Simple Way to Make Speedy Chicken legs with boiled vegetables and fresh arugula
Hello everybody, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Chicken legs with boiled vegetables and fresh arugula. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken legs with boiled vegetables and fresh arugula, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken legs with boiled vegetables and fresh arugula delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken legs with boiled vegetables and fresh arugula is 3-4 portions. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Chicken legs with boiled vegetables and fresh arugula using 16 ingredients and 6 steps. Here is how you can achieve it.
Boiled chicken legs with various vegetables and herbs in the pot with fresh arugula salad, a relatively light recipe, suitable for a healthy diet.
Recipe by FILIPPIA
Ingredients and spices that need to be Get to make Chicken legs with boiled vegetables and fresh arugula:
- 2 chicken legs boiled and filleted
- 1/2 cup water
- 1 tbsp olive oil
- 1/4 coarsely cut head of cabbage
- 6 lettuce leaves
- 3 leeks
- 4 zucchinis
- 3 spring onions
- 1 dry onion
- 1/2 green pepper
- 1 handful fresh arugula
- juice of 1/2 lemon
- curry powder, ginger, cumin powder, saffron, a little nutmeg, salt, pepper
- For the sauce
- juice of 1/2 a lemon
- 1 tsp Dijon mustard
Instructions to make Chicken legs with boiled vegetables and fresh arugula
- Boil the chicken in salted water, then fillet it and set it aside.
- Wash all the vegetables well. Finely chop the onions (both the spring onions and the dry one) and the leeks and then sauté them in 1 tbsp of oil for about 5 minutes, stirring constantly.
- Add the coarsely cut cabbage, the lettuce leaves quartered, the zucchinis in thick round slices, the pepper in small pieces. Add half a cup of water (the vegetables let out lots of juices), the spices, the juice of 1/2 lemon and put the lid on the pot.
- Boil for about 30 minutes over medium heat until the vegetables are tender (checking from time to time to make sure that the pot has enough liquid so that the vegetables don't stick to the bottom).
- When the vegetables are done (there shouldn't be too much liquid at this point) place the quantity that you desire on a plate and make a well in the middle where you will place the fresh arugula and the chicken on top of that. Pour the sauce (that you have already prepared by mixing the Dijon mustard with the juice of 1/2 a lemon until they are combined) over the chicken.
- Sprinkle with a little freshly ground pepper and serve.
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