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We clean the meat well, season it with salt and pepper to taste, then put it in a pan with oil and water to cover it. Put the tray in the oven on low heat for about two hours, adding when necessary a glass of water.
Meanwhile, peel the potatoes and boil them in water with a little salt. When it crumbles, drain the water and pass it with either margarine or warm milk. If necessary, add a little more salt and a few strands of chopped tarragon.
For the sauce, chop the onion, hot / fatty pepper and garlic and heat them in 2 tablespoons of oil. When they become translucent, add a large glass of water, the spices and the grated tomatoes, without the skin. Let the sauce boil until it is thick. When I took it off the heat I sprinkled fresh parsley.
Serve the mashed potatoes with a chicken pulp and tomato sauce.
Preparation of thighs in tomato sauce
The first time we choose a roomy pan. Then we put the oil and heat it. Lightly salt the thighs. We brown the thighs, just enough to take on color. We take them out and put them on a plate.
Grate the vegetables, each separately. First add the onion, then the bell pepper, in the same pan in which we browned the thighs. Leave them for about 4-5 minutes until they soften. Add the carrots and celery, heat them for another 5 minutes. At the end of the garlic, season with salt and pepper.
Put the thighs in the pan, then add hot water. Let everything simmer for about 30-40 minutes.
Meanwhile, grate the tomatoes (you can also use canned tomatoes) and discard the remaining peel. Put the tomatoes and thyme, let it boil again until the sauce is reduced and it is consistent, for another 20-30 minutes.
Taste and if necessary season with salt and pepper.
Until the thighs are prepared, we also make the mashed potatoes.
Peel the potatoes and boil them in salted water. Check the potatoes for cooking with a fork. If it enters the potato easily and it crumbles, they are cooked. We drain them of the water in which they boiled. Heat the milk. With a mashed utensil or a fork, crush them, adding a little milk and butter. We also add salt. We continue until we reach the desired consistency, we may not need all the milk, it depends on the potatoes and the desired consistency. After they are ready, we keep them covered, it is best to be ready at once with the thighs. Serve immediately. Enjoy!
-1 kg of potatoes
-100 gr butter or margarine
-50 ml milk
-1 chicken breast
salt, 2 cloves garlic
for cabbage salad
-1/4 of cabbage
-vinegar or lemon juice
Peel the potatoes, cut them into slices and boil them with a teaspoon of salt. After they have boiled, drain all the water, grind them together with the butter or margarine, after I have grinded well, add 50 ml of milk.
Cut the chicken breast into pieces and beat, pass through wheat flour and egg (add salt and 2 cloves of crushed garlic in the egg) and fry in hot oil.
Chop the cabbage and rub with salt, sprinkle with a teaspoon of vinegar or lemon juice and about 20 ml of oil, after mixing well add basil and mix again.
Try this delicious video recipe too
OVEN CHICKEN LEGS WITH POTATO PUREE
Preparation of chicken legs: We wash and clean the chicken legs well. We salt the thighs and place them in the tray with which we put them in the oven. Sprinkle them with ground black pepper and pour the tomato sauce over them. Spread the cleaned and sliced garlic evenly in the pan.
Cover the tray with aluminum foil and put it in the oven until the meat starts to crack easily. Then remove the aluminum foil and move the oven to the grill stage.
Throughout the baking period, from time to time we sprinkle the thighs with the sauce from the tray. When the thighs are browned as we like, turn off the heat and serve.
Preparation of mashed potatoes: We clean the potatoes and cut them into cubes. We boil them in salted water. When the potatoes are cooked (the fork enters them easily), drain the water and add the butter (about a 2-finger wide piece). Mix and gradually add milk until the puree is fluffy and not very soft. At the end we add the cream to become even fluffier. We also add salt.
These baked chicken legs with tomato and garlic sauce are served hot with mashed potatoes. They are delicious!
Put the peeled potatoes and cut them in four to boil in water to cover them, with a teaspoon of salt. In 15 minutes they are cooked if they have a lid. This saves time and gas. When they have boiled, drain the water, add the milk, salt, if necessary, and mix well.
The chest is cut into pieces, beat with a whisk. Pass through a sauce made from beaten egg with salt, pepper and 3 tablespoons of flour. Fry in hot oil, take out in a plate in which you put a paper napkin, to absorb the oil so they are not nauseous.
Mashed potatoes with chicken legs - Recipes
- 2 chicken legs cut into two pieces
- 4 potatoes
- rosemary 2 twigs
- salt, pepper, spices for chicken
- olive oil
- a little butter
- carrots 4 pcs
After 1 hour, take down the foil and let the liquid drop for another 1/2 hour and brown.
Meanwhile, boil 4 carrots in salted water. (I boiled them in soup).
Boil al dente, cut the thicker slices and fry for a few minutes in olive oil, salt and pepper to taste.