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Chicken legs in tomato sauce with donuts at Crock-Pot slow cooker

Chicken legs in tomato sauce with donuts at Crock-Pot slow cooker

I had a beautiful hen! I had a craving for a steak with red sauce, as Matei says, and I set to work. A goodness came out! I didn't have time to take a photo with a portion in a beautifully decorated plate, because it disappeared while I was spinning. :))))) So I put what pictures I had.

  • 2 chicken legs
  • 2 wings
  • 2 tablespoons oil
  • 1 jar with donuts in tomato sauce
  • 1 bunch of green garlic
  • salt and pepper to taste

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Chicken legs in tomato sauce with donuts at Crock-Pot slow cooker:

Wash your thighs and wings.

Cut the thighs in half.

Peel, wash and finely chop the green garlic.

Take the bowl from the Crock-Pot slow cooker and put the meat, garlic, donut in tomato sauce, oil and salt + pepper to taste.

Put the bowl in the appliance, set the High program, cover the bowl and let it cook for 2.30 h.

I didn't know how old the chicken was and I didn't want to risk the meat being hard.

The meat came out tender and very tasty.

I or rather they served it with cabbage salad.

Searched words "donuts"

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Preheat the oven for 10 minutes at 180 degrees. During this time, take a special round tray for pizza, sprinkle with white flour

Wash the thighs, season with delicacy, hot paprika, pepper, salt and place in the pan with the chopped garlic, cinnamon and foil.

-Cut the lids on the pumpkin and remove the core with the seeds. -Clean the onion, chop and fry in a little oil, when

Wash the donuts thoroughly and let them drain, then remove the stalks and cut them into 2-4 pieces each. trustee

Heat the oil and butter in a large frying pan. Finely chop the onion and cook until it becomes glassy. Over the onion


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Duck legs with baked potatoes

Poultry, be it chicken / chicken, turkey, duck or goose, is welcome in any kitchen. More recently, it has appeared in pretentious stores and ostrich meat. The bird is preferred by professional chefs because it cooks quite quickly and is suitable for all kinds of fried, cooked or baked dishes, etc. , pan, grill, oven or steam. Poultry goes great with vegetable garnish, with all kinds of salads and even cooked with fruit. It is prepared as steaks (generically speaking), breads, rolls, boiled, with or without sauce.

Every professional or amateur chef has his secrets in preparing poultry. Some people like to cook poultry meat in more blood, others like to make it crispy. Many remove the skin from poultry meat due to bad cholesterol. Often the maceration of the meat has a special role in obtaining the final preparation.

What is the purpose, in fact and in law? I don't think there is any amateur housewife or professional chef who doesn't want to surprise with its preparation, with a pleasant taste and an enticing smell, first of all, but also with a general appearance and a direct presentation under the nostrils and eyes. to those who will be urged, to serve the wonders on the plate.

Ingredients needed in the recipe: duck legs, potatoes, eggplant, zucchini, bell pepper, garlic, fresh butter, coarse salt, peppercorns, thyme.

Choose red potatoes, slightly larger, which are washed well with warm water and wipe with paper towels or a clean cloth.

Why red potatoes? Red potatoes, bought from the market, are my favorites (even if they have holes or are hit) because they can be cooked just as well in the oven and fried, but also boiled. I look carefully at what I buy, not to mention Polish potatoes, brought by traders because they are cheaper than the Romanian ones, without thinking that they are potatoes grown for animal feed.

The potatoes are wrapped in foil and will be placed for baking on the grill in the stove oven, at the right heat, together with the duck legs.

The duck legs, well pigted by possible traces of down, are impregnated on the skin side, with the tip of the knife or are cut (if the thighs are a little bigger) with the sharp blade of a knife, just enough to cut only the skin to the fat.

Why is the skin of the duck / goose legs incised? During frying / baking, the fat under the skin of the thighs will come out in the pan and in it the poultry will be browned. Only those who do not want, will not notice that ducks / geese have a lot of fat, just under the skin. On the bones of these birds is stored directly, enough fat, which is why the bones with a little meat are used to obtain delicious soups. In chickens / chickens, the fat accumulated directly under the skin is considerably less in quantity than in ducks and geese.

The duck legs, seasoned with coarse salt (the salt is rubbed through the notches made in the skin) and freshly ground peppercorns are fried, over high heat, in a well-heated pan, first with the skin side in the pan. The melted fat will come out from under the skin due to the high temperature in the pan and in this the duck meat will brown. Browning, on each side, lasts 2-4 minutes, depending on the size of the duck leg and the temperature in the pan.

The duck legs return to the pan and brown in the drained fat, also over high heat and on the other side. Season with coarse salt and freshly ground peppercorns on this side as well.

Put thicker slices of eggplant and pumpkin, wide strips of bell pepper and cloves of garlic in a baking tray. Add the fat drained from the duck legs, when frying (if necessary, you can add solidified lard, from the jar), coarse salt, freshly ground peppercorns and dried thyme. Mix using a spoon.

Place the browned duck legs in the pan on top of the chopped vegetables.

Why cover the tray with vegetables and meat with baking paper? To prepare duck legs and vegetables, to steam and to avoid drying both meat and vegetables, the baking tray is covered with baking paper, moistened under a stream of warm water. The paper is squeezed by the excess water.

The potatoes wrapped in foil are placed in the oven of the stove, at the right heat, 30-40 minutes before inserting the baking tray. Potatoes need more time to ripen. The other vegetables and duck legs, in the baking tray, need 25-30 minutes to cook, at the right heat.

How do we check baking? The potatoes are checked by inserting the tip of the knife through the foil. The duck legs are checked, setting the baking paper aside and checking with your finger, by pressing, how soft and juicy the meat is. The meat must be pink.

Those equipped with a meat thermometer can more easily check the baking. The thermometer can be especially useful for learners.

Remove the baking tray from the stove oven, cover with baking paper and let it rest for 15 minutes, during which time the meat will become juicy again.

What can we do with excess bird fat? It would be a real culinary crime to throw away the excess bird fat. Professional gourmets could avoid us and even refuse, without hesitation, to continue feeding them. The fat drained in the baking tray is collected in a cup and can be used for the preparation of sauerkraut or for other vegetables prepared in the oven.

How do we serve the preparation? Due to the poultry fat that could be baked on the plate, the preparation is served on heated plates (inserted in the oven of the stove after removing the baking tray, with the fire off in the oven).

The duck legs can be cut into 2 pieces or the bone is removed, using a well-sharpened knife and only the meat is sliced. Bake the potatoes cut in 2 halves and put a piece of fresh butter on the hot potatoes. The butter will melt and enter the potatoes.

The dish is served with donuts in vinegar as my wife and cold polenta do.

Such a fetus cannot miss a glass of house wine from figs. Occasional gourmets will certainly be fully satisfied.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Unfortunately, nowadays, good things don't matter, only bullying and insensitivity are in power. A good measure (I consider) to ask for the tax receipt has become a moment of contemptuous treatment on the part of traders, who in the total absence of those invested with order (who hide only through places they know and appear only when they ask & # 8220rights & # 8221), can afford to categorize as communists honest citizens who ask for the receipt. What world do we live in ?! Should we expect fights in neighborhood markets and shops, so that officials can take concrete measures to enforce a law? It is difficult to make order among those accustomed to coscarii, if the authorities refuse to get involved.

1.5 kg of mutton (or lamb), 4 onions, 1.5 kg of red potatoes, 500 ml of meat soup, 50 grams of butter, 3 tablespoons of thyme, 3 strands of parsley, salt, pepper

Pancakes (flour, 2 eggs, mineral water or milk)
Stuffing (minced pork mix with beef, 2 onions, dill and parsley, salt, plenty of pepper)
Sauce (tomato broth or 3 fresh tomatoes, 1 finely chopped onion, plenty of hot peppers (chili), hot paprika, salt, pepper, greens.

Carrot rice at Multicooker

& # 8211 wash the rice in more water and leave it covered with hot water until we prepare the rest
& # 8211 put the oil in the bowl and start the function & # 8216Fry & # 8217 for 10 min.
& # 8211 we clean and wash the vegetables
& # 8211 Chop the onion and pepper and put them to harden
We cut the carrots into cubes and put them to harden
& # 8211 add the rice and mix
& # 8211 pour 4 cups of water, add the donut paste with tomatoes, salt and pepper and start the & # 8216pilaf & # 8217 function of the appliance
& # 8211 about halfway through the program we add 2 more cups of water and mix

At the end add the finely chopped parsley.
Serve the rice with baked chicken legs in mustard sauce.

Chicken legs in tomato sauce with donuts in slow cooker Crock-Pot - Recipes

  • 1 coconut (1.5 - 1.7 Kg) _______________ 1 Hahn / Huhn (1.5 - 1.7 Kg)
  • 750 ml Burgundy (red wine) __________ 750 ml Burgundy (Rotwein)
  • 2 onions__________________________ 2 Zwiebeln
  • 3 cloves of garlic___________________ 3 Knoblauchzehen
  • 2 carrots_______________________ 2 kl. Karotten
  • 1 small celery and 2-3 stems_____________ 1 kl. Sellerie und 2-3 Stängel
  • 2 bay leaves_______________________ 2 Lorbeerblätter
  • peppercorn___________________ Pfefferkörner
  • thyme, garden________ Bohnenkraut, Thymian
  • 400 g brown mushrooms, halves_______ 400 g Egerlinge, halbiert
  • 300 ml supa_______________________ 300 ml Gemüse / Hühnerbrühe
  • 100 g ribs, cubes _______________ 100 g Speck, gewürfelt
  • 50 g butter________________________ 50 g Butter
  • 2 tablespoons flour____________________ 2 EL Mehl
  • salt, pepper______________________ Salz, Pfeffer

I hatte zwei kleine Hähne. Coq au vin habe ich aus Schenkel, Flügel und Brüste (insgesamt 1,6 Kg) zubereitet. Aus Hälse, Rückenteile und Wurzelgemüse habe ich eine Brühe zubereitet.

Divide the rooster into 4-6 pieces.

Den Hahn in 4 - 6 Stücke teilen.

Wash and clean the vegetables and cut into approximately equal pieces.

Das Gemüse putzen und in gleichmäßig großen Stückchen schneiden.

Mix the pieces of meat with the vegetables, thyme / culture thyme, peppercorns and leave to marinate overnight in the burgundy.

Die Fleischstücke mit den Gemüsestücken, Bohnenkraut, Thymian, Pfefferkörner über die Nacht im Burgunder marinieren.

Remove the pieces of meat from the marinade and wipe with a napkin. Salt and pepper well, add flour and fry in butter. Place the meat in the ceramic bowl of Slowcooker.

Das Fleisch aus der Marinade heben und trockentupfen. Kräftig mit Salz und Pfeffer würzen, mehlen und in Butter anbraten. Das Fleisch in den Gareinsatz des Slowcockers geben.

Brown the ribs in a pan without added fat. Add the mushrooms and let them brown for another 5-7 minutes.

Speck in eine Pfanne ohne Zugabe von Fett rösten. Egerlinge dazugeben und noch weitere 5 -7 Minuten anbraten.

Remove the bay leaves. Pour the marinade and soup to heat (2 minutes).

Lorbeerblätter entfernen. Marinade and brühe zum erwärmen (2 Minutes) hinzugießen.

Pour the vegetable marinade over the meat and mix a little.

Marinade mit Gemüse zum Fleisch geben und leicht unterheben.

Set the Slow Cooker to High and let it boil for about 3 hours. Taste and if necessary season with salt and pepper. Then set the appliance to Low and let it simmer for another 2 hours.

Den Slow Cooker auf High stellen und für etwa drei Stunden garen. Abschmecken und wenn nötig mit Salz und Pfeffer nachwürzen. Danach auf Low stellen und weitere 2 Stunden vor sich hin köcheln lassen.

Pancakes (flour, 2 eggs, mineral water or milk)
Stuffing (minced pork mix with beef, 2 onions, dill and parsley, salt, plenty of pepper)
Sauce (tomato broth or 3 fresh tomatoes, 1 finely chopped onion, plenty of hot peppers (chili), hot paprika, salt, pepper, greens.

1 kg lamb meat, 5 onions 1 lemon, 2 tablespoons olive oil, 4 cloves crushed garlic, 1 tablespoon oregano, salt, pepper


We clean the chicken, wash it and cut it into pieces. & # 160

We boil it in a large pot with cold water - to exceed the level of the meat with a palm, over low heat. We will also put the entrails, and if the hen also has eggs, success is guaranteed.

After about 20 minutes, add salt and froth, when necessary. To raise the foam, pour a little cold water into the pot from time to time. The borsch must be clear. & # 160

After an hour and a half, add a finely chopped onion, 2 grated carrots and a parsley root. After a quarter of an hour we put 1 finely chopped donut and 2 finely chopped peeled tomatoes. & # 160

After another 10 minutes we put the & # 160 noodles made at home, the day before, from 2 eggs and flour. They are not very pretentious, they can be a little thicker. & # 160

At the end we add about 0.5 l of boiling borscht. We suit the taste, because it depends on how sour the borscht is. Then chopped green parsley, dill, chopped larch and a thick sprig of thyme.

Set the pot aside, put the lid on and let the flavors blend.

I put on a portion with a wing, a piece of chest and liver.

Mmmmmmmm. Delicious and consistent. You don't need type two anymore.

Video: Chicken legs with tomato sauce: the secret to make them tender and juicy! (December 2021).