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Marinated chicken breasts

Marinated chicken breasts

The meat is washed and wiped with a towel,

The bay leaves, the garlic, the ginger are ground with the garlic crusher,

Mix all the ingredients and then add the glass of wine and mix, add the meat, cover and refrigerate for about 2 hours,

Place the meat in the pan and bake until nicely browned

I added over the meat the spice mixture in which the meat was

I served it with french fries and mujdei

I clean the french fries, cut them and put them in a bowl with cold water in the fridge for about 1 hour, after which I fry them in dark oil,

Baked chicken breasts with lemon

We all know about copanes, but let's see what we put on them! This time we thought of flavoring them by marinating them in a tasty and disarming mixture of citrus, parsley, olive oil, cumin and garlic. The sour taste of lemon juice and lime peel left us speechless.

How to make the tenderest marinated chicken legs. The secret ingredient that makes them juicy

How to make the tenderest marinated chicken legs. The secret ingredient that makes them juicy

Marinated chicken legs are delicious and the marinade gives them a special taste, which gives you the feeling that the steak is melting in your mouth.



To get a tender dish, you need:

  • 6 chicken legs
  • 230 ml whipped milk
  • 1 ling. olive oil
  • 5 cloves of finely chopped garlic
  • finely chopped parsley
  • 1/2 tablespoon salt
  • 1/2 tablespoon black pepper

Mix the whipped milk with the crushed garlic, olive oil, pepper, salt and parsley. Homogenize. Put the chicken legs in the bowl, marinate for 24 hours.

Preheat the oven to 200 degrees Celsius. Put everything from the bowl in a deeper tray and put it in the oven for 30-45 minutes.

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Baked chicken legs with parmesan with potatoes and tomato paste, served with sour cream

Chicken legs with tomatoes and carrots on the tray.

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Recipe for chicken legs stuffed with minced chicken, hazelnuts and ginger, served with a mixture of saffron and sour cream on top


Baked chicken with beer, seasoned with salt, pepper and rosemary, is tender and very tasty.

The golden cups marinated and cooked at the same time in beer have a crispy skin at the end, and the meat is juicy and tender, with a very good taste.

The first mouthful says it all. It's something so good that you can't believe that such a trivial recipe can make a very good dish.

The aroma given by rosemary also fully contributes to the final taste.

Beer helps to soften the meat, but we also have a good sauce in the pot, so when we have a garnish of mashed potatoes we put 2-3 tablespoons of sauce over the puree. A madness! There is nothing left on the plate! Although we are tired, it's like we want another portion.

And because this recipe is one of the most prepared in our house, we broke it too rabbit meat or that of pork in beer.

And they came out very, very tasty.

In addition, I prepared a recipe for beef stew in beer. Shall I tell you how the plate really licked? I don't think our guests made a nice gesture, the food simply comes out very good. All the recipes in which I cooked with beer (including bread or dessert) are posted in this collection.

You can find all the recipes in which I cooked chicken in this link: from steaks with sauce, baked chicken, chicken rolls, soups or broths and much, much more, the recipes being both from Romanian cuisine, but also from international cuisine (Chinese, Italian, Asian, Arabic, Indian, French, Hungarian, American, Mexican).

I will not hold your attention and let you see what you need, plus the preparation presented in stages, step by step, accompanied by pictures.


6 chicken legs
1 cup oil
1 bottle of beer & # 8211 black would be preferable, but it works very well and a blonde one
sweet Boya
2 cloves of garlic

Put the chicken in a heat-resistant dish. Pour over a chicken a cup of olive oil, then 1/2 of a bottle of beer & # 8211 if you have dark beer is even better.
Season with salt, pepper, paprika and chopped rosemary. Add 2 cloves of garlic cut in half. Cover everything with aluminum foil and bake at 200 ° C for 20 minutes.

After this interval, remove the foil and leave the chicken as long as necessary to brown on both sides, about 10 minutes for each side.
Serve the chicken with beer when we take it out of the oven with a garnish of potatoes with rosemary or mashed potatoes.
Good appetite!

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Breaded chicken legs

Breaded chicken or turkey legs, wings, whole legs or just the top or bottom (hammers), chicken halves, spicy, tender and juicy, in a crispy breadcrumbs.

They can be fried in an oil bath or in the oven and they are delicious!

Now, if you've seen that I know how to spell, let's move on to the recipe & # 128578

What we need for the recipe for breaded chicken legs:

  • -1 kg whole, upper or lower chicken legs
  • -4-5 eggs
  • -salt
  • -pepper
  • -thyme
  • -garlic
  • -200 g pesmet
  • -100 g Malay
  • -200 g of white flour
  • oil for frying (optional)

How to make breaded chicken leg recipe:

Marinated thighs

The thighs are talked about on the stove, so that there is no tulle left and it is washed well. It grows in parts, up to the bone: 2 cuts are made on either side. This way, the meat will not stay raw near the bone.

Sprinkle with a mixture of: 15 g salt (1 teaspoon grated), 3 g pepper, 1 g thyme and 2 cloves finely chopped garlic. The spices are calculated for 1 kg of thighs. Massage the thighs well with this mixture and then leave to cool for at least 2 hours, ideally overnight. If desired, you can add hot peppers (1-2 g if you want more spicy), paprika or hot peppers, sage.

Exactly the same way you can prepare half a chicken, smaller, tender, but don't forget to make a few notches in the thighs and chest, up to the bone. & # 128578

Don't forget to use the secret ingredient in abundance:

Sprinkle without stinging with love and 2-3 smiles & # 128578

Have fun with Gina Bradea

Don't forget to leave below how many stars you think this recipe deserves. With much love, of course & # 128578 & lt3 & lt3 & lt3

Method of preparation

Wash the chicken breasts and put them in hot oil, in a pan with high walls.

Finely chop the onion, cut the pepper into julienne or cubes and add them over the browned cups.

Put the mushrooms cut or whole, add the wine and let it boil for about 30 minutes until it starts to evaporate. Mix the tomato paste with water and pour over the tops. Season with salt, pepper and thyme and simmer for about 30 minutes.

Chicken breasts in crispy corn crust

Because we really like the chicken steak, we try to diversify it as much as possible, and this time we chose to prepare the recipe Chicken Cups in Crispy Corn Crust.

They are very tasty so crunchy, especially served with a garlic sauce with yogurt and greens!

You can also opt for the recipe Chicken legs wrapped in bacon, from the same category.

  • 500 gr chicken breasts
  • 3 eggs
  • 1 tablespoon classic mustard
  • 100 gr flour
  • 250 g cornflakes
  • salt
  • pepper
  • oil
  • the water
  • 2 bay leaves
  • a few peppercorns
  • For garlic sauce with yogurt and greens:
  • 1 head of garlic
  • 1/2 teaspoon coarse salt
  • 1 tablespoon olive oil
  • 250 gr Greek yogurt
  • 1 bunch of green parsley

[preparation title = & # 8221Preparation & # 8221]

Here's how to make the Crispy Corn Crust Chicken Cranberries recipe!

Remove the skin from the chicken breasts, then boil them for 10 minutes in salted water, 2 bay leaves and a few peppercorns.

Mix the eggs with a little salt, ground pepper and a tablespoon of mustard. We lightly crush the cornflakes and put them in a bowl. In another bowl we put the flour.

Drain the chicken breasts and let them cool.

We pass them through the flour, then through the egg composition and finally through the cornflakes.

Fry them in a hot oil bath until they brown well on the surface.

Remove them on absorbent towels and let them cool.

We prepare a garlic sauce with yogurt and greens with which we serve the chicken breasts in a crispy corn crust.

We clean the garlic, we grind it in a mortar with salt, then we rub it with a little olive oil as we do for the mujdei.

Add the yogurt and greens and mix the sauce.

Put the bowl with the garlic sauce in the fridge, covered, and take it out during serving, because this sauce is more deliciously cold.

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Sweet and sour marinated chicken wings

What are the chicken wings that kids love so much? First of all, they are, worth the redundancy, the chicken, a type of meat that they love. They are also crispy because they cook fried. It is eaten with the hands. There are several recipes for spicy wings that I have already published on the blog. What do you think about this recipe with sweet and sour sauce?


1. Grate the carrot, cut the onion into thick strips of julienne and squeeze the oranges (it is also worth adding a little peel on the skin). We put both ingredients in a large bowl with the honey and soy sauce. I reserved this marinade for about 20 minutes.

2. Season the wings and let them rest for about ten minutes.

3. Add the wings to the marinade and mix. Reserve in the fridge for about 6 hours.

4. After a while, drain them well, removing the carrot residues and fry them in hot oil until they are fried.

5. We can cook the marinade for a few minutes in a saucepan over medium heat to reduce it, then strain it and use it as a sauce for wings.

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Full article: Recipe »recipes» Chicken recipes » Sweet and sour marinated chicken wings

Chickens with cherries and new potatoes

Chicken with wine (cherries) and new potatoes. Because we are in the period when we are making a lot of new potatoes on the market, here is a recipe for which we will use new potatoes, but we will also buy wine or cherries. # 537e. Although the price is a bit steep for wax or wine, I consider it worthwhile to buy it in order to prepare this special product. . It is a dish that you can make for a family meal, but also with special guests.

Photo: Chicken with wine (cherry) and new potatoes - Archive & # 259 City Publishing SRL

& Icirc & # 539i must:
5 large chicken breasts
500 g new potatoes
200 g small onion & # 259
1 & # 539elin & # 259 mic & # 259
2 tablespoons oil
1 tbsp & # 539 & # 259 hot pepper
2 tablespoons thyme powder
juice from 2 large oranges, mixed with 2-3 tablespoons of water
2 baskets of vines or cherries cleaned of acorns
200 ml of vinegar or wax
salt and pepper to taste
Preg & # 259te & # 537ti a & # 537a:
Choose smaller potatoes & # 537i & icirci cure & # 539i. Cure the onions and cut them into two pieces. & # 538elina o tai fidelu & # 539 & # 259 sau f & acirc & # 537ii sub & # 539iri. You mix the oil, the paprika, the salt and the pepper until you get an emulsion with which you grease the chicken breasts. Put the tray in the oven for 15-20 minutes.
Then add the potatoes, onions, celery, thyme powder, orange juice and 2-3 tablespoons of water. Bake in the oven for 30 minutes in the oven. Halfway through, that is, after 15 minutes, add the cherry or the broken wine and the two glasses of wine and the cherry or the wax. what fruits used & # 537ti).
Adjust the taste of salt and pepper and, if needed, add a little water. After 30 minutes, take the tray out of the oven and eat the dish with a salad of first course, according to everyone's taste.

Preparation: 40 minutes Baking: 50 minutes
Re & # 539et & # 259 de Dorica Chiribu & # 539 & # 259, sat Ci & # 537mea, com. R & # 259chi & # 539i, jud. Boto & # 537ani

Video: Marinierte (September 2021).