Ham in our country is considered a popular product. Dishes from them are always delicious and satisfying. They are prepared quickly and easily. Therefore, this product, even if you have a little time left, you can easily feed the whole family with lunch or dinner. In addition, chicken legs are healthier than chicken breast. It contains much more iron and calcium. In addition to all this, vitamins, protein and phosphorus are present in this meat.
Chicken legs are often cooked with pickled or fresh mushrooms. They complement this product well and make the dish more nutritious. Any mushrooms are suitable for cooking with chicken meat, but most often housewives use mushrooms or mushrooms.
Legs with mushrooms - general principles of preparation
• Defrost chicken legs in cold water.
• Always wash and dry chicken meat before cooking.
• If you pre-marinate the meat, it will be much juicier.
• Legs with mushrooms can be fried, steamed and baked.
• Readiness of the leg, check with a fork or knife.
• To make the dish less greasy, peel the meat from the meat.
• Rinse fresh mushrooms before cooking and dry, while removing darkened areas.
• If the mushrooms are pickled, then it is better to throw them in a colander and also rinse slightly.
Legs in the oven with mushrooms
Ingredients:
• 4 large chicken legs;
• 180 g of champignons;
• four tablespoons of butter;
• salt;
• 240 g sour cream;
• pepper;
• 1.5 cups of purified water;
• two onions;
• two cloves of garlic;
• a spoonful of wheat flour.
Cooking method:
1. Rinse the legs and cut off excess skin from them. Dry the meat with a kitchen towel, salt and pepper.
2. Warm the oven to 200 degrees and put the chicken in a special mesh pan, after sprinkling it with olive oil. Bake for half an hour.
3. Put the mushrooms in a colander, rinse them and shake them. Cut the mushrooms into thin slices.
4. Peel the onion and garlic and chop finely.
5. Dip the butter in the pan and add the garlic, mushrooms and onions to it. Fry for 10 minutes.
6. Then add the flour and mix well, gradually adding cold water. Add salt, sour cream and spices. Wait for boiling and remove the pan from the heat.
7. Put the chicken on a baking sheet and cover with mushroom sauce.
8. Put everything back in the oven for 25 minutes.
9. Arrange the hot dish on plates together with a side dish and pour plenty of sauce.
Chicken legs with cheese
Ingredients:
• 480 g ham;
• 330 g of mushrooms;
• salt;
• 80 g of hard cheese;
• pepper;
• bow;
• 190 ml cream 35%;
• vegetable oil;
• a pair of garlic cloves;
• a spoonful of fresh thyme.
Cooking method:
1. Remove the husks from the cloves of garlic, put them on a board and finely chop.
2. Also remove the husk from the onion and cut into either cubes or thin half rings.
3. Sort out the mushrooms and remove their darkened spots. If these are wild mushrooms, then boil them for 40 minutes before frying.
4. Grind randomly prepared mushrooms.
5. Using a grater with small holes, grate the cheese.
6. Rinse the legs under running water and coat with pepper and salt.
7. Turn on the stove on medium heat and set the pan with oil to warm up. Dip the garlic in a pan, sauté until golden brown and as soon as it saturates the oil with your taste, remove it.
8. Then put the legs in a pan and fry them on both sides until golden brown. Then close the lid and keep the meat on fire for another 10 minutes, then remove it.
9. Instead of chicken, put onions in a pan, fry them for about three minutes and add mushrooms. Stir everything and fry for 5 minutes.
10. Sprinkle the dish with thyme and return the garlic.
11. Fry the mixture for 4 minutes and fill with cream.
12. Once everything in the pan boils, add the chicken. Hold the dish under the lid for 3 minutes, then sprinkle with cheese and cook for another 5 minutes.
13. Serve hot with greens.
14. As a side dish, any pasta or boiled potatoes are suitable.
Stuffed Chicken Legs with Mushrooms
Ingredients:
• 2 legs;
• 230 g of pickled mushrooms;
• salt;
• carrot;
• four feathers of green onions;
• 60 ml of milk;
• 30 g loaf;
• two eggs.
Cooking method:
1. Rinse chicken legs and pat dry. Carefully remove the skin and separate the meat from the bones.
2. Chicken meat through a meat grinder.
3. Fill the loaf with milk and soak for 6 minutes.
4. Rinse the pickled mushrooms, dry and chop finely.
5. Wash the carrots, peel them and cut into small strips.
6. Dip carrots and mushrooms in a preheated oil pan. Fry the ingredients for 8 minutes.
7. In a bowl, beat the eggs and add to them a frying of carrots with mushrooms, chopped meat, pepper, finely chopped green onions, squeezed long loaf and salt. Mix well.
8. Take the skin of the legs and, slowly, put the stuffing into it. If the skin is torn in some places, then sew this place with threads. The edges of the chicken are also better to sew up.
9. Lubricate the baking sheet with oil and put stuffed legs on it. Bake at 180 degrees for 35-45 minutes.
10. Allow the finished dish to cool and remove the threads.
11. Cut the stuffed legs and serve with the vegetable salad.
Legs with mushrooms in a slow cooker
Ingredients:
• 1.5 kg of chicken legs;
• three tablespoons of vegetable oil;
• salt;
• 140 g of mushrooms (pickled);
• a spoon of ketchup;
• four tablespoons of soy sauce;
• a spoonful of chili sauce;
• hops suneli.
Cooking method:
1. Wash the legs, remove rough skin from them and separate the hips from the lower leg.
2. Dry the chicken and rub with seasoning salt.
3. Stir in a bowl of chili sauce, ketchup and soy sauce.
4. Rinse and dry the mushrooms.
5. Turn on the slow cooker in the "Frying" mode, pour oil into the bowl and heat it. Put the chicken in the bowl and close the lid. First fry on one side for 15 minutes, then turn over and fry another 12 minutes.
6. Add the mushrooms to the chicken, cook them together for 5 minutes.
7. Then pour mushrooms and meat with pre-cooked marinade, set the "Baking" mode and cook for 30 minutes.
8. Serve the finished dish together with the mushrooms hot. If desired, decorate the chicken legs with mushrooms, olives and herbs.
Roast with mushrooms and legs
Ingredients:
• three chicken legs;
• pepper;
• one red onion;
• salt;
• 290 g of fresh champignons;
• olive oil;
• rosemary.
Cooking method:
1. Divide each piece of chicken into drumstick and thigh. Remove excess skin. Rinse the meat and dry it.
2. Rub all the spices into each chicken slice.
3. Cut the root of the mushrooms and dark places. Rinse them and cut them into large cubes.
4. Remove the husk from the onion, cut the root and tops. Cut the red onion into rings.
5. Heat the oil in a frying pan, put chicken legs spread in spices in it and fry them until half cooked and golden brown.
6. Remove the legs and pour the onions in the same pan and fry for another 5 minutes.
7. Add sliced mushrooms to the red onion. Fry for three minutes.
8. Turn on the oven 175 degrees. Put the mushrooms and onions from the pan along with the butter on a baking sheet. Put chicken legs and rosemary branches there.
9. Place everything in the oven for 45 minutes.
10. To this dish boiled rice is suitable as a side dish. Garnish the chicken legs with ketchup before serving.
Legs in kefir with mushrooms
Ingredients:
• four legs;
• salt;
• dried garlic;
• spices for chicken;
• liter of kefir;
• a mixture of ground peppers.
Cooking method:
1. Rinse the poultry meat and cut off the excess fat.
2. Take a bowl and place the legs divided into thighs and lower legs.
3. Sprinkle them with salt, garlic, pepper and seasonings.
4. Stir everything with your hands while rubbing spices into the meat.
5. Pour the chicken with kefir and mix. Close the bowl with a lid and put everything in the refrigerator for two hours. During this time, the chicken will pickle and after cooking it will be very juicy.
6. After the elapsed time, remove the chicken from the refrigerator and hold for a couple of minutes at room temperature.
7. Preheat the oven to 180 degrees.
8. Lay the chicken pieces on a baking sheet and pour them with kefir marinade. Place the pan in the oven for one hour.
9. The chicken is covered with a beautiful golden crust.
10. Serve the chicken with cheese sauce and a side dish of boiled vegetables.
11. For decoration, place lettuce leaves ragged by your hands next to the meat.
Leg with mushrooms in mustard sauce
Ingredients:
• 4 small legs;
• 35 g butter;
• 15 g of olive oil;
• salt;
• 140 g of mushrooms;
• two tablespoons of mustard;
• 85 ml cream 20%;
• 220 ml of broth;
• three cloves of garlic;
• 90 ml of dry white wine;
• thyme.
Cooking method:
1. In a well-heated skillet, melt the butter and add the olive.
2. Separate the thighs from the legs and rinse everything. After drying with a towel, send the pieces of chicken into a pan and fry until golden brown.
3. Cut the mushrooms coarsely and rinse.
4. Fry the mushrooms in the same pan and add garlic squeezed through a press.
5. Pour in the same wine, add the broth and mustard.
6. Bring the mass to a boil, then add the cream (use sour cream instead of cream if desired).
7. Add pepper and salt to the pan and cook for 15 minutes until the sauce is thick.
8. Take a baking dish and pour in the sauce from the pan. Dip the fried chicken into the sauce and sprinkle with thyme.
9. Put the baked dish in the oven for 20 minutes. Set the temperature to 200 degrees.
10. Check with a knife for readiness; transparent juice will come out of the chicken.
11. A side dish is not required for this dish. Arrange the chicken and mushrooms in a bowl and pour the mustard sauce on it.
Mushroom Legs - Tips and Tricks
• To make the chicken legs even tastier, make cuts on it and stick the garlic cloves cut in half into them.
• Cream is well combined with chicken and mushrooms, they can be added to the dish, diluted previously with flour.
• Add white dry wine to the sauce prepared for the dish, it will add sophistication to the dish and will help to easily separate the chicken from the pan or pan.
• Add any spices and spices to the dish.
• For hotness, add hot red pepper to the dish.
• Olive oil is best for cooking chicken legs.
• Instead of cream for making sauces, you can use sour cream.
