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Chicken legs in the bag

Chicken legs in the bag

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Inspired by Rivka, I also made these delicious thighs in the bag. They are very easy to prepare and the result is super delicious ....

  • 4 chicken legs
  • spices for chicken
  • pepper
  • granulated garlic
  • oil
  • 1 baking bag (from Fino)

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken legs in the bag:

The thighs are washed, wiped with water, greased with oil and sprinkled with many spices. Put them in the baking bag, tie them, prick them in 2 places with a toothpick, then put the bag in an embarrassing bowl (it doesn't work in the tray, you must have a heat-resistant bowl, because otherwise the bag sticks, it burns and nothing good comes out!). Place the dish in the oven on the grill on level 1, so not directly on the stove, and leave it for about 40 minutes, then cut the bag carefully so as not to burn with the steam that comes out and leave it until it browns. Serve with garnish and salad of your choice.

Peel the potatoes, wash them, slice them, add salt and paprika and mix well. We cut the chicken legs in two, wash them well under a stream of cold water and then powder them on both sides with salt, pepper and paprika.

We put the potatoes in the bag, we arrange the pieces of meat over them, then we tie the bag. We take a steak tray in which we put a glass of water and place in it the bag with potatoes and thighs.

With a toothpick, prick the bag in three places, to allow the steam to come out and put the tray in the oven for 30. We take the tray out of the oven, we split the bag, being careful not to burn it, we remove it (we pull it easily), we spread the potatoes and the meat in the tray and we put another 15 in the oven to brown. Serve with salad or pickles, of your choice.

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Yesterday's lunch was simple. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. Less the part with the vegetable garnish, where a little work was done. Let's take them leisurely. First the chicken legs, whole, notched slightly on the side with thicker skin (actually the skin is not thicker, there is fat under it, if the chicken is not from those raised with water) and rubbed with a little coarse salt, with a little pepper. Put in a saucepan with a cup of water and two small sausages, fresh and smoked. If they're spicy, so much the better. If they are crested, and it's good, juice comes out of them and the flavor of the chicken is enriched. Cover over saucepan and simmer for 35 minutes. Maybe 40, let's be sure. The thighs are asked to be turned from side to side a few times, but it's not serious, a 7-year-old can do that if you manage to take the tablet from his hand.

It's just a little more complicated with the gasket. Chop a bell pepper (cubes the size of a navel), a celery stalk, two cloves of garlic, two medium onions.

Cut a small carrot into thin slices. Put them all in a saucepan (other than the one with the chicken) with a tablespoon of oil. The fire is still small. Sprinkle a little salt over the vegetables. Stir well from time to time until the carrot is soft.

The other vegetables will have already turned into a kind of stew, but the carrot should remain slightly crispy. Well, you don't have to, but it's interesting to feel its firmness in contrast to the other vegetables. Now it's time to pour a quarter of a liter of tomato juice over the vegetables. Add a handful of young spinach if you have it and leave it on the fire for a few more minutes. You can finish with chopped parsley. Match the taste with salt and pepper. Stay healthy.

5 Marinated chicken recipes

Because we have received feedback for Ready to Cook products, as they are very well marinated and have a special taste, we want to share with you 5 chicken recipes MARINE. There are 5 combinations that we recommend to housewives to get a special steak.
At the same time, if you want to share with us your recipe for any other type of marinated meat, we look forward to your comments.
Especially for chickens, but it also goes very well with pork and beef.
& # 8211 2 cloves of garlic
& # 8211 4 teaspoons olive oil
& # 8211 4 teaspoons balsamic vinegar
& # 8211 1 teaspoon brown sugar
& # 8211 1 teaspoon rosemary
& # 8211 1or2 salt (to taste)
& # 8211 Piper

For baked or grilled chicken.
& # 8211 2 teaspoons mustard
& # 8211 3 cloves garlic, finely chopped
& # 8211 1 teaspoon dried spice (oregano, basil)
& # 8211 1 teaspoon sugar
& # 8211 Half a cup of coffee with vinegar
& # 8211 2 tablespoons olive oil
& # 8211 Salt and pepper to taste

For chicken and seafood.
& # 8211 Half a cup of olive oil
& # 8211 Juice from a lemon
& # 8211 Grated peel of a lemon
& # 8211 2 finely chopped garlic cloves
& # 8211 1 teaspoon oregano
& # 8211 Salt and pepper to taste.

Glazed and spicy
Especially for chicken and pork.
& # 8211 2 teaspoons Dijon mustard
& # 8211 2 teaspoons spicy tomato sauce
& # 8211 2 teaspoons soy sauce
& # 8211 1 teaspoon brown sugar
& # 8211 2 teaspoons balsamic vinegar
& # 8211 2 cloves of garlic
& # 8211 Salt and pepper

Especially for chickens.
& # 8211 Finely chopped parsley
& # 8211 2 cloves garlic, finely chopped
& # 8211 1 teaspoon chilli paste
& # 8211 2 teaspoons soy sauce
& # 8211 Juice from half a lime
& # 8211 2 teaspoons olive oil
& # 8211 1 teaspoon brown sugar

* note 1: The recommended quantities can be doubled depending on the amount of meat you have.
* mention 2: The chicken is kept marinated for a minimum of 20 minutes, a maximum of 12 hours.

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