The drumstick is considered the most delicious and meaty part of the chicken carcass.
The shins in the pan are not very healthy, but undoubtedly a very tasty dish that will be a great addition to any side dish.
Drumsticks in the pan - the basic principles of cooking
The main thing in preparing the legs is marinade, in which the meat is pre-incubated for some time, or covered just before frying. There are many marinade recipes. In principle, you yourself can come up with your own marinade option, experimenting with seasonings and sauces. Marinade is prepared on the basis of cream, tomato juice, mayonnaise, etc.
You can also fry your shins in the pan. in batter or breaded. The legs in the pan are cooked as a separate dish, and together with a side dish.
Greens, spices, garlic, honey, soy sauce - these ingredients perfectly set off the taste of chicken, so you can safely add them to the sauce or marinade to your taste.
The chicken drumsticks are washed and lightly dried. Prepare the marinade separately, put the meat in it and leave it for a while. Then stir fry in the pan. If the meat is cooked in a sauce, then after it is fried, add vegetables to the pan, fry everything together and put sour cream, cream, mayonnaise or tomato. A few minutes shin stew in sauce, then removed from the stove and served with a side dish.
Recipe 1. Drumsticks in a pan in tomato sauce.
Ingredients
a pound of chicken drumstick;
six cloves of garlic;
350 grams of tomatoes;
olive oil;
salt, dried oregano and spices;
parsley - bunch.
Cooking method
1. Wash and dry on a disposable paper towel shin. Garlic is peeled and cut into large chunks, with which we begin each shank. Meat sprinkled with spices and salt.
2. Frying pan heated on the stove. Pour in some oil, spread the prepared drumsticks on it and twist the fire to the minimum. Fry on all sides for a quarter of an hour.
3. Tomatoes pour boiling water and remove the skin. Peeled tomatoes cut large, put in a blender and grind into mashed potatoes. Add oregano and some sugar, salt and taste.
4. Fill the legs with tomato sauce, wait for the boil and cook for two minutes. Turn off the fire, sprinkle with chopped parsley or dill, and serve to the table.
Recipe 2. Drumsticks in a frying pan with green peas
Ingredients
kg chicken drumstick;
50 g of soy sauce;
pepper and salt;
sunflower oil - 50 ml;
100 g butter;
lemon juice;
50 grams of green peas;
on a pinch of sugar and turmeric.
Cooking method
1. We wash the chicken drumstick, put it into a deep container, salt it, pepper it, mix it well and put it in the fridge for three hours.
2. Heat the butter in a wide sauté pan and fry the legs on a small fire on both sides. We pour in some water, put on a slow fire, close the lid and continue to torment for another 20 minutes from time to time turning it over. Pour meat with soy sauce and simmer for another 10 minutes.
3. Put a thick-walled saucepan on the stove, dissolve the butter in it, add turmeric, salt and mix. Add here the same sugar and green peas, and cook, covered with a lid, five minutes. Squeeze out lemon juice, stir and remove the pan from the stove. Spread shin on a plate and pour it with spiced butter and peas, decorate with dill or parsley, and serve to the table.
Recipe 3. Drumsticks in a pan in the flour breading
Ingredients
dry white wine - 100 ml;
chicken drumstick;
olive oil - 50 g;
salt and aromatic herbs;
butter - 30 g;
flour - 60 g
Cooking method
1. Rinse, dip your shin with a disposable towel, and place them in a deep container. Sprinkle meat with herbs, salt, pepper and pour in wine. Mix everything and refrigerate for an hour.
2. Add black and sweet ground pepper, nutmeg and salt in flour. Dry each shank with a towel and air in a mixture of flour and spices. Spread the meat on a pre-heated pan and fry for a few minutes on maximum heat, so that the legs are evenly covered with an appetizing crust. Then twist the fire, cover with a lid and continue to fry until cooked constantly, turning it over.
3. In a skillet, melt butter, gradually add flour. In the resulting viscous sauce pour a thin stream of marinade until you get the desired thickness. Boil for about five minutes, salt, pepper and season with fragrant herbs. Cover, extinguish the heat and leave for 15 minutes. Put the drumsticks on a wide dish and pour over the sauce.
Recipe 4. Tibia pan in a creamy sauce
Ingredients
chicken leg - 700 g;
200 ml of cream (can be replaced with sour cream);
spices and salt;
60 ml of sunflower oil.
Cooking method
1. Wash and dry chicken drumsticks with a napkin. Slightly add.
2. Pour the cream into a deep container, add salt and season with spices. You can add chopped greens. We mix everything well.
3. In the preheated pan lay out the legs and pour the cream sauce. Close the lid and cook over medium heat for about 20 minutes. As soon as the meat absorbs the sauce, pour the butter and fry the legs, constantly turning them for 20 minutes, until they are covered evenly with an appetizing crust.
Recipe 5. Drumsticks on pan in batter
Ingredients
chicken drumsticks - kg;
cheese - 100 g;
five eggs;
flour - 200 g;
sesame, coriander, salt, dill and cumin.
Cooking method
1. Break eggs into deep dishes and beat into foam, gradually add flour, continue to beat, so as not to form lumps. Pour the grated cheese into the dough, salt it, season with spices and mix everything well.
2. We wash the shins under the tap, lay them on a disposable towel and lightly dry them.
3. Put the pan with oil on the stove and heat it. Dip each drumstick in a cheese batter so that it evenly covers the entire surface. We spread on a frying pan and fry on all sides on medium heat until cooked. We spread on a wide dish and served with any sauce.
Recipe 6. Chicken drumsticks in the pan
Ingredients
chicken drumsticks - 4 pcs .;
carrot and onion;
bay leaf;
clove of garlic;
ground salt, paprika and black pepper;
sunflower oil.
Cooking method
1. Carrot and onion peel. Rinse the vegetables under the tap and chop the onion in half rings and chop the carrots into long chips. Fry the vegetables in a frying pan until soft and put them on a plate.
2. Rinse the drumsticks, lightly dry and place in a deep bowl. Season meat with spices and salt. Put the shank in the pan, spread them evenly on steamed vegetables. Put a bay leaf cut into thin slices of garlic and pour in some water.
3. Cover the pan with a lid and simmer the meat on low heat for about an hour. Place the meat on a plate and spread the vegetables on top.
Recipe 7. Shins in a frying pan in tomato sauce
Ingredients
100 ml of corn oil;
four chicken drumsticks;
120 g of flour;
one large onion;
two celery stalks;
one Bulgarian pepper;
chili peppers;
400 g canned tomatoes without skin;
300 ml chicken broth;
Salt and black pepper;
thyme sprigs;
two cloves of garlic.
Cooking method
1. Wash chicken drumsticks and place on a paper towel so that the meat is slightly dried. We place a large cast iron skillet on the stove and heat the oil in it. We spread in her legs and fry on all sides for about ten minutes. Shift roasted shins on a plate.
2. Clean, rinse and shred the onion. Celery is washed under the tap and cut into thin strips. Peppers and chillies free from seeds and cut into cubes. Peeled garlic and grind on the garlic press.
3. Pour the flour in the pan, and stirring constantly, fry on very low heat until golden brown. Here we also add Bulgarian pepper, celery and onion. Fry for about two minutes. Put chili and garlic and keep on fire for another minute.
4. Put the tomatoes in the pan and gradually pour in the broth. Then put roasted shins, cover with lid and stew on low heat for 45 minutes. Salt and pepper. Serve shins, decorated with thyme sprigs.
Recipe 8. Drumstick in a frying pan in sour cream
Ingredients
eight chicken drumsticks;
200 ml of sour cream;
50 g of fatty mayonnaise;
20 g of mustard;
20 g of curry and dried basil;
three onions;
salt;
olive oil.
Cooking method
1. Wash the chicken drumsticks and put them in a bowl. Onions clean, rinse, cut the vegetable in half and chop with thin feathers.
2. Put sour cream, mayonnaise and mustard in a deep dish. All well put together with a spoon. Add curry and basil, salt and mix again.
3. Pour oil into the cauldron and put it on medium heat. Put onion in hot oil and fry until golden.
4. Dip each drumstick in cream sauce and place in a cauldron. Pour the remaining sauce over the meat. Cover with a lid, make the fire even quieter and simmer for about forty minutes, stirring occasionally. After this time, turn off the stove and leave to infuse with the lid closed for another half hour.
Recipe 9. Shins in a pan with tangerines
Ingredients
six chicken drumsticks;
three mandarins;
80 g butter;
onion head;
carrot;
four cloves of garlic;
spices and salt;
half a liter of water.
Cooking method
1. Wash chicken drumsticks and dry them. Rub each with pepper and salt. Put the meat in a bowl, sprinkle it with mandarin juice. We put a slice of mandarin on each neck and leave it in the fridge for a couple of hours.
2. Marinated drumsticks lay out on a dry heated pan, close the lid and fry until golden. Then we shift it to the cauldron, pour water so that it covers the legs, and simmer for half an hour. After boiling we add salt.
3. Peel and chop the onions with large feathers. Chopped garlic chopped into small pieces.
4. Dissolve the butter in the hot pan. Fry onion and garlic in it to transparency. Then lay out the carrot, shredded into small chips. Lightly salt, cover with lid and continue to simmer for about five minutes. Fry put in a cauldron and simmer on low heat until cooked meat.
Recipe 10. Drumsticks in a pan with apples
Ingredients
chicken drumsticks - 6 pcs .;
apple sweet and sour;
salt and pepper;
dry white wine - 300 ml;
sage - pinch;
some lemon juice;
vegetable oil - 50 ml.
Cooking method
1. We wash the legs and remove the skin from them. Fry in hot oil until golden brown. Salt and season with pepper.
2. My apples are under the tap, remove the seed boxes and cut into slices. Sprinkle with lemon juice so that the fruit does not darken.
3. We spread the legs in a saucepan, between the meat, lay apple slices. Sprinkle with sage and pour over the wine.
4. Put the saucepan over medium heat. After boiling, reduce the heat and continue to simmer, covered with a lid for half an hour. Your calves will fit any side dish you like.
Drumsticks on the pan - tips and tricks from experienced chefs
- The preparation time of the legs depends on their size. The smaller shanks, the faster they cook, it is worth considering that the meat does not work hard.
- Choosing the legs, pay attention to the appearance and smell. In fresh meat, the peel should be pink in color without blemishes and damage. If you buy frozen breasts, it is better to choose dry-frozen meat.
- At first, roast shanks on high heat, so that the meat is covered with a crust. Thus, all the juice will remain inside, and the shin will not be dry.
- The longer the meat is marinated, the richer the taste will be. If possible, it is better to leave the legs in the marinade overnight.
- Cream, sour cream, tomato or soy sauce are excellent for the sauce in which the stews will be stewed. In combination with herbs, herbs and vegetables, it turns out the sauce, which perfectly set off the taste of chicken meat.
