Baked chicken legs in honey mustard glaze with garlic

You can bake chicken legs without any problems! And the result will please everyone! Wine or just like that. It would seem a simple dinner! However, how delicious everything is! I am not a particular fan of what is "simple and delicious". I like it more "difficult and delicious". But with small children, you won't spoil much)) Baked chicken legs in honey-mustard glaze and with garlic - it's incomparably delicious!

Dot (Cooking)

The author of the recipe

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Composition / ingredients

servings:

Garlic (2 heads)

Chicken legs

900

For Marinade:

Limes

0.5

Lemons

0.5

Ground black pepper

0.5

Cayenne pepper

0.5

Ground coriander

0.3

White pepper

0.5

Worcestershire sauce

2.5

Garlic (granular)

Salt

to taste

For Glaze:

Honey

White wine (dry)

For sauce:

Cream (20%)

200

Broth (chicken)

160

Salt

to taste

Ground black pepper

to taste

For garnish:

Buckwheat

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 11 g

Fats 38 % 9 g

Carbohydrates 17 % 4 g

154 kcal

GI: 50 / 0 / 50

Step-by-step cooking

Cooking time: 2 h 10 min

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Step 11:

Remove the skin from the chicken legs, dry, cover with a film and beat lightly. Then pepper, salt, sprinkle with Provencal herbs and pour wine. Wipe with your hand so that the wine is distributed over the surface. Roll it into a roll.

Squeeze out the lemon and lime juice, mix in all the seasonings.

Pour marinade over chicken legs, put them in cellophane.package and put in the refrigerator for an hour.

Glaze: Mix all the ingredients and put them aside for now.

Cut the garlic head (the whole bunch) in half, removing the first skin from it.

Put the chicken legs in a mold, add garlic to them, add a little marinade. Cover with foil and put in a preheated 180 gr. oven with a grill-convection mode (if there is no such, then the usual mode) for half an hour. Remove the foil and leave for 20 minutes, raising the tempo. up to 200.

Put the chicken legs with garlic on the grill. Cover with the glaze mixture with a brush and put it under the grill for 10 minutes.

Sauce: cook chicken broth in advance. Pour into a saucepan and boil. Pour in the cream, add salt, pepper, and boil until thick. As soon as the "liquid sour cream" turns out, the sauce is ready.

I cooked buckwheat for a side dish.