Recipe: Prunes green olives roast chicken legs

Home Cooking Recipe: Prunes green olives roast chicken legs


Prunes are always good partners for barbecue. Baked and succulent dried prunes, which are excellently colored for the meat, and have a rich caramel aroma, with pickled green olives (preferably Spanish-made pemento stuffed manzanilla green olives). Very subtle balance of taste. If you want to find a little honey outside the roast chicken legs with pesto basil, this is the best choice.



  1. The next night, the chicken legs were cut, the prunes and green olives were half cut, chopped garlic cloves, and then all the ingredients except white wine were placed in a sealed bag and chilled overnight.

  2. Take out the temperature from the refrigerator half an hour before cooking. Place the chicken legs in the baking tray and spread the remaining side dishes on the surface.

  3. The oven is preheated to 190 degrees. After the preheating is completed, pour the white wine into the baking tray and bake for about 90 minutes (depending on the size of the chicken legs). The baking tray is covered with tin foil and the tin foil is removed after 50 minutes to color and make the surface crisp.

  4. Some lemon dander can be shaved on the surface when serving.


1 balsamic vinegar is a key seasoning. It cannot be replaced by other varieties of vinegar, and the vinegar of the year (gé) has a great effect on the color and taste. 2 In view of the fact that the green olives themselves are more salty, the students with sweeter tastes can also reduce salt when pickling. 3 Mind that friends with sweet taste in meat are cautious.

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