Chicken drumsticks can be the basis of a variety of dishes. Housewives love to cook them, since spoiling this product is very difficult. Moreover, chicken drumsticks do not require any special preparation: due to the presence of oily skin, they almost always turn out to be juicy, and because of the same shape and size, they do not require butchering. If you make chicken drumsticks stewed with potatoes, you can save time on cooking a side dish: it will turn out tasty and fragrant without any tricks.
Cooking Features
Even without knowing the secrets of cooking chicken drumsticks, you can make a lot of delicious dishes. Knowing these little tricks will surprise guests and loved ones with an amazingly delicate and appetizing dish of the simplest and most inexpensive ingredients.
- Despite the fact that oily skin makes the legs juicy with any method of preparation, and stewing especially well allows this juiciness to be preserved, thawing chicken legs is still desirable gradually, that is, in the refrigerator. It is even better to purchase a chilled rather than frozen product. Otherwise, the risk that the result will be a dry and tasteless dish, still exists.
- The skin helps to make the legs juicy, but it contains a lot of cholesterol. If you often eat chicken legs with skin, you can cause serious damage to health. Therefore, it is advisable to remove the skin from the legs before stewing. However, in this case it is necessary to take care that the sauce, in which potatoes and meat are stewed, was sufficiently fat.
- Mayonnaise does not apply to dietary and healthy products. Even if you like its taste, you should give it up if you strive to adhere to the principles of good nutrition. Especially since there is an alternative substitute: sour cream mixed with mustard.
- In a number of recipes, it is assumed to roast the legs in a pan or in a cauldron. This allows them to browse, which makes the dish more appetizing. However, if you skip this stage, it almost does not affect the taste of the finished dish.
The recipe of a dish is not only its composition, but also its cooking technology. For this reason, it is best to cook, focusing on the instructions in a particular recipe. The tips in this section are universal, but not all-inclusive.
Chicken drumsticks stewed with potatoes
Composition:
- chicken legs - 0, 6 kg;
- potatoes - 1 kg;
- bulb onion - 0, 2 kg;
- garlic - 2 cloves;
- sour cream - 100 ml;
- water - how much will leave;
- parsley - 50 g;
- butter - 100 g;
- salt, pepper - to taste.
Method of preparation:
- Wash the chicken legs, dry them with a kitchen towel, pepper and salt them.
- Cut the butter into small pieces, put half of it in a frying pan and heat it until the butter is melted.
- Put the drumsticks in the pan, fry them for 5-8 minutes, turning them over a couple of times during the roasting process.
- Put your shins in a cauldron or a thick-bottomed pot in which you plan to simmer them with potatoes.
- Peel the bulbs, cut them in small pieces.
- Heat the remaining oil in a clean pan, put the onion in it and fry until the onion pieces are almost completely transparent. Transfer the onions to the chicken drumsticks.
- Peel the potatoes, cut them into cubes of about 1, 5 cm each.
- Put the potatoes in the cauldron (or pan). Pour in clean water so that it completely covers the food. Put on a quiet fire. Simmer for 20 minutes under the lid.
- Chop the greens.
- Pass garlic through a press.
- Mix garlic and herbs with sour cream, add a little salt and pepper. If desired, you can put a spoonful of mustard in the form of ready-made sauce.
- Add sour cream sauce to the dish, continue cooking for another 10 minutes.
- Turn off the fire. Leave the dish under the lid for 10-15 minutes, after which it can be laid out on plates.
This is one of the easiest and most common recipes for cooking chicken legs stewed with potatoes. Some housewives instead of sour cream in the preparation of this dish add mayonnaise. This can be done, but still the legs stewed with sour cream, taste more tender and healthier.
Shanks stewed with potatoes and mushrooms
Composition:
- chicken drumsticks - 0, 8 kg;
- potatoes - 1 kg;
- mushrooms (champignons will do) - 0.5 kg;
- sour cream - 0, 2 l;
- bulb onion - 100 g;
- butter - 100 g;
- water - 0, 25 l;
- salt, pepper, fresh dill - to taste.
Method of preparation:
- Wash chicken drumsticks and pat dry with paper napkins. If desired, you can remove from their skin.
- Wash mushrooms, wipe with napkins, cut into thin plates.
- Remove the husks from the bulb. Cut the onion into small pieces.
- Finely chop the dill with a knife.
- Dilute sour cream with water, add salt, pepper, chopped dill into this mixture.
- Wash, peel, peel potatoes and slice.
- Put oil on the bottom of the cauldron. Put the cauldron on the fire. Heat until butter is melted.
- Put onion and fry, stirring, for 5 minutes.
- Add mushrooms to onions. Roast them until excess moisture evaporates.
- Put the calves in the cauldron, fry them for 10 minutes, sometimes turning them over.
- Put the potato pieces in the cauldron. Pour with sour cream sauce.
- Simmer the dish on low heat with the lid closed for 20 minutes. Leave to brew for another 15 minutes, then lay out on plates and serve.
The taste and aroma of this dish can hardly leave anyone indifferent.
Chicken drumsticks stewed with potatoes - a full, hearty dish. You can cook it as often as you want, because it doesn't take a lot of energy.
