Everyone knows how to cook chicken legs. What to cook there? Our classic dish is defrost, grease with mayonnaise with garlic, pepper and salt and send to the oven. Already frown, they say - fu mayonnaise, and in general - no sophistication was found in chicken legs,
In this case, I want to remind you: our tastes largely depend on what products are available. And once baked in mayonnaise, chicken legs seemed almost food of the gods, Even if these legs were not legs, but hams, and belonged to some mutants, and not to chicks, since the size exceeded all the most daring fantasy.
Thank God, those far from blessed times have sunk into oblivion. There are plenty of products now, and you can cook many delicious and even delicious dishes from the legs (just choose not too large ones). Well, how exquisite 0 is relatively, of course.
For example, chicken in French wine.
We take:
- Legs - by the number of eaters. Suppose four;
- 150 grams of small onions;
- 150 grams of small mushrooms;
- 50 grams of bacon - choose one with a lot of meat veins;
- A bunch of parsley;
- A sprig of rosemary, a sprig of thyme, one bay leaf - we tie it into a garni bouquet;
- A little freshly grated nutmeg;
- A couple of cloves of garlic;
- A whisper of sugar;
- A couple of tablespoons of ghee;
- A couple of tablespoons of brandy;
- 350-400 milliliters of red wine;
- A little flour for dusting the legs;
- Salt and pepper to taste.
How we cook:
Wash the legs well and dry them on towels. Salt and pepper them, and then - thinly thinly dust them with flour. We do not roll, but we dust it.
We simply peel the onions and mushrooms, but do not cut them. Cut the bacon into thinner strips.
Heat a spoonful of ghee in a thick-walled saucepan or stewpan, or in a skillet with high sides. We send onions, mushrooms and bacon there and, stirring occasionally, fry for about 5 minutes.
We take out everything on a plate, add the remaining spoonful of oil and, after heating everything well, lay out the legs. When we have them thoroughly roasted wasps on all sides, pour in the cognac and bring to a boil. Deglaze, in short.
Now we pour in the wine, add chopped garlic, salt, pepper and a little sugar (we straighten it with acid), do not forget to throw the garni bouquet and simmer for about thirty minutes. It is possible and more, for the chicken legs you went to a village chicken, but if here's a broiler, then just half an hour - otherwise the whole infection will creep out.
As everything is stewed out, carefully take out the chicken and put it on a plate. We take out the garnie and discard it. Boil the sauce as much as possible over high heat - at least a third.
And only then we put the chicken legs back, on top - mushrooms and onions, cover with a lid and warm up for about fifteen minutes.
Serve sprinkled with parsley and bread
Bon Appetit!