Chicken legs in a sleeve in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Chicken legs are better to take small and, of course, chilled. Of the spices I use only garlic, pepper, but you can add your favorite herbs and seasonings. Excellent for chicken: hops-suneli, adjika, thyme and rosemary. Fresh garlic, if desired, can also be replaced with garlic powder. Sour cream is basically needed for marinade. And, of course, it can be replaced with mayonnaise or cream.

2. Step 2:

   

   Wash and dry the chicken legs.

3. Step 3:

   

   Add salt. I recommend using coarse sea salt.

4. Step 4:

   

   Pepper the legs from all sides.

5. Step 5:

   

   Add chopped garlic. I grate it on a fine grater, but you can also chop the garlic with a knife or pass it through a press.

7. Step 6:

   

   Add sour cream. Its fat content does not play any role, so you can use the one that is available.

8. Step 7:

   

   Mix everything and leave the legs to marinate for at least 15 minutes. In principle, the pickling time can reach one or two days.

9. Step 8:

   

   Cut off the desired size of the baking sleeve, put the pickled legs in it.

10. Step 9:

    

    Fasten the edges of the sleeve and make several punctures in it with a toothpick. This is necessary so that steam escapes through these holes when baking. Bake in a preheated 180 degree oven for about 40 minutes. It is best if the sleeve with legs is placed in a heat-resistant baking dish, so that if the juice suddenly flows out when baking the chicken, it flows into the mold, and not into the baking tray.

11. Step 10:

    

    If you like chicken with a crispy crust, then about 15-20 minutes before the end of cooking, cut the sleeve so that the chicken can fry until golden brown. If you like the option closest to stewed chicken, then cook in the sleeve until the dish is ready. Bon appetit!