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Chicken legs with caramelized onions

Chicken legs with caramelized onions

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Wash the chicken legs, add salt and pepper, then put them in a heat-resistant dish with a glass of water and put them in the oven for 45-50 minutes.

After 30 minutes, return to the other side.

Meanwhile, prepare the onion sauce.

Chop the onion and fry in oil until golden brown.

Add the broth and a little sugar, stirring constantly.

The legs are served with onion sauce and chopped parsley on top.

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Chicken legs with parmesan

Baked chicken legs with parmesan with potatoes and tomato paste, served with sour cream

Ciulama with chicken legs

Ciulama with chicken legs, mushrooms, celery, onion and carrots, served with polenta

Baked chicken legs in beer

Spicy chicken legs with sweet and hot paprika, thyme and rosemary, baked and sprinkled with beer

Method of preparation

Put the sifted flour together with the butter, eggs, milk and milk in the food processor and mix until a homogeneous dough results, or knead by hand. The resulting dough is placed in plastic wrap and left to cool for about 30 minutes.

Then spread the dough about 1 cm thick. Put the dough in the form of bran and put in the oven.

Cut the julienne onion and put it to harden in a little oil together with the sugar, salt and pepper, after it has caramelized, put it to cool.

We put the boned chicken legs through the mincer. Mix the minced chicken with a beaten egg, season with dried thyme, salt and pepper. We form meatballs that we put in flour and then we fry them just enough to catch a little crust.

Mix sour cream with egg, grated cheese and nutmeg. With the resulting mixture we fill the tart crust then we sprinkle caramelized onions, bacon rolls and semi-fried meatballs.

"Lazy" pilaf with chicken legs - a simple and quick recipe, which includes the main course and garnish!

By preparing the "lazy" pilaf with chicken, you will get both the main dish and the side dish. Simple, fast and efficient!


-canned sweet corn

-3 glasses of boiling water

-a few upper or lower thighs (to taste)

-salt, ground black pepper, paprika, other spices - to taste.


1. Chop the onion and fry it in oil. Then transfer it to the baking tray, spreading it evenly.

2.If you want, add a grated or diced carrot. Heat it a little together with the onion.

3. Drain the liquid from the canned corn, then transfer the grains to the pan in which you hardened the onion. Heat them a little. Spread them in the baking tray.

4.Add the layer of raw rice to the pan (washed). Season it with salt and spices. Cover it with 3 glasses of hot water.

5. Season the chicken legs with salt, ground black pepper and paprika. Place them on the surface of the rice layer.

6. Cover the tray with aluminum foil and place it in the preheated oven. Smother the food until it is ready.

Chicken legs under the lid

Yesterday's lunch was simple. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. Less the part with the vegetable garnish, where a little work was done. Let's take them leisurely. First the chicken legs, whole, notched slightly on the side with thicker skin (actually the skin is not thicker, there is fat under it, if the chicken is not from those raised with water) and rubbed with a little coarse salt, with a little pepper. Put in a saucepan with a cup of water and two small sausages, fresh and smoked. If they're spicy, so much the better. If they are crested, and it's good, juice comes out of them and the flavor of the chicken is enriched. Cover over saucepan and simmer for 35 minutes. Maybe 40, let's be sure. The thighs are asked to be turned from side to side a few times, but it's not serious, a 7-year-old can do that if you manage to take the tablet from his hand.

It's just a little more complicated with the gasket. Chop a bell pepper (cubes the size of a navel), a celery stalk, two cloves of garlic, two medium onions.

Cut a small carrot into thin slices. Put them all in a saucepan (other than the one with the chicken) with a tablespoon of oil. The fire is still small. Sprinkle a little salt over the vegetables. Stir well from time to time until the carrot is soft.

The other vegetables will have already turned into a kind of stew, but the carrot should remain slightly crispy. Well, you don't have to, but it's interesting to feel its firmness in contrast to the other vegetables. Now it's time to pour a quarter of a liter of tomato juice over the vegetables. Add a handful of young spinach if you have it and leave it on the fire for a few more minutes. You can finish with chopped parsley. Match the taste with salt and pepper. Stay healthy.

Baked chicken legs with mustard!

A simple recipe and a delicious dish with well-browned crust. The thighs are tender inside and fragrant - perfect for a quick dinner!


-1 tablespoon olive oil

-1/2 teaspoon ground black pepper

-1 clove of garlic given through the press

-1 tablespoon with thyme tip

-1 large shallot or a large white onion.


1.Prepare the marinade. In a bowl, mix the mustard with olive oil, salt, garlic, black pepper and thyme.

2. Grease very well, on all sides, the chicken legs with the composition obtained and leave them to marinate for at least 30-60 minutes in the refrigerator.

3.Add the sliced ​​onion to the base of the baking tin, then place the chicken legs.

4.Pour a little water, about 1 glass, into a corner and shape in the preheated oven to 200 ° C for at least 45 minutes.

The chicken legs prepared on the onion bed are very appetizing. You can serve them with straw potatoes or any other garnish you prefer.

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(5 points / total votes: 16)

Gabriela 6 years ago - 27 October 2014 14:54

Re: Pui Teriyaki

I was very happy to see this recipe.
I have 2 questions though: where can we find mirin, I searched on the net and it can only be found online. That's right?
I have a teriyaki marinade sauce, I've never used it, couldn't I use it instead of myrrh, soy and sugar sauce? : D

I wish you health and only good!

Ioana 6 years ago - 27 October 2014 16:11

Re: Pui Teriyaki

mirin can be found in Cluj in Polus, at the stand with bulk spices on the corridor.
until you find mirin you can also use the sauce you bought.

Cristina 6 years ago - October 29, 2014 11:20 AM

Re: Pui Teriyaki

I like glazed meat and chicken and pork ribs. I will look for Mirin in Bucharest, but I also use balsamic vinegar. Thank you, perfect and simple recipe.

Ioana 6 years ago - 29 October 2014 13:05

Re: Pui Teriyaki

cristina, myrrh is not sour, so you will have a different taste with it than with balsamic. I hope you find it.

Silvia 6 years ago - 30 October 2014 14:22

Re: Pui Teriyaki

I think they are tasty, let me look for the sauce too, if Cristina finds it, she can tell me too, because I am also from Bucharest.

Ioana 6 years ago - 30 October 2014 14:28

Re: Pui Teriyaki

please, who is from Bucharest and can give us info about a store with Asian products (where there is also mirin), to leave a message.

Jenu Eugen 6 years ago - 30 October 2014 16:46

Re: Pui Teriyaki

can be found in Profi, Kaufland or Lidl when they have Asian week.

Cathy 6 years ago - 4 November 2014 14:40

Re: Pui Teriyaki

ioana 6 years ago - November 26, 2014 11:57

Re: Pui Teriyaki

Hi. can I use ginger powder? another teaspoon or more? you have great recipes, but unfortunately for me the ingredients are not accessible to me because I don't live in Romania and I can't find all the sauces anyway I saved them

Ioana 6 years ago - November 26, 2014 12:57 PM

Re: Pui Teriyaki

put about 1/4 teaspoon. the aroma is more concentrated in the powder.
when you find ginger to take even if you don't use it then, keep it well in the refrigerator for a long time and freeze it well.

Chicken legs with caramelized onions - Recipes

Chicken legs with skin, refrigerated

We produce with the utmost care and dedication the Fragedo range to provide access to healthy, safe and exceptionally tasty meat, so that our customers can enjoy beautiful moments with their loved ones.

* The use of substances with hormonal action in raising birds is prohibited in Romania by the legal framework in force.

Product also available in the frozen version.

Remove the chicken and remove the packaging. After preparation, wash your hands thoroughly, but also the surfaces and utensils used. Prepare properly before consumption. The product is not suitable for consumption raw. Preparation in the microwave is not recommended.

Class A refrigerated product, packed in a protective atmosphere. Store at 0. 4 ° C. The shelf life specified on the packaging of this product may only be observed by uninterrupted storage at the indicated temperature.

Baked spicy chicken legs with garlic and onion

Baked spicy chicken legs with garlic and onion. Steak from thighs seasoned with chili flakes, hot chili sauce or sriracha. Whole chicken legs fried in the oven oven, browned, tender and juicy. A simple recipe with lower chicken legs (hammers), upper or whole, with skin and bone.

The best spicy chicken legs in the oven they are made of pieces with skin and bone, not of the boned ones. The bone acts as a thermal conductor and helps to cook the thighs from the inside. Also, the red crust is obtained only by caramelizing the skin. If the thighs have no skin they will dry out. You can also use chicken wings in this recipe.

I like to do steak from chicken legs because it is tasty and the raw material is cheap. Whole chicken legs in our country are called chicken legs (from the Hungarian comb [lead]= chicken leg) but depending on the areas of the country they are also called chicken breasts or whole breasts. The lower thighs are called & # 8222 hammers & # 8221 in the Kingdom or & # 8222drumsticks & # 8221 (drumsticks) in English-speaking countries. If you use smaller pieces or even fins, the cooking times will adapt accordingly (they will be shortened).

When I buy whole chicken legs for roast in the oven, I choose whole legs with the back attached. That's how they look much juicier.

I like fried chicken when it is brown and does not taste stewed (stewed). I love the crisp red crust and the juicy inside. This is what some red chicken legs look like! The crust is crispy and you can hear & # 8222toc-toc & # 8221 when you hit it with a fork.

I never grow chicken legs because some dryness will come out. My soul aches when I see chicken legs notched in the same way and face on the grounds that it would penetrate better. They are fixed in reverse. That's where all the meat juices come out and it dries. There is no need for these notches. The meat is cooked inside due to the bone which is a very good conductor of heat.

The spicy note in this recipe is brought by dried hot pepper flakes (chili) and Hot Chili, Tabasco or sriracha sauce. Adjust the spiciness to taste! Lemon juice (acidic) also attenuates hotness (alkaline), gives a fresh note and helps to beautifully brown the thighs.

From the quantities below results 3 servings of spicy chicken legs in the oven.

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Chicken legs with tomatoes and carrots on the tray.

Chicken legs with tender and red carrots, prepared with white wine, garlic and a sprig of parsley

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