How delicious to cook chicken legs. How to cook chicken legs in the oven

It's hard to imagine that chicken legs, traditionally honored in China, will conquer the world. Think of Russian fire cutlets, French chicken stew and traditional aspic inherent in the Slavic peoples to make sure of the variety of dishes from this product. Simplicity, taste and convenient form are the three components of its popularity.

Chicken legs - a recipe that is in unprecedented demand among all segments of the population. Affordability, ease of serving and a variety of cooking techniques are what makes the product indispensable. They are fried at picnics, breaded for receptions, homemade soups are brewed and baked with beer. Marinades and sauces are an indispensable condition for the originality of dishes.

A technically simple way, accessible even to an amateur - roasting. Flavored with a mixture of seasonings, the drumsticks are laid out in a well-heated pan and fried in oil until golden brown. Then cover with a lid and simmer for a couple of minutes at a low temperature. The finished dish is garnished with fresh vegetables.
For lovers of juicy food - a stew in cream sauce will be a real find. Pre-fried drumsticks are poured with cream, seasoned with dried herbs and cooked with the lid closed for about half an hour until completely softened.
A rich broth will serve as the basis for any hot dish or warm on its own in the cold. Boil the chicken legs for an hour, periodically removing the foam, then season with a handful of green dill.

Fried chicken delicacy - food is not very dietary, but beloved by everyone. Despite the seeming simplicity, not everyone can cope with cooking. This capricious product requires a special approach and seasoned recipe. A well-heated pan, simple spices and the right cooking time will help to overcome difficulties.

Ingredients:

chicken legs - 6 pcs.;
garlic - 3 cloves;
vegetable oil - 50 ml.

Cooking

Before frying chicken legs in a pan, rinse them, pat dry with paper towels and rub with spice mixture.
Make slits and place garlic cloves in them.
Put the workpiece in a hot frying pan and fry until golden brown.
Reduce the heat and hold the product for a quarter of an hour until fully cooked.

Chicken legs in batter

Breaded chicken legs - one of the most popular types snacks all over the world. Recall American films in which the characters appetizingly consume crispy meat, taking it out of the boxes, and it becomes clear that such a dish is especially in demand. Convenient to eat, crispy on the outside and juicy on the inside, it will rightfully become a favorite homemade meal.

Ingredients:

shins - 8 pcs.;
egg - 3 pcs.;
flour - 300 g;
milk - 150 ml;
ground black pepper - a pinch;
vegetable oil - 80 ml.

Cooking

Before you cook chicken legs deliciously, make a breading.
Whisk eggs with milk and flour and stir.
Dip the first element of the list into the mixture and put it in a well-heated container.
Fry, flipping, until crispy.

Chicken legs in sour cream - a dish of European cuisine, has long been a familiar everyday meal. The centuries-old recipe developed by French chefs is easily mastered by hostesses in the home kitchen. Moreover, all the necessary elements: fresh poultry meat, spices and onions are always at hand, and a proven cooking method will not let you down.

Ingredients:

shins - 6 pcs.;
onion - 1 pc.;
sour cream - 200 ml;
ground black pepper - a pinch;
vegetable oil - 30 ml;
dried basil - a pinch.

Cooking

Season the poultry meat and fry for 10 minutes.
In a separate bowl, slightly lower the onion and transfer the main product into it.
Pour the contents of the pan with sour cream, add 100 ml of water and simmer for half an hour.

Chicken legs in soy sauce

How to fry chicken legs in a pan, giving them a special piquancy and rich color? This question can often be heard even from experienced chefs. Think of Asian cuisine based on numerous sweet and sour marinades, and arm yourself with an example. Fragrant spices and frying at the maximum are the guarantors of delicious food.

Ingredients:

shins - 8 pcs.;
soy sauce - 30 ml;
vegetable oil - 20 ml;
mustard - 10 g;
red ground pepper - a pinch;
garlic - 2 cloves;
honey - 10 g.

Cooking

Marinade for chicken legs is the key to a successful dish, so start the process with it.
Mix all the ingredients together, excluding honey.
Marinate the bird and place in the cold for 2 hours.
Cook for 20 minutes, brush with honey and hold for another 5 minutes.

Chicken legs in the oven with a crispy crust - an opportunity to treat yourself to a delicacy related to healthy food. With this method, the popular product retains juiciness inside and ruddy on the outside, and the absence of skin guarantees consumers delicious food with a minimum calorie content. Such an appetizer is quite suitable for people who monitor their diet.

Ingredients:

bird legs - 12 pcs.;
butter - 100 g;
breadcrumbs - 300 g.

Cooking

Make small cuts on the main product and remove the skin.
Melted butter, mix with breadcrumbs and bread chicken legs.
Put them on a baking sheet and bake for an hour at a temperature of 180 degrees.

Stuffed chicken legs with mushrooms - a modern version of the traditional Russian way of serving game to feasts. Give the place of game to a more affordable option for a festive feast - chicken legs, and leave the filling the same - mushroom. Such a dish will require patience and skill from the chef, but the result will be a generous reward.

Ingredients:

shins - 6 pcs.;
champignons - 250 g;
onion - 1 pc.;
hard cheese - 50 g;
mayonnaise - 50 ml;
vegetable oil - 30 ml.

Cooking

Cut the tendons and remove the skin.
Mushrooms and onions cut and fry.
Grind the meat with a meat grinder.
Mix all the ingredients, adding grated cheese.
Stuff the skin, grease with mayonnaise and bake for half an hour at a temperature of 180 degrees.

Chicken legs with potatoes

Fried potatoes and chicken are classics from the Soviet era. Too high-calorie and saturated with harmful fats dish, in our time it has received a new interpretation. Keeping everyone's favorite taste qualities, bake it in the oven - and you will not only reproduce the gastronomic past, but also create a healthy and healthy option for all households.

Ingredients:

drumstick - 8 pcs.;
potatoes - 800 g;
ground black pepper - a pinch;
dried garlic - a pinch;
vegetable oil - 70 ml.

Cooking

Before cooking, pre-marinate them in spices and fry.
Coarsely chop the peeled potatoes and fry.
Put the prepared elements in a mold and bake for half an hour at medium temperature.

Chicken legs in a bag

Chicken legs in a bag from - a truly restaurant dish, which is distinguished by a bright and original presentation. Seemingly difficult for culinary experiments at home, such an appetizer is prepared simply and quickly. Enough of the filling chosen to taste, dough and skillful hands, and the resulting masterpiece will not linger on holiday table.

Chicken legs baked in the oven can be safely attributed to healthy food - the dish does not contain extra calories and fats, and removing the skin before cooking completely minimizes cholesterol levels.

Chicken drumsticks - 10 pcs.
Breadcrumbs - 1 cup
Mustard powder - 1 teaspoon
Ground sweet paprika - 1 tbsp. spoon
Ground red pepper - ¼ teaspoon
Vegetable oil - 2 tbsp. spoons

For marinade:

Natural yogurt - 250 ml
Lemon juice - 2 tbsp. spoons
Garlic - 4 cloves
Hot chili pepper - 1 pod
Salt - to taste

For marinade, mix yogurt, lemon juice, chopped garlic, salt. Grind the hot chili pepper and add to the marinade, mix well.

Pour the chicken drumsticks with the marinade so that the meat is completely covered. Put in the refrigerator for 5-6 hours.

In a flat bowl, mix the breadcrumbs, mustard powder, sweet paprika, salt and ground red pepper. Roll each leg, without shaking off the marinade, in this mixture.

Cover the bottom of the baking sheet with paper, generously grease with oil and lay out the legs. Put in an oven preheated to 200 degrees and bake for 40 minutes until golden brown.

Recipe 2: chicken legs in sour cream marinade. baked in the oven

4-5 pcs. chicken legs
1 cup kefir (preferably fatty)
2-3 tbsp. l. chopped chives
3 art. l. lemon juice
1 st. l. herbs
? tsp turmeric
? tsp sweet paprika
? tsp ground ginger
1 tsp salt
? tsp ground black pepper
2-3 garlic cloves
breadcrumbs

Mix kefir with salt, ground black pepper and herbs. Herbs can be any - rosemary, thyme, tarragon, marjoram, etc. our site recommends experimenting with herbs, as they add a richer and richer flavor to the dish.
For the sauce, mix kefir, salt and spices to taste.
Mix turmeric, ginger and sweet paprika. Add the resulting mixture to kefir.
Now let's do spices and mix turmeric, paprika and ginger. And then add them to the kefir sauce
Add lemon juice to the marinade.
Now add lemon juice
Mince the chives and garlic. Add to marinade. If there is no chives, you can safely use green onion feathers or onions.
Now add chopped onion and garlic to the marinade
Mix the marinade well. By the way, instead of kefir, you can use yogurt or not very fat sour cream.
Now mix all the marinade ingredients thoroughly.
Before cooking chicken legs, thoroughly wash the legs under running water and wipe them with paper towels.
Rinse chicken legs under running water and pat dry with paper towels.
Pour marinade over chicken legs.
Now the chicken legs should be marinated
Mix everything well, close the lid and leave to marinate for several hours in the refrigerator. The longer you marinate, the tastier the chicken legs baked in the oven will be - verified by our website.
Close the pickled legs tightly with a lid and leave in the refrigerator for at least 3-4 hours
And now, when it's time to send the chicken legs to the oven, you can decide how to cook them - in breadcrumbs or without them. In the first case, dip each chicken leg in breadcrumbs so that they cover it completely.
If the legs are breaded, then it's time to dip them in breadcrumbs.
Place the chicken legs in a baking dish lined with foil. As you can see, our site decided to make some breaded legs, and some without it.
We cover the baking dish with foil and put the legs in them in breadcrumbs and without
We send the legs to the oven preheated to 180C for 20-25 minutes or until the legs are browned. This is what baked chicken legs look like.
Bake the legs at a temperature of 180 degrees for about 25 minutes until they are browned.
That's all - on the table are chicken legs in the oven, the recipe of which our site offered you today. Serve immediately with any side dish!
Serve the legs hot with your favorite side dish.

Recipe 3: The easiest chicken legs in the oven

Chicken legs - 8 pcs.;
Mixture of spices “for chicken” - 1 tablespoon;
Salt;
Ground black pepper;
Mayonnaise - 2-3 tablespoons.

We carefully examine the purchased chicken legs. If necessary, we clean from the remnants of feathers, yellow rough skin and rinse well under cool running water. Put the legs in a bowl and pour cold water. Let it stand for approximately 1-2 hours. You can, of course, not soak the legs before baking, but I know that they are pricked at the factory with some kind of suspicious, in my opinion, solution (such as nutrient) and soaking them before cooking, I hope to wash at least some part of this solution. But it's the harsh truth modern life, and we will not talk about the bad, and return to the recipe for cooking amazing chicken legs in the oven.

So, after soaking, the water must be drained. Salt the legs, pepper and add your favorite spices. In this case, I like the chicken spice mix the most - in my opinion this mixture is ideally combined with chicken meat. The composition includes sweet red pepper, garlic, turmeric, coriander, ginger, fenugreek, chili, white mustard, cinnamon, Roman cumin, cloves, nutmeg. Thoroughly rub the legs with spices and leave for 10 minutes so that the meat is well saturated with aromas.

Now add mayonnaise and mix with your hands so that all the legs are well smeared. If you have time, you can close the container with cling film and leave the legs to marinate in mayonnaise in the refrigerator for 2-3 hours, or you can leave it overnight. If time is limited, but just coat the legs with mayonnaise and immediately proceed to the next step.

Grease a baking sheet with vegetable oil and place the chicken legs on it. Place in the oven and bake for approximately 45 minutes at 200 degrees. Baking time depends on the size of the legs. From time to time, water the legs with the released fat with mayonnaise from the bottom of the baking sheet.

When the legs get a delicious golden crust, pierce the meat with a knife in the thickest place near the bone and move the knife a little to the side. If pinkish juice flows out, continue baking further. And if a little white broth, then the legs are most likely already ready. Turn off the oven and remove the legs after 5 minutes. That's all, I'm sure that everything worked out for you in the best possible way!

Recipe 4: Chicken legs baked in the oven with potatoes

Chicken legs baked in the oven with potatoes is a simple and at the same time very tasty and festive dish. Chicken meat is amazingly soft and juicy, and baked potatoes are the perfect complement to the chicken.

Chicken legs - 0.9-1 kg
Potatoes - 700-800 g (about 7-8 large potatoes)

For marinade:

Mayonnaise - 3 tbsp. spoons
Ketchup - 2 tbsp. spoons
Salt - ½ teaspoon
Dry herbs (dill, parsley, oregano, basil) - to taste

Prepare chicken legs. Wash them and clean off any remaining feathers. Put in a container in which you will marinate them.

Add mayonnaise, ketchup, salt, pepper and dry herbs to chicken.

Mix everything thoroughly and leave to marinate for at least 20 minutes.

Peel potatoes and cut into quarters.

Lay baking paper on a baking sheet.

Lay out the pickled chicken legs on a baking sheet. Then put the potatoes to the chicken and grease it with the marinade left over from the chicken. Sprinkle salt on each potato.

Send the chicken with potatoes to the oven preheated to 200 degrees for 1 hour.

Recipe 5: Chicken legs in the oven baked in dough

- chicken drumsticks - 6 pcs.

Frozen puff pastry- 500 gr.

Carrots - 2 pcs.

Bulbs - 2 pcs.

Egg - 1 pc.

Greens - to taste

Lettuce leaves - take to taste

Cherry tomatoes are used for decoration - we also take to taste

Vegetable oil - also to taste

Step 1

To begin with, we thoroughly wash the meat, that is, the legs, then dry them. Now rub the prepared meat with salt and pepper.

Step 2

We take out the frying pan, heat it up, pour in the vegetable oil, after which we begin to fry the chicken drumsticks until the floor is ready.

Step 3

Now wash and clean the onions and carrots. Finely chop the onion - finely, and rub the carrots on a medium grater.

Step 4

Fry chopped vegetables in vegetable oil. During frying, be sure to remember to salt and pepper everything to taste.

Step 5

It's time to take the test. Using a rolling pin, we roll out the dough into a large layer, and then cut it into squares proportional to the size of the chicken drumstick.

Step 6

We spread our fried vegetables on the dough. One tablespoon of fried onions and carrots per square of dough. Place the chicken thigh on top of the roast.

Step 7

We wrap the dough around the lower leg to make a kind of bag, and the bone sticks out from the outside. For decoration, we use parsley, which we bandage the dough with meat.

Step 8

We take out a baking sheet, which we grease with prepared vegetable oil.

We spread the "bags" on a baking sheet and grease them with a beaten egg.

Step 9

We heat the oven to a temperature of 180 - 200 0C. Put the tray in the oven for 20-30 minutes.

Step 10

Serve yummy on lettuce leaves and decorate it with cherry tomatoes and herbs
Adviсe:
- to make the bags voluminous, you need to use yeast dough.
- To improve the taste of the dish, instead of carrots, you should use mushrooms.
- To make the food less caloric, the chicken should be cooked until tender.

Knowing how to cook chicken legs deliciously, every culinary specialist will be able to quickly and easily organize dinner for the whole large family. There are many successful recipes with the part of the poultry carcass under discussion. Cooked in a variety of ways, the legs go well with almost any side dish.

Ingredients:

15 legs;
150 g butter;
2 cups crumbs;
salt and pepper.

Cooking:

Preheat the oven to 180-190°C. Cover the baking sheet with parchment.
Melt the butter and mix it with the breadcrumbs.
Remove the skin from the legs. Rub each piece with salt and pepper.
Roll the chicken in the mass of their breadcrumbs and butter and spread the blanks on a baking sheet with parchment.

Bake the chicken legs in the oven at the previously set temperature for about an hour. Serve with spicy sauces and vegetable garnish.

Fried drumsticks in a pan

Ingredients:

6 legs along with the femoral part;
salt, pepper, cumin, coriander;
½ st. olive oil.

Cooking:

Grind all spices and salt in a mortar.
Prepare the legs and rub with the mixture from the first step. They should be completely, on all sides, covered with spices.
Heat up in a cast iron skillet olive oil and put the prepared parts of the bird into it.
Fry the legs on each side until cooked and golden brown. Turn the chicken regularly during the process.
When the meat is browned, pour 1 tbsp. water and cook the contents of the container under the lid until the liquid has completely evaporated.

Serve the meat immediately mashed potatoes or other garnish.

In puff pastry

Ingredients:

a pound of puff pastry;
4 chicken drumsticks;
4 things. potatoes;
150 g of champignons;
1 onion;
3 dessert spoons of refined oil and 40 g of butter;
coarse salt and spices;
1 yolk.

Cooking:

Cut off large cartilages from the shins and fry the blanks until cooked in hot oil, after rubbing them with salt and spices.
Finely chop the mushrooms and onions and fry in the fat left over from the chicken.
Boil potatoes in salted water, mash and mix with mushrooms and onions. Salt to taste.
Roll out the dough thinly and cut into small squares. Put a small amount of vegetable filling in the middle of each. Place a leg vertically on it, lift the edges of the dough and gather it around the narrow part of the lower leg.
Wrap the top with a strip from the baking sleeve. Cover the protruding bone with foil so that it does not burn, and grease the blanks with whipped yolk.

It will be possible to cook such an unusual treat in the oven for dinner in 25 - 30 minutes. Temperature - 180°С.

How to cook jellied chicken legs

Ingredients:

450 g chicken feet and 650 g drumsticks;
3 - 5 cloves of garlic;
2 tsp coarse salt;
1 large carrot and 1 onion;
3 leaves of lavrushka;
7 - 8 black peppercorns.

Cooking:

Cut the claws off the chicken feet with kitchen shears. Dip the blanks for 1 minute in boiling water, then quickly remove the top layer of the skin.
Send the paws together with the drumsticks to the pan and pour water (2 - 2.5 l). When the liquid boils, drain it and replace it with a new one. Add lavrushka, pepper.
After a couple of hours of boiling the broth, add peeled carrots and onions to it. The foam must be carefully removed throughout the process.
The total cooking time of the broth is 3.5 - 4 hours. At the very end, salt the contents of the pan, and then strain the finished broth.
Remove meat from bones. Together with pieces of fresh garlic and boiled carrots, place it in small bowls and pour strained broth over it.

Send trays with future aspic to cool until completely solidified.

Country style chicken drumsticks

Ingredients:

4 chicken drumsticks;
3 tomatoes;
4 potatoes;
1 st. frozen green peas;
1 pinch of coriander;
1 st. unsweetened yogurt;
olive oil;
1 onion;
4 things. fresh champignons;
salt and pepper;
1 carrot;
fresh garlic to taste.

Cooking:

Grind spices with salt and process chicken legs with this mixture. Fry them until golden brown.
Send pieces of carrots, onions and mushrooms to the pan with the fat remaining after the meat. Fry until soft.
Transfer the drumsticks and roasted mushrooms with vegetables to a baking dish. Send tomato slices, peas and thin potato rounds there.
Pour everything with a mixture of yogurt, chopped garlic and salt.

Bake a treat in the oven at an average temperature of 40 - 50 minutes.

In creamy mustard sauce

Ingredients:

6 legs;
200 g of champignons;
1 st. chicken broth;
garlic;
salt and pepper;
½ st. dry white wine and the same amount of heavy cream;
2 tbsp. l. sweet mustard;
3 dessert spoons of butter and olive oils.

Cooking:

In a hot mixture of two oils, fry the legs on all sides and put them on a plate.
In the remaining fat, fry large plates of mushrooms with chopped garlic.
Pour champignons with chicken broth. Add mustard and wine. Pour in the cream.
Darken the mustard sauce over low heat for about a quarter of an hour until thickened. Salt and pepper.
Put the chicken legs in a baking dish and pour them with the mass from the pan.

Bake treats at 190°C. It will be enough for 40 - 45 minutes.

Stuffed chicken legs in the oven

Ingredients:

12 chicken legs;
half a kilo of oyster mushrooms;
3 onions;
salt and pepper;
4 dessert spoons of classic mayonnaise;
fresh greens;
sunflower oil.

Cooking:

Remove the skin from the legs with a stocking, leaving it on a small part of the bone with the joint. Cut the fillets from the rest.
Mushrooms fried with onions in sunflower oil. Oyster mushrooms should be cut very finely.
Send the meat to the blender bowl along with mushrooms, onions and chopped herbs. Turn the ingredients into minced meat, salt and pepper.
Stuff the chicken skin with the resulting filling and grease the blanks with mayonnaise on top.
Put them in a form with high sides and bake for 40 - 45 minutes at medium temperature.

Pour the stuffed chicken legs with the juice that stands out during the cooking process.

Shanks stewed in a slow cooker with potatoes

Ingredients:

4 shins;
half a kilo of potatoes;
1 pc. carrots and onions;
salt and pepper;
2 leaves of lavrushka;
a piece of butter.

Cooking:

Grate the washed legs with the skin removed with a mixture of salt and spices (you can take any).
Put the chicken in the bowl of the device, greased with melted butter. Crumble the lavrushka on top.
In the frying mode, cook the chicken until golden brown and clear juice.
First, pour chopped onions and carrots to the legs. And after 3 - 4 minutes add small potato cubes.
Pour the products with half a glass of water and add salt.

Cook chicken legs with potatoes in stewing mode for 35 minutes.

Cooking fast and tasty in the microwave

Ingredients:

4 chicken drumsticks;
a mixture of spices for chicken meat;
2 pinches of garlic salt;
3 dessert spoons of classic mayonnaise;
2 bulbs.

Cooking:

Grate the drumsticks with spices, garlic salt and leave for a few minutes.
Place the legs in the roasting sleeve. Pour large onion rings on top, add mayonnaise and mix the ingredients well. Make several holes in the upper part of the sleeve with a toothpick so that it does not burst from the accumulated steam.
Send the drumsticks to the microwave for a third of an hour at maximum power.

The juice released during the baking of the dish can be used as a gravy.

How to cook up your sleeve

Ingredients:

3 large chicken drumsticks;
5 dessert spoons of sunflower oil;
2 dessert spoons of white balsamic vinegar, grain mustard, classic soy sauce;
salt, fresh garlic and ground pepper.

Cooking:

Mix all ingredients except meat in a bowl.
Grate the drumsticks on all sides with the resulting fragrant marinade. You can make holes in them so that the spices are better absorbed into the meat.
Put the legs in a roasting sleeve and pour over the prepared marinade. You can add a couple more whole garlic cloves on top.
Shake the components, tie the sleeve and leave the shins in this form for half an hour.
Place the workpiece in a baking dish and cook the dish at 190 ° C in the mode of two types of heating at once - both upper and lower.

Smoked chicken legs at home

Ingredients:

1 kg drumsticks;
salt;
spices for chicken;
granulated garlic.

Cooking:

Sprinkle the drumsticks with salt before smoking and leave for 5-6 hours. You can immediately add spices and garlic to them.
Prepared drumsticks lay out for half an hour for weathering.
Wet wood chips of any fruit trees and put it on the bottom of the smoker, covered with foil.
Install the drip tray for draining fat, place the grates on it. Lay the prepared legs on the last at some distance from each other.
Close the lid, fill the groove with water.
Send the smokehouse to the fire. When smoke comes out, use a hose and bring it to the hood.

Smoke the legs for 40 minutes. Then do not open the device for another quarter of an hour.

Fried in honey marinade

Ingredients:

8 chicken legs;
2 dessert spoons of French mustard, vegetable oil, liquid honey and classic soy sauce;
2 g of salt and ground basil;
2 - 4 garlic cloves.

Cooking:

Mix all ingredients except legs. Mash the garlic first. If the honey is candied, melt it in a water bath.
Grate the chicken “spare parts” with the resulting marinade and leave them like that all night (or at least 3 to 4 hours).
Put the marinated meat in an oiled form and cook the legs at 175 ° C for a little less than an hour.

Cook the treat for about half an hour, constantly turning the meat. During this time, all the soy sauce will evaporate and the drumsticks will have time to additionally fry.

With mushrooms in the oven

Ingredients:

7 - 8 pcs. chicken legs;
350 g of small champignons;
1 st. light mayonnaise;
40 g sweet mustard;
4 - 5 cloves of garlic;
salt, herbs.

Cooking:

Mix mayonnaise with mashed garlic, mustard, salt and herbs.

Ingredients:

1.2 kg of chicken drumsticks;
1 pinch of ground cinnamon, turmeric and sugar;
3 dessert spoons of dark wine vinegar;
5 dessert spoons of olive oil;
1 dessert spoon of flour;
1 PC. leek;
1 st. dry white wine;
salt and granulated garlic.

Cooking:

Mix all dry spices, salt, sugar, garlic and flour. Pour the resulting composition with vinegar and half of the olive oil.
Remove the skin from the chicken legs and rub the preparations with fragrant gruel.
Leave the chicken to marinate for a few hours (the more the better).
Quickly fry the chopped onion in a slow cooker in the remaining oil and add the pickled meat to it. Pour out the wine.
Activate Extinguish for 70 minutes.

Serve with boiled potatoes and soft homemade bread. It is obtained with a large amount of delicious aromatic gravy.

Chicken legs can be boiled, baked and fried. If you do not spare spices and sauces, then with any method of preparation they turn out juicy, soft and tasty. The readiness of the bird's legs is always checked by a puncture near the bone. If clear juice is released without blood impurities, then you can already take a sample from the treat.

For marinade:

Onion 1 pc
Garlic 2 heads
Almond 70 g
Ginger (root) 1 cm
Yoghurt 6 tbsp
Fresh greens
Seasoning garam masala 2 tbsp.
Hot pepper 1 tsp
Salt to taste

Rinse chicken legs, peel and put in a container. Squeeze the juice from the lemon, pour over the chicken. Sprinkle with salt and rub thoroughly. Put in a cold place for a couple of hours.

Place almonds in boiling water for 15 minutes. Then dry well and clean.

Peel the onion, finely chop. Grate garlic on a fine grater. Heat the vegetable oil in a frying pan and fry the vegetables, transfer to a separate bowl. Roast the almonds in the same pan. Finely chop the greens. Parsley is suitable for the dish, you can also take a little cilantro. Ginger peeled, grate on a fine grater. Combine with almonds and garlic onions. Add spices, yogurt, chopped herbs. Stir the sauce.

Make a few cuts in the chicken legs. Pour in the sauce, mix thoroughly and refrigerate overnight.

Preheat the oven to 200 degrees. Grease the grate with oil; do not put the chicken drumsticks on it. Put a baking sheet with water on the lower level. Bake the legs for 40 minutes. In the process of cooking, they should be poured with almond sauce.

Pour the finished legs with the rest of the sauce and decorate with herbs.

Legs mexican

Chicken is loved in many countries of the world. The Mexican version is suitable for lovers of spicy.

Chicken drumsticks 1.2 kg

For marinade:

Olive oil 1 cup
Mustard 4 tbsp
Vinegar 3 tbsp
Cinnamon 2 pinches
Garlic 5 cloves
Chili pepper 1 tsp
Seasoning for chicken
Bay leaf 3 pcs.
Salt, black pepper to taste

Pour olive oil into a bowl, add mustard. For Mexican legs, Dijon mustard is perfect. Beat everything with a blender until the mass becomes thick. Combine with vinegar, cinnamon, pressed garlic, bay leaf and spices. Mix well.

Rinse the chicken legs and coat with the prepared marinade. Rub into the meat thoroughly on all sides. Cover with a lid and put in the refrigerator for a day.

Preheat the oven to 190 degrees. Place the legs on a baking sheet. The marinade already has oil, so you don't need to grease the baking sheet. Bake the legs for about 50 minutes. Serve with a salad of arugula, tomatoes and canned corn. It will also be delicious to stew a Mexican mixture of vegetables as a side dish.

Biryani with chicken

Spices play an important role in cooking chicken. Especially often, chicken meat is seasoned with Indian spices: curry and turmeric.

Chicken legs 9 pcs.
Onion 2 pcs.
Curry 1 tbsp
Turmeric 1 tbsp
Chicken broth 1 l
Rice 400 g
Green peas (frozen) 300 g
Salt, black pepper to taste

Wash the chicken, pat dry. Peel the onion, cut into half rings. Heat the oil in a frying pan and brown the chicken thighs on all sides over high heat. Add onion and simmer until onion is soft. Sprinkle with spices, cook for a few more minutes.

Rinse the rice several times in cold water until it becomes clear. Pour the rice into the pan with the chicken and pour over the chicken broth. Instead of broth, the use of plain water is also allowed. Wait for the liquid to boil, reduce heat and cook for five minutes.

Preheat the oven to 200 degrees. Cover the pan with a lid and place in the oven. Cook for about 20 minutes. The rice should absorb all the liquid and not be tough. Then put frozen in the pan green pea mix well and bake for another five minutes. Serve immediately.

Shanks in milk-garlic sauce

Chicken legs 1.3 kg

For sauce:

Milk 100 ml
Water 90 ml
Garlic 6 cloves
Salt, spices to taste

Wash the legs, pat dry and rub with salt and spices. Place in a greased pan, cover with foil and bake for 30 minutes. Transfer the cooked chicken to the skillet.

Pour the resulting fat from the chicken legs in a baking dish into a bowl. Peel the garlic, grate on a fine grater. Combine milk and water in a saucepan, bring to a boil. Add chicken fat, salt, garlic. Mix everything well.

Pour the sauce over the chicken in the pan, turn on the stove for a few minutes to warm up the dish, and serve. Any cereal is suitable for garnish.

Chicken drumsticks in honey

Chicken legs 12 pcs.

For glaze:

Honey 150 g
Olive oil 3 tbsp
Mustard 12 tablespoons
Wine vinegar 6 tbsp
Salt, black pepper to taste

Wash the shins, dry with a paper towel. Make three small incisions in each leg.

Prepare frosting. Honey slightly melt in a water bath. Add olive oil, mustard and vinegar to it, as well as spices. Mix thoroughly. Put the chicken legs in the glaze and put in the refrigerator for three hours.

Preheat the oven to 230 degrees. Put the chicken on a baking sheet and send to bake for 25 minutes. During cooking, pour the legs with glaze.

Chicken with bananas

From ordinary chicken legs, a non-standard dinner can turn out if bananas are added to the dish.

Chicken drumsticks 1.3 kg
Chicken stock 1 cup
Bananas 5 pcs.
Tomatoes 3 pcs.
Lemon 0.5 pcs.
Potato starch 1 tsp
Nutmeg 3 pinches
Hot pepper 1 pinch
Salt to taste

Clean the tomatoes and cut into pieces. Rinse the shins and pat dry on a paper towel. Heat the vegetable oil in a frying pan well and put the legs there.

Turning over, fry the legs over high heat. Reduce the gas to a minimum, pour the chicken broth into the pan, add the tomatoes and spices. Cover and cook for about 20 minutes.

At this time, peel the bananas, coarsely chop. After 20 minutes, transfer them to the chicken and simmer for 10 minutes.

Squeeze juice from lemon. In a separate bowl, dissolve the starch in the lemon juice and stir into the contents of the pan. Turn off the gas and leave the chicken covered for another 15 minutes. When serving, you can decorate the dish with pomegranate seeds.

Chicken legs in dough

A dish prepared according to this recipe looks interesting on the festive table. In addition, it is convenient to take it at a buffet table: for this, a bone is specially left sticking out of the dough.

Chicken legs 9 pcs.
Puff pastry 750 g
Mushrooms 450 g
Potatoes 1 kg
Milk 80 ml
Butter 50 g
Salt, black pepper to taste

First of all, you should rub the legs with salt and ground black pepper. Leave for half an hour. Then fry over high heat on all sides. Cook for about 15 minutes.

The second step is to peel the onion and rinse the mushrooms well, peeling if necessary. Cut into small pieces. Heat oil in a frying pan and fry vegetables until tender. Peel potatoes, chop coarsely and boil until tender in salted water.

Drain water from potatoes, mash with butter and milk. Add fried mushrooms with onions to mashed potatoes, mix everything.

When the chicken and mashed potatoes have cooled, roll out the finished puff pastry into a layer about 3 millimeters thick. Cut out 15 cm squares from the dough. Put a couple of spoons of mashed potatoes with mushrooms and onions in the center of each, chicken legs on top. Lift the dough up like a handkerchief and fasten in a circle. An easy way is to do this with a thread, but you do not need to tighten it very much.

Preheat the oven to 190 degrees. Line a baking sheet with parchment. Gently lay the legs on it in the dough. To prevent the bones from burning, they should be wrapped in culinary foil. Place the tray in the oven. Cook the dish for no more than 20 minutes. To prevent the foil from sticking, it should be removed immediately. Also remove threads.

Stewed legs

Chicken legs 5 pcs.
Salt, black pepper to taste

For sauce:

Sour cream 200 g
Garlic 5 cloves
Salt, black pepper to taste

Divide the legs into legs and thighs. Rinse the chicken well and pat dry. Rub dry meat with salt and black pepper. Heat the oil in a frying pan and quickly fry the chicken on all sides until golden brown. Put the pieces in a deep thick-walled pan, pour in the oil on which the legs and thighs were fried. If there is not enough oil, then you can add a little water. Simmer with the lid closed for 10-15 minutes.

Prepare the sauce. Peel the garlic and pass through a press. Add it to sour cream, lightly salt and pepper. Coat the cooked chicken with the sauce and serve.

Crispy breaded chicken legs with lemon dressing

Chicken legs 8 pcs.
Salt, black pepper to taste

For refueling:

Butter 60 g
Parsley 1 bunch
Lemon 1 pc.
Garlic 5 cloves
Salt, black pepper to taste

For breading:

Eggs 2 pcs.
Breadcrumbs

Rinse the parsley, dry and chop. Grate the lemon zest on a fine grater. Survive the juice from the lemon itself. Peel the garlic, pass through a press. Soften butter at room temperature. Mix everything thoroughly and season with salt and pepper.

Prepare Chicken: Rinse and pat dry. Raise the skin on the legs and gently push the lemon dressing deep under it. Put the skin back in place. Sprinkle the top of the leg with salt and black pepper.

Turn on the oven to 200 degrees. Heat vegetable oil in a frying pan. While it is heating, beat the eggs in a separate bowl. Dip chicken legs into them one by one, roll on all sides in breadcrumbs. Fry the chicken over high heat. Then transfer it to a baking dish. Cook in the oven for another 20 minutes.

chicken confit

Chicken confit

The chicken should languish in fat for a very long time at a low temperature. This is perhaps the most high-calorie, but also the most tasty way her preparation.

Chicken legs 10 pcs.
Vegetable oil 0.7 l
Thyme 2 sprigs
Garlic 6 cloves
Salt 3 tsp

Rinse the chicken legs, make several deep cuts in them. This will allow the fat to saturate the chicken more during cooking. Peel the garlic and cut in half.

Put everything in a duck bowl or a thick-walled heat-resistant cauldron. Pour the chicken with garlic with vegetable oil, salt, throw a couple of sprigs of thyme. Put the dishes on the stove and wait until the oil begins to boil and bubble. Turn off the fire immediately.

At this time, the oven should already be preheated to 150 degrees. Put the ducklings with chicken legs in it and cook for two hours.

Chicken legs prepared in this way are stored for a long time. If they are poured with oil, tightly closed and put in the refrigerator, then they can be eaten within two weeks. Before serving the drumsticks on the table, they need to be fried in a pan.

Delicious food for all occasions chicken leg. Unlike chicken breast, it has a more pronounced taste and retains juiciness better during cooking. Before it should be divided into thigh and drumstick - then it is more convenient to eat. And in order not to mess around, you can immediately purchase the required number of chicken drumsticks in the store: two pieces per serving.

How to cook a lot. For example, they can be stewed in onion sauce.

Chicken legs in onion sauce

Take ten chicken drumsticks, wash and put in a saucepan. Cut 800 grams of onion into rings and put it on top of the chicken legs. Let's throw a few peas of black pepper, one and a half teaspoons of sea salt, if you like - add hops-suneli seasoning (1 tablespoon). If you do not like the taste of this seasoning, you can not add it, but throw a couple of bay leaves into the pan ten minutes before the dish is ready. We fill hot water so that it completely covers the chicken legs with onions. We turn on a strong fire and wait for the water to boil. After the fire is reduced to a small one (you can use a divider), close the pan with a lid and leave to stew for an hour and a half. The dish turns out very fragrant, suitable for use hot and cold. It goes very well with boiled rice, mashed potatoes. Not only the pulp, but also the bones will become tender, and the sauce, cooling down, will acquire a jelly-like consistency.

Chicken legs in the sleeve

This dish is very easy to prepare. Do some spice manufacturers (for example, Torchin) take care of their customers in advance and produce a ready-made set of seasoning mix, roasting sleeve and instructions for chicken legs in this case? Elementary. We turn on the oven. Rinse the chicken legs in cold water and let dry. From one part of the package we take out the sleeve for baking, put the chicken drumsticks into it. We open the second part of the package and add spices. We fix the edge with special clips (they come with the sleeve). Shake to distribute the spice mixture evenly. We send the sleeve to the oven, piercing it with a toothpick. At a temperature of 200 degrees, the drumsticks will be ready in 50-60 minutes.

If you want something more refined, there are many more recipes, like legs - they can be baked in the oven, pre-marinated.

Chicken legs in marinade

Usually this meat is marinated: in lemon, orange, grapefruit, apple juice; in honey; in beer; in wine; in a mixture of sugar syrup and salt; in balsamic vinegar; in a vegetable coat. Therefore, the answer to the question “How delicious to cook chicken legs?” depends entirely on your preference. A very simple marinade is obtained from a mixture of mayonnaise and ketchup.

We suggest taking three cloves of garlic, chop and mix with a teaspoon of salt. Coat ten chicken drumsticks with the prepared mixture and put them in a deep frying pan. Sprinkle with chopped parsley, grease with a mixture of mayonnaise and ketchup. Put in the refrigerator overnight. In an oven preheated to 200 degrees, send a covered frying pan with pickled meat. An hour later, the dish is ready.

And how to cook chicken legs so that they are not only tender, but also ruddy?

We take prepared chicken drumsticks (8-10 pieces), grease with vegetable oil and garlic, roll them in wheat breadcrumbs and put in a pan with heated sunflower oil. Fry until golden brown over high heat. Then we reduce the fire, we fall asleep onion (2 pcs.) Chopped in half rings and large carrots (1 pc.) Grated on a coarse grater. Fry over medium heat until the oil is lightly colored with carrots. Orange color. Salt, add a spoonful of tomato paste and pour hot water so that it covers the chicken legs completely. Let's boil. We reduce the fire, cover with a lid and simmer over low heat for 30-40 minutes.