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Chicken legs in mustard sauce and rice garnish


How to prepare chicken legs:

Mix all the ingredients (except the thighs) until you get a pasty and slightly fluid composition.

Grease each pulp with this mixture and place them side by side in a yena bowl. Cover with aluminum foil or foil and place in the oven at 200 degrees for about 1 hour.

Remove the lid (foil) and leave for another 15-20 minutes until the thighs brown nicely.

How to prepare rice garnish:

Finely chop the onion and capsicum. Put the water in a double-bottomed stainless steel bowl, add the onion and pepper, salt, delicacy, place on the fire and let it reach boiling point. Add the oil, mix for 2 minutes and add the well-washed rice in two cold waters.

Stir a little, turn the heat to low, put a lid and leave it like that, without removing it for 10-15 minutes. Lift the lid and mix lightly so that it does not stick and crush the rice grains.

Leave for another 5 minutes, check if the rice is cooked and turn off the heat.

Place the rice and the piece of meat on the plate, decorate with green parsley and serve.


Legs in mustard sauce!

  • Servings: 4 people
  • Preparation Time: 20
  • Cooking Time: 60
  • Calories: 230
  • Difficulty: Medium

Learn how to make chicken legs with a special, crunchy and fragrant glaze with mustard
See the simple recipe with which you will enchant all the guests, especially if you serve it with rice or vegetables.


How do we prepare tender chicken steak with honey and mustard?

  1. For starters we will prepare the sauce for the chicken steak. Add honey over mustard, then garlic, salt, oil and ground pepper. Mix everything until you get a sauce of uniform consistency.
  2. Pour the sauce obtained over the poultry.
  3. Massage the pieces of meat very well with the mustard sauce with honey.
  4. Let the chicken cool for at least an hour, to marinate very well.
  5. After marinating, carefully place the pieces of chicken in the pan. We will pour the rest of the sauce over the pieces of meat in the tray.
  6. Cover the tray with aluminum foil and put it in the oven at a temperature of 220 degrees, fire up and down (in electric ovens) or almost maximum fire in gas ovens.
  7. For the first 30 minutes, leave the tray covered with aluminum foil, then remove the foil and let the meat brown.

After all this, remove the steak from the oven and let it "breathe" for 15 minutes before serving.

It can be prepared with a gasket -see the recipes, but also a salad seasonal-here you have recipes.

Don't forget a white or rose wine, cold, or a frothy beer & # 128578

Let's have the desire to be healthy!

Find here the video recipe, you can see exactly everything I make and what the steak made by me looks like & # 128578

Recipes with Gina Bradea & raquo Recipes & raquo Baked chicken steak with honey and mustard


How to make chicken legs with mustard sauce

Chicken thighs, they will be washed, cleaned and fried in a little oil (4 tablespoons) in a high-walled Teflon pan (used to the end), then remove and set aside in a bowl, until ready and sauce.

Carrots, peeled, will be put on the grater with small mesh and put to harden in the Teflon pan with 1 tablespoon oil or butter (without burning, just soak).

Chicken thighs, will be added over carrots soak, then put mustard, 500 ml water warm and simmer everything, cover the pan with a lid until sauce will drop by half and tender chicken (about 30-35 minutes).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Red wine, will be added near the end (not earlier, because it could strengthen the meat), along with salt and pepper to taste (or other spices as desired).

For the gasket, the rice will be washed in 2-3 waters, boiled on low heat with 3 cups of water, letting it boil until the water disappears (stirring occasionally with a spatula, but very lightly).

Separately, they will harden whole mushrooms from the box (about 5 minutes), then added in boiled rice, seasoned with salt, pepper and a few cumin seeds, chopped mint (optional, for flavor).

For a rice we believe if you like, can be added a cube of butter.

The boiled rice will be transferred to a bowl, which will be covered (so that the flavors are intensify better in rice).

Chicken legs with mustard sauce, will be served in individual plates with rice garnish.

Tricks and ideas

Rice topping, it is very good with any kind of meat (pork, lamb) prepared on a grill or tray.


We prepare the chicken hammers.

Grease the chicken hammers with olive oil, season with salt, pepper and thyme, place them in a pan greased with oil. Place the peeled and lightly crushed garlic cloves in the pan and place the pan in the oven at 180 degrees, until the chicken hammers are browned.

We prepare the roquefort cheese sauce.

In a saucepan, heat the liquid and let it reach the boiling point slightly. We bleed the fire, add the roquefort cheese and stir intensely until it melts. Add the chopped apples in small cubes and mix again, then cover the bowl, letting the apples give off their flavor and icing cream.

Prepare the rice garnish with sauteed broccoli & icircn butter.

Boil the rice in the classic way.

Put the broccoli bunches to boil in boiling water with a little salt and let them boil over medium heat until they penetrate. After they are cooked, we take them out with ice water to stop the thermal process and keep their color, then we drain them well and we pull them in the pan with melted butter.

Finely chop some of the broccoli bunches and mix them with the boiled rice, for an extra taste, given a splash of color.

We assemble the rice & icircl on the plates with the help of metal rings, and next to it we place the chicken legs with the roquefort and apple br & acircnză sauce, but also simple broccoli.

I increase the preparation Recipe Chicken Legs with Roquefort Br & Acircnza Sauce and Rice Garnish with Sauteed Broccoli & Icircn Butter and enjoy it!

& Icircndrăgita show & bdquoChefi la cutite & rdquo can be watched & icircn every Monday, Tuesday and Wednesday evening, from 20:30, on Antena 1!


CHICKEN LEGS WITH MUSTARD AND CREAM

INGREDIENT:

4 whole chicken legs
2 tablespoons mustard
200 g sour cream
1 cup chicken soup
4 thyme wires
a few tarragon leaves
1 clove garlic
salt
pepper
olive oil

We wash the washed and cleaned chicken legs with mustard. Season them with salt and pepper, then put them in a heat-resistant dish. Put greens on each leg, pour the soup into the bowl, then add the garlic cut into 4-6 pieces and sprinkle the legs with oil.

Cover the bowl with foil and put it in the oven at 200 ° C for 30 minutes. After this time, remove the foil, add the sour cream and continue to cook the thighs until they are browned on both sides.

Serve hot, with a garnish of baked potatoes, mashed potatoes or rice, over which we put a little sauce.


Chicken with mustard icing and honey

Learn how to make chicken legs with a special, crunchy and fragrant glaze of honey and French mustard. See the simple recipe with which you will enchant all the guests, especially if you serve it with rice or vegetables.

Preheat oven to 180 degrees, medium heat.

Mix the soy sauce, hot pepper flakes, honey, mustard, olive oil and salt and pepper in a small bowl and rub vigorously until the fat is emulsified.

Put the chicken breasts in a yena bowl or meat baking tray and pour the soy sauce with honey and mustard on top. You can grease the chicken legs well with the sauce in the pan, to make sure they have a thick layer over the meat.

Bake for about an hour, or until the meat on the chicken hammers is well cooked.

Serve the chicken with mustard icing and honey along with a garnish of boiled rice, pan-fried or grilled vegetables.


Recipe of the day: Chicken with tomato sauce and boiled rice garnish

Chicken with tomato sauce and boiled rice garnish from: onion, red onion, water, butter, turmeric, spices, tomatoes, tomato sauce, garlic, chicken legs, boiled rice.

Chicken with tomato sauce and boiled rice garnish

Ingredient:

  • 1 onion, cubes
  • 1 red onion, cubes
  • 1 cup of water
  • 2 tablespoons butter
  • 1 tablespoon tumor
  • 6 tablespoons spices, as desired
  • 2 tomatoes, chopped
  • ½ cup of tomato sauce
  • 4 cloves garlic, chopped
  • 4 chicken legs
  • Boiled rice for serving

Method of preparation:

Cook onions in water for 10 minutes over medium heat, in a saucepan with a lid. Add butter and turmeric and mix until well combined.

Add the spices and combine well. Add water, tomatoes and tomato sauce.

Bring to a boil and cook for 20 minutes on low heat. Add garlic and chicken. Cook covered with a lid for 30 minutes. Serve with boiled rice.


How to make chicken legs with mustard sauce

Chicken thighs, they will be washed, cleaned and fried in a little oil (4 tablespoons) in a high-walled Teflon pan (used to the end), then remove and set aside in a bowl, until ready and sauce.

Carrots, peeled, will be put on the grater with small mesh and put to harden in the Teflon pan with 1 tablespoon oil or butter (without burning, just soak).

Chicken thighs, will be added over carrots soak, then put mustard, 500 ml water warm and simmer everything, cover the pan with a lid until sauce will drop by half and tender chicken (about 30-35 minutes).

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Red wine, will be added near the end (not earlier, because it could strengthen the meat), along with salt and pepper to taste (or other spices as desired).

For the gasket, the rice will be washed in 2-3 waters, boiled on low heat with 3 cups of water, letting it boil until the water disappears (stirring occasionally with a spatula, but very lightly).

Separately, they will harden whole mushrooms from the box (about 5 minutes), then added in boiled rice, seasoned with salt, pepper and a few cumin seeds, chopped mint (optional, for flavor).

For a rice we believe if you like, can be added a cube of butter.

The boiled rice will be transferred to a bowl, which will be covered (so that the flavors are intensify better in rice).

Chicken legs with mustard sauce, will be served in individual plates with rice garnish.

Tricks and ideas

Rice topping, it is very good with any kind of meat (pork, lamb) prepared on a grill or tray.


Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning