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Baked chicken legs with beer with couscous garnish

Baked chicken legs with beer with couscous garnish

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The boneless chicken legs are washed, peeled and wiped with an absorbent towel.

I seasoned them with spices, Italian herbs, garlic powder and let them blend a little.

In a ceramic bowl I put the 3 cloves of garlic cut in half, the legs which I sprinkled with olive oil and beer.

Cover the dish with aluminum foil and put it in the oven heated to 170 degrees for 30 minutes.

After 30 minutes, remove the foil and leave for another 10-15 minutes to brown the thighs

I prepared the couscous garnish as follows:

-I boiled 0.500ml. water with a little salt

-when the water boiled I put the butter, and after the butter melted I put the couscous

-I extinguished the fire and left it for 10-15 minutes. Covered with a lid.

When it cooled, I mixed it well so that it didn't stick and I boiled it for about 10 minutes.

When serving, I sprinkled finely chopped parsley.

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How come:
Put water in a saucepan and cover with the lid turned. Grease the thighs well with oil, salt, pepper, sweet and hot paprika and place on the turned lid of the pan. Bake until browned (about 1h & ndash 1h and 1/2) during which time they turn from side to side to brown nicely.
(in the same way you can make a whole chicken)

As the thighs left a lot of sauce, I also made some potatoes in that sauce, I cut thicker slices, I seasoned them and I put them in the oven for about 40 minutes during which time they come back and sprinkle with sauce. When they were almost ready, I took more of the sauce from the lid to brown the carnations better. I left another 10 min.

In the meantime I made a sauce of 4-5 tablespoons of sour cream (I would have put yogurt but I didn't have it), mixed with 2 cloves of crushed garlic, 2 teaspoons of grated Parmenzan, a few drops of apple cider vinegar, salt, pepper, basil .

Baked chicken legs with black beer and potatoes

3-4 chicken legs, 4 large potatoes, 1 glass of dark beer (about 200 ml), 2 cloves garlic, paprika, vegeta, pepper, a few sprigs of green parsley, 1 teaspoon grated rosemary, 1 tablespoon olive oil palm (it is known that this oil solidifies at 18 degrees and looks like duck lard, only it is not so yellow)., For decoration: sprigs of green parsley, green dill and a few drops of balsamic vinegar.

Difficulty: Average | Time: 55 min

Rabbit legs with beer is very delicious and worth trying, even if it takes a little longer, it is a perfect meat dish for festive meals.

The rabbit legs are washed well and put in a bait (or marinade, according to some) for a few hours. We make the batter from a little olive oil, thyme, peppercorns, crushed juniper berries, salt, bay leaves. With this we rub the rabbit's thighs well on all sides, we cut them next to the bone, we cover the vessel with an aluminum foil and we leave it to cool for 2-3 hours, maybe even more.
Meanwhile, clean and wash all the vegetables, ie: green onions, leeks, carrots, mushrooms, peppers, tomatoes. Then cut them into suitable pieces.
Remove the rabbit legs from the bait and put them to harden, perforated, semi-fried in a pan with hot oil. We turn them on all sides, at the right heat, to brown very little. The purpose is not to fry them, but only to fry them a little in hot oil and to fix the aroma of the spices with which it was bathed (if I am allowed to express it :))).

Separately, in another pan (I use a wok) heat about 50 ml of olive oil and put all the vegetables to harden, simmer over low heat, stirring constantly, so as not to burn. When they start to soften, put a lid on them and let them simmer for about 15-20 minutes, taking great care of them.

When the vegetables are almost ready, add the rabbit legs and quench everything with a large glass of cold beer. Leave it on the fire for a maximum of 5 minutes, until all this mixture of vegetables and meat is ready to boil. Then we put everything in a heat-resistant dish and put it in the oven for an hour.

The result is a rabbit steak with a reddish crust on top and a tender flesh inside. plus a garnish of flavored vegetables. Serve hot.
The source of this culinary recipe is the culinary blog Alice-Albinutza.

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Recipe of the day: Chicken legs on a tray with potato garnish

Chicken legs on a tray with potato garnish from: chicken legs, potatoes, onions, garlic, oregano, paprika, oil, pepper, salt, broth, parsley.


  • 10-15 chicken legs
  • 6-9 potatoes
  • 2 onions
  • 4-5 cloves of garlic
  • oregano
  • sweet Boya
  • oil
  • pepper
  • salt
  • broth
  • 1 link parsley

Method of preparation:

Put the potatoes to boil in water with a little salt.

After about 15 minutes, remove the potatoes and put them in the pan together with the oiled and seasoned chicken legs.

Baked chicken legs with beer with couscous garnish - Recipes


For the country and the people,
Put in the oven crust!

INGREDIENTS for 6 servings

  • 6 boneless chicken legs
  • 200 gr breadcrumbs (I used a ready-seasoned breadcrumbs)
  • salt pepper
  • 3 cloves of garlic
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano

WORK PLAN crispy chicken legs in the oven

  1. wash the chicken legs and let them drain the excess water. Then massage them well on the whole surface with the spice mixture (salt, pepper, paprika, oregano and freshly crushed garlic).
  2. The next step is to pass each piece of chicken through the breadcrumbs. (I found a ready-seasoned breadcrumbs on the market, which I really liked. But you can also use a simple breadcrumbs, because we season the legs anyway). Then we place them on a tray (which we covered with baking paper). Put them in the oven and leave them for 1 hour and 30 minutes at 170 degrees. I left more time in the oven because I wanted to get a very tender meat, which melts in your mouth, but also a crispy coating. As a side dish I had rice pilaf, but these delicious legs go great with many other side dishes.
    Here are some suggestions:
    & # 8211 Mashed potatoes with leeks
    & # 8211 rice with carrot and ginger
    & # 8211 rice with saffron
    & # 8211 potato pudding (dauphinoise artichokes)
  3. A tip: these thighs are delicious, in my opinion, largely due to the garlic. If you are a fan, you can add without hesitation a larger amount. Garlic is well known for its many benefits and for immunizing the body. During this period that promises to be full of viruses, we may need to think more seriously about immunization.
  4. Good appetite for crispy chicken legs in the oven!


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