If you have not yet chosen what to cook from chicken drumstick so that it turns out quickly, tasty and original, then we offer a recipe for chicken legs in bags. Such a dish looks very interesting and can easily become a festive table decoration. Or it can be served for a regular dinner - here you have chicken, and a fragrant side dish of potatoes with mushrooms, and ruddy pastries instead of a bun.
To prepare chicken legs in bags you will need the following products: chicken drumstick - 5 pieces, potatoes - half a kilogram, champignons (they are preferable, but you can take others), puff pastry (you can buy or cook yourself) - half a kilogram, one onion, one clove of garlic , one egg, salt, spices, vegetable oil.
Wash the mushrooms well and cut into small plates or slices. In a pan, heat the oil, pour the prepared mushrooms, sprinkle them with salt and pepper, fry until cooked.
Wash, peel and boil the potatoes. To make it cook faster, cut it into small pieces. When it is ready, drain the water, add the butter, salt and crush. Add the champignons to the finished puree, you can still fried onions, this will make the chicken legs in the bags tastier, and mix everything well.
Wash my chicken drumstick and rub it with a mixture of salt, spices and mashed garlic, give the meat a little soak in seasonings (about 15 minutes). Then fry the drumstick on all sides over medium heat for about 10 minutes.
Defrost puff pastry. To cook chicken legs in bags, you need to take fresh dough. We cut it into large squares. They need as many as the legs we took, in our case we cut five squares. Then we roll each square to approximately 15X15 or 20X20 cm. It depends on the size of the lower leg itself. From the dough that remains, cut out five squares measuring 5X5 cm.
Now we put small squares on large ones. This is necessary so that the bottom of the bag is stronger. We spread mashed potatoes with mushrooms on the squares, put the drumstick in the middle with the meaty part down. The edges of the dough are carefully collected around the legs in the form of a bag and wrapped with threads on top. We make sure that the bag is completely tied up, and the entire filling is inside. On a baking sheet we put baking paper, put the chicken legs in bags. Wrap the tibia with foil so as not to burn. Preheat the oven to 150⁰ C, put a baking sheet with bags and bake for about half an hour.
Delicious chicken legs in barbecue sauce. To prepare this dish you will need products: chicken drumstick - 10 pieces, tomato or ketchup sauce - 3 tablespoons, mustard - two tablespoons, honey - one spoon, soy sauce - two tablespoons, balsamic vinegar (can be replaced with table or apple) - two tablespoons , garlic - one clove, Provence herbs - half a teaspoon, red pepper.
Wash my chicken drumstick and dry it with a paper towel. In a deep bowl, mix tomato sauce with mustard, honey, soy sauce, balsamic vinegar, add finely chopped garlic, spices and salt. Mix everything well and put the chicken legs in the marinade. Cover with a lid or cling film and leave in a cool place for 2-3 hours. Then grease the baking sheet with oil, spread the legs and pour the marinade. Put in a preheated oven and bake at 180⁰ C for 45-50 minutes.
Another option for preparing drumsticks in a gentle and spicy gravy is chicken legs in a creamy sauce. Prepare the products: chicken legs (choose larger) - 200 g, shallots - two stalks, one soaked apple, butter - 30 g, cider - one and a half cups, the same amount of cream and chicken stock, thickener for white sauce - two tea spoons, pickled grains of green pepper - one spoon, curry seasoning, salt and white pepper.
Wash the chicken legs and dry them slightly. Mix salt with pepper and curry, the resulting mixture rub the drumstick. In a pan, melt the butter and fry the chicken. After 5 minutes, we move the drumstick closer to the edges, and put the shallots and apple cut into small pieces on the center. Roast under the lid 10 minutes
After we cover the baking sheet with foil, transfer the chicken there with onions and apples, fry for 2-3 minutes. in a pre-heated grill. Filter the remaining liquid in a frying pan, add cider, cream, broth and thickener. Mix well and boil for 5 minutes. Then we add grains of pepper, salt and water the finished chicken legs.