What can I make for dinner with chicken leg quarters? Dinner for two people. ?!
Answers:
brown them up on all sides in a deep pan with some olive oil, season with some garlic salt and pepper!.!.!. once they are browned smother them with some chopped onion, green pepper, mushrooms, olives and lots of garlic!.!. then pour a can of your favorite spaghetti sauce over them!.!.!. let it simmer for about 1 hour covered or until the meat is ready to fall off the bone!.!.!.!. Serve with rice or smashed potatoes and a veggieWww@FoodAQ@Com
slice an onion and saute it in some oil in a frying pan, just when the onion begins to caramelize add the leg quarters and saute both sides for a couple minutes!.
add salt, pepper, garlic, reduce the heat source and simmer for about 45 minutes!.
then you can quarter and add couple of potatoes or add a cup of rice and 2 cups of HOT water and simmer for 20 more minutes (the onions and chicken flavors will cook into the potatoes or rice) yum!
steam up any vegetable you have on hand as a side dish or a cucumber or regular salad on the side!. Www@FoodAQ@Com
add salt, pepper, garlic, reduce the heat source and simmer for about 45 minutes!.
then you can quarter and add couple of potatoes or add a cup of rice and 2 cups of HOT water and simmer for 20 more minutes (the onions and chicken flavors will cook into the potatoes or rice) yum!
steam up any vegetable you have on hand as a side dish or a cucumber or regular salad on the side!. Www@FoodAQ@Com
“Get Yo’ Man” Stewed Chicken
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14!.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat!.
Pat chicken dry with a paper towel and season with salt and pepper!. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side!. Transfer to a plate to reserve!.
Pour off all but 1 tablespoon of oil from the pan!.
Add onion to the pan and saute until tender, roughly 3 minutes!. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan!. Turn heat to high and reduce by half, about 3 minutes!. Pour in the crushed tomatoes and add the dried herbs and lemon pepper!. Add the chicken thighs back in!. Cover and cook on medium low for 40 minutes!.
Remove chicken from liquid and serve on hot buttered rice!. Ladle the sauce on top and garnish with fresh chopped parsley!.
--Down Home w/ the Neelys
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Chicken Fricassee
Recipe was adapted by David Simmons from a chicken fricassee recipe attributed to Mamman, which was included in a recipe box collection sold in the 1960’s at Asphodel Plantation!.
4 chicken thighs
4 chicken drumsticks
2 chicken breast halves
Salt, black pepper to season chicken
? to ? cup olive oil
? cup all-purpose flour
3 cups chopped onions
5 cloves garlic, finely minced
? cup chopped celery, also include celery leaves if possible
4 to 5 cups water
1 tsp!. dried thyme leaves, crumbled
1/8 tsp!. red pepper (optional)
1 tsp!. salt
? cup red wine
1? bunches green onions, chopped, including tops, reserve 1 tbl!. chopped green onion tops for garnish
? cup plus 2 Tbsp!. chopped fresh parsley, divided
Cooked brown or white rice
1!. Liberally salt and pepper chicken pieces!.
2!. Heat olive oil on medium high in a large Dutch oven-type pot or two heavy skillets if you don't have one large pot!. It's important when browning the chicken not to crowd the pieces!. You have to have lots of room for the chicken to sear and brown on all sides and not steam cook in this step!. Go for a dark golden brown crust on the skin!.
3!. Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux!. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux!.
4!. Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water!. Add seasonings, the thyme, red pepper and salt!. Stir everything until gravy is starting to thicken!. Reduce heat to low and stir in red wine!. (You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don't have to keep watch while it cooks down!.)
5!. Simmer, covered, for about 2 ? hours!. Check occasionally to make sure the gravy is developing!. Add more liquid if needed, but it shouldn't be necessary!.
6!. Stir in almost all of the green onions and ? cup of the chopped parsley and simmer covered for an additional 30 minutes!.
7!. Check for seasoning!. Serve over cooked rice!. Garnish each serving with a sprinkle of chopped green onion and chopped parsley!. Serves about 6!.
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Our Best Southern Fried Chicken
3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine water and 1 tablespoon salt in a large bowl; add chicken!. Cover and chill 8 hours!. Drain chicken; rinse with cold water, and pat dry!.
Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken!. Combine remaining pepper mixture and flour in a large freezer bag!. Place 2 pieces of chicken in bag; seal!. Shake to evenly coat!. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time!.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°!. Add chicken, a few pieces at a time, skin side down!. Cover and cook 6 minutes; uncover and cook 9 minutes!.
Turn chicken pieces; cover and cook 6 minutes!. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary!. Drain on paper towels!.
Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken!. also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces!. Proceed as directed!.
Yield: Makes 4 servings
-- Southern Living
Www@FoodAQ@Com
2 tablespoons olive oil
6 chicken thighs, skinless
1 teaspoons salt
1/2 teaspoons pepper
1 medium onion, sliced
1 cup chicken stock
1/2 cup white wine
1 (14!.5-ounce) can crushed tomatoes in thick puree
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves
Heat the oil in a 12-inch skillet over medium-high heat!.
Pat chicken dry with a paper towel and season with salt and pepper!. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side!. Transfer to a plate to reserve!.
Pour off all but 1 tablespoon of oil from the pan!.
Add onion to the pan and saute until tender, roughly 3 minutes!. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan!. Turn heat to high and reduce by half, about 3 minutes!. Pour in the crushed tomatoes and add the dried herbs and lemon pepper!. Add the chicken thighs back in!. Cover and cook on medium low for 40 minutes!.
Remove chicken from liquid and serve on hot buttered rice!. Ladle the sauce on top and garnish with fresh chopped parsley!.
--Down Home w/ the Neelys
-------------------------------
Chicken Fricassee
Recipe was adapted by David Simmons from a chicken fricassee recipe attributed to Mamman, which was included in a recipe box collection sold in the 1960’s at Asphodel Plantation!.
4 chicken thighs
4 chicken drumsticks
2 chicken breast halves
Salt, black pepper to season chicken
? to ? cup olive oil
? cup all-purpose flour
3 cups chopped onions
5 cloves garlic, finely minced
? cup chopped celery, also include celery leaves if possible
4 to 5 cups water
1 tsp!. dried thyme leaves, crumbled
1/8 tsp!. red pepper (optional)
1 tsp!. salt
? cup red wine
1? bunches green onions, chopped, including tops, reserve 1 tbl!. chopped green onion tops for garnish
? cup plus 2 Tbsp!. chopped fresh parsley, divided
Cooked brown or white rice
1!. Liberally salt and pepper chicken pieces!.
2!. Heat olive oil on medium high in a large Dutch oven-type pot or two heavy skillets if you don't have one large pot!. It's important when browning the chicken not to crowd the pieces!. You have to have lots of room for the chicken to sear and brown on all sides and not steam cook in this step!. Go for a dark golden brown crust on the skin!.
3!. Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux!. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux!.
4!. Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water!. Add seasonings, the thyme, red pepper and salt!. Stir everything until gravy is starting to thicken!. Reduce heat to low and stir in red wine!. (You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don't have to keep watch while it cooks down!.)
5!. Simmer, covered, for about 2 ? hours!. Check occasionally to make sure the gravy is developing!. Add more liquid if needed, but it shouldn't be necessary!.
6!. Stir in almost all of the green onions and ? cup of the chopped parsley and simmer covered for an additional 30 minutes!.
7!. Check for seasoning!. Serve over cooked rice!. Garnish each serving with a sprinkle of chopped green onion and chopped parsley!. Serves about 6!.
-----------------------------------
Our Best Southern Fried Chicken
3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine water and 1 tablespoon salt in a large bowl; add chicken!. Cover and chill 8 hours!. Drain chicken; rinse with cold water, and pat dry!.
Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken!. Combine remaining pepper mixture and flour in a large freezer bag!. Place 2 pieces of chicken in bag; seal!. Shake to evenly coat!. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time!.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°!. Add chicken, a few pieces at a time, skin side down!. Cover and cook 6 minutes; uncover and cook 9 minutes!.
Turn chicken pieces; cover and cook 6 minutes!. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary!. Drain on paper towels!.
Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken!. also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces!. Proceed as directed!.
Yield: Makes 4 servings
-- Southern Living
Www@FoodAQ@Com
Cut the chicken into bit size pieces!.Then cook it on the stove!.Then cook some pasta in boiling water!.Heat some Alfredo sauce in small pot!.Then cook some french bred in the oven!.Put it all on a plate and parm on top!.Www@FoodAQ@Com
boil it until it falls of the bone, debone putting the chicken back in the broth with 2 bouillon cubes and a can of cream of chicken soup, add some noodles and cook until done or some dumplings
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Buy some lemon pepper seasoning, olive oil, and freezer bags!. Throw it all into the bag and let it marinate for a few hours and then bake!. YUM!Www@FoodAQ@Com
Chicken and Dumplings or Chicken Noodle Soup!!! Www@FoodAQ@Com