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AROMATIC CHICKEN LEGS is a flavorful and aromatic dish, served with fried / grilled vegetables, salads and rice pilaf / couscous.


PREP: 1 hour


COOK: 45 min




8 - chicken legs

200g - pancarré

80g - butter

2 - eggs

50g - dried grated cocco

1/2 - teaspoon ginger, minced

2 - garlic cloves

- fresh parsley

- half lemon juice and zest

- flour

- salt and pepper to taste


  Eliminate pancarré crust. Place the remaining pancarré into the mixer, add some parsley ( about 4-5 tablespoons ), garlic clove (peeled), lemon juice and zest, the grated dried cocco, species, and terminate with seasoning salt and pepper. Chop all these ingredients into the mixer, until finely minced. Melt the butter and add to the prepared mixture. Mix again for some seconds. Place the mixture on a kitchen paper and allow to cool at room temperature. Beat the eggs into a bowl. Remove skin and all visible fat from chicken legs. Flour and pass into the beaten eggs, then brush the chicken legs generously with the prepared aromatic mixture until  evenly coated.  Cover the dish with plastic wrap and refrigerate for 1 hours (no longer, or the acid in the lemon juice will break down the chicken meat). Preheat oven to 200 Degrees C. Remove the plastic wrap, place a baking paper on the roasting pan, display the aromatic chicken legs and cover tightly with foil. Cut a few slits in the foil around the edges to vent. Place chicken in the oven cook for 45 minutes and then remove the foil. Raise the oven temperature to 220 Degrees C and cook for other 10 minutes, is it nicely brown and the skin is crispy. WINE: red one.

Aromatic chicken legs - This is a really tasty and easy ...