Chicken drumsticks in sauce - succulent meat to any side dish. How to cook chicken drumsticks in a sauce in the oven, a slow cooker and in a pan

Chicken drumsticks in sauce - succulent meat to any side dish. How to cook chicken drumsticks in a sauce in the oven, a slow cooker and in a pan

Chicken meat can be braised, boiled, baked or fried. In any case, it will turn out delicious. But especially juicy and tender chicken is obtained in the sauce.

Chicken drumsticks in sauce - the basic principles of cooking

Chicken drumsticks in sauce are cooked in a frying pan, in an oven or a slow cooker. To keep the meat dry, it is pre-fried to a golden crust.

Chicken meat perfectly absorbs the aromas of various spices and herbs. What seasonings to use for cooking, everyone decides for himself. However, it is worth recalling that some spices in the process of roasting may acquire an unpleasant smell and taste. For example, garlic, if overcooked. To prevent this from happening, proceed as follows: cut the garlic into thin slices and put it in hot oil and fry for a few seconds. Then remove it, and fragrant oil is used to prepare the legs.

The sauce can be made on the basis of tomato, sour cream, cream or soy sauce. They add onions, spices or other ingredients. Chicken drumsticks are fried, then spread into sauce and braised meat for half an hour. Chicken drumsticks are served in a sauce with a side dish of vegetables, cereals or pasta.

Recipe 1. Chicken drumsticks in sweet and sour sauce


chicken drumstick - four pcs .;

fresh herbs;

sweet pepper pod;


purple onion head;

half a cup of filtered water;

80 ml of soy sauce;

90 ml of refined oil;

80 ml of ketchup;

a pinch of black pepper;

30 ml of fruit vinegar;

three cloves of garlic;

20 ml of liquid honey;

a small piece of ginger root.

Method of preparation

1. Wash chicken drumsticks, pat dry. Put the pan with refined oil on high heat. Put the drumsticks in the hot oil, tart with pepper and fry from all sides until golden brown. 2. In a deep bowl, pour the soy sauce, add fruit vinegar, honey and ketchup. Stir thoroughly.

3. Peel chives and squeeze them through a press into a bowl.

4. Peel the ginger root and chop on a fine grater. Add to sauce and mix.

5. Peel the bulb. Rinse the pepper and free from seeds. Crush vegetables in small squares. Put them in a frying pan, where the meat is fried, and pass until soft. Then put shank to vegetables and pour over all the spicy sauce. Add some filtered water, cover and simmer for about 25 minutes. Put ready shins on the dish, pour the sauce, sprinkle with finely chopped fresh herbs and sesame.

Recipe 2. Chicken drumsticks in a fragrant sauce


60 g butter;

fresh parsley;

eight small bulbs;

60 ml of cold water;

125 g of bacon;

10 g starch;

four chicken drumsticks;


clove of garlic;

30 g fresh tarragon;

12 champignons;

bouquet garni;

300 ml of red wine.

Method of preparation

1. Peel the small onions, cut each into four parts. Chop the bacon in small pieces.

2. Dissolve half of the butter in a frying pan over moderate heat. Put bacon and onions in it. Stir for about three minutes, stirring occasionally. Then put the fried onions and bacon on a plate.

3. In a pan, where the onions were fried, dissolve the remaining butter. Wash and dry chicken drumsticks. Put them in a frying pan and fry from all sides, three minutes each.

4. Now add the fried onions with bacon to the meat. Cut the peeled garlic into thin slices and add to the pan. Rinse the champignons, wipe with a napkin and chop into thin plates. Send the mushrooms to the pan. Pour in the wine, add the tarragon and a bouquet of garni. Season everything with salt and pepper. Stir, cover and cook on moderate heat for about an hour, until the chicken meat is tender.

5. Transfer the contents of the pan to a deep plate and cover it with foil. Remove the bouquet garni from the pan and discard. 6. In a deep bowl, dilute the starch with water to a paste. Put it in the pan with the remaining liquid. Bring to a boil, reduce the heat and simmer for a minute, constantly stirring. Serve chicken drumsticks, watering sauce.

Recipe 3. Chicken drumsticks in ginger sauce


honey - 40 g;

six chicken drumsticks;

tomato - 30 g;

10 ml of vinegar;

garlic - three slices;

30 ml of vegetable oil;

Red pepper;

20 ml of soy sauce;


onions - 100 g;

30 g grated fresh ginger root.

Method of preparation

1. We wash the washed chicken drumsticks with a paper napkin and fold them into deep dishes.

2. In a separate bowl, combine the tomato paste with honey and garlic squeezed through the garlic crush. Season with pepper. Pour in soy sauce and vinegar. Stir well.

3. Pour the pickle with the obtained marinade, cover with cling film and put it in the fridge for two hours.

4. Cut the peeled onion into cubes.

5. Heat the oil in the pan. We wipe shins from excess marinade and put in the pan. Fry meat on intense fire until golden brown on all sides. Shift roasted drumsticks on a plate.

6. In the same pan, put the onion and pass to softness. Put the legs and pour the remaining marinade. Peel the ginger root from the peel and three on a fine grater. Add it to the meat and mix. Cover the pan with a lid and twist the fire to the minimum. Chicken drumsticks in stew sauce for 20 minutes. Served with crumbly rice or pasta.

Recipe 4. Chicken drumsticks in spicy sauce


olive oil - 50 ml;

chicken drumsticks - ten pcs .;

red pepper;

kitchen salt;

5 ml of wine vinegar;

six cloves of garlic;

90 ml of Krasnodar tomato sauce;

30 g butter;

75 ml of chili sauce;

30 ml of Tabasco sauce.

Method of preparation

1. Peel three cloves of garlic and pass through a press into a deep bowl. Add olive oil to it and season with pepper and salt. Stir well. 2. Pat the washed chicken drumsticks with napkins. Grate each mixture and place on a baking tray. Send for half an hour in the oven. Bake at 180 degrees.

3. Combine melted butter with crushed three chives of garlic, sauce “Chili”, “Tabasco”, “Krasnodar”, and wine vinegar. Season with red pepper and stir. Heat the sauce, but do not bring to a boil.

4. Remove the drumsticks from the oven, pour in the sauce and send to bake for another ten minutes. Put the finished drumsticks on a plate and pour the sauce into a saucepan.

Recipe 5. Chicken drumsticks in sour cream sauce in a slow cooker


stack filtered water;

chicken drumsticks - eight pcs .;

fresh herbs;

sour cream - 200 g;

vegetable oil;


30 grams of mustard.

Method of preparation

1. Wash the chicken drumsticks, pat them dry and remove the yellow skin, which often remains at the base of the stone.

2. Start the appliance in the “frying” mode. Pour oil into the tank and heat it. Put the chicken drumsticks on the bottom in one layer and fry from all sides until golden brown.

3. Peel the bulb and cut into half rings. Rinse greens, dry and crumble.

4. Season roasted shins with spices and salt. Put a bay leaf for flavor. Top with onion half rings. Pour in a glass of warm water and switch the device to extinguish mode for 20 minutes.

5. Open the lid of the device, add sour cream and mustard. Stir gently so that the cream sauce is evenly distributed over the shins. Start the multicooker in the same mode for another half an hour. Stir in the ready chicken drumsticks in the sauce with chopped greens and serve with any side dish.

Recipe 6. Chicken drumsticks with vegetables in tomato sauce


garlic - three slices;

chicken drumsticks - six pcs .;

young green - a small bunch;

150 g of carrots and onions;

5 g hops-suneli;

40 ml of vegetable oil;

paprika pod;

sugar - pinch; 30 g tomato paste.

Method of preparation

1. Washed and dried chicken drumsticks rub a hops-suneli and leave to marinate for an hour.

2. Heat oil in a pan and put the meat in it. Fry it on intense fire until golden brown. Shift the legs on the plate.

3. Peel the onion and shred in half rings. Peeled carrots cut into thin strips. Fry vegetables until soft in a frying pan, where the legs were fried.

4. Clean the peppers from the seeds and cut them into thin strips. Garlic clean and finely crumbled. Add to the pan to the rest of the vegetables and mix. Simmer another three minutes.

5. Add the tomato and sugar, salt, pour in a glass of filtered water, stir and bring to a boil. Immerse the legs in the sauce, cover and simmer for half an hour on low heat.

6. Grind greens and add to the pan with meat. Stir and remove from heat. Leave the chicken drumsticks in the sauce under the lid for another ten minutes.

Chicken drumsticks in sauce - tips and tricks

  • If you are marinating shins in a liquid sauce, dip them in a napkin before frying. Otherwise, the chicken will be stewed, not roasted.
  • Begin frying shins on intense fire. After they are covered with a crust, twist the fire and continue cooking until soft.
  • Homemade chicken meat is significantly tougher. Smear it with wasabi or mustard sauce and leave for half an hour. So it will become softer.
  • Take shins of the same size so that the meat is cooked evenly.
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