What to cook from chicken legs: recipes

Chicken legs are a versatile product from which you can prepare a wide variety of dishes. In particular, they can be fried, baked, stewed with various vegetables. We at joy-pup will tell you what can be prepared from chicken legs and offer several dish options.

Fried chicken legs with herbs

Ingredients:

• 4 chicken legs
• Salt and pepper to taste
• Herb mixture (rosemary, thyme, basil)
• 3 cloves garlic, minced
• Vegetable oil for frying

Step-by-step preparation:

• Rinse and dry the chicken legs. Salt and pepper to taste.
• In a bowl, combine the herb mixture and minced garlic.
• Fry chicken legs over medium heat in hot oil until golden brown.
• Sprinkle with herb mixture, frying for a couple more minutes.

Chicken legs in tomato sauce

Ingredients:

• 4 chicken legs
• Salt and pepper to taste
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400 g) tomato sauce
• 2 tablespoons olive oil
• Spices (basil, oregano) to taste

Step-by-step preparation:

• Rinse and dry the chicken legs. Salt and pepper to taste.
• Heat olive oil in a deep frying pan and fry chicken legs until golden brown.
• Add onion and garlic, fry until soft. Pour in tomato sauce, add spices, stir and simmer over low heat until cooked.
• Serve cooked chicken legs with tomato sauce.

Chicken legs with orange

Ingredients:

• 4 chicken legs
• Salt and pepper to taste
• Juice and zest of 2 oranges
• 2 spoons honey
• 2 spoons soy sauce
• 1 spoon of olive oil
• Ginger (1 teaspoon, minced)

Step-by-step preparation:

• Rinse and dry the chicken legs. Salt and pepper to taste.
• In a bowl, combine orange juice and zest, honey, soy sauce, olive oil and ginger.
• Fry chicken legs in a frying pan until golden brown. Pour in the prepared glaze and simmer until done.
• Serve topped with chopped green onions.

Chicken thigh soup

Ingredients:

• 4 chicken legs
• 1 liter chicken broth
• 2 medium potatoes, diced
• 1 onion, finely chopped
• 1 carrot, cut into slices
• 2 cloves garlic, minced
• 1 chili pepper (optional), finely chopped
• 1 can (400 g) tomatoes in their own juice
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh herbs (parsley, dill) for serving

Step-by-step preparation:

• Cut the chicken legs into small pieces. Prepare the vegetables: chop the potatoes, onions, carrots, garlic and chili peppers.
• Heat a little vegetable oil in a deep saucepan. Fry chicken legs over medium heat until golden brown.
• Add chopped onion to the pan and fry until translucent. Next, add carrots, garlic and chili peppers. Continue cooking, stirring, until the vegetables are soft.
• Pour the tomatoes and juice into the pan. Crush the tomatoes with a spoon and stir. Add potatoes and mix thoroughly.
• Gradually add chicken broth to the pan. Then add dried thyme and basil.
• Bring the soup to a boil, then reduce the heat and let it simmer over low heat. Season the soup with salt and pepper to taste. Try and adjust if necessary.
• When the potatoes are soft, the soup is ready. Serve hot, sprinkled with fresh herbs.

To be continued…