Provence chicken leg
By VicentaLakin
Aulauf is German, from the French Casserole, the French casserole, a classic cooking method. Auflaufform is a baking dish, and it's cute, big and small, but it's a Western cooker. It's a classic dish from Prevence, where food and food are available。
Recipe Recommendations
- chicken legs a pair
- Various miscellaneous vegetables appropriate amount
- Herbal Provence appropriate amount
- slightly spicy
- baking
- an hour
- simple
Steps for Provence chicken leg
1
Prepare the main ingredient, a pair of chicken legs, onions, mushrooms, sweet peppers, tomatoes, ham slices。
2
Prepare the sauce: Vegetable butter, olive oil, salt, rosemary, Provence Kraeuter, Peffer, pepper powder. And red wine, whatever。
3
Cleaning of chicken legs, slashing of knives, placed in Auflauffom, with salt, pepper powder, pepper powder, rosemary pickles, covering the skin membrane in the fridge, 1hour。
4
take out the chicken leg, insert a ham slice at the knife mark and put it back in the fridge. 1hour。
5
I'll put olive oil in the pot, just a spoon, and I'll put it in the chicken leg, and it'll fry to the color。
6
Turning over continues to make changes。
7
Let's just put onion peppers in a microcracker。
8
The other side of the chicken leg at the same time was placed in the auflauffm layer of raw materials as shown in the figure. Use Margarine on the bottom of the baking board to avoid viscos。
9
One floor at a time
10
it's okay to just pile it up. a lot of foreigners do that. hey, ho
11
When the chicken legs are cooked, put them in。
12
The oven is preheated at 220°C and placed in the oven, so don't forget to fill it with wine and tin paper. 220°C10min, to 220°C20min. To go to tin paper, the chicken legs remain in the oven, and the oven doors remain closed until the oven is naturally cooled by about 10 centimetres。
13
Then it's good! Take one out and start eating