With lemon and olives, with curry and even with sparkling wine: here are so many alternative ways to prepare chicken thighs because it's not always the same dish!
The thighs of pollo they are a second that appeals to adults and children. If you are used to making them baked, simply with oil and rosemary, today we invite you to try them in other ways, combining this white meat with many other flavors. Let's find out then 5 recipes (easy) to give a twist to chicken legs!
Chicken legs with lemon and Taggiasca olives
Chicken legs with lemon and Taggiasca olives are the ideal dish for a tasty and light lunch or dinner. The lemon will make the meat juicy and the Taggiasche olives will enrich the taste of chicken legs.
Ingredients
4 chicken legs
150 g of taggiashe olives in salt capers
10 g of butter
2 lemon
1/2 glass of cognac
parsley and thyme
extra virgin olive oil
salt and pepper to season
Method
Melt the butter in a non-stick pan and add a little oil, then cook the chicken legs, making sure they are dry. When the meat has started to brown, turn off the heat and transfer the chicken legs to a baking dish. Cut a lemon into slices and place it in the pan. Sprinkle the chicken legs with the other lemon and pour over the half glass of cognac. Bake for about 30 minutes at a temperature of 180 °. After about a quarter of an hour add the olives, salt and pepper to season them, then finish cooking. Serve adding parsley and thyme according to your taste.
Curry chicken legs
The tenderness of chicken legs enhanced by the spicy and decisive taste of curry, on a bed of white rice, for a unique dish with a strong flavor, to satisfy the palate but also the view!
Ingredients
600 g of chicken legs (4 pieces)
curry
broth
2 carrots
celery and onion
White wine
extra virgin olive oil
garlic and parsley
salt and pepper to season
Method
In a pan, prepare a sauté with celery, onion, garlic and carrots. Cook the chicken thighs and brown them well. Add the white wine and raise the heat. When the wine has evaporated completely remove the meat from the heat and keep it warm. At this point, in the same pan, add another bit of oil, celery, carrots and curry. Cook it a little and add the meat. Pour the broth into the pan and cover it. Cook for about 20 minutes. You can serve the thighs by laying them down on the rice seasoned with a little oil.
Spumante chicken thighs with potatoes
Sparkling wine makes chicken legs a second dish of refined white meat. The sauce embellished with sparkling wine will make meat and potatoes (or a vegetable to your liking) even more aromatic.
Ingredients
8 chicken legs (about 1 kg in all)
2 glasses of brut sparkling wine
2 onions
40 g of butter
2 dl of broth
extra virgin olive oil
150 g of fresh cream
parsley and rosemary
fresh chilli
salt and black pepper
Method
In a large pan, melt the butter, add the oil and the finely chopped onion, then brown the chicken legs for about 15 minutes over a low heat. Add the spumante and the very hot broth, the chili pepper, the parsley and the rosemary, and cook your chicken legs with a lid for 45 minutes, always on a low heat. Remove the meat and in the cooking liquid add the cream and turn vigorously until it forms a single compound. At this point, pour your preparation (cooking liquid plus cream) onto the chicken legs directly into the serving dish, accompanied by the potatoes or vegetables that you like best.
Tandoori chicken legs
Tandoori chicken legs are an ethnic and tasty recipe that comes from tradition Indiana. The recipe to prepare it is simple and will allow you to bring a really tasty dish to the table.
Ingredients
6 of chicken legs
200 g of whole yogurt
grated ginger and coriander
20 g of tandoori (Indian spice that is now also found in supermarkets and in all ethnic shops)
20 g of fresh cream
lime juice and garlic
salt and extra virgin olive oil
Method
Marinate the chicken thighs (without skin) with lime, salt and extra virgin olive oil, close them with cling film and put them in the fridge for 20 minutes. Prepare a sauce with yogurt, tandoori, cream, grated ginger and finely chopped garlic. Put the chicken thighs in a baking dish and cover it with the sauce you have prepared. Let it rest in the fridge for at least 6 hours. Remove the excess sauce from the pan and cook the chicken legs in a preheated oven for 45/50 minutes at 190 °. When they are ready, season them with a little oil and coriander.
Chicken legs with sesame, soy and pepper
An alternative dressing for chicken legs can also be the one with sesame, soy and pepper for a strong taste and a more crunchy texture.
Ingredients
6 chicken legs
half a glass of sweet wine
30 ml of soy sauce
garlic
olive oil and honey
sesame and peppercorns
Method
Prepare a sauce with oil, minced garlic, sweet wine like Vin Santo, soy sauce, honey, peppercorns and sesame in a bowl. Stir thoroughly. With this sauce marinate the chicken thighs and put them in the fridge for at least 3 hours. After the marinating time, bake the thighs for 45 minutes at 190 °. Serve without forgetting to wet the chicken legs with the cooking liquid and accompany them with a salad of mixed salad to lighten the flavor of the meat.
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