Description
She did not expect to be so delicious, the buckwheat comes out tender, crumbly, juice-soaked chicken, and chicken with a crispy crust. This is my first recipe on the Cook, so sorry if that is not the case.
Ingredients
-
Buckwheat
2 cup
-
The chicken legs
4 piece
-
Carrots
1 piece
-
Onion
1 piece
-
Cheese
100 g
-
Sour cream
4 Tbsp
Cooking
Buckwheat rinse and place in pot or fireproof dish. Finely chop the onion, carrot grate on a coarse grater and fry them together and put it on buckwheat. Chicken legs cut into 3 pieces, I have a large, if small, 2 pieces, season with salt and pepper and fry in the pan until Browning, place on top of vegetables.
Pour 1 liter of boiling water, adding salt and pepper, cover and put in a cold oven, cook at a temperature of 210 degrees. 30 minutes to get, coat chicken legs with sour cream, sprinkle with cheese.
Return the pot without a lid into the oven and cook for another 20 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.