What can u cook with chicken drumsticks and thighs?!
any recipes, sauces that will go well with drumsticks and thighs pleaseWww@FoodAQ@Com
Answers:
I'm cooking chicken thighs tonight for dinner!. I coat them in a mix of oil, smoked paprika, garlic pepper and thyme and then put them in a roasting dish with some potatoes, carrots and sausages and let them roast in the oven for about 30 mins!. Serve with fresh veg and gravy!.Www@FoodAQ@Com
Easy Chicken
chicken legs
1/2 stick of butter, sliced into 5-6 pats!.
1 big clove, or 3-4 normal cloves of garlic, chopped!.
One bottle of Hot Sauce!.
Salt
Now what!?
Preheat your oven to 350!.
Put the chicken in the pan (I lined mine with aluminum foil) and scatter the butter and garlic evenly over it!.
Pull out that hot sauce!. Squirt over the chicken!. It's not terribly over the top in its hotness, so you can give them there chicken legs a nice coating!.
Salt too!.
Put it in the oven!.
At the 30 minute mark, turn over the chicken legs with tongs!. A little more of that hot sauce, please!.
You can pull it out after about an hour!.
TERIYAKI CHICKEN THIGHS
8 large chicken thighs, skinned if desired (about 2 pounds)
1/2 cup soy sauce
5 scallions, chopped
1/4 cup lime juice
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic, minced
Place the chicken in a large resealable plastic storage bag!. In a small bowl, combine the remaining ingredients; mix well and add to the chicken!. Seal the bag and marinate in the refrigerator for about 8 hours, turning occasionally!.
Preheat the grill to medium heat!. Drain the chicken, reserving the marinade!.
With the grill lid open, cook the chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking!.
GARNISHING TIP : This becomes a real eye-popper garnished with sliced scallions and lime wedges!.
MARINADE SAFETY : Never consume a marinade that has come in contact with raw poultry, meat, or seafood, nor let it come in contact with cooked food unless the marinade has been brought to a boil and boiled for at least 3 minutes, stirring frequently!.Www@FoodAQ@Com
chicken legs
1/2 stick of butter, sliced into 5-6 pats!.
1 big clove, or 3-4 normal cloves of garlic, chopped!.
One bottle of Hot Sauce!.
Salt
Now what!?
Preheat your oven to 350!.
Put the chicken in the pan (I lined mine with aluminum foil) and scatter the butter and garlic evenly over it!.
Pull out that hot sauce!. Squirt over the chicken!. It's not terribly over the top in its hotness, so you can give them there chicken legs a nice coating!.
Salt too!.
Put it in the oven!.
At the 30 minute mark, turn over the chicken legs with tongs!. A little more of that hot sauce, please!.
You can pull it out after about an hour!.
TERIYAKI CHICKEN THIGHS
8 large chicken thighs, skinned if desired (about 2 pounds)
1/2 cup soy sauce
5 scallions, chopped
1/4 cup lime juice
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic, minced
Place the chicken in a large resealable plastic storage bag!. In a small bowl, combine the remaining ingredients; mix well and add to the chicken!. Seal the bag and marinate in the refrigerator for about 8 hours, turning occasionally!.
Preheat the grill to medium heat!. Drain the chicken, reserving the marinade!.
With the grill lid open, cook the chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cooking!.
GARNISHING TIP : This becomes a real eye-popper garnished with sliced scallions and lime wedges!.
MARINADE SAFETY : Never consume a marinade that has come in contact with raw poultry, meat, or seafood, nor let it come in contact with cooked food unless the marinade has been brought to a boil and boiled for at least 3 minutes, stirring frequently!.Www@FoodAQ@Com
NIGELLA’S POLLO ALLA CACCIATORA
1 tablespoon garlic oil
1/2 cup pancetta cubes (optional)
6 scallions, finely sliced
1 teaspoon finely chopped fresh rosemary leaves
1 pound chicken thigh fillets, each cut into 4 pieces
1/2 teaspoon celery salt
1/2 cup white wine
1 (14-ounce) can chopped tomatoes
2 bay leaves
1/2 teaspoon sugar
1 (14-ounce) can cannellini beans, optional
Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes!.
Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt!.
Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar!. Put the lid on and let the pan simmer for 20 minutes!.
Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat!.Www@FoodAQ@Com
1 tablespoon garlic oil
1/2 cup pancetta cubes (optional)
6 scallions, finely sliced
1 teaspoon finely chopped fresh rosemary leaves
1 pound chicken thigh fillets, each cut into 4 pieces
1/2 teaspoon celery salt
1/2 cup white wine
1 (14-ounce) can chopped tomatoes
2 bay leaves
1/2 teaspoon sugar
1 (14-ounce) can cannellini beans, optional
Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes!.
Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt!.
Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar!. Put the lid on and let the pan simmer for 20 minutes!.
Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat!.Www@FoodAQ@Com
Made this the other night using drumsticks and thighs, was easy and wonderful!
CHINESE ROASTED CHICKEN
3 lbs Chicken pieces
1/3 cup Dark Soy Sauce (not regular soy sauce)
1 Tbsp Honey
1 tsp Five Spice Powder
2 cloves Garlic, crushed
1 tsp Ginger, fresh, grated
1-3 tsp Sesame Oil, to your taste
1!. Poke chicken with a knife
2!. Mix all remaining ingredients together
3!. Marinate chicken at least 2 hours turning often
4!. Bake in single layer on foil lined cookie sheet at 325 degrees for 25 minutes, turn and cook for 25 mins more
5!. Serve hot or coldWww@FoodAQ@Com
CHINESE ROASTED CHICKEN
3 lbs Chicken pieces
1/3 cup Dark Soy Sauce (not regular soy sauce)
1 Tbsp Honey
1 tsp Five Spice Powder
2 cloves Garlic, crushed
1 tsp Ginger, fresh, grated
1-3 tsp Sesame Oil, to your taste
1!. Poke chicken with a knife
2!. Mix all remaining ingredients together
3!. Marinate chicken at least 2 hours turning often
4!. Bake in single layer on foil lined cookie sheet at 325 degrees for 25 minutes, turn and cook for 25 mins more
5!. Serve hot or coldWww@FoodAQ@Com
I've been making this for years!.!.!.!.!. love it!.
Lazy Gourmet Chicken
1 tbls sugar
? cup vinegar
? cup soy sauce
4 garlic cloves, minced
? tsp salt
1 tsp pepper
2 ? - 3 # fryer, cut up or 2-3 pounds legs/thighs/breasts
Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil!. Add chicken pieces and coat each well!. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way!.Www@FoodAQ@Com
Lazy Gourmet Chicken
1 tbls sugar
? cup vinegar
? cup soy sauce
4 garlic cloves, minced
? tsp salt
1 tsp pepper
2 ? - 3 # fryer, cut up or 2-3 pounds legs/thighs/breasts
Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil!. Add chicken pieces and coat each well!. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way!.Www@FoodAQ@Com
Chicken with 40 Cloves of Garlic
3 whole heads of garlic, about 40 cloves
2 (3? lb!.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp!. unsalted butter
2 Tbsp!. good olive oil
3 Tbsp!. Cognac, divided
1? cups dry white wine (I’ve used chix broth before)
1 Tbsp!. fresh thyme leaves (1 tsp!. dry)
2 Tbsp!. all-purpose flour
2 Tbsp!. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds!. Drain and peel garlic; set aside!.
Dry the chicken w/ paper towels!. Season liberally w/ salt & pepper on both sides!. Heat the butter and oil in a large pot or Dutch oven over med-high heat!. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side!. Turn over w/ spatula or tongs; do not pierce skin w/ fork!. If the fat is burning, turn heat down to medium!. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches!. Remove the last chicken to the plate!. Add all the garlic cloves to the pot!. Lower heat and sauté for 5-10 minutes, turning often until evenly browned!. Add 2 Tbsp!. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan!. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves!. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender!.
Remove the chicken to a platter, cover w/ foil to keep warm!. In a small bowl, whisk together ? cup of the sauce and the flour, and then whisk this back into the sauce in the pot!. Raise the heat, add the remaining Tbsp!. of Cognac, and the cream!. Boil for 3 minutes!. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland!. Pour the sauce and the garlic cloves over the chicken and serve hot!.
Reheats well!.
--Ina Garten, “Barefoot in Paris” cookbook
---------------------
“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
--------------------
Chicken Fricassee (Serves 6)
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 in Louisiana!.
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 castWww@FoodAQ@Com
3 whole heads of garlic, about 40 cloves
2 (3? lb!.) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 Tbsp!. unsalted butter
2 Tbsp!. good olive oil
3 Tbsp!. Cognac, divided
1? cups dry white wine (I’ve used chix broth before)
1 Tbsp!. fresh thyme leaves (1 tsp!. dry)
2 Tbsp!. all-purpose flour
2 Tbsp!. heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds!. Drain and peel garlic; set aside!.
Dry the chicken w/ paper towels!. Season liberally w/ salt & pepper on both sides!. Heat the butter and oil in a large pot or Dutch oven over med-high heat!. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side!. Turn over w/ spatula or tongs; do not pierce skin w/ fork!. If the fat is burning, turn heat down to medium!. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches!. Remove the last chicken to the plate!. Add all the garlic cloves to the pot!. Lower heat and sauté for 5-10 minutes, turning often until evenly browned!. Add 2 Tbsp!. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan!. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves!. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender!.
Remove the chicken to a platter, cover w/ foil to keep warm!. In a small bowl, whisk together ? cup of the sauce and the flour, and then whisk this back into the sauce in the pot!. Raise the heat, add the remaining Tbsp!. of Cognac, and the cream!. Boil for 3 minutes!. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland!. Pour the sauce and the garlic cloves over the chicken and serve hot!.
Reheats well!.
--Ina Garten, “Barefoot in Paris” cookbook
---------------------
“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
--------------------
Chicken Fricassee (Serves 6)
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 in Louisiana!.
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 castWww@FoodAQ@Com
something that is cheap and easy is to get a casserole dish,put some sliced onions and mushrooms in the bottom,some of the chicken portions on top,a few slices of garlic and teaspoon dry thyme sprinkled on top,fill with water and sprinkle on a bit of chicken bisto to thicken,you don't even have to stir,cook covered in the oven at a medium high heat for about an hour and half!.!.lovely,i make it all the time and serve it with either rice or potatoesWww@FoodAQ@Com
Kc Masterpiece goes good with drums and thighs over the charcoal grill!. Make up some potato salad the way you like it!. Get some dinner rolls and Chow DownWww@FoodAQ@Com
Chicken Paprika, yum!.Www@FoodAQ@Com
You could add cajun spice to it, it gives it more flavor, and tastes really nice :] <3 !.Www@FoodAQ@Com
Shake and bake!.!.!.
A teriyaki sauce!.!.!.
Golden Mushroom soup with onions and celeryWww@FoodAQ@Com
A teriyaki sauce!.!.!.
Golden Mushroom soup with onions and celeryWww@FoodAQ@Com
A chicken guitar! LOLWww@FoodAQ@Com
chef doneyWww@FoodAQ@Com
i reckon sumtin spicey would be tip top!!Www@FoodAQ@Com
found a great site with much info about foods: Ochef!.com
answers food questionsWww@FoodAQ@Com
answers food questionsWww@FoodAQ@Com