put the gremolata on top. Simple, tasty and easy to prepare.

Quails on a bed of potatoes

We choose small or medium potatoes, but they should all be the same size. Wash without cleaning and place in an oven tray.

We wash the quails and clean them of any feather residues.

We season them to taste. I chose salt with provincial herbs and hot pepper flakes.

Then prepare the marinade. Mix 3-4 tablespoons of soy sauce with 2-3 tablespoons of olive oil and about a tablespoon of capers.

And we make a "bath" for each quail.

Then I put a clove of garlic cleaned and crushed with a knife inside the quails.

And we place them on the potato bed. Then, I poured over the sauce in which I "bathed" the quails.

Cover the tray with aluminum foil and put them in the oven for 1 hour at 200 degrees.

After 1 hour, remove the foil, turn the quails on the other side and keep them in the oven at another 180-20 minutes at 180 degrees. Until they brown nicely.

Quails and potatoes are beautifully arranged on a plate and decorated with a bouquet of greenery.

And. china is ready! It goes perfectly with a glass of dry white wine and a simple salad of tomatoes or even sliced ​​tomatoes and fresh sheep cheese. so as not to "debate" the flavors of quails with anything.

Everyone, from small to large, we enjoyed a delicious dinner and we wish you Great appetite :)

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Video: Ramadan tag 1- Hähnchenschenkel in Gemüse Soße (July 2022).


  1. Tygoll

    This can not be!

  2. Metilar

    And I liked it, it's cool.

  3. Jomei

    We are waiting for the continuation. Of course, rather exaggerated, however, personal experience shows something close to what is described.

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