Traditional recipes

Chicken legs with mushrooms

Chicken legs with mushrooms

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Wash the thighs, wipe them with a napkin, grease them with a little olive oil and season them with chicken spices. Put them in a preheated hot pan, at a temperature of 150 degrees and leave them for 10 minutes, turning them on one side and on the other. from time to time (I wasn't careful and fried them a little more, but it was just on the surface).

Cut the leeks (or green onions) into rounds and add them to the pan and mix a little.

Wash the mushrooms, drain them and put them in the pan with wine, water and salt and pepper to taste (not long if you put the spices for chicken). Leave for 10 minutes, heat to 170 degrees and add the tomatoes in broth and paprika, add more water if necessary and leave for another 10 minutes. Finally add the crushed garlic, set the temperature to 150 degrees. Let it brown nicely and lower the liquid but not at all. Serve with mashed potatoes.


For chicken legs with sage and mushroom sauce you only need a few ingredients that are prepared very quickly and easily but, especially, without too much trouble on the kitchen table.

You will definitely get a successful meal with a fine flavor complemented by a glass of Cotnari Fat that I advise you to taste with.


  • 450 gr. chicken legs
  • 350 gr. mushrooms
  • 30 ml. White wine
  • 250 ml. cooking cream
  • 2 cloves of garlic
  • 3-4 sage leaves
  • salt pepper

While the seasonings are browned, seasoned with a little salt and put them in a pan with 3-4 tablespoons of olive oil, cut off some of the mushroom tails and wash them very quickly with a toothbrush without removing the skin from the top. especially since I chose today for the sauce a combination of white and brown Champignon mushrooms.

I put the minced sage and garlic over the thighs and let them taste for 2-3 minutes.

When they have caught a crispy crust and copper, take them out on a separate plate and cover them with aluminum foil to keep them warm, then turn the mushrooms cut into the most generous pieces in the same pan. Sprinkle a little salt and let them simmer until all the water left evaporates.

It's time to add the wine that I let the mushrooms flavor so that all the alcohol evaporates, then pour in the prepared cream while stirring constantly with the heat from the stove to a minimum.

I wait for the sauce to drop and thicken for a few minutes, season it and hurry to place it next to the "rested" thighs that can't wait to be enjoyed on the plate on the table.

& # 8211 2 chicken upper legs, 1/2 tablespoon spices chicken, 1 small white onion, 1 tablespoon oil, 100 ml vegetable soup, 1 bay leaf, 100 g sliced ​​mushrooms (canned), 50 g frozen chives, 150 ml semi-dry white wine, salt, pepper white, a teaspoon of saffron, 1-2 tablespoons food starch, 2 tablespoons sour cream, 1 teaspoon dried basil

In the hot oil, sauté the cleaned and grated onion, add the finely chopped mushrooms, soup, salt, pepper, bay leaf and cook for 5 minutes. Pour the wine and boil until it halves, then add the starch, saffron and cream. Stir over low heat until thickened. We stop the fire and take out the bay leaf.

Sprinkle the thighs with salt, pepper and spices for chicken meat. In a tray for spread the sauce in the oven, sprinkle the chives, the basil on top. Place the chicken legs, cover with aluminum foil and put in the oven for 30 minutes.

Recipe of the day: Chicken legs with mushrooms

Chicken legs with mushrooms from: chicken legs, mushrooms, garlic, onion, coriander, tomato sauce, salt, pepper, olive oil.


  • 2 chicken legs
  • 1/2 kg mushrooms, cut
  • 2 tablespoons chopped garlic
  • 1 onion cut into pieces
  • 1/2 bunch of coriander
  • 1/2 cup tomato sauce
  • salt to taste
  • black pepper to taste
  • olive oil

Method of preparation:

In a large frying pan add olive oil and let it heat well. Meanwhile, season the legs with salt and pepper to taste and add to the pan. Cook for 10 minutes on each side.

Transfer to a plate. Turn the heat to medium, add the mushrooms and cook for 2-3 minutes.

In a food processor, add onion and coriander. Process until you get puree. Add the garlic and coriander paste to the pan and mix well. Cook for 2 minutes.

Add the tomato sauce. Add the chicken to the pan, cover and simmer for 15-20 minutes. Serve immediately.

raisins will put in white wine, in a bowl soaked it.

Chicken thighs they will be washed and cleaned of any tulle.

In a tall saucepan, place oil to heat it, then chicken legs, frying on both sides 7-8 minutes, then remove on an absorbent towel (to remove excess oil).

Put the remaining oil in the pan onion finely chopped to approx 3-4 minutes, adding carrot cleaned, washed and cut into thin slices (mixing everything repeatedly so as not to burn).

Mushrooms cleaned of skin (optional) and cut into slices will be added to the pan.

After the liquid left by the mushrooms decreases, they will be added raisins with wine, following thighs fried and chopped tomatoes.

Mix everything lightly with a spatula, then season the food to taste salt and pepper, possibly adding a cup of chicken or vegetable soup.

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The pan will be covered with a lid and let it simmer for approx 20-25 minutes, until the chicken is well softened and the vegetable sauce thickens.

Chicken legs with vegetable sauce they will be served with chopped green parsley on top and with hot polenta in individual spread plates.

Chicken legs with tomato sauce and mushrooms

& # 8211 6 small chicken legs
& # 8211 2 tablespoons butter
& # 8211 1 tablespoon chopped green parsley
& # 8211 1 dose red (400g)
& # 8211 2 matching onions
& # 8211 4-5 cloves garlic
& # 8211 a cup of chicken soup (200ml.)
& # 8211 1 tablespoon flour
& # 8211 salt, pepper
& # 8211 1 small box of mushrooms (optional)

Method of preparation:
Lightly fry the chicken legs in butter until it changes color, add the chopped parsley. They are then removed and put in the form that we will put later in the oven.
In the same pan with butter in which we fried the thighs, we put the larger chopped onion, the sliced ​​mushrooms and garlic. Let them simmer for a few minutes, then add the cup of soup (you can replace the soup with water) and the tomato sauce in which I mixed the spoonful of flour, season with salt and pepper.
Boil the sauce for approx. 5 minutes, then pour it over the chicken. Put the pan in the oven for 40-45 minutes, at the right heat (180 degrees)
It is ready when the sauce has thickened and decreased and the meat is soft.
The thighs can be served either with mashed potatoes or rice.

Chicken legs with mushrooms

I prepared this recipe, only I made everything separately and I didn't use the mage. I fried the chicken myself, I fried the mushrooms myself, and I added the sour cream at the end with the polenta. Everything was very good!

zana b. (Chef de cuisine), September 23, 2009

I love mushrooms. So they are well matched with the thighs and I am already very hungry.

stone flowers (Chef de cuisine), September 23, 2009

The combination of chicken with mushrooms is simply delicious, and your final product looks perfect.

Sidy (Chef), September 22, 2009

A goodness. But I make without Maggi's envelopes.

valentina ionita (Chef de cuisine), June 26, 2009

It is a tasty dish. I often prepare it and eat it with great pleasure.

Alexandrina (Chef), June 25, 2009

It must be really good! I really like chicken in combination with mushrooms.

Method of preparation

Baked chicken legs with potatoes and mushrooms

Peel a squash, grate it and slice it. We do the same with the mushrooms, we clean them as well

Chicken legs with mushrooms

Wash the thighs, portion them, place them in the tray, put the cleaned and chopped mushrooms on top.

Recipe: Chicken legs with mushrooms and tomatoes

Preparation Chicken legs with mushrooms and tomatoes
The chicken legs are cleaned of the skin, washed, seasoned with salt and pepper and put in a pan and fried in oil, over low heat, turning on both sides, until golden brown.

Ingredients for Chicken Legs with Mushrooms and Tomatoes

Prepare the vegetables. Peel and chop the onion and garlic. Peel a squash, grate it and slice the tomatoes. In a saucepan, heat a little oil and add the onion and garlic and cook them together until golden. Then add the mushrooms, tomato slices and wine. Season with salt and pepper and bring to a boil.

Chicken legs with mushrooms and tomatoes

Then take a tray or dish that can be placed in the oven and place the chicken legs. Pour the mushroom and tomato mixture over the thighs. Sprinkle with a little thyme and put in the oven for about 30 minutes.

Chicken legs with red mushrooms in the oven

Serve the chicken legs with mushrooms and tomatoes with a cabbage salad or whatever salad you prefer.



4 chicken legs
1 large onion
300 g cooking cream
4-5 large fresh mushrooms
2 tablespoons (grated) flour
frying oil
dill or fresh parsley

Heat the mushrooms, chicken and onion separately in oil, then put them all in the pan (without the oil in which I hardened them), leaving them to cool a little. We must make sure that the onion is hardened until it softens well, otherwise it will not taste good in food. The onion can be hardened in the pan I tempered the chicken, after it is ready.

In a bowl, mix 2 tablespoons of sour cream with 2 tablespoons of flour, then mix with the rest of the sour cream. Pour the cream over the chicken and cook for a few minutes, until the sauce thickens a little. Season with salt and pepper to taste.

Remove from the heat, sprinkle a few sprigs of dill or fresh parsley and serve with hot polenta.