Chicken thigh in the oven, a recipe with a photo. Chicken thighs, step by step instruction
Chicken thighs are the product that attracts so muchto culinary experiments. From juicy meat on the femur can be cooked almost everything - from ragout and pilaf to chops and shish kebabs. But, most importantly, no matter how you cook chicken thighs, they will always be juicy and fragrant. Even simply fried in a frying pan or baked in the oven, they enjoy at the table an invariable success. There are also recipes for thorns with oranges, in a bag, sour cream, a sleeve, foil, with the addition of cheese, sour cream or mayonnaise.
Stewed chicken thighs in Provence - step by step recipe
Chicken thighs cooked on thisThe original recipe is something special! Delicate juicy meat plus a rich vegetable sauce is a simple culinary formula that hits even the most capricious and fastidious gourmets. On top of that, such a chicken can quite perform solo on the dining table as the main hot dish.
Necessary ingredients:
chicken thighs - 4 pcs.
tomatoes - 3 pcs.
tomato paste - 1 tbsp.
sweet onions - 2 pcs.
garlic - 2 cloves
Bulgarian pepper - 2 pcs.
white wine - 80 ml
chicken broth - 220 ml
butter - 25 gr.
olive oil - 20 ml
chopped parsley - 1 tbsp. l.
dry Provencal herbs - 1.5 tsp.
black pepper, salt
Step-by-step instruction
First, start with vegetables for refueling. On tomatoes, make small cross-shaped incisions, then dip into boiling water for a couple of minutes, rinse with cold water and peel. Blanched tomatoes cut into small slices, sweet onion - half rings, Bulgarian pepper - large slices, and garlic - thin plates.
On a note! For cooking vegetable sauce, use different varieties of Bulgarian pepper, because each of them differs not only in color, but also in flavor and degree of sharpness.
Then washed and dried with a paper towelPour the spices with black pepper and salt on both sides. Fry the chicken in a thick-walled frying pan on a well-warmed mixture of oils. When the meat is covered with a golden crust, gently slide it to one edge and reduce the heat to a minimum.
Now in a frying pan with toasted thighsplace the prepared peppers, garlic and onions. Periodically stirring, lightly saute the vegetables until light rudeness. Meanwhile, in a separate saucepan, evaporate the wine - warm it up without covering the dishes, for several minutes and remove from the plate.
Lastly add to the chickencrushed tomatoes, pasta, Provencal herbs, warm broth and steamed wine. Extinguish thighs on minimum fire for 30-35 minutes under the lid. Finish the dish with fresh chopped parsley.
Chicken thigh baked with vegetables - step by step recipe
Chicken thighs baked on a vegetable pillow -timeless classics of the culinary genre. Venerable chefs for good reason compare this dish with the "Black Square" by Malevich - in the kitchen, as in painting, all ingenious is simple. The secret of delicious preparation of chicken thighs in the oven lies in a successful marinade. Thanks to a spicy mixture of olive oil, lemon juice and scented spices, the meat turns out to be surprisingly tender, juicy and fragrant.
Necessary ingredients:
chicken thighs - 5 pcs.
cauliflower - 1 pc.
zucchini - 1 pc.
potatoes - 3 pcs.
carrots - 2 pcs.
garlic - 4 cloves
olive oil - 170 ml
lemon juice - 60 ml
Thyme - 1.5 tsp.
paprika - 1,5 tsp.
pepper, salt
Step-by-step instruction
Chicken thighs thoroughly rinse, dry and drysoak in a marinade mixture of vegetable oil, ground garlic, lemon juice, paprika, thyme, salt and pepper. The legs should be marinated for at least 50-60 minutes.
In the meantime, take care of the vegetable base for the dish. Separate cauliflower into small inflorescences, zucchini and potatoes cut into mugs of medium thickness, and carrots - large lobules. Prepared assorted salt and pepper, lightly drizzle with vegetable oil and transfer into a fireproof form.
On a note! In the off-season period, instead of the fresh vegetables indicated in the recipe, you can safely use vegetable frozen mixtures.
Get the thighs out of the spicy mixture and with the help ofpaper napkins remove excess marinade from them, otherwise aromatic spices will inevitably burn during baking. Now, over the vegetable mix, evenly spread the meat upside down. Bake the dish in a preheated oven to 200 ° C until it is ready.
Rolls of chicken thighs with mushrooms - step by step recipe
Rolls of chicken thighs with a mushroom filling can becall it a "weekend meal". With him, you have to tinker a bit, but believe the final result is worth it! If desired, the mushrooms mentioned in the recipe can be replaced with forest mushrooms, and bacon - with smoked bacon. It will be even more delicious! Do not be afraid to fantasize and experiment in the kitchen - family and friends will certainly appreciate your culinary talent.
Necessary ingredients:
chicken thighs - 5 pcs.
champignons - 7-8 pieces.
milk - 500 ml
cream 30% fat content - 220 ml
Butter - 25 gr.
white pepper, salt
Step-by-step instruction
First of all, remove the skin from the thighs,then remove the inner bone. Prepared meat, cleansed of bones and skin, soak in milk for half an hour. After soaking, chicken pieces are dried with a paper towel, wrap with a stretch film and lightly beat off with a kitchen hammer. Meat sprinkle with salt and white pepper.
On a note! For the preparation of rolls, it is better not to buyfrozen, and chilled thighs. Lightly press a finger on the chicken leg: if the formed depression well springs and quickly takes the original form, then, in front of you fresh and quality meat.
Then cut the champignons into plates and quickly fry until golden on the hot butter. If desired, mushrooms can be seasoned with your favorite spices.
Prepare the filling, proceed to the formationrollers. First, on one of the edges of the chicken meat, pour out the serving portion, then roll the roll in the direction to the second edge and secure with toothpicks.
Formed rolls lay with a seam down inlined with foil refractory and pour over cream. Top with another layer of foil. Bake the dish at 180 ° C for 35-40 minutes. To roll the rolls with a crust, remove the top foil 15 minutes before the end of baking.
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