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Chicken legs on a bed of salt and sauteed mushrooms

Chicken legs on a bed of salt and sauteed mushrooms

We clean the chicken skin of the skin, wash them under a stream of cold water and then wipe them with absorbent kitchen towels.

Season them with salt and pepper to taste, sprinkle curry powder for color and flavor.

Preheat the oven to 220 degrees.

Place the coarse salt in a heat-resistant form, add marjoram and dried basil, then place the thighs on the bed of salt.

Put the thighs in the oven until they are nicely browned on both sides.

Peel a squash, grate it and squeeze the juice.

Peeled and finely chopped onion is put in two tablespoons of olive oil.

Add the chopped peppers and mushrooms, sprinkle salt and pepper to taste, the mustard seeds and let the mushrooms cook over low heat until the water left by them decreases and they are dressed in a kind of sauce (consisting of onions and peppers in the saucepan). We turn off the heat and sprinkle with freshly chopped green parsley.

Serve the thighs with sauteed mushrooms.

Good appetite!

Chicken parjoale

Chicken parjoale recipes: how to cook chicken parjoale and the tastiest recipes for chicken breast parjoale, chicken fajitas, chicken soup, chicken stew, chicken liver, chicken colds, chicken soups, chicken ostropel, chicken stew, chicken soup.

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Put in the oven on a bed of vegetables

vegetable mix (onions, garlic, carrots, celery, potatoes and / or broccoli)
olive oil
1-2 tablespoons of balsamic vinegar
salt and pepper to taste
fresh, chopped parsley
dried herbs (thyme, rosemary, oregano)

Method of preparation

Preheat the oven to 220 ° C.

Favorite vegetables are washed, cut into small pieces and arranged on the bottom of a heat-resistant dish. Sprinkle with olive oil, balsamic vinegar, salt, pepper and dried herbs.

Grease the chicken legs with olive oil, season with salt, pepper and place over the vegetables.

Bake in the oven for an hour or until the chicken is ready.

The chicken pieces are removed and arranged on a serving platter. Mix the vegetables and cook for another 5-10 minutes, if necessary.

Chicken legs stuffed with chicken liver, mushrooms and boiled egg

Those of you who follow us already know that stuffed chicken legs are Miki's specialty. And today he prepared these chicken legs stuffed with chicken liver, mushrooms, chicken breast and eggs. I hope you like Miki's recipe he pampered me with this Sunday. A similar recipe is: Chicken legs stuffed with urda and leurda or Chicken legs stuffed with cabbage created.

Method of preparation:
Preparation of the thighs:
The thighs of puIt is washed, wiped with kitchen paper.
Cut on the back with a fine knife and remove the bone from the upper leg and half of the lower leg. The meat is not beaten even if you are tempted to do it, it is just seasoned. While we prepare the filling, leave it in the fridge.

Preparation of the filling:
The two chicken liver lobes are scalded and then finely chopped. Chicken breast meatand cut into cubes and crumble in a little oil. Finely chop the canned mushrooms. Boil an egg and chop into cubes. All are put in a bowl together with the boiled and chopped carrot, chopped greens and the raw egg that will serve as a binder. Add soy and fish sauce and season to taste.

Take the thighs out of the fridge and fill them with the farce. Close the thighs and catch them in 2-3 toothpicks each. We give them a crust in a pan with a little oil, then we place them in an oven dish.

Reinterpreted polenta: 3 tasty recipes

We talked here about the nutritional qualities, as well as about the health benefits that polenta has, but this time I come up with some unique recipes based on polenta.

Pan-fried mushroom recipe with poached egg on polenta bed

Ingredients for 2 servings:

  • 2 cups mushrooms, cut into slices
  • 1 green onion, finely chopped
  • olive oil
  • 1 teaspoon dried thyme
  • 2-3 cups of spinach leaves, also chopped
  • & frac34 polenta cup for polenta (the one that is prepared in 3 minutes)
  • 2 cups of water
  • 2 eggs
  • the water
  • salt and pepper
  • lemon peel and parsley for decoration

Method of preparation:

Preheat the oven to 180 degrees Celsius.

Heat olive oil in a non-stick pan with a metal handle, then cook the green onion for 2 minutes. Add the mushrooms, mix well and incorporate the dried thyme. After 10 minutes, you can turn off the heat and season with salt and pepper to taste. Then put the pan in the oven and let the mushrooms brown.

Meanwhile, put two containers of boiling water, one for polenta and the other for laid eggs. Put a pinch of salt in the polenta container, and when the water boils, add the chopped spinach leaves, but also the cornstarch, stirring vigorously. Then reduce the heat to low and stir regularly. Fill with water if necessary. The polenta is ready when it comes off the edges of the container in which it is cooked. At the end, you can add a little olive oil or even butter to make it more creamy.

For laid eggs, keep the heat to a minimum when the water boils. Then break the shell of the eggs and let them fall lightly into the water. In 3 minutes, maybe 3 and a half minutes, the eggs should be cooked, check them and then remove them with a wooden spoon.

At the end, place the polenta in two bowls, take the mushrooms out of the oven and divide them in two, then place them on the polenta bed and complete with an egg placed in each bowl.

Recipe for chicken legs served with polenta with parmesan

Ingredients for 4 servings:

  • 4 chicken legs
  • 2 tablespoons extra virgin olive oil
  • 1 chopped onion
  • 2 cloves chopped garlic
  • 1 cup of corn (instantly prepared)
  • & frac12 can of ground parmesan
  • 1 lemon cut into thick slices
  • salt and pepper to taste
  • 1 fennel bulb, chopped
  • 4 cups chicken soup
  • 120 g of arugula
  • 4 tablespoons unsalted butter

Method of preparation:

Preheat the oven to 200 degrees Celsius. Season the chicken legs with salt and pepper, then heat the olive oil in a pan and place the chicken legs (preferably with the skin side down). Cook them on both sides for 4 minutes, then move them to a pan and put them in the oven. After 30-35 minutes, the thighs should be ready. Take them out on a wooden chopper and cover them with aluminum foil.

To prepare the polenta, cook the onion and fennel in a saucepan for 5 minutes. Add the garlic, cook for another minute, then top with the chicken soup and let it boil. After the chicken soup boils, stir the cornstarch constantly and let it boil until the polenta is ready.

Turn off the heat on the polenta and incorporate the arugula, parmesan and butter. Season with salt and pepper.

At the end, place the thighs over the polenta and decorate with lemon slices.

Polenta recipe with vegetables

Ingredients for 6 servings:

  • 3 tablespoons extra virgin olive oil
  • 225 g of sliced ​​mushrooms
  • 1 & frac12 cup chopped onion
  • 1 & frac34 teaspoon of salt
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • & frac12 teaspoon of crushed red pepper
  • 1/8 teaspoon cinnamon
  • a powder of black pepper
  • 4 cloves of chopped garlic
  • 1 tablespoon balsamic vinegar
  • 1 & frac34 can of boiled chickpeas
  • 4 finely chopped zucchini
  • 1 finely chopped eggplant
  • & frac12 cup of chopped dehydrated tomatoes
  • & frac14 cup of chopped basil
  • 3 cups water
  • 2 cups of coconut milk
  • 1 teaspoon turmeric
  • 1 & frac14 cana de malai

Method of preparation:

Heat 2 tablespoons olive oil in a pan. Add the mushrooms, onion and a teaspoon of salt. Caramelize onions, then incorporate paprika, cumin, red pepper, coriander, cinnamon, black pepper and garlic and cook for about 2 minutes.

Add balsamic vinegar over the vegetables, but also the chickpeas and a cup of water, along with the dehydrated tomatoes, zucchini, eggplant and mix well. Leave the heat low, cover the pan with a lid and cook for about 20-30 minutes. Season with salt and pepper to taste. Finally, place the fresh basil on top.

In a saucepan, prepare the polenta by putting 3 cups of water, coconut milk, 1 tablespoon of olive oil, turmeric and 1 & 14 teaspoon of salt. After it starts to boil, let it simmer and stir, stirring constantly. After 15-18 minutes, the polenta will be ready & ndash this if you do not use instant corn.

Place the polenta on the plate, and place the cooked vegetables on top in the pan. You can decorate the plate with fresh basil.

Flower Recipes. The tastiest fish dishes

On the table of flowers, the fish is a place of honor. You can cook it in many ways and you will not fail with any of them. Whether you choose a quick recipe or a sophisticated one, the family will lick your fingers. Here are the tastiest fish dishes!

The traditional fish cannot be missed on the Flower Table, the day when Orthodox Christians celebrate the entry of Jesus into Jerusalem. It is actually the second release from Lent, after the day of the Annunciation, because it is said that on this day Jesus would have asked to eat fish.

It is said among the people that the fish eaten in de Florii has healing powers and whoever eats it will be cured of any disease. This year, the flowers are on April 12, that is, in just three days. So you need to hurry to make sure you catch a good fish.

But first, decide how you want to prepare it, to get all the necessary ingredients. We offer you some recipes to prepare on this occasion.

Chicken with red mushroom sauce and wine

I propose another recipe delicious and dietetic, perfect for a late family dinner. The combination of white wine and mushrooms sautéed in butter, scented with a little bay leaf and thyme, completes the chicken breast strips, a little browned. Easy and fairly quick to prepare, especially if you use, like me, a mixture of five types of mushrooms, quickly frozen to preserve their flavors. But you can also put fresh mushrooms, mushrooms, pleurotus and other types available in the store (I don't really recommend buying mushrooms from the market, unless you have a trusted person to take them from).

& # 8211 boneless chicken skin and skin 1 pc. (300 g)
& # 8211 butter 30 g
& # 8211 olive oil 30 ml
& # 8211 onion 1 pc. larger or 2 pcs. smaller (80 g)
& # 8211 flour 1 tsp
& # 8211 instant chicken soup 300 ml
& # 8211 white wine 100 ml
& # 8211 tomatoes 3 pcs.
& # 8211 mushroom mix 400 g
& # 8211 salt, pepper, bay leaf, thyme

In a non-stick pan, put a third of the amount of butter and 15 ml of olive oil. Saute sliced ​​onion. Add thyme and bay leaves, mix well. Sprinkle the teaspoon of flour and, chewing continuously, leave it to brown a little.

Extinguish with instant chicken soup and white wine. Put sliced ​​tomatoes and simmer for 5-7 minutes.

When the tomatoes have softened, turn off the heat, remove the bay leaves and let them cool a bit, as long as it is necessary to be able to pass the mixture with the blender. Set aside the resulting sauce. In the same non-stick pan, put another third of the amount of butter and sauté the mushrooms. Not much, just 4-5 minutes. Remove the mushrooms to a plate.

In the same bowl, put the remaining butter and 15 ml of olive oil and brown a little the chicken breast cut into strips. Sprinkle the sautéed mushrooms and wine sauce over the chicken. Stir gently, season with salt and pepper and simmer for another 4-5 minutes.

Serve hot. You can accompany it with a potato garnish (puree or natural potatoes) or you can simply eat it with a slice of bread.

1. Peel and chop the onion julien & # 8211 ie cut the onion in half lengthwise, from the end to the mustache, then slice the halves lengthwise so as to obtain round slices, which are unfolded by hand before hardening. Garlic cloves are sliced. Put to harden in 2-3 tablespoons of oil in a saucepan. Put the carrot on the grater and place it over the onion together with a teaspoon of paprika.

2. Chop the diced tomatoes and after the onion has become transparent, add it to the pan. Also now we put a tip of a sugar knife to balance the acidity of the tomatoes. Let the tomato juice simmer for 10 minutes.

3. Taste and season with salt to taste. Add the juice of half a lemon (it is not mandatory if the sour stew is not approved). Chop the fresh dill and flavor the onion stew.

4. Roast the chicken legs with salt, pepper and paprika and grill them well and put them, in the pan, over the onion stew, to leave their aroma and juice.

Chicken legs on a bed of potatoes

For this wonder we need:
& # 8211 1 kg of potatoes (preferably new, because they are much better)
& # 8211 1 kg of chicken legs
& # 8211 1 large clove of garlic
& # 8211 2-3 carrots
& # 8211 spices: nutmeg, vegeta, thyme

Put enough oil in a pan to cover it well. Cut the potatoes into cubes and place them evenly in the pan, then cut the carrots into slices and place them uncooked. Add about half a cup of water on top, so as not to cover the potatoes.

Then rub the chicken legs with nutmeg and other spices. Grow the meat from place to place and bread with garlic.

Bake for about 45 minutes, up to an hour. Around the middle of the interval, the meat returns. Lust!