The benefits of cooking chicken meat are obvious. Dishes from it are quickly and easily prepared, easy to digest and at the same time very satisfying. Special popularity and love among consumers are enjoyed by chicken legs. They can not only be fried, but also extinguished with vegetables or simply in some sauce. Prepared in this way, the bird turns out to be especially juicy and tender, and thanks to additional ingredients and spices has a delicious aroma and taste.
Stewed chicken legs in sour cream in a multivark
Ingredients:
- chicken legs - 750 g;
- sour cream - 155 g;
- garlic - 3 cloves;
- Spices for chicken - 10 g;
- salt;
- ground black pepper.
Preparation
Chicken legs washed with cold running water and dry with a paper towel. We rub them on all sides with salt, pepper, spices for the chicken and leave for thirty minutes, so that the meat absorbs spicy aromas.
Then we oil the capacity of the multivarker, put the legs in it and set the device to the "Bake" or "Frying" mode, choosing a temperature of 120 degrees, and browning the bird on both sides.
Now add sour cream, crushed garlic press and reduce the temperature of the device to 100 degrees. In this mode, we stand legs for twenty minutes. You can also switch the multivark to the "Quenching" mode and cook for thirty minutes.
Fragrant stewed chicken legs in sour cream are served with any side dish or fresh vegetables.
Recipe for stewed chicken legs in a frying pan
Ingredients:
- chicken legs - 850 g;
- onion - 140 g;
- carrots - 140 g;
- garlic - 5 denticles;
- sour cream - 75 ml;
- mustard - 15 g;
- soy sauce - 145 ml;
- mayonnaise - 50 g;
- curry - 20 g;
- pepper;
- dried basil;
- vegetable oil.
Preparation
Rinse the chicken legs thoroughly with dry towels or paper towels. Mix soy sauce, mustard, mayonnaise, curry, squeezed through the press garlic, and soak the resulting marinade chicken legs for twenty
We cut the washed and peeled carrots with mugs, and the onions with semicircles and also lay to the bird.
Frying pan with vegetable oil warm up properly on high heat and brown it chicken legs. Then we pour marinade with vegetables to the bird, add sour cream and dried basil and pat the dish for thirty minutes, closing the lid and reducing the fire to a minimum.
We serve chicken legs with boiled potatoes or pasta, watering them abundantly with the sauce obtained as a result of quenching.