Salată de boeuf with chicken legs

Name: Salată de boeuf with chicken legs
Ingredients: 700 g whole chicken legs; 1500 ml water; 500 g potatoes; 300 g large carrots; 150 g frozen peas; 2000 ml water; 200 g pickles; 100 g black olives; 250 g mayonnaise; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Salată de boeuf with chicken legs by Teodosia P. - Recipia

Salată de boeuf with boiled chicken legs and vegetables has tender little cubes bound together in a creamy mayonnaise dressing. Pickles and sliced black olives give it a salty, tangy taste, and an hour of resting lets the salad settle. I eat it cold, on bread, and the olive slices are my favorite part. Preparation: 30 minutes. Cooking: 65 minutes. Resting: 105 minutes. Total time: 200 minutes. Servings: 6. About 500 kcal and 17 g protein per serving.

Ingredients

700 g whole chicken legs
1500 ml water
500 g potatoes
300 g large carrots
150 g frozen peas
2000 ml water
200 g pickles
100 g black olives
250 g mayonnaise
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Peel and wash the potatoes and carrots. Put them on to boil in 1500 ml water; after 20 minutes, add the frozen peas and boil for 5 more minutes, until the vegetables are tender. 2. Pat the chicken legs dry with paper towels and put them on to boil separately in 2000 ml water. Once the water comes to a boil, simmer them for 35 minutes, until the meat is cooked through. 3. Drain the vegetables and meat, then leave them to cool for 45 minutes. Remove the bones and skin from the chicken legs. 4. Finely dice the meat, potatoes, carrots and pickles. Slice the black olives into rounds, then put everything in a bowl and add the mayonnaise, salt and pepper. Mix and leave the salad in the fridge for at least an hour.

Notes

Keep the salad covered in the fridge for no more than 3 days; you can make it a day ahead and leave the garnish until close to serving. I put it on the table with slices of fresh bread, like a heartier potato salad. Floury potatoes break up more easily when mixed, and very large ones may need a few extra minutes to cook. Very juicy pickles should be drained and squeezed before chopping; if they are salty, rinse them quickly and taste the salad before adding more salt. Fresh peas may need a few minutes longer than frozen ones, so check that they are tender. You can replace the black olives with 100 g pitted green olives. Mayonnaise contains egg.