Sunday Chicken Legs
A community recipe by mara2Not tested or verified by Nigella.com
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Salt and pepper the chicken legs. Put the rolls in some water for a few minutes. Squeeze them and put them in a bowl. Add one egg, the chopped parsley leaves, salt and pepper. Stuff this mixture, as much as you can, under the skin of the chicken legs. Spread some oil in a baking pan, put in the legs and cover with tinfoil. Bake for about 20 minutes then bake until nice crispy without the foil. Serve with any garnish you like. If you don't use all the mixture, put it beside the legs, they will be great fried alone.
Salt and pepper the chicken legs. Put the rolls in some water for a few minutes. Squeeze them and put them in a bowl. Add one egg, the chopped parsley leaves, salt and pepper. Stuff this mixture, as much as you can, under the skin of the chicken legs. Spread some oil in a baking pan, put in the legs and cover with tinfoil. Bake for about 20 minutes then bake until nice crispy without the foil. Serve with any garnish you like. If you don't use all the mixture, put it beside the legs, they will be great fried alone.
Introduction
It's a traditional Sunday lunch in Hungary, and very easy to prepare.
It's a traditional Sunday lunch in Hungary, and very easy to prepare.
Ingredients
Serves: 2
Metric
Cups
- 4 chicken legs (upper and lower parts)
- 3 bread rolls
- 1 egg
- salt
- pepper
- fresh parsley (leaves)
- oil
- 4 chicken legs (upper and lower parts)
- 3 bread rolls
- 1 egg
- salt
- pepper
- fresh parsley (leaves)
- oil
Method
Sunday Chicken Legs is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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