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Chicken thighs stewed with mushrooms

Chicken thighs stewed with mushrooms

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I did something improvised and in a hurry without a specific target, but something good came out, so I'll share the recipe.

  • We need for 2 servings: 2 whole chicken legs,
  • 2 tablespoons oil,
  • 2 whole chicken legs,
  • salt,
  • pepper,
  • a teaspoon of boia,
  • a tablespoon of tomato paste,
  • a finely chopped onion,
  • a clove of crushed garlic,
  • a teaspoon of vegetable mixture (parsnip, celery root, parsley… I made in a jar, you can replace it with delicate vegetables),
  • 300 grams of canned mushrooms.

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Stewed chicken legs with mushrooms:

Preparation: put the stewed chicken legs in a pan with the oil, the spices listed above and 200 ml of water and leave them covered over low heat for 10-15 minutes, turning them from time to time. Then add the chopped onion and garlic on top of them (I made them with my minirobot for chopping because it finely chops them), a spoonful of tomato paste and let them penetrate a little.

After a few minutes, add the mushrooms and add a little more water if necessary. Let them simmer for a few minutes with a lid and then turn off the heat and sprinkle chopped parsley or coriander over. They are served hot with boiled rice or simple with an assorted salala, they were delicious, I was sorry I didn't make more :)

Chicken legs with mushrooms

Wash the mushrooms well, clean and cut them into cubes. The same is done with onions and carrots. Wash the chicken legs and place on a kitchen towel to drain the water.

Put a little olive oil in a pan and fry the onion. At the same time, add the chicken legs seasoned with salt, pepper and paprika, but also the sliced ​​carrots. Separately, in another pan, boil the mushrooms. Put a cup of water over the thighs and carrots and bring to a boil.
6. When the mushrooms are ready, pour the water over them and add over the thighs. Let it boil together for about 10 minutes, then remove from the heat. Put them in a yena or clay pot and bake for another 10 minutes.

2 minutes before removing them, add the finely chopped parsley. Serve hot.

Baked meatballs with mushrooms, garlic, herbs and sweet potatoes

I groomed the down or feather thighs and placed them in a tray on a baking sheet. I salted and peppered them. You don't have to use baking paper, but this way the tray is much easier to wash. Chicken thighs NOT I notched them. That raising of the chicken that is practiced (unfortunately) in our country only helps to dry the meat. Since you cut the fibers, let the juices come out and the meat becomes drier. The bone in the thighs is a good conductor of heat and will help cook them in depth.

Then I cut the sweet potatoes, onions and garlic. I added all the vegetables over the meat, left a little on them

After that I "attacked" the pots with herbs: a little rosemary, some fresh thyme and a few lemon leaves will complete my chicken steak.

I chopped the greens a little and sprinkled them over the thighs. Finally I sprinkled everything with a little oil, covered everything with aluminum foil or a lid and put the tray in the oven. I did not add more water because they will leave enough mushrooms in the liquid.

Bake roast chicken legs in the oven

I put the leg tray in the preheated oven. I left them covered with foil for 30 minutes at 200 ° C, then I removed the foil and left them for another 20-30 minutes for browning. If the liquid evaporates completely you can add 2-3 tablespoons of warm water but no more. What nice aromas I have in the kitchen!

Recipe Mushrooms with cream and chicken legs

  • 2-3 tablespoons butter or oil
  • 1 onion
  • 1 red bell pepper
  • 500 g mushroom mushrooms
  • 8 chicken legs
  • 1 cup white wine
  • 2 green onions
  • 3-4 cloves of garlic
  • 200 ml sweet cream
  • 2 tablespoons chopped green parsley
  • salt, ground pepper

Place the cubes in butter or hot oil to cool. Add the diced peppers and stir occasionally.

Washed and cleaned mushrooms are chopped into cubes or sliced, as desired, then placed in a saucepan and dried for 10 minutes.

Wash and clean the thighs well, then scald for a few minutes in boiling water.

Remove with a spatula and add over the vegetables together with the wine which should be at room temperature.

Cover and simmer for a quarter of an hour.

Cut the green onion into slices and crush the garlic, then add it to the dish together with the sweet cream.

Season and cook for another 10 minutes or until the meat is cooked. At the end add chopped greens and mix well.

Chicken legs with vegetables and garlic in the pan & # 8211 simple and quick recipe

Chicken legs with vegetables and garlic in the pan & # 8211 simple and quick recipe. How to make fried chicken with mushrooms, onions, carrots, donuts and garlic in a frying pan? Chicken legs (hammers, chops) quickly cooked in a pan with wine, garlic and thyme. Stir-fried chicken with mushrooms and vegetables. Recipes with chicken legs.

We really like pan-fried chicken legs and I cook them quite often. At the end, the thighs should be reddish, with slightly crispy skin and very tender and juicy flesh. And if we add some vegetables next to them, we also have a delicious garnish.

This time I made some chicken legs with vegetables and garlic which I quickly cooked in the pan. I put mushrooms, garlic, onions, donuts or peppers and carrot slices. Garlic and thyme bring good aromas in this food. It's not wrong to put a glass of white wine at the right time.

Look at the beautiful colors of these chicken legs with vegetables and how appetizing they are!

In our country (in Transylvania) the thighs are called “stumps” (or & # 8222â & # x20AC; & # x2122) but in other areas they are known as “hammers” (lower ones) or “copanes”, & # 8222copanes & # 8221. For this recipe you can use both lower and upper legs and chicken wings.

Earlier I made another chicken dish that I wholeheartedly recommend: chicken with mushrooms, garlic, tomatoes and pan-fried wine (the recipe here). Dreamlike!

For this recipe for chicken legs with vegetables we calculate about 2-3 lower legs per person (depending on their weight). We are talking about thighs with skin and bone (not boned).

  • 7-8 lower legs of chicken (with bone and skin)
  • 250 g fresh mushrooms (white or brown)
  • 1 donut or kapia pepper
  • 2 carrots
  • 2 red onions
  • 4-5 cloves of garlic
  • thyme
  • salt
  • pepper
  • caraway
  • 2 tablespoons oil
  • optional: 200 ml of dry white wine


  1. Alwyn

    Thanks for the explanation. All ingenious is simple.

  2. Emil

    I find that you are not right. I'm sure. We will discuss. Write in PM, we will talk.

  3. Mokovaoto

    your idea is brilliant

  4. Nadeem

    What a nice idea

  5. Gavriel

    My God! Well and well!

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