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Fried chicken legs with vegetables

Fried chicken legs with vegetables

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The meat is washed and drained. I removed the skin, you do as you wish. Season the meat with salt and pepper. Heat the butter and oil in a pan, then add the meat and let it brown on both sides for a few minutes (2-3 minutes on each side).

In the meantime, we take care of the vegetables. We wash them, clean them and then cut them. How did I cut them? It's not a rule, everyone will cut them as they wish, as they wish ... the sliced ​​carrot, as well as the bell pepper, the diced zucchini.

You can use any other vegetable, there is no need to use what I used.

So let's move on ... add the vegetables to the pan in which we browned the thighs, season everything with salt, pepper, rosemary, add the wine and leave it on the right heat, under the lid, until the thighs are well done, as well as the vegetables, and the wine evaporated. If necessary, add a little more water during this time so that what we have in the pan does not burn and is well penetrated and made.

Remove the pan from the heat, let it cool a bit, season with green parsley and ... I look forward to serving you!

2 tablespoons oil
4 pieces boneless and skinless chicken breast, cut into cubes
75 g chopped onion
1 teaspoon salt
½ teaspoon Italian herbs (mixture of oregano, thyme, marjoram, basil, sage, parsley, bay leaves)
¼ teaspoon ground pepper
400 g canned tomatoes, cut into cubes, left in their own juice
1 bag of frozen vegetables (broccoli, cauliflower and carrots)
100 g grated mozzarella cheese

In a large skillet, heat the oil over medium-high heat. Add the diced chicken breast, onion, salt and the mixture of Italian herbs. Saute everything for 4-5 minutes, stirring constantly, until the meat is well browned. Reduce heat to medium heat.

Stir in frozen tomatoes and vegetables. Cover the pan and cook for 15-20 minutes, until the vegetables soften and penetrate.

Sprinkle with grated mozzarella. Cover the pan and cook for another 1-2 minutes, until the cheese melts. Serve hot food.

Source + photo:

Start by preparing all the ingredients to have them at hand when you start working.

Portion the two chicken legs and season with salt and pepper. Then leave them to "rest" for 10-15 minutes. Meanwhile, wipe the mushrooms with damp paper towels, then slice them coarsely, keeping the tails. Wash the bell pepper, clean it and chop it into cubes. Peel an onion and finely chop it. Peel a squash, grate it and chop it into small slices. Keep a clove of garlic for flavor at the end of cooking. Scald the tomatoes in boiling water, peel them and chop them into cubes. Put the olives in cold water, only if they are very salty.

When you have all the ingredients ready for the spicy chicken pan with mushrooms and tomato sauce, you can turn on the stove. Put the oil in a deep frying pan over medium to high heat and quickly brown the chicken legs in it. Turn them from side to side for even browning. Transfer the chicken legs to another bowl and cover. Instead, add onions, garlic slices and sliced ​​mushrooms. Saute them quickly, until they penetrate, then add the bell peppers and chopped tomatoes. Mix the ingredients well on the fire, add two bay leaves and grated ginger.

This is when you add the chicken legs, drained olives and a small cup of water. Cover the pan and let the ingredients simmer over medium heat for 10 minutes. Before extinguishing the fire, remove the bay leaves so that they do not become bitter. Add a clove of grated garlic and hot pepper slices for a spicier taste. After extinguishing the fire, for a pleasant aroma, but also for an extra freshness, sprinkle a few fresh basil leaves.

You can serve the delicious spicy chicken pan with mushrooms and tomato sauce, with polenta, or with slices of toast.

Fried chicken legs with vegetables

Chicken legs with vegetables How to prepare chicken legs in a pan Pan-fried chicken leg recipe How to prepare chicken legs Pan-fried chicken recipe Quick chicken recipes. Simple recipes with chicken legs

A simple and easy recipe that anyone can prepare.
I prepared chicken legs in the Regis Stone pan, a pan that conquered me! It doesn't stick, it has the weight I like, and the lid is very ingenious. The idea came to me to prepare chicken legs with vegetables in the pan right from this lid, which has a hole through which liquids and flavors are added during cooking, and they will slowly drain into the pan. Thus, all food will be flavored and the taste will be evenly distributed.
I recommend you try the Shanghai chicken recipe

Method of preparation

Wash the potatoes and boil them in their skins. After boiling, drain the water and allow to cool. Peel a squash, grate it and cut it into small cubes.

The thighs are washed and left to drain well, possibly wiped with absorbent towels. Season with salt, pepper, paprika and chicken spices, sprinkle with oil then put in a bag, stir a little and let cool for at least an hour or overnight.

In a deep frying pan, heat the oil, then pour the chopped potatoes. Season with salt and pepper to taste and stir from time to time until lightly golden. Towards the end, sprinkle the potato greens, mix a little more and then take them off the heat.

Meanwhile, put the grill pan on the fire and when it has warmed up well, put the pieces of meat. Leave for one minute on each side, then cover with a lid and cook for 2-3 minutes. Turn on the other side for 2-3 minutes, then take the lid and let it brown nicely on both sides.

Serve with potatoes prepared beforehand and a pickle or a salad of vegetables.

Pan-fried chicken legs - Simple and quick recipe

To begin with, the matter is as follows: Go to the store and buy two or three chicken legs that look good. When we say good-looking, we think it has a yellowish color and some flesh on them. If your mother or grandmother raises chickens in the country, ask them to send them to you. Chicken raised in the country is much younger and healthier, and this is visible by the color of the meat.

Wash the meat well and add salt, pepper and thyme. Do not stick to thyme, this aromatic ingredient will give a special taste to the meat. & Icircncince the pan well, preferably a non-stick one. We used the new ones DIAMOND pans from the Regis Stone range. I am at promotion -26% and what we like is that they do their job very well, especially since they don't let food stick together. & Shoot two rabbits in one go: Tasty and healthy recipes and less time spent washing dishes (don't wait to clean the blackness from the bottom of the pans).

Add the meatballs & icircn pan, over medium heat, and 5 minutes on each side, 5 on each side are enough to have on the table the tastiest and brownest chicken legs from what you have ever eaten. They go perfectly with a mashed potato or a spicy summer salad.

Frying chicken legs

A quick and delicious dish that saves you time for cooking during the week. You can cook in this way about 5-6 legs at a time, and in the following days prepare only the garnish (cauliflower, broccoli, spinach, asparagus, mushrooms, these vegetables are made very quickly). In one day you can make quesadilla, one leg is enough for 2 servings.

  • 3-4 boned thighs, with skin
  • 100-150 ml of water
  • 3-4 cloves of garlic
  • 1-2 tablespoons coconut oil

Heat the coconut oil in a pan, put the washed and dried thighs with a paper towel, first with the skin down, for about 5 minutes.

then turn over, fry a little more and add water. Salt and pepper, and simmer for about 15-20 minutes (30, in the case of bone thighs), until the water evaporates.

The garlic cloves are crushed with the knife blade. Allow the thighs to sizzle a little more in the fat, then add the garlic and turn off the heat.

Serve with a salad or a garnish of low-carb vegetables.

Recipe of the Day: Spicy chicken pan with vegetables

Although its name clearly tells us that it is spicy, after waiting 2 days for it to fall off my top, I decided to cook it. It is a food that will overwhelm your papillae and make your blood run.

How to prepare spicy pan: First put the chopped chicken breast in a non-stick wok pan with a little oil. When the meat is just beginning to take on color, add the larger chopped onion and mix gently. Put the finely chopped hot pepper and the sliced ​​peppers when the onion has started to soften. Stir gently and continuously, and after 2-3 minutes after the peppers it is the turn of the zucchini (cut in half, then slices). Towards the end, add the chopped mushrooms, olives, salt and pepper, mix well and then cover the pan with a lid. Leave for about 5 minutes, stirring occasionally by shaking. As you turn off the heat, take the lid and sprinkle with the chopped thyme. Leave the pan for about 5 minutes on the hot eye, to sit down and lower the sauce a little more.