I will tell you how to cook chicken legs. Once upon a time in my childhood, I was very interested in why Baba Yaga’s hut had chicken legs. I don’t even know why, but I was very interested in this question. For me, domestic chickens were of little gastronomic interest. I hated them! In a good way.

In my grandmother’s village, chickens were a natural disaster – the eternal Skoda. Chickens were kicked out of the garden countless times a day. And from a culinary point of view, domestic chickens became carcasses in the fall, or, as a last resort, if someone got sick. Homemade chicken broth easily replaces antibiotics, painkillers and contains a powerful vitamin complex. Another reason why chicken broth always helps, I can’t find.

For obvious reasons, domestic chickens and store-bought semi-finished products are two big differences. But chicken remains an inexpensive and nutritious option for lunches, breakfasts, and dinners.

Everything can be made from chicken meat, even dessert. Well, or almost everything – compote, probably, is impossible. It’s good if some good and simple recipe is written in the head or grandmother’s cookbook. I bought chicken meat and cooked it. But quite often it’s not that simple.

You can buy chicken parts. For example, 6-8 wings “by weight” – and you can cook delicious crispy fried wings or chicken pilaf. We bought several chicken fillets – a variant of an excellent chicken chop or Kiev cutlet. We bought chicken drumsticks – in general, universal chicken meat. And chicken thighs with pineapple and cheese are a masterpiece! You can cook chicken giblet soup with rice or vermicelli, cook chicken risotto or roast chicken.

Most of the meat is on chicken legs, I mean the drumstick and thigh. You can get enough of one such piece if you add a side dish. Here we bought a couple of chicken legs in the store, and then a reasonable question arises: How tasty is it to cook chicken legs?

There are many good and easy recipes. One is better than the other. But the easiest way is to fry chicken legs in oil in a pan. Frying in a pan is a fairly simple way to cook chicken meat. The product is fried in hot fat, which ensures the formation of a beautiful and golden crust, even without any special tricks.

Yield: 2 servings
Preparation: 60 min
Preparation: 30 min
Prepared in: 1 hour 30 minutes

Ingredients:

Chicken legs (thigh and drumstick) – 2 PCS
Vegetable oil – 50 ml
White dry wine – 100 ml
Butter – 30 gr
Flour – 3 tbsp. l.
Spices: salt, ground black pepper, dry aromatic herbs, red sweet ground pepper, nutmeg, balsamic vinegar – to taste

Preparing Chicken Legs:

Usually chicken legs are sold in markets “two” in a package. Dinner for two is the best option. Unless, of course, you want to overeat. However, it happens that such legs can be eaten a lot.

If the legs are frozen, they must be thawed. Better not in the microwave or under running hot water. Transfer the tray with frozen legs from the freezer to the refrigerator. For the night.

The skin must be carefully removed from the legs. Again – not for everyone, many people prefer to fry with the skin. With a thin knife, it is necessary to pierce the thigh and lower leg through and through in the thickest part. This way the chicken will be better cooked and marinated. The skin must be carefully removed from the legs.

1. Salt, pepper and sprinkle the chicken legs with a dry mixture of aromatic herbs, preferably rosemary in the mixture. Everyone has their own mix of herbs for fried chicken, but I usually use a mixture of basil, savory, rosemary and sage. Salt and pepper the chicken legs and sprinkle with a dry mixture of aromatic herbs.

2. Transfer the chicken legs to a deep bowl or plastic container. Залить смесью пол стакана белого сухого вина и 0.5 ч.l. balsamic vinegar. It doesn’t matter if the marinade doesn’t completely cover the chicken. Put the marinated meat in the refrigerator. On the floor 20-25 minutes. Then turn the chicken legs in the marinade for the same time. The chicken marinates very quickly. However, not through.

3. In a dry deep bowl, mix 3 tbsp. l. с «верхом» муки, добавить 1 ч. l. ground sweet paprika, salt with fine salt to taste, pepper and add ground nutmeg “at the tip” of the knife. Stir the mixture with a fork until smooth.

4. Remove chicken legs from the marinade. Do not pour out the marinade (!), You will need it for the sauce. Pat meat dry with paper towels to absorb as much liquid as possible. Roll the legs in the prepared mixture of flour and spices, making sure that there are no gaps. Transfer the chicken legs to a dry plate. Leave the flour and spice mixture for the sauce.

5. In a deep saucepan or frying pan with a lid, heat 50 ml of vegetable oil. Heat the oil until light white smoke comes out. Lay the prepared legs in oil.

Next, you need to make sure that the legs do not burn. Fry over high heat for a few minutes until golden brown.

6. Turn the legs over to the other side. Reduce the fire under the pan to one third, cover the pan with a lid and continue to fry the legs. You need to turn the legs over every 3-4 minutes so that they are well fried and do not burn. Total frying time up to 20 minutes.

7. While the legs are fried, prepare the sauce. This is purely optional, many people prefer ketchup from a bag. В отдельном сотейнике растопить маленький кусочек (около 1 ст.l.) сливочного масла.

Reduce fire to medium. Небольшими порциями, по 1 ч.l. add a mixture of flour and spices, which remained after frying the legs. You should get a slightly viscous mixture – the dough. Небольшими порциями, по 1 ч.l. add a mixture of flour and spices

8. Сразу же по 1 ст.l. add the rest of the marinade. At the same time, using a wooden spatula, stir the sauce in a pan, breaking up lumps. This is not difficult. Add the marinade until you get the desired thickness. Let the sauce simmer for 4-5 minutes. Salt and pepper to taste. You can add a pinch of dried herbs. Turn off the heat under the sauce and let it stand under the lid until the chicken legs are cooked through. Сразу же по 1 ст.l. add remaining marinade

9. Put the finished fried legs on plates and pour over a small amount of sauce. The remaining sauce can be poured into a gravy boat and served separately. Put the cooked fried legs on plates and pour over a small amount of sauce.

Chicken legs are delicious when sprinkled with a little lemon juice, one slice of lemon is enough. The dish can be decorated with herbs. Chicken legs are very tasty if they are poured with a little lemon juice. I don’t think this dish needs a side dish. But a salad of fresh vegetables: Greek salad, Shopska salad or any green salad will be just fine.

Now you know how to cook chicken legs. Enjoy your meal!