Chicken legs with boiled vegetables and fresh arugula
Chicken legs with boiled vegetables and fresh arugula

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, chicken legs with boiled vegetables and fresh arugula. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Chicken legs with boiled vegetables and fresh arugula is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chicken legs with boiled vegetables and fresh arugula is something that I’ve loved my whole life. They’re nice and they look wonderful.

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To get started with this recipe, we have to first prepare a few components. You can have chicken legs with boiled vegetables and fresh arugula using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken legs with boiled vegetables and fresh arugula:
  1. Get 2 chicken legs boiled and filleted
  2. Get 1/2 cup water
  3. Prepare 1 tbsp olive oil
  4. Make ready 1/4 coarsely cut head of cabbage
  5. Get 6 lettuce leaves
  6. Make ready 3 leeks
  7. Make ready 4 zucchinis
  8. Prepare 3 spring onions
  9. Take 1 dry onion
  10. Make ready 1/2 green pepper
  11. Get 1 handful fresh arugula
  12. Take juice of 1/2 lemon
  13. Prepare curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper
  14. Take For the sauce
  15. Make ready juice of 1/2 a lemon
  16. Make ready 1 tsp Dijon mustard

Our collection includes classic recipes such as chicken chasseur and coq au vin. There's nothing nicer than crispy roast chicken with mash, but the addition of fresh salsa lifts the dish to new levels. Chicken legs are often one of the least expensive cuts of chicken. Since I loooove rotisserie chicken, I decided to try to make Oven Roasted Chicken Legs that were close in texture to the moist and tender rotisserie chicken that I so love.

Steps to make Chicken legs with boiled vegetables and fresh arugula:
  1. Boil the chicken in salted water, then fillet it and set it aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Sprinkle with a little freshly ground pepper and serve.

Chicken legs are often one of the least expensive cuts of chicken. Since I loooove rotisserie chicken, I decided to try to make Oven Roasted Chicken Legs that were close in texture to the moist and tender rotisserie chicken that I so love. While the noodles cook, I'll chop up whatever vegetables I have kicking around to add to the dish right before serving. I love julienned carrots, scallions, thinly sliced cabbage and any soft herbs that might be on their last legs. Leftover protein, like rotisserie chicken or roasted tofu, is also a welcome addition.

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