Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. You will need 5-6 chicken legs, half a small pumpkin, spices, frying oil, herbs (parsley or dill). In addition to pepper and salt, you can use ready-made dry spices for chicken. In this case, be sure to read the composition. If there is salt there, take this into account when you salt the chicken.
Step 2:
Wash fresh chicken drumsticks, dry them with paper towels. Transfer to a container. Add salt, pepper, mustard, stir and leave to marinate for 30 minutes. Take any mustard (French or ordinary) to your liking. If you use granular, then fry the legs under the lid, otherwise the grains on the sizzling oil can shoot out of the pan.
Step 3:
Wash the pumpkin, cut it. Peel and peel the seeds. Cut into medium-sized cubes (approximately 2 by 2 cm). Which pumpkin is best suited? Choose a fruit with a thin skin, bright orange dense pulp.
Step 4:
Peel the garlic cloves, chop finely with a knife. Wash the parsley, dry it with paper towels and chop it. Take cold butter from the refrigerator and cut it into small pieces.
Step 5:
Put the pumpkin in any heat-resistant mold with high sides. Season it with salt and pepper to taste, spread out the pieces of butter evenly. Preheat the oven (10-15 minutes before cooking) to 180 degrees. Bake the pumpkin for about 20 minutes until soft. During baking, mix the vegetable slices a couple of times.
Step 6:
Heat the remaining butter and refined vegetable oil in a frying pan with a high smoking temperature.
Step 7:
When the butter melts, lay out the chicken drumsticks. Fry them on all sides until golden brown. Since I used grainy mustard, I covered the pan with a lid.
Step 8:
Take out the pumpkin mold. Place the fried chicken on top.
Step 9:
Sprinkle chopped herbs and garlic on top of the shin. Return to the oven to bake for about another 25 minutes. The time and temperature of baking may vary, since everyone has different ovens. Focus on the specifics of your technique. The flesh of the finished chicken will be easily pierced with a knife and transparent juice should flow out. Serve the dish hot. Additionally, you can cook mashed potatoes, baked potatoes or stewed rice.
According to this recipe, you can bake not only chicken drumsticks, but also other parts of the chicken, for example, thighs, quarters.
If you like, add onion, carrot, bell pepper, mushrooms and potatoes cut into small slices.
The dish will be especially interesting to taste if you put steamed prunes or dried apricots.
You can decorate chicken legs with pumpkin with sesame seeds, curly parsley leaves, pomegranate seeds.
Pickled chicken can be frozen if necessary. To do this, put it in a hermetically sealed container or bag, send it to the freezer. Defrost should be on the bottom shelf of the refrigerator. Remember that storing food in the freezer for longer than 3-4 months at a temperature of -18 degrees is not recommended.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in the article about ovens here
Caloric content of the products possible in the composition of the dish
- Pumpkin - 29 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Chicken legs - 158 kcal/100g
- Granular mustard - 135 kcal/100g
