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 Chicken Drumsticks with Apples and Carrots Recipe
Simple to prepare, but very delicious chicken recipe with a sweet taste of apples and carrots. Onions are fried over low heat to reduce the formation of trans fats. A meat dish, where apples and carrots are used as a side dish, which saturate this dish with fiber and useful macro-and microelements.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas, Special Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. I wash the apples. Wash and peel the carrots and onions. Note: apples must always keep their shape when cooking. I used Cortland in this recipe. Those varieties of apples that are used for making mashed potatoes are not suitable. Depending on the size of the apples, you may need more or less. It is important to put them in 1 layer, so that they are evenly prepared.
    I wash the apples. Wash and peel the carrots and onions. Note: apples must always keep their shape when cooking. I used Cortland in this recipe. Those varieties of apples that are used for making mashed potatoes are not suitable. Depending on the size of the apples, you may need more or less. It is important to put them in 1 layer, so that they are evenly prepared.
  2. Finely chop the onion and fry in oil (over low heat, stirring occasionally). When it turns yellow and dries, you can turn off the heating. During this stage, you need to cut the apples into 4 parts and peel the seeds and petioles.
    Finely chop the onion and fry in oil (over low heat, stirring occasionally). When it turns yellow and dries, you can turn off the heating. During this stage, you need to cut the apples into 4 parts and peel the seeds and petioles.
  3. Spread the chicken legs in 1 layer in a 5-liter saucepan. Pour 1.5 cups of water. After boiling, remove the foam. Add 1 bay leaf and black pepper to taste. Note: The chicken pieces may not be partially covered with water, which is normal, as the carrots and onions will partially occupy the space between the chicken shins and the water level will rise. The juice from apples and meat will also stand out.
    Spread the chicken legs in 1 layer in a 5-liter saucepan. Pour 1.5 cups of water. After boiling, remove the foam. Add 1 bay leaf and black pepper to taste. Note: The chicken pieces may not be partially covered with water, which is normal, as the carrots and onions will partially occupy the space between the chicken shins and the water level will rise. The juice from apples and meat will also stand out.
  4. Put carrots and onions on top of the chicken.
    Put carrots and onions on top of the chicken.
  5. On top of the carrots, spread the apple slices in 1 layer, so that they are evenly cooked. Close the lid and cook for 30 minutes.
    On top of the carrots, spread the apple slices in 1 layer, so that they are evenly cooked. Close the lid and cook for 30 minutes.
  6. Leave for another 5-10 minutes without heating.
    Leave for another 5-10 minutes without heating.
  7. You can serve it with or without broth. It can be served both hot and cold. When cold, it can be served as a "soft jelly", since cooking chicken shins containing a lot of gelatin, in a minimum volume of liquid, allows the broth to harden a little. You can also take it with you on a picnic both hot (in a thermos) and cold without broth. From the recipe history. The only recipe that my mother-in-law managed to share with me at the time. Her recipe was slightly changed. In her original recipe: she fried onions separately (in vegetable oil) and chicken drumsticks on a mixture of vegetable and butter. This recipe is dedicated to her bright memory.
    You can serve it with or without broth. It can be served both hot and cold. When cold, it can be served as a "soft jelly", since cooking chicken shins containing a lot of gelatin, in a minimum volume of liquid, allows the broth to harden a little. You can also take it with you on a picnic both hot (in a thermos) and cold without broth. From the recipe history. The only recipe that my mother-in-law managed to share with me at the time. Her recipe was slightly changed. In her original recipe: she fried onions separately (in vegetable oil) and chicken drumsticks on a mixture of vegetable and butter. This recipe is dedicated to her bright memory.
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