Braised chicken leg in Italian style(yi shi men ji tui )

Braised chicken leg in Italian style

Introduction:

"This [Italian braised chicken leg] is a dish, which is cooked with one and a half onions, but it doesn't taste spicy, even for children. The tomato sauce made by ourselves also has a strong flavor. Besides rice dressing, chicken leg can also be used as the ingredient of tortillas. Tomatoes can increase the body's immunity, which is very popular in foreign countries. Foreigners like to stew or stew meat with tomatoes. There is also a festival in Spain, just like the water splashing festival in Thailand. However, Spanish people throw tomatoes one by one from trucks to the people, and the people will also crush the tomatoes. Everyone throws tomatoes at each other. It seems like a pity, but this is a Spanish culture. We choose a non stick pot to make this dish. We don't have to worry about sticking to the bottom when cooking tomato sauce. We don't worry about scorching when stewing chicken legs. The cooked chicken legs are still beautiful and the skin and meat are intact. "

Production steps:

Step 1: first, make tomato sauce, prepare appropriate amount of water and heat it until it bubbles; after cleaning the tomato, cross the bottom with a knife.

Step 2: heat the water and add the tomato, cross the bottom down, cook over low heat for 1 minute and then turn off.

Step 3: then put the top of the tomato down for 1 minute and take it out to cool,

Step 4: after cooling, tear off the tomato skin and cut into diced tomatoes.

Step 5: dice half of the onion.

Step 6: add 3 tbsp olive oil into the pan and stir fry in onion until fragrant.

Step 7: then add the dried parsley leaves.

Step 8: continue to add the diced tomatoes, stir well, bring to a boil, then turn to low heat and cook for 20 minutes.

Step 9: stir until the water is dry for 20 minutes.

Step 10: after cleaning the chicken leg, drain the excess water with kitchen paper, add salt, rosemary and black pepper and marinate for 20 minutes; dice an onion, peel the garlic, and set aside the ketchup, red wine and black olive.

Step 11: put 3 tbsp olive oil into the pan, add diced onion and garlic, stir fry for 5 minutes, then put into a bowl.

Step 12: put the pickled chicken legs in the same pot,

Step 13: fry the surface of chicken leg into golden yellow over medium heat.

Step 14: then add red wine and turn to high heat to evaporate the alcohol.

Step 15: turn the chicken leg over to the other side and turn off the engine. This process can be completed in 1 minute.

Step 16: put the salt, tomato sauce, stock, black olive, fried onion and garlic in another pot and bring to a boil.

Step 17: stir fry evenly, cover and simmer for 20 minutes; stir fry a little.

Step 18: after 20 minutes, add the drumsticks and pour the red wine into the ketchup.

Step 19: cover with medium high heat and simmer until the sauce is dry.

Materials required:

Chicken leg: 5

Rosemary: half teaspoon

Tomato: 600g

Soup: 130ml

Red wine: 100ml

Onion: 1

Garlic: 5 petals

Black olive: 10

Olive oil: 3 tbsp

Salt: right amount

Black pepper: right amount

Parsley leaves: half teaspoon

Note: - ketchup can be bought ready-made canned, it is not recommended to use dipping ketchup. -The dried parsley leaves used in ketchup cooking can be replaced by basil. -Fresh rosemary can also be used to replace the dried rosemary of pickled chicken legs.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: garlic

Chinese PinYin : Yi Shi Men Ji Tui