Chicken legs in a frying pan - 11 delicious recipes

Chicken meat is a fairly popular and affordable product for our housewives. And one of the best and most sought-after parts of a chicken carcass is the drumstick. Its main advantage, in addition to its incomparable taste, is its ease and speed of preparation. Stewed chicken legs cook quickly and turn out incomparably tasty and healthy.

They combine moderate fat content and juiciness. And with a creative approach to preparing food, you can create a real culinary masterpiece from them, which will decorate both a special event and turn an ordinary family meal into a feast.

Calories and nutritional value

Chicken is a versatile meat product from which you can prepare many different first and second courses. However, before you start cooking, it is worth determining which part of the poultry carcass is most suitable for which type of heat treatment. As for the drumsticks, this product will be tasty in any form, but the most healthy and juicy option will be the option that involves stewing the meat product.

Such processing will not take much time, and since the meat of chicken legs is not very fatty, the dish is quite suitable for inclusion in a children's diet , as well as for a diet menu, if the skin is first removed. You can stew drumsticks in various ways, using a saucepan, frying pan, cauldron, oven, or such a useful kitchen appliance as a slow cooker.

The caloric content and nutritional value of the product will depend on the type of utensils used. Drumsticks can be cooked separately or together with a side dish, with vegetables, gravy and various sauces.

The calorie content of stewed chicken legs can vary between 130-170 kcal.

In this case, the BZHU ratio will be as follows:

proteins – 14-19 grams;
fats – 7-9 grams;
carbohydrates – 0.41-1 grams.

How to choose?

As with any other product, for chicken meat, and in particular for chicken legs, there are a number of recommendations that allow you to select high-quality and fresh meat products for subsequent preparation.

It is important that the shin has an even skin, with a uniform color, without unnecessary inclusions, stains and bruises. There should be no feathers on the legs - good goods are carefully plucked before sale. The skin should be pink.
You can check the quality of the product by looking at the cut on the joint - it should be clean and undamaged.
The fat in fresh chicken meat is pale yellow in color. The color of the old product will be much brighter.
Fresh meat, after pressing it, will quickly restore its shape; if this does not happen, it means that the product is not of high quality or has been lying on the display case for a long time.

It is also worth smelling the product on offer; ideally, fresh chicken meat will be almost odorless. A stale product will have a distinct odor, even if the drumsticks are sold frozen.

In light of the large selection of similar meat products on the shelves, you should refrain from buying legs without packaging, which are laid out on the display. This type of chicken will most likely be dry and tough after cooking. In addition, such a product can pose a health hazard, since it is open to the penetration of various kinds of germs and microorganisms.
Packed drumsticks must be in a clean, solid container, without traces of blood or excess moisture. The presence of liquid under the film indicates that the product has been frozen and subsequently defrosted.
For chilled raw drumsticks in the store, you must have a special display refrigerator, in which the temperature regime must be strictly observed - from 0 to +6C. The shelf life of chilled meat is 5 days.

Cooking recommendations

To ensure that truly delicious chicken legs are served after stewing, it’s worth adopting a few nuances that will enhance the taste of the dish even with minimal culinary skill.

As is known, the presence of skin guarantees additional juiciness to the drumsticks due to the content of subcutaneous fat, however, if defrosting is too aggressive, the product may lose this feature. Therefore, if you plan to stew frozen legs, they should be brought to room temperature gradually: first put the chicken in the refrigerator for a while, and then defrost it under normal conditions in the kitchen.
To prepare dietary drumsticks, it is recommended to stew them without the skin. In this case, you should use a recipe that uses a fatty gravy or cook the meat together with vegetables, which will release juice during heat treatment. There are recipes for drumsticks with zucchini, tomatoes, onions and carrots, and cabbage.
When preparing the dish, you can use mayonnaise, which will increase the juiciness of the drumsticks, but this product does not belong to the dietary category. To reduce the calorie content of the dish, mayonnaise can be replaced with low-fat sour cream.
To make the legs with a golden brown and appetizing crust, you can fry them in a frying pan for a short time before sending them to stew. But this option is not mandatory.

When using this or that recipe for stewed chicken drumsticks, you should pay attention not only to the quantity and list of ingredients, but also to the time of heat treatment. This is due to the fact that not all recipes are universal.
In addition to the recommendations given in the methods for cooking chicken, the stewing time will also depend on the size of the product. Based on this feature, you should choose legs that are approximately the same size so that each portion is suitable for further use.
Delicious stewed drumsticks can be made in a slow cooker, but you should take into account that devices may differ in their power. This fact will be fundamental when choosing the duration of cooking.
Spices have a beneficial effect on the taste of chicken meat, so when preparing the legs for heat treatment, it is recommended to use a variety of seasonings. The dish will be appetizing if you use ready-made sets of seasonings, which are sold in supermarkets or individual spices to suit your taste. Among the most popular seasonings for meat is paprika. This spice is necessarily added to the dish when stewing drumsticks in tomato sauce.

Chicken legs in mayonnaise with spices

Ingredients:

• 3 chicken drumsticks;

• any mayonnaise – a little less than half a glass;

• ground paprika, turmeric, ground red pepper, dry ground green onions – 20 grams each;

• a couple of cloves of garlic;

• a pinch of salt;

• parsley – half a bouquet;

• a little vegetable oil to lubricate the baking container.

Cooking method:

1. Rinse the chicken legs thoroughly with cold running water and dry with a soft, clean towel.

2. In a small cup, mix pepper with paprika, turmeric and onion. Add salt to taste, stir.

3. Rub the dried drumsticks with the prepared spice mixture and leave for a few minutes to soak.

4. Grind the garlic in a garlic press, mix with mayonnaise and coat the chicken drumsticks thoroughly.

5. Transfer the prepared legs to a bowl, cover with a clean cloth and place in the refrigerator to marinate for half an hour.

6. Place the marinated drumsticks on a greased baking sheet and place in a preheated oven for 35 minutes. Bake at a temperature no higher than 180 degrees.

7. Every ten minutes, open the oven door and pour the juices over the drumsticks.

8. Serve the finished legs in mayonnaise on a serving plate with a side dish of mashed potatoes, garnished with parsley sprigs.

How to stew chicken legs in a frying pan

Whatever one may say, most often modern housewives cook chicken as a meat product: fillet, legs, brisket, wings, as well as offal.

When they get tired of fried or baked meat, they immediately look for a recipe for stewing chicken legs in a frying pan with vegetables or in some sauce.

Firstly, such a dish is healthier than fried one, and secondly, it turns out juicy, slightly browned and very appetizing; you can’t think of a better treat for a banquet or family dinner.

Italian braised chicken thighs

In this recipe, drumsticks are stewed in tomato sauce with fresh mushrooms, olives and a small amount of various spices.

Ingredients:

6 chicken legs;
7 fresh champignons;
320 g tomatoes in their own juice;
2 sweet peppers;
3 stalks of celery;
2 onions;
garlic – 6 cloves;
220 g black olives;
45 ml olive oil;
145 ml dry red wine;
chicken broth – 120 ml;
4 sprigs of parsley and dill;
35 g oregano, salt and ground red pepper.

How to cook

All vegetables are peeled, washed, cut: onion into cubes, bell peppers into cubes, garlic is passed through a garlic press. The champignons are cleaned of dirt, washed, and chopped into plates. Celery stalks are rinsed and chopped.

The drumsticks are washed, dried, and fried on one side and the other in a pre-heated frying pan in olive oil for 1-2 minutes.

The chicken legs are transferred, and the mushrooms are fried in this frying pan for 10 minutes.

Add sweet pepper, celery, and onion to the mushrooms and fry for about 10 minutes.

Add chopped garlic and heat a little.

Pour broth and wine into the vegetables and mushrooms, add tomatoes in their own juice, previously crushed with a fork, add red and black pepper, simmer for another half an hour.

The olives are freed from liquid, cut into two parts and placed in a frying pan with the stewed vegetables, at the same time add oregano, stir everything thoroughly, and heat with the lid closed for several minutes.

Place the fried drumsticks on top of the vegetables and simmer under the lid for another quarter of an hour.

Tomatoes in their own juice can be replaced with fresh ones, but they should first be blanched and peeled.

How to stew chicken legs in a frying pan with garlic

Chicken legs are good because they cook quickly and do not require complicated preparation. They are always juicy and not too greasy.

Even children can be treated to stewed chicken legs, but it is better not to spoil them with meat fried in a frying pan in a large amount of oil. And adults should not get carried away with this product - it is too fatty and high in calories.

Ingredients

Chicken legs - 4 pcs.;
Onions - 1 pc.;
Bay leaf - 3 pcs.;
Allspice peas - 3 peas;
Salt - to taste;
Vegetable oil - used for frying;
Garlic - 2 cloves;
Ground black pepper - to taste;
Chili (powder) - 1/4 tsp.

Chicken legs stewed in a pan with garlic

We rinse the chicken drumsticks under running water, dry them with paper towels and divide them in half (you can leave them whole). Be sure to remove the skin.
Fry the legs in a frying pan with oil over high heat for three minutes. During this time, they will be covered with a crust, which will protect the meat from losing its juiciness.
Chop the garlic cloves and onion. Reduce heat to medium and add chopped onion and garlic.
Fry the onion until transparent over medium heat, then turn the heat to low.
Add bay leaves, peppercorns, salt and pepper the dish, pour water into the meat so that it covers a quarter of it. Cover the pan with a lid and simmer the meat until cooked.

Serve stewed chicken legs with baked, boiled or mashed potatoes, buckwheat, rice, pasta or fresh vegetable salad.

How to cook “Stewed chicken drumstick”

Rinse the shins thoroughly under water and wipe them dry with a towel. Then rub the chicken on all sides with salt and spices.

Place a frying pan with vegetable oil on the fire and heat it well. Reduce the heat and place the drumsticks in the pan, fry them for 3-4 minutes on each side until golden brown.

Place the drumsticks in a saucepan and fry the onions in a frying pan until golden.

Then transfer the fried onions into the pan with the chicken.

Now mix sour cream with water, salt and season with spices, pour the prepared mixture into the pan. Place it on the fire, cover with a lid and simmer the chicken over low heat for 40 minutes.

Our tender drumsticks are ready and I am sure you will like them. Bon appetit!

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Stewed chicken legs with sweet peppers

Ingredients

Chicken legs - 8 pcs. + —
Carrots - 1 pc. + —
Onion - 1 pc. + —
Garlic – 4 cloves + –
Bell pepper (any color) - 1 pc. + —
Salt - 1 tsp. + —
Favorite seasonings - to taste + -

How to stew chicken legs in a frying pan with vegetables

It is better to stew the chicken according to this recipe in a deep cast-iron frying pan, as our grandmothers and mothers did, but if there is none, then any frying pan with a thick bottom will do.

This recipe involves stewing chicken legs with vegetables - sweet colored peppers and carrots. Such a simple combination gives the dish not only a tasteful piquancy, but also an external one.

We wash the chicken legs in water, dry them with paper napkins, cut them (optional) into medium pieces or in half and peel them. Rub the meat with salt and seasonings.
Cut the onion into medium cubes and finely chop the garlic cloves.
Heat a frying pan with oil and fry the chopped onion and garlic over low heat for 5 minutes.
Add peeled carrots, grated on a medium grater, to the frying pan, then add chopped pepper, seeded and cut into strips. Simmer the food for 5 minutes.

Place the prepared drumsticks on top and fill them with water. There should be enough liquid to cover the meat three-quarters. Cover the pan with a lid and simmer the chicken for half an hour, remembering to turn the legs over to the other side after a quarter of an hour.

Option 1. Classic recipe for stewed chicken drumsticks

Often, when frying or baking chicken drumsticks, they dry out. But when stewed in a frying pan with a little water or broth, they always come out incredibly juicy, tender and soft. Cooking drumsticks does not require any professional skills or sophisticated products. The simplest recipe is the classic one, in which the drumsticks are stewed along with onions, garlic and various spices, which give the dish an excellent taste and aroma.

Ingredients:

chicken drumsticks – 8 pcs.;
2 onions;
7 cloves of garlic;
6 peas of allspice;
laurel leaves;
fresh chili pepper;
salt – 25 g;
110 ml butter;
195 ml water;
any greens – 5 sprigs.

Step-by-step recipe for stewed chicken drumsticks

Wash the chicken drumsticks and place them on paper napkins for a couple of minutes.

Having heated a frying pan with oil, lay out the drumsticks and fry on both sides.

Peel the onion, chop it and place it on the drumsticks, adjusting the flame to medium, and fry for another ten minutes.

Squeeze the peeled garlic through the garlic press directly into the frying pan and fry for another 5 minutes.

Throw bay leaf and peppercorns into the drumsticks, add half a pod of hot pepper chopped with a knife, add some salt, pour in water, wait until it boils, cover with a lid, simmer over low heat for 45 minutes.

If you don’t have time to prepare a separate side dish, you can stew the drumsticks along with the potatoes.

Stewed chicken legs in a frying pan: recipe with sour cream

If you like meat in sauce, we suggest cooking chicken legs in sour cream or sour cream sauce. Thanks to sour cream, the meat becomes even more tender, and together with seasonings it acquires a rich, pleasant aroma.

To please your loved ones with a new culinary masterpiece, you need very few products and a minimum of effort. But no family member will refuse such a hot snack with meat, rest assured.

Ingredients

Chicken legs - 6 pcs.;
Medium-sized onions - 1 pc.;
Sour cream (10% fat) - 2 tbsp;
Salt - 1 pinch (or to taste);
Spices (any) - to taste.

How to stew chicken legs in sour cream sauce

Wash, dry and remove the skin from the chicken legs. Rub them thoroughly with salt and your favorite seasonings, for example, Caucasian spices or Provençal herbs. We add everything solely to taste.
Heat a frying pan with oil, turn the heat to low, and fry the meat for 3 minutes on each side (so that it loses its raw pink color), along with finely chopped onion.
Prepare sour cream sauce: mix 1 tsp. seasonings with sour cream and a quarter glass of water.
Pour the sauce over the meat and simmer covered for 30-40 minutes.

Immediately serve hot, aromatic chicken legs in a delicious sauce to the table, along with your favorite side dish: boiled rice, buckwheat porridge, pasta, potatoes or vegetable salad. This dish is ideal when you are short on time on weekdays or in case of unexpected guests.

Now you know how to stew chicken legs in a frying pan in sauce or your own juice.

Good luck to you in your culinary career - and let the golden brown chicken turn out better and better every time, so that just by looking at it, you want to eat the whole portion at once.

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Chicken drumsticks in lecho in a frying pan

In the summer, many housewives prepare a popular salad called “Lecho” for the winter. But not everyone knows that such preparation can become an excellent sauce for stewing. There is no need to prepare or cut the vegetables, they are already prepared.

Take:

Lecho – 250 g.
Chicken drumstick – 550 g.
Onions – 1 pc.
Sunflower oil – 3 tbsp.
Salt - to taste.
Mixture of peppers - to taste.

How to do:

Peel the onions and cut into half rings. Fry the vegetable in oil for 3-4 minutes.
Remove the skin from the chicken drumsticks. Rub with salt and pepper, add to the onion. Roast for approximately 10 minutes.
Add lecho, cook for a quarter of an hour, covered.

This is how you can quickly make chicken drumsticks in a frying pan. Buckwheat porridge is great as a side dish.

How to stew chicken legs? 6 recipes for stewed chicken legs

Greetings, dear and beloved readers! It's no secret that chicken is the most popular meat product. And today my post will be devoted to ways to stew chicken legs quickly and tasty. I’ll tell you how long to simmer, what vegetables they go with, and what sauce to use for softness.

Chicken meat is universal: it is easy and quick to prepare, the dishes are tasty and satisfying. Any side dish is suitable, or you can immediately prepare it with cabbage, potatoes or other vegetables. Stewed legs are healthier and more dietary than fried in a frying pan, because I don’t even use oil. On average, in 1-1.5 hours you can prepare dinner for the whole family. The meat then literally melts in your mouth

Another convenience is that chicken thighs can be cooked in absolutely any container. A slow cooker, oven, frying pan or saucepan will do. Especially in duck meat, the meat turns out amazingly soft! The set of products for stewing is extremely simple, and I’m sure you will be pleased with the result.

Stewed chicken drumsticks with tangerines

An interesting and unusual interpretation of the classic recipe for stewed drumsticks. Here, in addition to bay leaves and allspice, fresh vegetables and tangerines are added, which give the dish a richer and piquant taste. This dish is prepared in several stages: first, the drumsticks are marinated, then fried, then stewed.

Ingredients:

7 chicken drumsticks;
4 tangerines;
4 bay leaves;
6 peas of allspice;
190 g butter;
onions – 3 pcs.;
3 carrots;
6 cloves of garlic;
water – 435 ml;
salt, black pepper – 45 g;

How to cook

The washed and dried drumsticks are rubbed with a mixture of black pepper, salt and seasoning, and left in the cup for 15 minutes.

Peel 2 tangerines, divide them into slices, squeeze the juice out of them directly onto the shins. The remaining tangerines are also peeled and the slices are placed on top of the drumsticks and placed in the refrigerator for 1 hour.

Heat half the butter in a frying pan, add the soaked drumsticks, and fry on all sides until nicely browned.

From the frying pan, transfer the chicken legs into a cast iron container, pour in water until they are completely covered and simmer under the lid for up to 30 minutes. When the liquid in the cast iron boils, add salt to the drumsticks.

The onions are peeled, cut into four parts, the garlic cloves are also peeled, and cut into halves.

Melt the rest of the butter in a clean frying pan, add the onion and garlic and fry for 3 minutes over low heat, stirring frequently.

Add carrots, chopped on a coarse-toothed grater, to the onions and garlic, add some salt and simmer under the lid for 5 minutes.

The stewed vegetables are transferred to a cast iron pot, bay leaves and peppercorns are added, and they are simmered together with the drumsticks under the lid for 20 minutes after the liquid boils.

For even more flavor, you can add some Provencal herbs to the composition.

Braised chicken legs in a frying pan with onions and carrots

I’ll start, as usual, with my signature recipe. I use this recipe to stew my legs every week. For this dish you only need chicken and a minimum of healthy vegetables. If you want to make it more savory, marinate the meat first. For marinade options, see a separate article.

Ingredients:

1 kg chicken thighs;
3 medium carrots;
3 medium onions;
3-4 tbsp. ketchup;
0.5 glasses of water;
ground black pepper;
salt.

Step-by-step preparation with photos:

1. Rinse chicken thighs with cold water. Trim off all excess skin and veins. Season with salt and pepper. Leave to soak in the seasonings for 20-30 minutes.

2. Wash and peel the carrots, grate them on a coarse grater. And peel the onion and cut into small cubes.

3. Place the chicken in a deep frying pan.

4. Top it with onions and then grated carrots.

5. Squeeze and spread a thin layer of ketchup over the carrots. Add half a glass of boiled water, it will provide your dish with a thin gravy.

ARTICLES ON THE TOPIC:

6. Cover the pan with a lid and place over medium heat. Simmer until done, approximately 30-40 minutes.

The dish is also perfect for people on a diet, since you don’t have to add sunflower oil. Serve with gravy over steamed vegetables, pasta or microwaved rice. Bon appetit!

Option 6. Italian braised chicken drumsticks

In this recipe, drumsticks are stewed in tomato sauce with fresh mushrooms, olives and a small amount of various spices.

Ingredients:

6 chicken legs;
7 fresh champignons;
320 g tomatoes in their own juice;
2 sweet peppers;
3 stalks of celery;
2 onions;
garlic – 6 cloves;
220 g black olives;
45 ml olive oil;
145 ml dry red wine;
chicken broth – 120 ml;
4 sprigs of parsley and dill;
35 g oregano, salt and ground red pepper.

How to cook

The drumsticks are washed, dried, and fried on one side and the other in a pre-heated frying pan in olive oil for 1-2 minutes.

The chicken legs are transferred, and the mushrooms are fried in this frying pan for 10 minutes.

Add sweet pepper, celery, and onion to the mushrooms and fry for about 10 minutes.

Add chopped garlic and heat a little.

Pour broth and wine into the vegetables and mushrooms, add tomatoes in their own juice, previously crushed with a fork, add red and black pepper, simmer for another half an hour.

Place the fried drumsticks on top of the vegetables and simmer under the lid for another quarter of an hour.

Tomatoes in their own juice can be replaced with fresh ones, but they should first be blanched and peeled.

How to stew chicken legs with water in a saucepan quickly and tasty?

I like this cooking option because it is fast, healthy and very tasty. No frying, minimum calories, and most importantly - it is prepared as simply as possible. Well, a nice bonus - this dish can be served both as a soup and as a main dish.

You will need:

500 g chicken thighs;
5-6 medium-sized potatoes;
1 onion;
1 carrot;
Bay leaf;
greens to taste;
2 tbsp. flour;
2-3 tbsp. vegetable oil;
salt and spices to taste.

With sour cream filling

If you pour sour cream sauce over chicken legs during cooking, the meat will be more tender and tasty.

For the dish you will need:

chicken drumstick – 6 pcs.;
sour cream (not too thick) – 200–250 ml;
garlic – 2–3 cloves;
salt, pepper, other spices - to taste;
vegetable oil.

If desired, you can take an onion and carrots - 1 pc.

The legs are rubbed with salt, pepper, and spices. Leave to soak for 10 minutes.
Place chicken pieces into the heated oil and fry well until a crust forms, after which the heat is reduced, continuing to fry the chicken legs for another 10-15 minutes.
Add garlic squeezed through a press, a little salt, pepper and other seasonings into the sour cream and mix.
In 10–15 minutes. Until cooked, add sour cream to the chicken in a frying pan and simmer over low heat.

If carrots and onions are used, then they are placed in chopped form in a frying pan at the stage of frying the legs - before adding sour cream.

Sour cream sauce can be prepared in another way: dilute the sour cream with water, add a little flour, as well as garlic and spices, mix everything until smooth (for 200 ml of sour cream, take 200 ml of water and 1.5 tablespoons of flour).

Chicken legs stewed with onions and carrots in a slow cooker

This is the perfect recipe for those who absolutely don’t like standing at the stove. That’s why I wanted to share a multi-cooker recipe with you. Don't forget to experiment with the composition - try stewing meat in tomato paste or cabbage.

Prepare for the recipe:

4 chicken legs;
5-6 potatoes;
2 carrots;
2 medium onions;
1 tbsp. salt;
1 tsp ground black pepper;
1 tsp ground red pepper;
greens to taste.

How to do:

1. Wash and finely chop the onions and potatoes. Grate the carrots on a coarse grater.

2. Wash the chicken and cut into small pieces.

3. Set the multicooker to the “Frying” mode. Let the bowl warm up a little and add a little vegetable oil. Set the timer for 20 minutes.

4. Fry the onions for the first 10 minutes with the lid open.

5. When the onions turn golden, add the grated carrots and chicken to the slow cooker. Continue roasting them with the lid open for the remaining 10 minutes.

6. Once the frying is finished, add the potatoes to the bowl. Pour 200 ml of hot water, salt and pepper.

Set the multicooker to the “Stew” mode for 1.5 hours and you can go about your business) Season your roast with herbs 10 minutes before it’s ready. Serve hot.

Option 4. Stewed chicken drumsticks with tangerines

Ingredients:

7 chicken drumsticks;
4 tangerines;
4 bay leaves;
6 peas of allspice;
190 g butter;
onions – 3 pcs.;
3 carrots;
6 cloves of garlic;
water – 435 ml;
salt, black pepper – 45 g;

How to cook

The washed and dried drumsticks are rubbed with a mixture of black pepper, salt and seasoning, and left in the cup for 15 minutes.

Heat half the butter in a frying pan, add the soaked drumsticks, and fry on all sides until nicely browned.

The onions are peeled, cut into four parts, the garlic cloves are also peeled, and cut into halves.

Melt the rest of the butter in a clean frying pan, add the onion and garlic and fry for 3 minutes over low heat, stirring frequently.

Add carrots, chopped on a coarse-toothed grater, to the onions and garlic, add some salt and simmer under the lid for 5 minutes.

The stewed vegetables are transferred to a cast iron pot, bay leaves and peppercorns are added, and they are simmered together with the drumsticks under the lid for 20 minutes after the liquid boils.

For even more flavor, you can add some Provencal herbs to the composition.

How to stew chicken legs in the oven with potatoes?

This is the well-known “country recipe” for potatoes with legs. The taste familiar from childhood is guaranteed to you. And if you also marinate the chicken in a spicy seasoning, you will get such a luxurious dish that you will lick your fingers

For preparation:

6-7 medium-sized potatoes
2-3 legs
2 tbsp. spoons of vegetable oil
1 packet oven-baked chicken seasoning
2 tsp salt

How to cook:

1. Wash the chicken, pat dry from excess moisture and add seasoning. Leave to marinate for 15-30 minutes.

2. Peel the potatoes and cut into small strips.

3. Pour a little oil into the baking dish to prevent the potatoes from burning on the bottom. Place potatoes and chicken legs on top. Salt and pepper to taste.

4. Place the chicken in an oven preheated to 200 degrees. Leave to simmer for 30-40 minutes. Check the readiness of the dish by the softness of the potatoes and the color of the chicken.

Here is such a simple recipe. Enjoy your chicken with potatoes, bon appetit and good mood!

Option 2. Quick recipe for stewed chicken drumsticks

In the quick recipe, drumsticks are stewed without adding various vegetables, only seasoning and salt are added. First, they are rubbed with seasoning, fried in a frying pan, then stewed in a mixture of water and sour cream, which gives them a pleasant milky flavor.

Ingredients:

7 chicken drumsticks;
salt – 5 g;
130 g chicken seasoning;
250 ml water;
60 g sour cream;
vegetable oil – 90 ml.

How to cook braised chicken drumsticks

Chicken seasoning is mixed with salt and the washed drumsticks are rubbed with this mixture.

Place the drumsticks in a hot frying pan with oil and fry over a high flame on all sides until golden brown.

Sour cream is diluted with water and poured into the frying pan to the shins, adjust the flame to the lowest setting and simmer under the lid for about 30 minutes.

If you wish, you can use a little more sour cream than the specified amount.