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Thighs well done in the oven

I washed my thighs and cut them in half. I placed them in a tray, put salt and pepper and dripped oil on them. I mixed them to grease well with oil, then I sprinkled paprika, oregano on top and I put garlic in place. I left it in the fridge for 1 hour.

I covered the tray with foil and put it in the oven for 20 minutes, after which I took the foil and let them brown nicely, sprinkling from time to time with the sauce from the tray. Before 10-15 minutes of being ready I put orange slices.

Serve with whatever garnish you want. I made mashed potatoes.

Simple and delicious, all the children tasted it.

Baked chicken legs

Oly, you're mine. I don't use these spices, like Vegeta ... in principle.

It seems to me, like all dishes, with vegeta..they have something in common..they have the same taste.

For seasoning .. I use as much fresh green as possible, if not, in the worst case .. in the dry state ..

# 43 Maya

Here is the link to the chicken I made. I was inspired by Cristina's recipe

http: //www.culinar.r. showtopic = 8362. On page 2, of the subject, at post # 26, you can also see the copans

# 44 christina

# 45 Oly

Oly, you're mine. I don't use these spices, like Vegeta ... in principle.

It seems to me, like all dishes, with vegeta..they have something in common..they have the same taste.

For seasoning .. I use as much fresh green as possible, if not, in the worst case .. in the dry state ..

I also use fresh or dried greens, but by no means spices like Vegeta or cubes of soup. My opinion is that they contain at least half of the Mendeleev tablet. I'm very careful what I put in my mouth.

# 46 christina

# 47 Panait Adina

# 48 christina

# 49 Roxy.

I also made the chicken legs as you made them (the ones with foil).

I also put raw potatoes and sliced ​​onions, but I want to say that my onion burned a little. Maybe I cut it too thin or I had too high a temperature (220 ° C) in the oven. But still, a delight. The thighs were very, very delicious and so were the potatoes, especially as they were baked in the juice left by the thighs.

As spices I used a special spice for chicken legs, I have to look to see what ingredients it contains, exactly. I haven't forgotten about garlic either. A delight & # 33 This recipe is recommended & # 33 & # 33 & # 33

# 50 Panait Adina

Edited by Panait Adina, 02 November 2005 - 02:59 PM.

# 51 lucia1

Thumbnails attached

# 52 Bogdana

Edited by Bogdana, 07 December 2005 - 06:30 PM.

# 53 Eugenia

# 54 christina

# 55 Adriana Nicoleta

Cristina, you are gentle, no one has taken away your life, only some girls have said that they do not use the spices that you use, that's all.

# 56 Catherine

Hello everyone,
I make the chicken like that too. I take a tiny chicken, wash it, wipe it with water and put it under the skin of the thighs and chest (the meat on the breast is fair so the butter tenderizes it and keeps it juicy) butter with a little grated lemon peel and a little crushed garlic . I put a few slices of lemon inside. On top I rub it with salt, pepper and cover it with a few slices of bacon (because we do not eat pork I take some beef bacon which is ready cut into very large but thin slices). It goes well with diced potatoes and celery. I boil the vegetables a little and add them next to the chicken about half the time needed to cook it.
I put more butter in the chest area and less in the thighs.
It is very good and keeps its special taste even when it is cold. how much

Baked duck legs

Baked duck legs are excellent no matter how they are served, plain, with vegetables or fruits, if cooked properly. Well-prepared duck meat melts in your mouth and we can impress our guests with this dish. I will show you how we can make this recipe with duck legs in the oven very simple and fast.

Baked duck leg ingredients:

  • 560 g duck legs (2 legs)
  • 760 g oranges (2 pieces)
  • 40 g pistachios
  • 30 g butter
  • 3 teaspoons of honey
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 2 basil leaves
  • 2 cloves of garlic
  • salt and pepper.

Preparation of baked duck legs:

Clean the thighs of any flake residue, wash them in cold water and gently cut the fat.Heat the oil in a pan, then place the thighs with the fat side down. Let them simmer for about 7 minutes.Then turn them on the other side and leave them for another 5 minutes on low heat.Add salt, pepper, garlic and basil, turn them once more and let them simmer for another 2 minutes.While the duck is frying, we can take care of the oranges. From the peeled orange, cut 4 whole slices for the finish.The second orange is peeled (including the white part) with a knife, the ribs are removed (necessarily because they become very strong in the sauce) and then cut into cubes. From the remaining leftovers we collect the juice in a bowl. Place the thighs in a pan and put 2 tablespoons of duck fat (the oil in which we fried the thighs). We keep 3 tablespoons of fat and for the sauce. Sprinkle a little orange peel and half of the orange juice (keep the other half for the sauce) over the thighs. Put the duck meat at 200 degrees and add a little water (50 ml). After 35 minutes we turn it over and leave it for another 25 minutes.Melt the sugar in the duck oil (the 3 tablespoons we kept), add the diced oranges and half the juice (put half of the juice in the pan with the legs), then put the butter and let it simmer for 5 minutes.Add honey, a little orange peel and pistachios. Stir and simmer for 2 minutes.

Complexity Preparation time Nr. servings
low 1 hour and 30 minutes
2 servings

Good appetite!

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200 gr butter
2-3 pcs. garlic
100 ml of olive oil
2-3 pcs. onion
1 tablespoon parsley
2-3 pcs. pepper
1 kg chicken legs

The chicken legs are washed and cleaned well. Onions, peppers, garlic are finely chopped. In a bowl, mix the butter well with salt, pepper, paprika until a homogeneous paste is made. Make a pocket for each pulp in which the butter paste is inserted. The legs are then placed in the tray and margarine paste is added on top. Bake over medium heat until well browned. Remove from the oven and add the finely chopped parsley on top.

Try this video recipe too