Traditional recipes

Chicken legs with vegetables

Chicken legs with vegetables

Vegetable legs in the Dry Cooker pan prepared quickly and very tasty!

  • 2 boneless chicken legs
  • 1 carrot
  • 1 zucchini
  • broccoli
  • spice base (Fuchs)
  • Kotanyi garlic powder
  • Italian greens Kotanyi

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Chicken legs with vegetables:

The thighs are washed and seasoned to taste (I used Kotanyi spices).

Washed, dried, julienned vegetables and a few bunches of broccoli and put in a hot pan, put the lid on and let it cook for 15-20 minutes.

After 10 minutes the meat returns.

The dish was delicious!

Baked chicken legs with vegetables

Baked food is prepared quickly, with a little oil and is ideal for busy days.

To prepare this recipe, you need the following ingredients:

  • a large white potato
  • a medium-sized sweet potato
  • a large carrot cut into rounds or sticks
  • a sliced ​​red bell pepper
  • a teaspoon of oregano, marjoram, rosemary
  • salt and pepper
  • a teaspoon of butter
  • 4 tablespoons cold pressed rapeseed oil
  • a chicken breast cut into 4
  • 2 upper thighs.

Boil whole potatoes in water with a little salt. Leave them until they penetrate halfway, then take them out, peel them and cut them into cubes.

Put butter and oil in a hot non-stick pan. Turn the heat to medium and lightly brown the chicken parts on all sides, then remove from the pan and place on a plate.

Put the potatoes, carrots and bell peppers in the remaining oil in the pan and let them harden for 4-5 minutes, then transfer the vegetables to a pan, add the herbs and mix.

Place the chicken pieces on top, season with salt and pepper and put the tray in the preheated oven at 190-200ºC. You can also add a cup of water to the pan.

Wash the meat, let it drain, beat it lightly with a hammer and then season it with salt and ground pepper. We place the meat in a bowl. We make a mixture of olive oil, wine, mustard, thyme and peppercorns that we pour over the meat.

Mix well, cover the bowl and put it in the fridge where we keep it for about 3 hours. Remove the meat from the mixture above, dab it with a kitchen napkin. Place each piece of meat separately on a piece of aluminum foil.

We put a healthy spoonful of vegetables on each piece of meat. #The vegetables were boiled in salted water according to the instructions on the package.

I drained them and mixed them with finely chopped dill. Roll each piece of meat separately and then wrap it in foil as seen below.

Place the rolls in a tray, add a cup of water and bake for about 50 minutes. Remove the tray from the oven, remove the aluminum foil from each roll and put it back in the oven for about 10 minutes. to brown a little.

Chicken legs stuffed with vegetables

For Saturday's meal is also a holiday (St. Peter and Paul), initially I had no idea what to do to be special and good, but once I arrived at the market (unfortunately I do not arrive too often) and seeing what the varied offer of vegetables was , the ideas came to me immediately and I prepared some delicious thighs stuffed with carrot and zucchini with cauliflower garnish and pan-fried broccoli and a chutney of onions.

12 boneless chicken legs, without skin

wine, soy sauce, curry, hot pepper flakes

4 slices of chorizo ​​sausage

I marinated the chicken legs a little in soy sauce, red wine (country), curry and hot pepper flakes. I cut the carrot and the zucchini into sticks, not very thin, I put them in a saucepan with the chorizo ​​pieces and 2 cloves of garlic and I put them in the oven for a while. I unwrapped the cauliflower and broccoli in small bunches and scalded them a little in salted water.

After the thighs were marinated (about 30 minutes), I took each meatball and put 2-3 carrot sticks and 1 zucchini in it, I rolled them, I covered them with bacon and I caught them with toothpicks.

I placed them in a tray with a little olive oil, soy sauce and wine and put them in the oven.

I fry the cephas in a little oil until they are browned, then I added a spoonful of sugar, a little wine and sherry vinegar over them and I left them on the fire until they bound a little.

Cauliflower and broccoli, after scalding a little (we don't really eat semi-raw vegetables, so I scalded them better) I pan-fried them with a little olive oil, garlic and a few pieces of chorizo, curyy and hot pepper flakes.

Chicken leg broth with vegetables

Boil the chicken legs in salted water.

Remove the foam formed during boiling. Add the potatoes, onions and carrots, all whole.

Continue cooking until the potatoes are almost cooked.

Remove the carrot, cut it into rounds and put it in the juice again. Remove the onion and discard. Crush the garlic and add it to the juice. Also, finely chop the parsley leaves and add them. It goes well with salt and pepper.

Continue cooking for a while until the potatoes are completely cooked (easily penetrate with a fork to the center).

It can be served with polenta and garlic sauce.

It's the first time I'm cooking ..I made country chicken meatballs. it came out exceptional. thank you

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Chicken stuffed with vegetables

I met Andrei Iordache, the author of the blog at the Maggi Academy, where he showed a lot of skill and more appetite for cooking. So I invited him to show his appetite for cooking in Teo & # 8217s Kitchen, where I promised to put recipes from time to time that you send me.

Andrei proposed today a chicken stuffed with rice and vegetables and as he says, the stuffing does all the magic of the recipe! You can use the same filling not only for chicken, but also for duck, turkey or simply as a garnish for any kind of steak.

Ingredients for chicken:
& # 8211 1 chick (1 & # 8211 1.5 kg)
& # 8211 2 cloves of garlic
& # 8211 2 tablespoons butter
& # 8211 salt, pepper, paprika
& # 8211 1/2 cup water or vegetable soup

Ingredients for the filling:
& # 8211 1 tablespoon butter
& # 8211 1 teaspoon dried thyme (or fresh if you have)
& # 8211 2 green onions or a small onion, finely sliced
& # 8211 2 bell peppers
& # 8211 1 cup finely sliced ​​mushrooms
& # 8211 1 cup rice
& # 8211 3 cups vegetable soup (I put 2 1/2 cups water + cubes of vegetable soup in the fridge)
& # 8211 1 bunch of parsley
& # 8211 1 dill tie
& # 8211 sare

First of all, we take care of the filling because, despite my expectations, it is better to prepare the rice before putting it in the chicken. Initially I wanted to fill the chicken with a mixture of bread croutons, bacon and vegetables, but the rice intrigued me more. I cut the onion as fine as I could and hardened it in butter. then I added the diced bell peppers, mushrooms and thyme and mixed well so that the ingredients were known. Immediately after I put the rice and the cups of liquid.

While the rice was boiling (20-30 minutes) I washed the chicken and peeled it from the remaining unripe feathers. When I turned off the rice, I mixed almost all the garlic slices together with the finely chopped parsley and dill. The tray greased with a tablespoon of butter received with open arms the chicken that I had previously filled with the prepared rice. I put one or two more slices of garlic over the chicken greased with the last tablespoon of butter and garnished it with pepper and paprika. I recommend you put a little salt over the chicken and put a cup of liquid. Keep the chicken on the stove for about 1 hour over medium heat. The chicken is ready to eat when a fork enters it easily and when no more blood comes out of the stung place. Sprinkle the chicken with the juice from the pan every 15 minutes.

The aromas of rice, pepper and garlic are insane in the given combination. I ate this super food with 3 office colleagues. Thanks a lot to Teo for hosting the blog and I hope you like the chicken with rice.

It will become the favorite recipe for preparing chicken legs!

Dear amateur of delicious dishes, today we present you a perfect recipe for superior thighs in the oven. This dish is very easy to prepare. Even a novice in the culinary arts will do great. The aroma of the delicacy will spread throughout the house, and the loved ones will look forward to enjoying a portion of appetizing meat. You will get very tasty, juicy and fragrant thighs, perfect to be served with a fragrant summer salad or some grilled vegetables.


& # 8211 spices for chicken to taste

& # 8211 salt and ground black pepper to taste

Note: see Measurement of ingredients


1. Wash and clean the meat well, then put it in a bowl. Match the meat with your favorite spices, salt and ground black pepper to taste.

2. Peel the onion, wash it and cut it into cubes or halves. Wash the dill, chop it and chop it finely. Add onion, soy sauce, dill and mayonnaise to the meat bowl. Mix the ingredients well, then cover the bowl with cling film. Let the meat soak for 1 hour.

4. Arrange the marinated thighs in a baking dish, then spread the remaining marinade on top.

5. Bake in the preheated oven at 180 ° C for about 60 minutes. Baking time depends on each oven. Serve the appetizing delicacy with the greatest pleasure, along with a fresh summer salad or some grilled vegetables.

Baked chicken legs with vegetables

After I made this recipe for a week I smelled of sarmale in the house, although I never did. It was probably thyme. Something very easy to assemble and that does not require too much attention. No quantities here, they I leave it to your discretion, so much you eat so much!

lower chicken legs
and any other vegetables you want to add
thyme or rosemary

Wash the thighs and clean the vegetables.
Put the chopped vegetables first and then the chicken legs on the tray.
Add the spices and add a glass of water.
Leave in the oven until the thighs are browned.

The best chicken recipe with vegetables

It is very possible that you already have most, if not all, of the ingredients you need in the fridge or pantry, so the first step will be very simple. You can opt for breast fillets or chicken legs. The choice is your own preferences.

The next recipe is for 1-2 servings. Of course, you can increase the amount of ingredients proportionally, depending on the number of people at the table.


  • Salt (to taste)
  • 1 carrot (10 g)
  • 1 strand of parsley
  • 1 large potato (30 g)
  • 1 medium onion (40 g)
  • Vegetable oil (to taste)
  • 1 cup chicken soup (250 ml)
  • 1 cup white wine (100 ml)
  • 4 chicken breast fillets (400 g)
  • 2 peppers, one red and one green (30 g)

Method of preparation

  1. Cut all the vegetables (green pepper, red pepper, carrot and onion) into small pieces. Do the same with the potato (washed and peeled).
  2. After you cut the vegetables, add salt to make sure they lose water when cooking, which will make the cooking process easier.
  3. In a saucepan, add the oil and sauté the vegetables with a little salt (to taste).
  4. Then add the chicken soup and white wine. You can buy soup prepared directly from the store or you can do it yourself at home, as follows:
    • Pour water into a pan and add potatoes, carrots, celery, turnip, leeks and chicken.
    • Bring the ingredients to a boil over medium heat so that the water absorbs the flavor of the chicken.
  5. Add the chicken and another pinch of salt.
  6. Let it boil for 20 minutes, until the meat is completely cooked and the soup evaporates. Vegetables should be made into sauce and served with chicken.