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Chicken legs with mushrooms in beer

Chicken legs with mushrooms in beer

Wash the meat and clean the skin (optional) and increase.

Add a slice of garlic and season, place in the pan.

Wash and cut the mushrooms, place them in the pan, add the beer, oil, chopped or crushed garlic, a little salt over the mushrooms and put them in the preheated oven until the meat is ready.


Baked chicken legs in beer

The ordinary chicken legs turn into a steak that melts in your mouth. The secret? The preparation method, which requires only patience and a minimum supervision of the oven. I made such a steak for Grandma's 97th birthday guests. The quantities in the recipe are for 12 servings, counting one leg per person (not a little, considering that it was a meal with appetizers, sarmale, steak and dessert).

What do you need?

  • 12 boneless upper legs, without skin
  • 1 tablespoon olive oil
  • 1 bunch of green onions
  • 1 bunch of green garlic
  • 250 mL bitter bitter beer (Neumarkt, for example)

A marinade prepared from:

  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon Madras curry (milder, not overly spicy)
  • ½ teaspoons ground cumin (not cumin)
  • 4 tablespoons soy sauce
  • 4 teaspoons dehydrated green onions
  • 2 teaspoons Worcester sauce
  • ¼ teaspoon chilli powder
  • 2 teaspoons sesame seeds
  • ½ teaspoon freshly ground mosaic pepper
  • 1 teaspoon balsamic vinegar of Modena
  • 4 tablespoons olive oil.

How do you proceed?

  • Mix all the marinade ingredients well until a thin, homogeneous paste is obtained
  • The well-washed and dried thighs are immersed in the marinade and massaged well, so that the marinade penetrates them everywhere.
  • The legs together with the marinade are placed in a resealable bag and left to cool for 10 to 16 hours (or overnight).
  • Grease a large, slightly higher-walled tray with a tablespoon of olive oil.
  • Place the thighs in the pan with the remaining marinade and top with beer
  • Cover the tray with a well-moistened baking paper and then squeeze it to remove excess water.
  • Place the tray in the preheated oven at 180 ° C for 90 minutes
  • Halfway through, turn the thighs on the opposite side, reheat the baking sheet (or replace it with a new one) and put the tray back in the oven for the remaining 45 minutes.
  • After the time has elapsed, check that the meat is well penetrated
  • Sprinkle the finely chopped onion and garlic on top and leave the tray in the oven for another 10-15 minutes (without covering it).

Serve the thighs warm. As a garnish, a mashed potato goes very well and you pour it from the sauce gathered in the tray. New natural potatoes also go very well, or even a cold salad of new potatoes (a unique but happy combination). A dry white wine or a semi-dry rosé accompanies this dish very well with exotic flavors (curry and cumin in particular).

Have fun and see you healthy again!


Chicken legs with cream and mushrooms

Nothing compares to a creamy and delicious mushroom sauce with sm & acircnt & acircnă. A combination of flavors and textures suitable for almost any kind of meat, from chicken to beef and pork. Today we offer you a recipe for chicken legs with sour cream and mushrooms, suitable for a family dinner or a delicious meal. You can serve the dish simply or with polenta, or any other garnish you like.

  • 2-3 whole chicken legs
  • salt
  • pepper
  • a few tablespoons of flour
  • 1/2 glass of wine
  • 2 tablespoons butter
  • 10 mushrooms
  • 3 cloves of garlic
  • 1 cup chicken soup or water
  • 150 ml liquid cream
  • greenery for decoration

Wash and clean the chicken legs, then wipe them with paper towels to absorb excess water.

Mix flour with salt and pepper and powder the chicken legs well on all sides. Put the butter in a pan on the fire. When it has melted, add the thighs and fry them on both sides until they get crusty.

When the thighs have browned, add the wine and chicken broth or water, cover with a lid and simmer until they are well penetrated and the liquid has evaporated.

Remove the thighs from the pan and add the finely chopped garlic and sliced ​​or quartered mushrooms. Leave to harden, season with salt and pepper if necessary, then pour the liquid cream, mixed with a tablespoon of flour. Let the sauce thicken for a few minutes, then put the thighs back in the pan and cover them with the sauce.

Serve with freshly chopped greens and your favorite garnish.

You have to see it too.


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(5 points / total votes: 40)

elena 10 years ago - 1 April 2011 10:53

Re: Stuffed thighs

Wonderful idea. Thank you!
I was just looking for "novelties" that would match the festive Easter meal. I think I will use the recipe for an aperitif.

Ioana 10 years ago - 1 April 2011 11:03

Re: Stuffed thighs

just be patient when you pack them and then use a super sharp knife when you slice them and they will stand out on the appetizer tray. you can reheat the slices in the microwave / oven if you want them warm. if not, just let them return to temp. the room.

elena 10 years ago - 1 April 2011 11:03

Re: Stuffed thighs

elena 10 years ago - 1 April 2011 11:04

Re: Stuffed thighs

along with the wonderful pistachio liver pate.
which I also found here on the site. Simply: A DELIGHT!

Ioana 10 years ago - 1 April 2011 11:05

Re: Stuffed thighs

liver and pistachio are a winning combination to my taste. so I use it whenever I have the opportunity

Monica Mihaly 10 years ago - 1 April 2011 12:11

Re: Stuffed thighs

they look delicious, I will put them next to croquettes, especially since all those who tasted were impressed that it is a good combination for the plate with appetizers

Roxana 10 years ago - April 1, 2011 12:33 PM

Re: Stuffed thighs

Woe to me, what a wonder. If he asks me for a wife after I cook these stuffed thighs, I'll call you to the wedding, Ioana) SURE they'll be on my Easter table

Ioana 10 years ago - April 1, 2011 1:27 PM

Re: Stuffed thighs

monika, slowly outlines the Easter platter.

roxana, serve them with a glass of sherry (as it is still an aperitif drink) or from the white wine you put in the filling (a dry and good Riesling for example) and it will surely happen

Bella 10 years ago - April 1, 2011 1:43 PM

Re: Stuffed thighs

Yummy I can't wait to make them. Ioana, thanks again for these delicious recipes. for the way you present them, for the way you explain everything.

Diana 10 years ago - 1 April 2011 16:29

Re: Stuffed thighs

Hehe. Although I don't like livers, it's definitely delicious. I think I saw a version with minced meat instead of liver, made by Gordon Ramsay. What do you say, what would go instead of livers for those with noses like me?

Ioana 10 years ago - April 1, 2011 4:58 PM

Re: Stuffed thighs

Diana, you can also make minced meat or just mushrooms. but the livers make the filling creamier, softer and more bound. I will try to convert you to eat liver. and my argument is this: Radu, my husband, hates livers, except for the ones I made. I always think of recipes for it, so in the end you don't feel that taste of liver that I know is unpleasant for some. so I recommend you try this recipe or one of the following: liver pate with pistachio [link] or liver with onion [link] and if you don't like any I'll give it a try. then you REALLY hate livers to know that pistachios transform the taste of the liver.

Simona-Adina Hotea 10 years ago - April 1, 2011 5:20 PM

Re: Stuffed thighs

Mmmm. I was away from here for a few days and. what do my eyes see I prepare something similar to pork tenderloin and only in the oven, not pre-cooked, but this version seems great to me, first because it's with chicken legs and not with pork, and then it's cooked, which is more than OK for the holidays. Well done, Ioana and - if necessary - warm thanks!

Maaaama mia and what Easter yesterday, the other day.

Ioana 10 years ago - 1 April 2011 17:44

Re: Stuffed thighs

simona, I thought you went on vacation again!
know that I'm free for Easter this week, because I've been running in the park since the weather is good

catalina 10 years ago - 1 April 2011 18:13

Re: Stuffed thighs

must be tried

camionagiu 10 years ago - 2 April 2011 19:21

Re: Stuffed thighs

you are not normal what appetite you made me in the post)))

Monica Mihaly 10 years ago - 5 April 2011 14:31

Re: Stuffed thighs

ioana do you buy the bones boned from somewhere? because if I didn't want you to tell me what is the simplest way to remove their bone
thanks

Ioana 10 years ago - 5 April 2011 14:36

Re: Stuffed thighs

I use ready-boned thighs from Fragedo. to look through the foil to make the thighs look bigger, so that you can roll them easily if you put 1 tablespoon of filling.

Adriana 10 years ago - 7 April 2011 00:26

Re: Stuffed thighs

Hi Ioana! I was thinking of something: isn't it healthier if I put the rolls in baking paper? Maybe they won't stay so tight but I think it would be ok. And we could tie them - being wrapped - with food thread. It's an opinion. A few times I suffered it with aluminum foil (it stuck to my steak and it stayed there.) I will definitely try this appetizing recipe. And I will take all 10 notes.

Ioana 10 years ago - April 7, 2011 09:42

Re: Stuffed thighs

when boiled, the baking paper will soften very much. possibly roll them in baking bags and then in aluminum foil, if you are afraid that aluminum is not so healthy. thus, it will not come into contact with the roller.
but if you only opt for aluminum foil, it will certainly not stick because the bacon will leave fat and you will easily remove it at the end.

Crina Morari 10 years ago - April 29, 2011 5:25 PM

Re: Stuffed thighs

I also made the Easter recipe. What can I say, a delicacy, especially since I like the liver. Note 10 I wonder what other filling would go with them?

Adria 10 years ago - May 3, 2011 16:00

Re: Stuffed thighs

Hello John and Christ the Risen One!

I made the Easter recipe (among many others), what can I say, it was left with an encore. They were excellent.

cosmin 9 years ago - 28 May 2011 11:23

Re: Stuffed thighs

Andreea 9 years ago - 5 June 2011 23:52

Re: Stuffed thighs

Great idea! Although I am a beginner in the kitchen, I will try this recipe. I'll try chicken breast. I find it easier to make the rolls. Thanks for the recipe and for the way you explain everything.

Andrea 9 years ago - 13 June 2011 21:37

Re: Stuffed thighs

I just came to report that my food was super good. But I didn't wait for it to cool down at all and I didn't put it in the fridge, well, this impatience, but they still came out very sticky, no problem, although I didn't find anything but shorter bacon.
Along with the baked potatoes, the one with corn, I just can't believe I could cook such a delicacy for her.

Yesterday and the day before yesterday I made the pogacele, too good too.
Thank you for the site, I'm a novice in cooking, but I have the impression that after I keep my eyes peeled, things will be different.

Gio 9 years ago - 19 November 2011 16:39

Re: Stuffed thighs

It says, "Thanks Gordon Ramsay for the recipe!"

gabriela 9 years ago - 21 January 2012 00:56

Re: Stuffed thighs

wooooow super delicious when I read recipes I feel like going into the kitchen but when I read yours I wanted to eat the computer. super you are very meticulous.

Dorin 9 years ago - 8 March 2012 15:59

very beautiful and tasty recipe I will use for Easter

Maria 8 years ago - 31 August 2012 09:44

Re: Stuffed thighs

incredible site, congratulations! I have cooked according to your recipes, I am very happy with the result.
in connection with the rolls after they have been cooked: can they be stored in the refrigerator in aluminum foil and, say, for a maximum of 3 days? I would like to know this because I do not intend to fry all 6 on the same day.
thank you.

Ioana 8 years ago - 31 August 2012 10:18

Re: Stuffed thighs

they can certainly be kept for 2-3 days and fried only when you serve them.

Bocsan Annamaria 8 years ago - 23 October 2012 20:51

Re: Stuffed thighs

I will try to prepare this appetizer too, but without mushrooms because my friend doesn't like mushrooms. I tried several of your recipes and they turned out good, good. although they are beginners, due to the explanations and pictures. Your site is very helpful to me. Thank you!

Adriana Stirbu 8 years ago - 18 February 2013 15:00

Boneless thighs stuffed 3 years ago - February 26, 2018 15:46

Stuffed boned thighs

A good combination, I will try the recipe.
It looks appetizing

Oana 3 weeks ago - April 28, 2021 4:57 PM

Re: Stuffed thighs

Ioana, if we consider them the main course, what garnish goes next to them?

Oana 52 minutes ago - 22 May 2021 07:11

Re: Stuffed thighs

I made them in the end as an entree, they are really special: tasty and effective.


Chicken legs with mushrooms

ingredients
Ingredients (for 4 people): 4 chicken legs,, 300 g fresh mushrooms,, 12 small onions (chives),, 2 cloves of garlic,, 1 sprig of thyme,, 10 cl of dry white wine,, 2 tablespoons of vinegar balsamic,, 3 tablespoons flour,, 4 tablespoons oil,, 40 g butter,, salt,, pepper.

Difficulty: low | Time: 25 min


Ingredients Crispy chicken legs and wings

  • 1-1.5 kg lower thighs and / or chicken wings
  • 1 teaspoon ground black pepper
  • 1 knife tip of dried oregano
  • 1 knife tip of ginger powder
  • 1 tip of a grated nutmeg knife
  • 1 teaspoon grated sweet paprika
  • 1 teaspoon salt
  • 150-200 grams of flour
  • 1 tablespoon grated onion on a grater with fine holes
  • 2 cloves of finely crushed / grated garlic
  • 1 glass of whipped milk
  • brine: 1 liter of water and 2 tablespoons of salt
  • vegetable oil for frying

Preparation Chicken legs and wings in crispy crust, video recipe

For preparation instructions, I invite you to watch the video below or the steps outlined in text format at the end of the article.

Preparation Chicken legs and wings in crispy crust

1. We choose small and tender chicken legs and wings.

Brine

2. Prepare the brine, adding in a large bowl 1 liter of water and 2 tablespoons of salt and stirring until dissolved.

3. Add the chicken wings / legs to the brine. They must be completely covered with brine. The bowl is wrapped and refrigerated for a minimum of 2 hours, a maximum of 24 hours.

4. After marinating in brine, drain the thighs / wings well. Drain well by dabbing them with absorbent kitchen paper and leave at room temperature.

Crust

5. Mix flour with all spices (1 teaspoon salt, pepper, ginger, grated nutmeg, dried oregano, sweet paprika).

6. Grate the onion on a grater with fine holes. We need 1 tablespoon of grated onion. Finely grated onion and garlic mix well with whipped milk.

7. Put the well-drained thighs / wings through the beaten milk and then dress in spicy flour on all sides. We place them on a plate, as we prepare them, without overlapping them.

Roasting

8. To fry these chicken legs and wings in crispy crust, I recommend the fryer or a cast iron pan (pan) with thick walls. Heat the pan well on the fire, until it smokes slightly. Add oil in a generous layer (about 7-8 cm). We try to heat the oil well, which must have a temperature of 180 degrees Celsius. In the absence of a thermometer, we can try with a wooden spoon. If when we put the tail of the wooden spoon in the oil, small air bubbles spread around it, it means that the oil has the ideal temperature.

9. Carefully place the chicken pieces in the hot oil, without squeezing them too hard. As soon as the chicken pieces catch a slightly golden crust, reduce the heat to medium-low and continue frying the chicken so that it penetrates well inside. In total, the thighs should be fried for about 20 minutes. They are ready if, when they are removed and pricked with a fork in the thickest part, they release clear juices, without traces of blood.

10. When they are ready, carefully remove them from the hot oil and place them on a plate covered with absorbent kitchen paper.

You can serve these crispy chicken legs and wings with all kinds of garnishes, salads and sauces according to everyone's preference. And let it go sometimes, just don't do it too often: P. Great appetite!


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 option, you can opt for a beschamel sauce from the Chef (Parmalat) range 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 get 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 get 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 LEGS WITH MUSHROOMS

I did the same as you, too bad I didn't find any smaller mushrooms. I'm proud of myself because I saved time. Thanks!

Sidy (Chef de cuisine), December 7, 2009

Hmmmm. they must be very good. Good for you !

valentina ionita (Chef de cuisine), December 6, 2009

maria mihalache, December 6, 2009

Cely Snijec (Chef de cuisine), December 6, 2009

Very, very appetizing. Congratulations!

cristina i. (Chef de cuisine), September 21, 2009

Delicious, I make them with sour cream sauce at the end.

motosca mariana (Chef de cuisine), May 21, 2009

I knew you would like it and you would be proud of me. thank you!

stone flowers (Chef de cuisine), May 20, 2009

I like what the final product looks like. Bravo! (And I value the time saved.)

motosca mariana (Chef de cuisine), May 14, 2009

If you cook them separately (chicken, peppers) you use the same ingredients, ie wine, salt, pepper and garlic, very well because you thought of cooking them both at once. Congratulations . Final product ok!


Chicken legs stuffed with mushrooms

Method of preparation:
Onions, garlic and finely chopped mushrooms are fried in olive oil. Bring to the boil until the water left by the mushrooms evaporates. Season with salt and pepper.
The skin of the chicken legs is easily detached, taking care not to detach the edges. It should look like a pocket. (Unfortunately, I couldn't take this stage, being alone and not having a helper sitting next to me with the camera.)

Fill the thighs with a teaspoon. If necessary, attach the skin with toothpicks. It wasn't the case for me because I didn't have that much stuffing.
Put olive oil in a heat-resistant tray and place the potato slices.
Add salt and thyme. Put the chicken legs over the potatoes.
Cover the tray with aluminum foil and place in the oven for 40 minutes, then remove the foil and leave for another half hour.


Video: Κοτόπουλο με μανιτάρια και μπύρα (December 2021).