Traditional recipes

Thighs with mushrooms

Thighs with mushrooms

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Mushroom legs:

Cut the potatoes and eggplant into cubes, place in a tray with the thighs. Put the tomato paste, salt, pepper, chopped garlic, oil and water in half. After 20 minutes, add the mushrooms cut together with the tails. Add the marjoram. When they are ready, they are served with pickles.

Tips sites

1

Mushrooms are not put from the beginning because they are made faster.


How to make creamy sauce with mustard and cream for rabbit food?

For the end, I prepared the mustard (if it's Dijon, it's even better), the cream (I only used a 200 ml box of the two) and the rest of the onion and green garlic tails. I do not recommend artificial cream (called vegetable) for cooking because it is greasy and does not have the taste and aroma of the natural one.

I lifted the lid of the pan and poured the cream, I added 2 tablespoons of mustard and greens. How nice this mustard rabbit food smells! I supplemented the seasoning with a little freshly ground black pepper.

I mixed well and let it simmer for another 5-7 minutes, without a lid, over low heat. I tasted salt and it was ok. You can correct the seasoning now.

In winter you can garnish the food with chopped green parsley. It is put only after the fire is extinguished.

Serving rabbit food with mustard and creamy mushroom sauce & # 8211

This delicious rabbit mustard dish is served immediately, hot. It goes well with a green salad with a simple sour vinaigrette (with vinegar or lemon, salt, pepper, a pinch of sugar) and slices of bread. If it's wholemeal or rye bread, it's even better! My mother and I split a leg in half and added more sauce.

It is not wrong if we present the rabbit with natural potatoes, puree or plain boiled rice. Look how tender and juicy the meat is! Shiny pieces, not Serbian or dry. The sauce is fine and velvety, with a sour taste and typical mustard aroma and the mushrooms are fine and brown. The bread is perfect to absorb this fabulous sauce. Our plates have actually been wiped out!

We have cooked rabbit in the past years because we like it very much. I also leave you the recipe for rabbit steak in the oven & # 8211 very juicy & # 8211 see here.

As well as the classic rabbit in hunting sauce served with large dumplings made of bread croutons & # 8211 the recipe here.

I think I made you crave this rabbit dish with mustard and creamy mushroom sauce and you will try it soon!


Chef's tips for eating chicken with greens, mushrooms and cream

  • To make the dish more attractive, think of a colorful and well-organized plating. You can put the meat separately on one side of the plate, next to which you tactfully place the cream composition with greens. You can put green basil leaves on top for extra color.
  • In the pan in which you cook the chicken, greens and mushrooms, you can gradually add a little more water to prevent the ingredients from sticking.
  • Taste the food from time to time to make sure it is quite flavorful. The green leaves of the plants used have various aromas: sour, bitter, spicy or slightly sweet. Season the dish according to taste and your own preferences and this is the only way you will get the perfect recipe for you.
  • Be careful not to sting your nettles when washing. Wear protective gloves and long clothing to avoid stinging. If the nettles are not cleaned, remove the stalks and yellow leaves.
  • In this recipe you can add other spring greens: leurdă, buttermilk, etc.
  • If you want to get a low-calorie preparation, remove the skin from the thighs or use boneless upper legs and LaProvincia skin and choose a low-fat cream. You can also prepare this recipe with other organs of the chicken: wings, liver or pipette and hearts.

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 fine aromas to this dish. 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 & # 8222snips & # 8221) but in other areas they are known as “hammers” (the 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

What to serve chicken legs in white cream sauce with mushrooms:

  • Rice
  • mashed potatoes
  • Easter
  • Buckwheat
  • Polenta and other gluten-free options (quinoa, amaranth, etc.)

Here's how I prepared the recipe for chicken legs in white mushroom sauce!

Chicken legs in sour cream sauce with mushrooms

Ingredient:

5 chicken legs (I used legs / hammers from the Nivalli range)
300 gr sliced ​​mushrooms
500 gr whipped cream (20-50% fat) or liquid homemade cream *
1 teaspoon cornstarch + 3 tablespoons water
3 tablespoons oil
2 green onion threads
salt and pepper

Note: Depending on the whipped cream or cream used, you will get a denser or thinner sauce. Of course, you can dilute it with a little water or thicken it with a little more starch.

Tips: If you want an even lighter version, you can opt for a beschamel sauce from the Chef range (Parmalat) mixed with 250 ml of water. You will get an equally delicious sauce.

Chicken legs in white sauce with mushrooms

Preparation of chicken legs recipe in whipped cream sauce / cream with mushrooms:

1. Wash your thighs and then wipe with a napkin to absorb excess fluid. Season with salt and pepper.
2. Heat the oil in the pan and brown the meat on both sides. Transfer the thighs to a plate.
3. In the same pan, brown the mushrooms over medium heat, WITHOUT salt to obtain a golden color.
4. When the water has evaporated, add the cream and the starch dissolved in the water. Season with salt and pepper to taste.
5. Add the pieces of meat to the pan, bring the sauce to a boil then reduce the heat and simmer under the lid on low heat for about 45 minutes or until the meat comes off the bone slightly.

3 tricks to prepare the recipe for chicken legs in sour cream sauce with mushrooms:
  1. Choose young and tender chicken legs.
  2. Use liquid homemade cream or whipped cream.
  3. Prepare in a deep pan so that the thighs are well covered with white sauce.

See other meat recipes here, including the Crispy Chicken with Lemon or Chicken Legs in Beer recipe.

I hope you love this recipe for chicken legs in white mushroom sauce. Show me the result of the recipe on my Facebook or Instagram page, where I promote a balanced lifestyle. I'm curious to see your appetizing pictures.

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Chicken legs in white sauce with mushrooms

The recipe for chicken legs in white sauce with mushrooms is a dish as simple as it is tasty. It is suitable for the whole family on cold evenings, when all we want for dinner is a tender meat in creamy cream and mushroom sauce. My recipe does not contain wine, so it can be consumed by younger children without care. Try this comfortable dish, especially since it is prepared in the pan, in a record time of max 1h, without soiling too many dishes.

Ingredient:

5 chicken legs (I used legs / hammers from the Nivalli range)
300 gr sliced ​​mushrooms
500 gr whipped cream (20-50% fat) or liquid homemade cream *
1 teaspoon cornstarch + 3 tablespoons water
3 tablespoons oil
2 green onion threads
salt and pepper

Note: Depending on the whipped cream or cream used, you will get a denser or thinner sauce. Of course, you can dilute it with a little water or thicken it with a little more starch.

Tips: If you want an even lighter version, you can opt for a beschamel sauce from the Chef range (Parmalat) mixed with 250 ml of water. You will get an equally delicious sauce.

1. Wash your thighs and then wipe with a napkin to absorb excess fluid. Season with salt and pepper.
2. Heat the oil in the pan and brown the meat on both sides. Transfer the thighs to a plate.
3. In the same pan, brown the mushrooms over medium heat, WITHOUT salt to obtain a golden color.
4. When the water has evaporated, add the cream and the starch dissolved in the water. Season with salt and pepper to taste.
5. Add the pieces of meat to the pan, bring the sauce to a boil then reduce the heat and simmer under the lid on low heat for about 45 minutes or until the meat comes off the bone slightly.

I hope you love this recipe for chicken legs in white mushroom sauce. Show me the result of the recipe on my Facebook or Instagram page, where I promote a balanced lifestyle. I'm curious to see your appetizing pictures.


Chicken cream with mushrooms and gremolata

Today I offer you a super delicious chicken cream with mushrooms and gremolata, easy to make with simple ingredients and available to everyone.

Honestly, those who follow me know that I am not, or at least I was not a big fan of liquid preparations, but with a health problem I had to include liquid preparations in the daily menu.

And after the experience of over 25 years of activity in the Kitchen, I am a little tired of the traditional soups and broths that Romanians eat frequently. And on this occasion I had to put my mind to work and create some new recipes that would please both me and my family. I can tell you that today's cream soup was so praised and appreciated, even extra portions were requested.

So I invite you to stay together for the list of ingredients, but also the simple way of preparation.

For many other recipes for soups with or without meat or fasting and much more, find in the section soups and broths or click on the photo

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Cream ingredients:

  • 500 g boneless chicken legs
  • 300 g carrots
  • 500 g of white mushroom mushrooms
  • A medium onion
  • 3-4 cloves of garlic
  • 70 ml vegetable oil with neutral taste
  • 2 tablespoons white flour
  • 400 g cooking cream with 32% fat
  • 200 g Greek yogurt with 10% fat

Gremolada ingredient:

  • 2 bundles of parsley
  • Peel a small lemon or 1/2 a large lemon
  • 2-3 tablespoons lemon juice
  • 100-120 ml of olive oil
  • 2-3 cloves of garlic
  • Salt and pepper to taste

Preparation for gremolata:

Peel a squash, grate it and squeeze the juice.

Wash the parsley and drain it well of water. We break the parsley, so that it is easier for us to handle it.

Remove the white part from the lemon peel, so that it remains only with the yellow one.

We put all the ingredients in the bowl of a food processor.

We mix by pulsation, we do not want to obtain a paste but a slightly coarse composition, as if we had finely chopped them with a knife.

That was simple, fast, but fragrant and tasty. Now I'll let you sit at the table and see you at the next recipe. Get to work and be useful!

Preparation for chicken cream with mushrooms:

Peel the onion, garlic and finely chop them.

We clean the carrots, wash them and cut them into coarse slices.

We clean the mushrooms of any traces of soil and cut them into thick slices.

In a large pot, put the chicken legs with carrots in 2 liters of cold salted water to boil as for soup. Foam whenever needed. Boil for about 46-50 minutes on the right heel. We stop a third of the thighs and put them in a covered bowl to prevent them from oxidizing.

Put the onion and garlic to harden in oil with a little salt until soft.

Add the mushrooms and continue to simmer until the mushrooms are well softened and all the juice is removed.

Put the flour over the mushrooms and mix until incorporated and no crude flour can be seen.

Strain the soup over the mushrooms and simmer until thickened. We stop the fire.

Add the cream, yogurt, chicken legs, carrots and mix until you get a fine cream.

We open the thighs while they are still warm, so as to obtain the strips like noodles.

Bring the soup to a boil again, add the chicken strips and it is ready to be served with the gremolata on top. I also made some mushroom chips for decoration, which you can also make, cut the mushrooms into thin slices and fry them in a little oil, over medium heat, then when they have removed the water over low heat until they become crispy.

Simple, tasty and elegant, and from here I leave you, not before I wish you good work and good appetite!