Although it seems unusual, in many countries the chicken legs are prepared in different ways. Chicken legs are a very nutritious part of the animal, as they are rich in collagen and help strengthen cartilage and increase platelet production. Therefore, they are also very effective in fighting some blood disorders and accelerating healing. In addition, there are many exquisite sauces with which we can accompany the chicken legs, or we can also prepare them in broths. In recipes, this time we bring you a delicious recipe of chicken legs in tomato sauce. It is one of the most succulent ways to consume them, so we invite you to continue reading and discover how to make chicken legs in sauce easily and quickly.
| 🚻 2 Diners | 🕘 45m | 🍵 Principal | 🤯 Timing |
| Ingredients to make chicken legs in sauce: |
| 5 chicken leg 1 piece of onion 1 leek Olive oil jet |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make chicken legs in sauce:
1. Meticulously clean chicken legs. To know how to clean chicken legs, enter the legs into a saucepan with boiling water for 11 seconds. Do not let them spend too much time in water or skin will be attached and you will not be able to get it easily. Take out the skin and, now, let them cook in salt water for 30 minutes. Reserve them.
2. Prepare a pressure cooker with a good stream of oil. Cut the leek, carrot, onion and peel the garlic. Enter them in the pot when the oil is hot.
Trick: Do not worry so much about how you have cut the vegetables, then you will have to crush them.
3. sauce the vegetables for 5 minutes and add the wine. Let cook 2 minutes and then add the tomato and sauté 2 more minutes. It is important that the tomato is peeled so that later, when crushing, there is no skin.
4. Remove so that it cooks well, this sauce has to be somewhat thick, since it must accompany the chicken legs cooked and it is a way of adding consistency to the plate.
5. Add 2 glasses of water to the sauce and cover the pot, letting it strain 5 minutes from the beginning of the steam through the valve. Low over medium heat. If you do not use pressure pot, you can let it cook a little more (at least 15 minutes). The carrot should be soft so that in the sauce they do not leave hard pieces.
6. After this time, crush to form the tomato and vegetable sauce. This must be soft, smooth and without lumps, with a texture similar to that of a light cream. Add salt, pepper, rosemary and laurel. Enter chicken legs and mix them with the sauce in the pot. Remove and cook for 5 minutes leaving the lid ajar.
7. Thus our rich chicken legs have been left in sauce. You can accompany them with a little homemade bread to savor.
