Description
Chicken legs and mushrooms... with a crispy crust of rice crackers... with a delicate light garlic and dill flavor, baked in the oven... the meat is tender, mushrooms are mind-blowing juicy... help yourself!!!
Ingredients
-
The chicken legs
3 piece
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Mushrooms
300 g
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Bread crumbs
80 g
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Butter
70 g
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Dill
30 g
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Garlic
7 tooth
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Salt
1 tsp
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Olive oil
3 Tbsp
Cooking
Butter, chopped dill and peeled garlic puree them in the blender.
Add olive oil and salt. Whisk until smooth.
My chicken legs and remove the fat. Dry it well. If desired, remove the skin, but to me it does not interfere. On the contrary, his skin smeared with garlic-dill butter meat and skin on top.
Coat the chicken in breadcrumbs.
Heat the pan, add a little olive oil heated and fry the legs on both sides a few minutes until Golden brown. You can skip this step, but I like it.
Wash mushrooms and wipe dry. The stems from the mushrooms leave on the spot. Put them in a container of oil. Include warming up the oven to 200*.
Coat each mushroom in garlic-dill oil.
Dip them in the breadcrumbs.
Put chicken and mushrooms in a baking dish.
Put the form in preheated oven for 1 hour. After 5 minutes I lowered the temperature to 180*. Be guided by Your oven!!!
Our wonderful dish is ready!!! Bon appetit!!!
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