Traditional recipes

Garliced ​​legs on a polenta bed in the oven

Garliced ​​legs on a polenta bed in the oven

The chicken legs are washed, greased with a little oil and sprinkled with spices. Put them in a pan with oil and water and put them in the oven. When they are almost ready, add the chopped garlic and let it brown together.

A polenta is prepared.

In a heat-resistant dish put a layer of polenta then place on top of the chicken legs and pour the remaining sauce in the pan.

Put the dish in the oven for 15 minutes.

Serve hot.

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(5 points / total votes: 99)

ramisimion 8 years ago - 22 January 2010 12:54

Re: Chicken brine

As it looks I think it's a treat! With so many wonderful recipes, I don't even know what else to cook, I'll take them one at a time.

Simona 8 years ago - January 22, 2010 1:13 PM

Re: Chicken brine

Delicious and, especially, a light dish, considering the preparation method (grilled meat and boiled brine). Good idea ! Thank you.

ildi 8 years ago - 23 January 2010 10:22

Re: Chicken brine

God, he looks good. salivate continuously since I saw

elena 8 years ago - 25 January 2010 19:43

Re: Chicken brine

looks good I'll try too

george 8 years ago - 6 February 2010 11:52

Re: Chicken brine

corina 8 years ago - 5 March 2010 14:28

Re: Chicken brine

it looks pretty good! I'm definitely trying it!

amy 8 years ago - 14 March 2010 22:02

Re: Chicken brine

cry 8 years ago - 12 May 2010 10:06

Re: Chicken brine

July 8 years ago - 28 May 2010 13:37

Re: Chicken brine

I do the same with fish! I definitely do the same with chicken. kindness.

cristinA 7 years ago - 1 August 2010 12:50

Re: Chicken brine

super good. but try country chicken, all grilled, mmm super. I live in the country and in the summer I always make brine, my children love it.

ivu constantin 7 years ago - 7 September 2010 13:52

Re: Chicken brine

catalina 7 years ago - 24 September 2010 19:30

Re: Chicken brine

although I really like brine, I never made it myself. but yesterday I prepared the recipe and it turned out very good. I will try it with fish as well.

untaru dumitru 7 years ago - 1 October 2010 20:28

Re: Chicken brine

nicoleta 7 years ago - 20 December 2010 21:58

Re: Chicken brine

TINCUTA 7 years ago - 23 January 2011 18:22

Re: Chicken brine


lenuta 7 years ago - 26 February 2011 21:13

Re: Chicken brine

excellent kind of food, I prepared it tonight and it turned out great

oana stefana 7 years ago - 2 March 2011 13:21

Re: Chicken brine

I recently tried this recipe and I can tell you that it is already on the list of those we like (me and my friend) and we will make them on another occasion. The aroma is very pleasant, it is an easy recipe to prepare and quite "light" so to speak. It's the first recipe I try on your site, but it convinced me to try others.

Ioana 7 years ago - 2 March 2011 14:36

Re: Chicken brine

I'm glad, that means we hear about other culinary successes

carmen 7 years ago - 8 March 2011 11:21

Re: Chicken brine

it's ffff good I tried too

Cornelia Hrubariu 7 years ago - March 27, 2011 17:45

Re: Chicken brine

has become one of my favorite foods, thanks for the recipe!

adi 7 years ago - 8 May 2011 13:30

Re: Chicken brine

I tried a good recipe

steluta 7 years ago - 27 May 2011 15:11

Re: Chicken brine

I'm just making this wonderful recipe. . I can't wait to enjoy it. Although I am 47 years old, I have never cooked chicken brine. I am an expert in fish brine. as it smells. it will certainly be devoured in an emergency

gabi 7 years ago - 5 July 2011 11:46

Re: Chicken brine

Today I also made this recipe. I mention that you need a very, very small onion. or nothing. otherwise it seems to lose the taste of garlic.

GiGi 6 years ago - 29 October 2011 21:28

Re: Chicken brine

Super good brine. It's the second time I do it and I'm already thinking about when to do it the third time. I also ate at the restaurant, but none was as good as this. I left the whole pieces of meat (baked in the oven on baking paper without other ingredients).

SANDA 5 years ago - July 22, 2012 00:16

Re: Chicken brine

dan 5 years ago - 30 January 2013 15:20

Re: Chicken brine

try to cook the chicken on a bed of salt. it turns out much more delicious. it can be made at home, on the stove. that's why brine is called salt.

Lena 4 years ago - 30 August 2013 19:06

Re: Chicken brine

Because I had chicken grill left over, I made this DELICIOUS recipe. My girls were delighted by the flavor of the meat that was dipped in this sauce. I didn't put hot peppers in the sauce because of the children, but I added a hot pepper sauce to my plate that I prepared at home and it was. very fast

florin 4 years ago - 6 April 2014 13:02

Re: Chicken brine

the chicken I ate is great but I want to make chicken

christyansen 3 years ago - 22 July 2014 17:19

Re: Chicken brine

claudiu 3 years ago - 3 March 2015 09:36

Re: Chicken brine

Aren't there about 2 cups of water?

Ioana 3 years ago - March 3, 2015 09:41

Re: Chicken brine

no, it has to come out like a sauce, not like a soup. see in picture 3 below that the chicken pieces are easily in the sauce.

corina 3 years ago - 1 May 2015 13:53

Re: Chicken brine

It's delicious! I used boned thighs and I think it's better than the one with chicken breast.

miulescu madalina maria 2 years ago - 6 December 2015 15:26

Re: Chicken brine

Foooarteee good. I tried it too. is very good. congratulations

Ioana 2 years ago - 6 December 2015 17:36

Re: Chicken brine

Thank you, Madalina! good luck!

gabriela an hour ago - 14 July 2018 08:51

Re: Chicken brine

Very good! And where else can you say that it is also a "merciful" recipe with a silhouette! ? Congratulations!

Greek style chicken

Make a mixture of all the ingredients. You can add others, according to your preference, following the principle that "everything that is Greek is welcome".

For the gyros spice:
Prepare it like here.

After using the spice, put a little water in the mortar and set aside.

For chicken legs:
Wash and drain the chicken legs well, then rub them well with gyros spice on both sides.

If you brush your thighs well with gyros, the aroma will spread very well, and the meat will be perfectly seasoned.

Put 1 tablespoon of filling inside the leg.

Cover the filling with half of the pulp, restoring the original shape and catch with toothpicks.

Transfer them to a tray greased with olive oil, but you can just as well prepare them by placing them on a bed of potatoes.

Add to the pan the water from the mortar in which you dissolved the remaining spices on the walls and the wine (be careful to pour on the edge, near the thighs, not to wash the spice crust from the surface of the thighs).

Decorate the tray with many fresh aromatic leaves (mint, thyme, marjoram, oregano, parsley), as desired and sprinkle coarsely chopped garlic between the legs.

At the end, squeeze 1 lemon over the thighs.

Cover the tray with aluminum foil and leave everything to marinate for at least 1 hour at room temperature, but better in the refrigerator for 3-4 hours, taking care to remove the tray 1 hour before putting it in the oven.

Put the tray in the hot oven, for 1 hour, at 180 degrees, remove the foil and put it back in the oven until the meat is done and nicely browned.

Sprinkle the thighs often with the sauce from the pan.

Remove the toothpicks before serving.

Serve the rustic chicken legs, simple, with the sauce from the tray and the baked potatoes (if you put them), generously sprinkled with aromatic greens, freshly chopped.
It goes well with a salad of vegetables and tzatziki sauce or assorted cooked vegetables.

Baked vegetable garnish with garlic and greens

I mentioned to you, the other day, a garnish of baked vegetables, garlic and herbs. It is the kind of almost perfect garnish: healthy, tasty and made on its own :). Just clean and cut the vegetables, put them in the pan, mix them with what you need and put them in the hot oven. Can it be simpler than that? Hard to believe. This garnish goes to the pork tenderloin stuffed with mushrooms and smoked, but also to other steaks (also pork, but also chicken or turkey), given that the vegetables are flavorful, but not so much as to conflict with other flavors. Last but not least, they are fasting, so put a sign on them for those times of the year when you are fasting.

Posted in 100-200 kcal, Gaskets, News, Post recipes or adaptable for post Tags: vegetable mix, red bell pepper, potatoes, onion, pumpkin, garnish, bell pepper garnish, potato garnish, onion garnish, zucchini garnish, vegetable garnish, multicolored vegetable garnish, vegetables, herb vegetables, vegetables baked, fasting food, oregano, parsley, pumpkin recipe, eggplant recipe, garnish recipe, fasting recipe, garlic, eggplant 2 Comments & # 187

Baked turkey legs in red wine sauce

I know the pig It is very popular, especially during this period, of the winter holidays, but it is worth giving a chance in your festive and turkey menus. It is very healthy and tasty, it can be prepared in many interesting ways, from turkey Piftia to a juicy and delicious steak. And here I mean either the whole turkey version (like Turkey with lemon and herbs, on a bed of onion or Turkey with pork and sage meatballs), or the pieces (turkey breast or thighs). Some suggestions for turkey breast steaks can be found HERE, so today I'm tempting you with some turkey legs in the oven. It is, in fact, the lower thighs, at which the tendons have been removed. I mean, some & # 8220 hammers & # 8221, like they come, just like a & # 8220 hammer & # 8221 has about 750-850 g: P.

As I prepared the steak for a meal with many guests, I put six legs in the oven. That is, to keep it for about 15-18 servings. Obviously you adjust the quantities as needed. As for the garnish, you have many options at hand: from a mashed potato to a potato gratin, from baked vegetables to a rice or even a lettuce. I prepared, among other things, a Risotto with wild mushrooms (the recipe comes tomorrow, I promise). Even if, in principle, risotto is eaten on its own, I can say that it went very well with the turkey drunk with wine: P.

Ingredients (for 15-18 servings):
& # 8211 turkey lower legs 6 pcs. (4.7 kg)
& # 8211 flour 100 g
& # 8211 onion 3 pcs. mari (370 g)
& # 8211 garlic 8-10 large dogs (20 g)
& # 8211 dry red wine 300 ml
& # 8211 chicken soup 300 ml (homemade or cube)
& # 8211 dried oregano 2 teaspoons top
& # 8211 dafin 3-4 foi
& # 8211 dried thyme 1 teaspoon topped
& # 8211 dried rosemary 1 teaspoon tip
& # 8211 olive oil 100 ml
& # 8211 salt, pepper

Preheat the oven to 180 degrees Celsius. Prepare the chicken soup and keep it warm. In a large plate, mix the flour with half a teaspoon of salt, half a teaspoon of ground pepper and dried oregano. Homogenize. Give the turkey legs (washed and wiped with water, by dabbing with paper towels) through this mixture and shake off excess flour. Keep the remaining flour in a bowl! Heat the oil in a large pan and lightly brown, two by two, the turkey legs. As you brown them on all sides, remove the thighs in a large, fairly deep tray.

In the remaining oil after browning the thighs, heat the onion (cut into slices). When the onion has become translucent, add the garlic (slices), thyme, rosemary and bay leaf. Leave for another minute or two and pour the red wine. Allow the alcohol to evaporate, then add the hot soup. Bring to the boil and turn off the heat. Pour the sauce over the browned thighs placed in the pan.

Cover the tray with aluminum foil and put it in the oven. Leave for an hour, then remove the tray and turn the thighs. Cover again with foil and put in the oven for another hour. At the end of the two hours, the thighs should be well penetrated (the time may differ depending on the size of the thighs). Leave them uncovered for another 30 minutes to catch a beautiful crust. Remove from the sauce and keep warm. Put the remaining sauce in the pan in a pan on the stove, and let it simmer for about 15 minutes. If you want it to be a homogeneous sauce, you can pass it with the blender! Dissolve the flour from the first stage with two or three tablespoons of cold water. Put it, stirring constantly, over the low sauce. Bring to the boil again and stir continuously until the sauce thickens. Season with salt and pepper. Cut the thighs into slices and serve with a little sauce on top. The rest of the sauce, put it in a saucepan so that the guests can put it to their liking.

This is what our turkey steak looks like, accompanied by the creamy Risotto with wild mushrooms. Tempting, no: P?

Calories: enjoy the goodies on the table and the company & # 8230

Leila's pulp

Today being against the clock, from the few ingredients I had at hand I tried to prepare something good, but also fast.

4 pcs. Chicken legs
200 gr mushroom mushrooms
1 onion
4 tomatoes
4 cloves garlic
2 capsicums
1/2 bell pepper
5 tablespoons oil
butter to grease the bowl in which we bake the thighs
1 teaspoon salt
1 teaspoon ground pepper
1 cube chicken soup
1 teaspoon marjoram (dried)
1 teaspoon green parsley (dried)
150 ml water

We cut the kapia pepper and the bell pepper into slices. We cut the onion into fish (slices), we slice the garlic as well. We burn the tomatoes in hot water and peel them, after which we cut them into slices. We clean the mushrooms and slice them as well. Heat the oil and fry for a few seconds on both sides, then remove the thighs. In the remaining oil, heat the onion and sliced ​​peppers. We put the vegetables in the heat-resistant or ceramic bowl previously greased with a little butter (if we don't have such a thing we use a deeper tray). We heat the sliced ​​mushrooms in the same oil for a few seconds and then we add them to the vegetables. Over this bed of vegetables we place the chicken legs and sliced ​​tomatoes. Crush the soup cube on top, add 1 teaspoon grated salt, 1 teaspoon ground pepper, sliced ​​garlic, green parsley and marjoram. Pour about 150 ml of water on top and then put the dish in the preheated oven for about 40 minutes. Halfway through, turn the meatballs and leave them in the oven.
Serve with a garnish of natural potatoes or mashed potatoes or why not, with a hot polenta.

Method of preparation

Heat the (palm) oil in a saucepan and place the diced chicken breast. Season with salt and pepper. Fry over medium heat until well browned on both sides. I do everything very quickly, I'm not a fan of frying, I'd better let the meat cook longer or put it in the oven.

Sprinkle the paprika over the meat and quench with water (water to cover the meat). Add the chopped parsley. Bring to a boil. Taste salt and pepper and add more if necessary.

Boil over medium heat for 30 minutes. The sauce should drop well, under half the meat.

The cooking time will be a little longer if you use chicken legs or larger pieces of chicken and you will need a little more water, which you add if you see that the sauce drops too much (I always have a pot of boiled water on the stove, to put if needed).

Prepare polenta: add cold water to a pot and put the cornstarch on top. Add salt and mix. When the polenta starts to thicken, start stirring quickly until it is done, that is, until it starts to come off the walls of the pot.

If you put the polenta to boil in cold water, it will not make lumps, and if you add a tablespoon of oil to the boiling water from the beginning, the polenta will not stick to the walls of the pot.