Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chicken legs with boiled vegetables and fresh arugula. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Immediately add tomatoes and chicken stock and heat to boil. Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente. Drain well, and immediately add to the sauce. Toss thoroughly to entangle the arugula.
Chicken legs with boiled vegetables and fresh arugula is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Chicken legs with boiled vegetables and fresh arugula is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook chicken legs with boiled vegetables and fresh arugula using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken legs with boiled vegetables and fresh arugula:
- Get 2 chicken legs boiled and filleted
- Make ready 1/2 cup water
- Make ready 1 tbsp olive oil
- Get 1/4 coarsely cut head of cabbage
- Make ready 6 lettuce leaves
- Take 3 leeks
- Make ready 4 zucchinis
- Take 3 spring onions
- Make ready 1 dry onion
- Prepare 1/2 green pepper
- Take 1 handful fresh arugula
- Take juice of 1/2 lemon
- Prepare curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper
- Get For the sauce
- Make ready juice of 1/2 a lemon
- Make ready 1 tsp Dijon mustard
In a large salad bowl, mix the shallot, vinegar and mustard. Add the arugula and toss to coat. Add peppercorns, salt, garlic, bayleaf, thyme & chicken boullion. Add the rest of the vegetables.
Instructions to make Chicken legs with boiled vegetables and fresh arugula:
- Boil the chicken in salted water, then fillet it and set it aside.
- 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.
- 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.
- 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).
- 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.
- Sprinkle with a little freshly ground pepper and serve.
Add peppercorns, salt, garlic, bayleaf, thyme & chicken boullion. Add the rest of the vegetables. Serve chicken legs in a range of comforting one-pots, casseroles and roasts. Our collection includes classic recipes such as chicken chasseur and coq au vin. Prep this chicken dish with pesto, kale and butter beans in five minutes and with just five main ingredients.
So that’s going to wrap this up with this special food chicken legs with boiled vegetables and fresh arugula recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
