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Put in cheese oven, with mushrooms, in the oven

Put in cheese oven, with mushrooms, in the oven

Remove the skin and debone the chicken legs. I keep very little meat on the bones, because they are good for a soup later.

Roll the thighs through the beaten eggs in a bowl with a tablespoon of oil (10 ml) and salt to taste, then through the grated cheese on a tray.

Furthermore, if you now brown your legs in the oven, in an oil pan, the cheese would melt. Therefore, you must first place them in a tray with baking paper and put them in the preheated oven for about 30 minutes on medium heat, turning them halfway through.

Then transfer the thighs to a tray in which you first put a thin layer of oil (50 ml), beer and 150 ml of water and bake for another 30 minutes or until they have penetrated well, depending on your oven.

When the thighs have browned and penetrated, take them out to a tall bowl and cover them with a plate to keep them warm and juicy. Then in the oil in which the thighs were cooked, add another 200 ml of water and the peeled and washed mushrooms. Bake for about 20 minutes.


Good appetite!

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Put in a cheese crust, with mushrooms, in the oven

AuthorAncutsa Cuisine Difficulty Intermediate

I prepared these chicken legs in cheese crust in the oven with mushrooms. I sprinkled dill (for my sister, who loves it) and it was a delight. I show you below how to prepare something special, from ingredients at hand. And it's not complicated at all.

Ingredient:

Method of preparation:

Remove the skin and debone the chicken legs. I keep very little meat on the bones, because they are good for a soup later.

Roll the thighs through the beaten eggs in a bowl with a tablespoon of oil (10 ml) and salt to taste, then through the grated cheese on a tray.

Furthermore, if you now brown your legs in the oven, in an oil pan, the cheese would melt. Therefore, you must first place them in a tray with baking paper and put them in the preheated oven for about 30 minutes on medium heat, turning them halfway through.

Then transfer the thighs to a tray in which you first put a thin layer of oil (50 ml), beer and 150 ml of water and bake for another 30 minutes or until they have penetrated well, depending on your oven.

When the thighs have browned and penetrated, take them out to a tall bowl and cover them with a plate to keep them warm and juicy. Then in the oil in which the thighs were cooked, add another 200 ml of water and the peeled and washed mushrooms. Bake for about 20 minutes.

You can put crocodile jam on chicken or pieces of plums in the pan, for flavor, but be careful, because they burn easily.

You can chop a little dill, for flavor and decoration.