Composition / ingredients
Cooking method
First prepare the legs by washing them, drying excess moisture with a towel. Now we pull the skin off the legs, gathering it into folds at the cartilage. We cut off the bone together with the meat, leaving a piece of bone with the skin. Remove the meat from the bone and cut into pieces.
Champignons (400 gr) are washed, then cut into medium pieces. Peel and dice the onion.
Heat a frying pan with vegetable oil over medium heat, put onions and mushrooms in it. Fry the onion until golden. We set aside the fourth part for the sauce, add the rest to the pieces of meat and mix. Pour salt, ground black pepper, mix again.
We return to the pieces of bone with skin and stuff with a mixture of meat and mushrooms. We put the legs in a baking dish, pre-greasing it with a small amount of vegetable oil. We put the mold in a preheated 180 degree oven for half an hour.
Towards the end of baking, we prepare the sauce, for which we clean and pass garlic through the press. Wash, dry and finely chop the parsley. Preheat the pan with the remaining fried mushrooms, spread the parsley and garlic, pour cream. Cook everything together, stirring, for 5 minutes.
We serve the legs together with the sauce.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken legs - 158 kcal/100g
