Oven-cooked chicken legs with buckwheat is a simple and affordable way to nourish the whole family with dinner. In addition, the composition of the dish is very useful. And if in your kitchen cabinet there is at least one baking sleeve, it will be just great and very appropriate. You can create an even more dietary dish - chicken legs with buckwheat, baked in the oven in the sleeve. But first things first. It happens that for the first time someone uses such a wise and necessary device as a baking sleeve. In this case, we give instructions for its use.
How to use a baking sleeve
- This is a simple device for cooking more wholesome and tender dishes in the oven. I must say that the sleeve is suitable for microwave ovens. But today is not about that. He easily withstands 200 degrees, which indicates his suitability for use in conjunction with electric and even gas ovens.
- Prevent all possible touches with open fire. Place the ingredients you want to cook in a sleeve placed on a baking sheet or in a baking dish.
- Do not cook in Grill mode when operating the sleeve.
- If you need to achieve a golden crust in the process, carefully open (cut) the sleeve for baking for some time before the end of cooking.
Buckwheat recipe with chicken legs in the oven using a sleeve
To translate the formula into reality, you will need these ingredients:
- Chicken drumsticks - 6 - 8 pieces.
- Buckwheat groats - 2 glasses. If you are going to cook chicken legs with buckwheat in the oven for a large number of eaters, then take 3 cups of cereal.
- The onion is one medium.
- Carrot - one large.
- Spices for chicken.
- Salt, laurel leaf.
- Boiling water - 4 glasses.
- Butter and finely chopped favorite greens (optional).
Chicken drumstick processing
We wash the legs in cold water and defrost if frozen poultry meat is used. Put them in the pan. Bone drumsticks in a set of seasonings and salt. Leave in the refrigerator for at least an hour, covering it with a lid. It is allowed to keep them in this state all night. The result is a more aromatic dish.
Cereal preparation
Buckwheat with chicken legs in the sleeve will be in a steamed state.
We wash the cereal in several waters. Put in a pan for further cooking. Pour two glasses of buckwheat with four glasses of boiling water. Cover with a lid, let it brew for fifteen minutes, and then we set off to engage in vegetables.
Pre-cooking vegetables
We remove the husk from the onion and cut off the part from which the roots grow. Also cut the opposite part of the vegetable. Rinse it and grind it as you like. Can be cut in cubes or quarters, rings or half rings.
My carrot is also cleaned. We wipe through a coarse grater or through a fine. You can just chop the carrots at random.
Pour three to five tablespoons (tablespoons) of vegetable oil into the pan and heat it. In a hot vegetable fat, throw onions and carrots. Cook until golden.
Sleeve filling and further preparation
Everything is ready, and you can begin to properly place the chicken legs with buckwheat in the oven:
- We put on the table the form in which the dish will be prepared. It is very good if she has high enough sides.
- Open the pan with buckwheat. Most of the liquid had time to absorb, but this is what we need. Whatever remains, salt to taste and put in a sleeve. It will be more convenient to fill it if it is still empty placed on a baking sheet. Mix with sautéed vegetables.
- We lay chicken legs on top of buckwheat directly. Laurel leaf. Butter, cut into small pieces.
- We knit the sleeve with a knot on one side and do the same on the other side. Chicken and buckwheat are packed and ready to be sent to the oven.
- We place in its bowels a baking sheet with chicken and buckwheat (in the sleeve).
- We set the oven to warm up and we will cook buckwheat with chicken legs for about an hour. The temperature should be within one hundred and eighty degrees.
- Ten to fifteen minutes before the end of cooking, you can cut the sleeve if you want to get a more ruddy dish. To do this, remove the pan from the oven and make sure that liquid does not leak from it. Now very carefully cut the packet with a knife, but beware of steam so as not to burn your hands. Open the bag with a knife or two forks. Send the contents of the form back to the red-hot oven.