Wash the thighs and set aside.
Peel the potatoes and cut into finger-thick slices.
Peel the garlic and cut into slices.
Put the thighs in the tray, to one side.
Put the potatoes on the other side.
Sprinkle the garlic slices.
Mix water with tomato paste and pour over chicken and potatoes.
Sprinkle with salt or delicately.
Put it in the oven and from time to time put water with tomato paste over the thighs.
Potatoes can be mixed.
If you still need water, you can add more.
It's ready when the thighs are browned.
Potato stew with chicken
Potato stew with chicken is a very healthy food that does not contain food additives or excess saturated fats. A serving contains only 5.5 grams of fat and only 205 calories.
Due to vegetables, this food has an important content of vitamins and minerals (vitamin A, selenium, iron, etc.) and unrefined carbohydrates. The amount of protein provided by the potato stew should not be neglected either.
Ingredients for six servings:
& # 8211 300 g boneless and skinless chicken breast / chicken legs
& # 8211 600 g potatoes (about 4-5 potatoes)
& # 8211 40 g butter
& # 8211 150 g peppers (about two peppers)
& # 8211 150 g onion (one onion)
& # 8211 2 cans of diced tomatoes in broth or 6-700 grams of fresh tomatoes
& # 8211 ½ parsley link
& # 8211 salt and pepper.
Method of preparation:
Peel an onion and cut it into small cubes. The peppers are also cleaned and diced.
Potatoes, clean, wash and cut into cubes, not extremely small.
Wash the chicken, clean it well of the skin / fat and cut it into cubes.
Melt the butter in a pot or deep wok and put the onion to harden. After the onion is slightly done, add the potatoes to brown a little.
Mix for 2-3 minutes, then add the meat and leave for another minute, stirring often so as not to stick.
Then add the peppers and a glass of water so that the peppers, potatoes and meat have something to boil. After the potatoes are almost done, add the two cans of tomatoes in the broth and let it boil.
It is worth mentioning that after the food cools, the potatoes absorb a lot of liquid, so if you want a slightly more liquid food, you must make sure that when you turn off the fire, the amount of liquid is enough.
Costs for six servings
The costs for six portions are 15-18 RON (2013 prices).
How to serve
The food is very good served hot, along with a cabbage salad with dill.
Chicken legs with potatoes - Recipes
Chicken legs go well in combination with baked potatoes, because they have little fat that gives more flavor to the food.
What you need for 4 servings (picture 1):
& # 8211 4 boneless chicken legs
& # 8211 half a pound of potatoes
& # 8211 4 tomatoes
& # 8211 garlic, onion
& # 8211 pepper, basil, chilli, thyme
& # 8211 oil
& # 8211 cut into small pieces and sprinkle in the tray (picture 2)
& # 8211 and put the potatoes cut into fairly thin slices (picture 3)
& # 8211 sprinkle onions (I used green onions, because it had just appeared then) and pepper (picture 4)
& # 8211 place the thighs on the “bed” of potatoes (picture 5), sprinkle them well with oil and put water so that its level is above that of the potatoes. Put in the oven at the right heat.
& # 8211 meanwhile chop the tomatoes, peeled beforehand (picture 6). We put them in a kettle and let them boil (picture 7). Season with chilli, pepper, basil and thyme (picture 8)
& # 8211 add tomato juice over potatoes and chicken (picture 9)
& # 8211 after the potatoes are browned (about 40 minutes after putting the tray in the oven), remove the tray (picture 10)
& # 8211 good appetite! (picture 11)
Preparation time: 70 minutes
Price: 3 lei / portion (may vary depending on where you take the ingredients)
Welcome to my virtual kitchen. My name is Laura and through this blog I want to present you the networks I have tried.
I have always loved to cook and I must admit that it is an ideal method of relaxation and "escape". Ever since I knew myself, I was sitting between my mother's legs in the kitchen, so from here you will realize the load of soul between me and my dishes :) I remember that I loved the enticing smell that accompanied me and my mother during the cooking stages.
I like to experiment and I never follow a recipe from head to toe or I change my mind, I start something and something else comes out. but what I can guarantee is that my dishes are unique every time and much appreciated by my loved ones for now :)
"Cooking" is no longer a simple hobby or occupation, because you have to eat and live. no, we all know that it is art and it is perhaps one of the oldest arts, so I will give it the necessary significance and tell you that everything I do is done with passion and because of this I like to go through all stages of preparation of a preparation. I don't like to make my work in the kitchen a lot easier, I can say that I "suffer" for each dish :)) Most of the time I prefer to do as much as I can manually, not to use the kitchen appliances. It is a pleasure for me to prepare, from A to Z, a dish.
Chicken legs with potatoes and 40 cloves of garlic
Who would refuse a goodness of roasted chicken legs with lots of garlic and potatoes? Try this simple recipe too.
4 tablespoons oil
5-6 chicken legs
40 cloves of garlic, clean
2 teaspoons dried oregano
2 teaspoons dried thyme
250 ml white wine
250 ml chicken soup or water
1-2 potatoes, sliced
Preparation - Chicken legs with potatoes and garlic
Preheat the oven to 176 ° C. Sprinkle the meat with salt and pepper to taste. Roast it in a pan, in a little oil, 4-5 minutes on each side. Take out on a plate. Saute the garlic cloves for about 3 minutes or until they start to change color. Add oregano and thyme. Pour half of the wine, mix for 2-3 minutes, then crush a few cloves of garlic with a fork.
Add the chicken soup and bring to the boil slightly. Mix with potatoes, salt and pepper to taste. Place the chicken legs in the pan, cover with a lid, then bake for 1 hour, 1 hour and a half. Remove the pan from the oven, pour the rest of the wine and cook for another 3-4 minutes, to obtain a tasty sauce. Serve immediately.
Baked chicken legs with potatoes
1 kg of potatoes
1 kg chicken legs
6-7 cloves of garlic
salt, pepper, oregano, dill, parsley, paprika & # 8211 to taste
METHOD OF PREPARATION
When you want to make something fast, tasty, consistent, cheap and that does not require great gastronomic knowledge, choose the recipe for baked chicken legs with potatoes. The dish is certainly one of the most loved and often prepared in the world. It is a simple recipe that you will repeat on every occasion.
Baked chicken legs with potatoes - the simplest recipe:
A simple dish to prepare, but satisfying for the whole family. Chicken legs do not require much time to prepare, and baked potatoes are the simplest and tastiest side dish to put next. Together with a salad of assorted pickles, you prepared the most delicious lunch. Follow the recipe step by step and see what you need to prepare the tastiest puff pastry with baked potatoes!
Meanwhile, preheat the oven. The temperature of 180 degrees is ideal.
Wash and peel the potatoes. Boil them for 10 minutes. Cut them into cubes and place them in the pan.
- Wash your hands with soap and water
- Avoid contact with people suffering from acute respiratory infections
- Do not touch your eyes, nose or mouth if you do not have sanitized hands
- Cover your nose and mouth when sneezing or coughing
- Do not take antivirals or antibiotics without a doctor's prescription
- Clean surfaces with chlorine or alcohol based disinfectants.
- Use a protective mask only if you suspect that you have a cold or are close to sick people.
-Packages and products made / received from China are not dangerous
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Put among them the chicken legs, julienned onions and garlic cloves.
Sprinkle with oil and sprinkle the desired spices on top. (Add a little water, if you want to make sure your food doesn't come out dry)
Bake for 20 minutes. Remove the tray, turn the thighs and put them in the oven until they brown very well on top.
The recipe for baked chicken legs with potatoes is ready. All we have to do is wish you good luck
Baked chicken legs with potatoes - a hearty and tasty lunch!
"Baked chicken legs with potatoes" is a favorite recipe of most men, because it is very tasty, filling and flavorful. This dish is ideal for lovers of delicious meat potatoes.
You will get some very appetizing and brown potatoes, and the thighs - soft and juicy. This food is great for a family lunch or dinner. Simple and very tasty!
-6 lower chicken legs
-salt, pepper, dried herbs - to taste
Method of preparation
1. Season the thighs with salt, black pepper and dried herbs. Add the sour cream and garlic. Stir and set aside for 30 minutes.
2. Peel the potatoes and cut them into thin slices, season with salt and pepper, mix and put them in a heat-resistant form.
3. Place the chicken legs on top, cover the form with foil or baking foil and put it in the preheated oven at 180-200 degrees for 45 minutes.
4. Remove the form from the oven, remove the foil, sprinkle with grated cheese and bake for 20 minutes.
5. Baked chicken legs with potatoes are delicious and very juicy.
Chicken, bacon and potato dish (slow cooker recipe)
More and more people are investing in a slow cooker, this device being very useful if you do not want to spend hours in the kitchen. It appeared on the market in the & # 821750, in the United States, but only in the & # 821770 began to gain popularity. It appeared in our country a little later, but it is just as successful.
Its main benefit is time saving: a slow cooker allows you to prepare the ingredients in the morning, then leave them to cook, and the device does all the work while you are at the office. When you get home, the food is ready, and you made (almost) no effort at all!
If you also recently bought a slow cooker and are looking for recipes, today we present you a delicious dish of chicken, bacon and potatoes.
Preparation time: long
Ingredients (6 servings)
- 1 tablespoon olive oil
- 6 chicken legs, without skin
- 12 slices of smoked, chopped bacon
- 200 g shallots
- 350 g new potatoes, cut in half
- 2 sprigs of thyme
- 200 ml white wine
- 500 ml hot chicken soup
- 250 ml whipped milk (optional)
- lemon juice
- 2 tablespoons tarragon, chopped
Method of preparation
Heat the oil in a large saucepan.
Brown the chicken for about 10 minutes, until it turns golden, then remove and set aside.
Add the bacon and shallots to the pan. Keep on the fire until they turn brown.
Add all the ingredients to the slow cooker pot except the whipped milk, lemon juice and 1 tablespoon of tarragon.
Boil in HIGH mode for 4-6 hours, until the chicken is really penetrated and comes off the bone.
If you use whipped milk, now is the time to add it over the mixture and mix until smooth.
Sprinkle with lemon juice and preserved tarragon, match the taste with salt and pepper.