Today recipe is the recipe that I got from my mother in law. Actually She show me how to make it, but for the whole chicken. Since right now I only have cuisse de poulet (chickenn leg), then I cook it with a bit modification from the original recipe that she showed me. I assure you that it is easy to follow and to cook. You can eat it after with rice or vegetables. We eat it with Ratatouille that I made as well. You can follow my Ratatouille recipe that you can found it on my blog here. Just follow the link on the word Ratatouille. I still search how to add search functionality on my blog, and still working on it. On the meantime, you can found it as well by choose Categories Vegetables. Ingrédients (for 2 persons) : - 2 chicken leg (or you can use another parts of chicken like wings, breast, etc) - 2 garlic - 50gr butter - 2 up to 3 tbsp olive oïl - Salt & Pepper - Herbs of Provence Preparation : - Peel garlic and cut it on two. Press it and put it separate (note : do not forget to take out the middle of garlic). - Cut butter on several pièces. Put it separate. - Dry chicken leg with paper towel and marinate it with Salt & Pepper on both side. Put it separate. How to Cook : - Using bake ware ceramic/pan, put olive oïl Inside and let it covered all base of the bake ware/pan. - Smear chicken legs with butter on all parts, and put some of butter Inside between upper leg and bottom leg of chicken. - Place chicken leg that already smear with butter on the bake ware/pan. - Put several blocks of butter on top of the chicken legs. - Put garlic on each side of the chicken. - Smear it with herbs of provence. - Cook it on the oven 250 oC for around 30 up to 45 minutes or until chicken well cook. - Take it out and serve it on the plate. Bon Appétit ! You see, it is easy to make it and crisp and delicious as well. When I googling to find another way to cook the chicken leg with oven, I also found some recipe that not use butter for marinate the chicken but use moutard sauce. Perhaps next time I will try to use moutard sauce for marinated it and compare it with the butter that I use on this recipe.
So, happy cooking and see you again on the other recipe :) Btw, have you check out my French blog boekankoki.fr already ? (/fin)
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AuthorNewbie in the kitchen, that's why I call myself boekan (bukan) koki or "not a Chef" in Bahasa. Archives
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