Chicken legs with potatoes in the multivark

From our recipes offered below, you will learn how to cook deliciously chicken legs with potatoes in a multivariate. In the conditions created by this kitchen assistant for the components of the dish, the food turns out to be incredibly rich, fragrant and delicate.

The recipe for stewed chicken legs with potatoes in a multi-

Ingredients:

• chicken legs - 950 g;
• potato tubers - 1.2 kg;
• carrot - 75 g;
• onion - 75 g;
• Spices for chicken - 15 g;
• water filtered - 200 ml;
• bay leaves - 2 pcs .;
• vegetable refined oil - 65 ml;
• salt - 15 g or to taste;
• Ground black pepper - 5 g or to taste.

Preparation

Wash chicken legs, dip a paper towel, rub it with ground black pepper and spices for the chicken and leave for about thirty minutes.

In the meantime, we clean and shred the onions and carrots with cubes, remove the potato tubers from the skins and cut them into large slices.

The pickled shins are determined in the capacity of the multivark, pouring in advance a little vegetable oil. Select the function "Fry" or "Bake" on the display and brown the chicken, turning it once during the frying process.

Then take out the ruddy legs on the plate, and in the butter we put onions and carrots and also brown a little. Then add the potatoes, a couple of leaves of the laurel, put the fried shins on top and fill it with filtered water, pre-salt it. Switch the device to the "Quenching" mode and prepare the dish sixty to ninety minutes, depending on the desired degree of softness of meat and vegetables.

Baked chicken legs with potatoes in a multivariate - recipe

Ingredients:

• chicken legs - 950 g;
• potato tubers - 1.2 kg;
• Spices for chicken - 15 g;
• garlic - 4 teeth;
• sweet ground paprika - to taste;
• marjoram - to taste;
• Fresh greens to your choice - to taste;
• vegetable refined oil - 65 ml;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Prepared properly chicken drumstick rubbed with salt, ground black pepper and paprika and give marinate for an hour. Then we put them in the container of the device, having poured into it preliminary vegetable oil. From the top, lay out pieces of pre-peeled and sliced ​​garlic and potato slices. Season the dish with salt, dried marjoram, cover the lid and select the "Baking" mode. After twenty-five minutes, gently open the multivark, turn the legs over, trying to keep the potatoes from above and prepare the same time.

On readiness we spread the fried chicken legs with the baked potatoes on a dish and we submit to a table, seasoning with fresh greens.