Recipe: Delicious Chicken legs with boiled vegetables and fresh arugula

Chicken legs with boiled vegetables and fresh arugula. Ninja Foodi Teriyaki Chicken Legs Mommy Hates Cooking. Hi everyone today I want to show you about video: How to Cook chicken legs with fresh vegetables Taste delicious Hope you satisfied and enjoy my video and. Find Barbecued Chicken Leg Boiled Potatoes Vegetables stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

For the breasts, cut the wings off, remove each breast in one large piece, and. You need to make sure that they have a significant amount of space between them and do not intrude each other's space. Make sure you clean the chicken legs before you put them inside the utensil for boiling. You can cook Chicken legs with boiled vegetables and fresh arugula using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken legs with boiled vegetables and fresh arugula

1. It's 2 of chicken legs boiled and filleted.
2. Prepare 1/2 cup of water.
3. You need 1 tbsp of olive oil.
4. You need 1/4 of coarsely cut head of cabbage.
5. You need 6 of lettuce leaves.
6. You need 3 of leeks.
7. It's 4 of zucchinis.
8. It's 3 of spring onions.
9. It's 1 of dry onion.
10. Prepare 1/2 of green pepper.
11. Prepare 1 handful of fresh arugula.
12. Prepare of juice of 1/2 lemon.
13. Prepare of curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper.
14. Prepare of For the sauce.
15. Prepare of juice of 1/2 a lemon.
16. Prepare 1 tsp of Dijon mustard.

Roast chicken legs with boiled potatoes and vegetables. Roasted chicken breast, French fries and vegetables. Photo "Roasted chicken leg and vegetables" can be used for personal and commercial purposes according to the conditions of the purchased. This chicken roll-up combines spicy arugula with creamy goat cheese for a wonderful compliment to the chicken.

Chicken legs with boiled vegetables and fresh arugula instructions

1. Boil the chicken in salted water, then fillet it and set it aside..
2. Wash all the vegetables well. Finely chop the onions (both the spring onions and the dry one) and the leeks and then sauté them in 1 tbsp of oil for about 5 minutes, stirring constantly..
3. Add the coarsely cut cabbage, the lettuce leaves quartered, the zucchinis in thick round slices, the pepper in small pieces. Add half a cup of water (the vegetables let out lots of juices), the spices, the juice of 1/2 lemon and put the lid on the pot..
4. Boil for about 30 minutes over medium heat until the vegetables are tender (checking from time to time to make sure that the pot has enough liquid so that the vegetables don't stick to the bottom)..
5. When the vegetables are done (there shouldn't be too much liquid at this point) place the quantity that you desire on a plate and make a well in the middle where you will place the fresh arugula and the chicken on top of that. Pour the sauce (that you have already prepared by mixing the Dijon mustard with the juice of 1/2 a lemon until they are combined) over the chicken..
6. Sprinkle with a little freshly ground pepper and serve..

The fresh arugula and Italian parsley really made the difference! Fresh may have been a bit more flavorful but it worked out great. Dress up quick-cooking cutlets with a homemade vinaigrette and fresh produce for an easy Mediterranean-inspired meal. Fresh vegetable chicken salad idea for lunch or dinner. Salad with fresh tomatoes, arugula, quail eggs, chicken fillet and spices.