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Grilled chicken legs with potatoes and new peas

Grilled chicken legs with potatoes and new peas

The new potatoes are cleaned and then washed,

the peas are cleaned from the pods and washed, the celery stalk is chopped, the garlic is cleaned and crushed, the onions are cleaned and chopped, the chopped tarragon is added.

Grease the pan with oil and add the vegetables and legumes, sprinkle with rosemary and put a little water in the oven,

add a cup of dry white wine, salt and pepper and put back in the oven,

from quarter to quarter check, about 30-35 minutes I think are needed to be ready,

if you think they are not done, leave them.

Separately, the chicken legs are cleaned, washed and peeled, washing again, then seasoned and put on the grill.

check that they are made on both sides, then remove them and proceed to mount the preparation on the plate.

Arrange a few lettuce leaves over which to place the vegetables from the oven,

peel an orange and put 3-4 slices,

next to it is placed the chicken leg and salad that you want.

For the design we also added some dehydrated seaweed very rich in vitamins: A, B1, B6, B12, C, D, E, K. Before serving, soak them in water for about 30 minutes to ensure freshness, can be eaten: fried, boiled, stewed or cold in salads, because they will soften due to the prepared dressing.

Good appetite


600 g fresh peas
4 upper chicken legs
1/2 green pepper
1/2 red pepper (or donut)
2 small carrots
1 onion
5-6 tablespoons tomato sauce
1 teaspoon flour
2 tablespoons white wine
500 ml chicken soup
1 dill connection
1 small bay leaf
2-3 threads of thyme
3-4 tablespoons olive oil

To start, heat the meat in hot oil. If it is fresh, we pound it and wash it, then we boil it. If it is frozen, it does not need to be boiled.

Drain the oil in which we hardened the meat, leave only half, then heat the onion until it becomes translucent. Add the diced vegetables, stirring everything on the fire until the vegetables are soft. We extinguish everything with a little wine.

Put the meat over the vegetables again, add the peas and pour the chicken soup. If the sauce decreases too much during cooking, we add another 100-150 ml of hot water, depending on how much sauce we want to have in the food. Let it boil over medium to low heat for 5 minutes, then add the tomato juice, bay leaf, peppercorns and a pinch of salt.

Bring to the boil until the peas are soft, then remove from the heat. Finely chop the dill, put it in the pot and mix. We taste and match the food with salt and pepper, then we can serve.

1. Peel and chop the onion julien & # 8211 ie cut the onion in half lengthwise, from the end to the mustache, then slice the halves lengthwise so as to obtain round slices, which are unfolded by hand before hardening. Garlic cloves are sliced. Put to harden in 2-3 tablespoons of oil in a saucepan. Put the carrot on the grater and place it over the onion together with a teaspoon of paprika.

2. Chop the diced tomatoes and after the onion has become transparent, add it to the pan. Also now we put a tip of a sugar knife to balance the acidity of the tomatoes. Let the tomato juice simmer for 10 minutes.

3. Taste and season with salt to taste. Add the juice of half a lemon (it is not mandatory if the sour stew is not approved). Chop the fresh dill and flavor the onion stew.

4. Roast the chicken legs with salt, pepper and paprika, grill them well and put them, in the pan, over the onion stew, to leave their aroma and juice.

Grilled chicken legs

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Recipe glazed chicken legs with quince jam

Chicken legs are so versatile and we can prepare them quickly, grilled or baked, they are perfect for a soup or a stew. But we can just as well turn them into special recipes like today's one, in which we enjoy the sweet-sour combination, so special!

Preparation time: 2 hours
Difficulty: Easy

Ingredients for 4 people:

• 4 pieces of upper chicken legs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 teaspoon granulated garlic
• 100 g quince pellet Our Chamber
• 2 tablespoons extra virgin olive oil
• 2 tablespoons plain water

Method of preparation:

Wash the chicken legs very well, clean them and dab them with kitchen paper to dry them. Mix the spices and rub the chicken legs very well on both sides. Mix 2 tablespoons olive oil and 50g quince. Grease the chicken legs with the jelly mixture with a pastry brush, then put them in a saucepan and leave them in the fridge for at least an hour before baking.

To bake the chicken legs, preheat the oven to 180 ° C. In a saucepan we put up to half the water, then we put the lid on it, so that the handle is in the pan. It is advisable to use a pan with a metal lid, enameled. Put 2 tablespoons of olive oil and 2 tablespoons of water on the lid, then place the chicken legs next to each other. Bake for 30-35 minutes or until the thighs are nicely browned.

Remove the pan from the oven, grease the chicken legs with the quince pellet and put them in the oven for another 10 minutes, to glaze them.

Chicken legs glazed with quince skin can be served with mashed potatoes, mashed parsnips, peas or garnishes such as rice, bulgur or couscous. Good appetite!

About Eugenia's Quince Pellet:
Pelteaua Eugeniei is the winner of the "Cautatorii de Camari" campaign, in which Chef Florin Dumitrescu and Andrei Aradits went around the country, to visit those who entered the contest with their traditional recipe and to find the next Romanian recipe to be part of from the "Our Room" range and thus reach the rooms of all Romanians.

They wandered through all regions of the country and had to taste a lot of sweet and savory preserves, meeting a lot of flavors and tastes. There were 13 lucky ones left in the final race, and after long judgments, Mrs. Eugenia Mac was the winner and starting with October, her product can be found in Lidl stores.
Eugenia's quince pellet from the "Our Chamber" range is made according to a traditional recipe of the Romanian housewife and contains 210 g of quince, for every 100 g of pellet.

Grilled chicken legs with potatoes and new peas

Preparation time:
40-50 min (medium complexity)

2-4 Chicken Legs
450-500 gr of new potatoes
250 gr of new peas
& # 189 garlic captain
1 white onion cut into fish
& # 189 celery stalk
2-3 suitable tomatoes
1-2 oranges for decoration
a few lettuce leaves
oil, salt, pepper, rosemary and tarragon
1 cup white wine sec
dehydrated seaweed

Preparation: The new potatoes are cleaned and then washed, the peas are peeled and washed, the celery stalk is chopped, the garlic is peeled and crushed, the onions are cleaned and chopped, the chopped tarragon is added. Grease the pan with oil and add the vegetables and legumes, sprinkle with rosemary and put a little water in the oven, add 1 cup of dry white wine, salt and pepper and put back in the oven, from quarter to quarter of an hour is checked, about 30-35 minutes I think are needed to be ready, if you consider that no more cowards are made.

Separately, clean the chicken legs, wash and talk, washing them again, then season them, and put them on the grill, check that they are done on both sides, then take them out and prepare the arrangement of the plate.

Arrange a few lettuce leaves over which to put the vegetables from the oven, peel an orange and put 3-4 slices, next to place the chicken leg and salad you want.

For the design we also added some dehydrated seaweed very rich in vitamins: A, B1, B6, B12, C, D, E, K. Before serving, soak them in water for about 30 minutes to ensure freshness, can be eaten: fried, boiled, stewed or cold in salads.

Grilled chicken legs

Today we leave the kitchen, at least for the second part of the recipe and change the decor because… WE GO TO THE GRILL! And the recipe for Grilled chicken legsit is one that I hope you will try, love and use with confidence all summer long!

Kotanyi has launched a new range of spices specially designed for barbecue! Find spices for chicken, pork, fish and generic grilled spices, suitable for any type of meat or vegetables. I have already tested them and they were very successful in the recipe Grilled chicken legs, which we are preparing together today!

With the new grilled spices I received from Kotanyi and a challenge & # 8211 GRILL - STORIES FROM THE GRILL, which I pass on to you: that of telling about the best place where you made a barbecue! So I will tell you about our family barbecues, some of my fondest memories!

The barbecues were really special when we were still together, with my father and bubu Doru, my grandfather about whom I kept telling you during the 12 years of blogging. Every Saturday morning we prepared for "going to the forest" or "to the field" - as they said in our area. My mother has been taking care of all the luggage since the morning, which was so much: the folding table, the chairs, the rummy and the books, the puzzle, the children's beds, the salad dishes, the grill utensils, the meat grill, the fried disk, the boiled eggs, the cheese , bacon, vegetables for “pre-barbecue snack, water bottles, juice bottles, ball, badminton set… pfffffff and how many more! BUT they all fit in our yellow Dacia, from which Michael Jackson or Queen always resounded and which always took us wherever it was needed. Sometimes pushed… but who else took that into account?

Favorite place for barbecue? Sincere? Wherever we were all together! Around Cluj we liked to go to Tarnita, to the tail of the lake, to Somesul Cald or, if we wanted a "healthier" trip, we would go right to the mountains, to Baisoara. The barbecue always started with a "bacon fried and dripped on bread", a kind of ritual that even now we do not miss when we go out on the green grass. The bacon was used, that is, to clean the grill, but all the children knew what was coming and stood in line, with a slice of bread in their hands, for our grandfather or father to drip the lard on our bread and finally to receive each piece of our fried bacon, which looks like a delicious accordion! In one hand I had bread with bacon, in the other a sprig of green onion!

The days on the green grass always ended the same way and yet, we never got bored: my grandfather brought home a brown bag that he filled with water and drilled it with a needle, hung it from a tree and made us “shower ”. I was in ecstasy! And in the end, when all the things were gathered to go home, we took advantage of the moment when the beds were shaken to "put us in the blanket". I still remember the butterflies in my stomach, the jaws that hurt so much we laughed, the sun and the clouds that we saw swaying from our blanket…

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