May 28, 2015
Oven-Baked Chicken Legs with White Wine Accompanied by Home-Style Ratatouille
This week we come back to the kitchen and share a double recipe. On the one hand, the ovenbaked chicken legs cooked with white wine and on the other hand a rich home-style Ratatouille served with a poached quail egg :-) As you can see, it is a very complete and exquisite recipe :-) And also, like all the dishes that we prepare, very easy to cook :-) It’s already time to share the recipe, with a special wish that you cook it and like it:
by Pilar Ruiz Text/US measures collaborated w/ Glenn Ferguson You can find more of her recipes at comomegustacocinar.blogspot.com
INGREDIENTS: For the home-style Ratatouille: -2 lbs 3 oz. (1 kilo) of red-ripe pear tomatoes -2 Zucchinis -1 Eggplant -2 green peppers -1 red pepper -1 onion -2 cloves of garlic -Salt -a pinch of sugar -1 quail egg per person
For the chicken legs: -8 chicken legs -2 cloves of garlic -1 pinch of dried oregano -1 pinch of dried thyme -4 tablespoons Sherry wine vinegar -4 tablespoons of white wine -1 lemon -2 tablespoons of extra virgin olive oil -Salt -Pepper
HOW TO PREPARE THE RATATOUILLE: * We are going to peel the tomatoes by first scalding them in boiling water. * Remove from the water, wait for them to cool down a little, and then peel them (the skin will come off very easily). Then dice them and reserve for later. * Dice all the vegetables. In an oiled pan on Low heat, we are going to cook all of them very slowly. We will start by first beginning to heat the harder vegetables, (red and green peppers) and continue with the more tender ones, the onion, garlic, zucchini and eggplant. * Then, when we see that the vegetables are cooked through, we will add the tomatoes and stir. * We will add salt, pepper and a pinch of sugar, and continue cooking over low heat for 30 more minutes. Once everything is cooked, we will keep it for later.
HOW TO PREPARE THE LEGS: * For our marinade, we are going to squeeze the lemon, strain the juice and pour it in a bowl. * Then we peel and chop the garlic cloves, add them to the lemon juice with the vinegar, white wine, thyme, oregano, a pinch of pepper and stir. * We now wash the chicken legs and dry them with paper towels.We will introduce them into the marinade and move them so that the marinade coats the chicken all over. * We will cover the dish with plastic wrap and leave them to marinate for at least 12 hours in the refrigerator. * Now preheat the oven to 355° F (180 ° C). Remove and drain the chicken from the marinade, reserving the marinade liquid. We will place the Legs in an ovenproof dish, season them with salt and pepper and drizzle them with the olive oil. * We bake them for 35-40 minutes, and we are going to brush them several times with the marinade while cooking. And now we are going to immediately serve them, quite hot, accompanied by our rich homemade Ratatouille. But first, with the Ratatouille ready to serve from the skillet, we will add one quail egg per person on top of the vegetables, cover it and let it cook for a few minutes until we see that they are ready, to your liking. We prefer them quite firm. Now you can see what how tasty this recipe will be :-) Happy week to you all.
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