Roasted Chicken Leg with Red Wine and Orange Juice and Rosemary

2024-04-29 10:21:51 139

Since the use of essential oil, I have only loved rosemary essential oil, which has a clear fragrance. Every time the candle at the bottom of the aromatherapy stove is lit, the essential oil mixes with the water and evaporates. A faint fragrance flows into the room, gradually relaxing the mind and unconsciously falling asleep peacefully< Br>

Details of ingredients

Chicken leg meat200 grams
potato40g
onion100 grams
rosemary1/2 spoon

Technique

difficultySimple
workmanshiproast
tasteSour and sweet
timean hour

Steps to make Roasted Chicken Leg with Red Wine and Orange Juice and Rosemary

1. Wash the chicken legs, remove the skin and fat, remove the bones, and chop the meat with the back of a knife or meat hammer until it is loose.
2. Peel and wash the onions, then shred them.
3. Put the chicken legs into a bowl, add an appropriate amount of olive oil, salt, black pepper, rosemary, a little white sugar, and 20g onion shreds, stir well, and marinate for 30 minutes.
4. Wash, peel, and cut the potatoes into small four cubes.
5. Put the potato chips into a bowl, add a little olive oil, salt, and black pepper, stir well, and marinate for 10 minutes.
6. Place the marinated chicken legs on a grill and place them in the middle layer of an oven preheated to 200 degrees. Use a baking tray covered with tin foil to oil the bottom layer.
7. Pour an appropriate amount of olive oil into the frying pan, raise the oil temperature slightly, then add potato chips and fry over low heat until golden brown on one side.
8. Flip over and fry the other side. And you can stir fry the remaining shredded onions and add a little salt to make them taste good. After frying the potato slices until both sides are golden brown and the onion shreds are slightly soft, remove and set aside.
9. Take an appropriate amount of red wine and orange juice and pour it into a bowl, stirring slightly.
10. Pour a little olive oil into the frying pan, raise the oil temperature slightly, then add red wine and orange juice, stir well, bring to a boil, skim off the foam when the soup is slightly drained, and then cook until the soup is thickened.
11. Take out the roasted chicken legs and cut them into pieces.
12. Put in potato chips, washed bitter chrysanthemums, and sliced apples, spread the onion shreds on a plate, place the meat chunks on top of the onion shreds, and drizzle with an appropriate amount of red wine and orange juice.