How do you make chicken legs?!
i just throw them in the oven :) whats your recipe!?Www@FoodAQ@Com
Answers:
Brush some bbq sauce on them about 15 mins before you take them out yum!
I also make my mine in a skittlet quick and easy!.!.!.just s&P, pour some tomato sauce over them and and about a cup of Pace, tiny bit of water cover and let them simmer for about 45 mins!. way yum!
p!.s!. thicken sauce with a bit of flour just before serving!.Www@FoodAQ@Com
I also make my mine in a skittlet quick and easy!.!.!.just s&P, pour some tomato sauce over them and and about a cup of Pace, tiny bit of water cover and let them simmer for about 45 mins!. way yum!
p!.s!. thicken sauce with a bit of flour just before serving!.Www@FoodAQ@Com
1 full chicken leg per person, (thigh and drumstick, skin and back attached)
1 cup dry, fine bread crumbs
1 tsp dried parsley
1 tsp basil
2 tsp dried mint
2 green onions, chopped fine
1 or more cloves garlic, minced
salt and pepper to taste
Thoroughly mix the seasonings with the bread crumbs!. If the mixture
is very dry, blend in about 1 tbs vegetable oil!. Without removing
it, carefully lift the skin and stuff the bread mixture between
the skin and flesh!. About 1 tbs of crumbs is about all that is
needed for each; thigh, front and back of drumstick!.
Place the stuffed legs on an ovenproof tray and bake at 375 degrees
for 45 minutes to an hour!. Serve hot
OR
Greek Chicken Legs
12 chicken legs -- with thighs
2 tablespoons olive oil
2 medium onions -- coarsely chopped
1 cup mushroom -- coarsely chopped
1 cup zucchini -- coarsely chopped
1 tablespoon Greek seasoning
1/2 teaspoon cinnamon
1 10 oz can chicken broth
1 10 oz can clam and tomato juice
1 tablespoon flour
4 ounces Feta cheese -- crumbled
6 cups noodles -- hot cooked
3 tablespoons black olives -- chopped
Rinse chicken and pat dry!. Cook chicken in olive oil in skillet for 10 minutes!. Add onions, mushrooms and zucchini!. Cook for 2 minutes, stirring constantly!. Stir in Greek seasoning, cinnamon, broth and clam-tomato juice!. Bring to a boil!. reduce heat to low!. Cook, covered, for 40 minutes or until chicken is tender!.
Remove chicken to warm plate, reserving broth!.
Boil reserved broth for 5 minutes or until reduced by 1/2!. Stir in flour and cheese until well mixed!. Return chicken to pan!. Simmer for 2 minutes!.
Place noodles on serving platter!. Top with chicken and sauce!. Sprinkle with olives!.Www@FoodAQ@Com
1 cup dry, fine bread crumbs
1 tsp dried parsley
1 tsp basil
2 tsp dried mint
2 green onions, chopped fine
1 or more cloves garlic, minced
salt and pepper to taste
Thoroughly mix the seasonings with the bread crumbs!. If the mixture
is very dry, blend in about 1 tbs vegetable oil!. Without removing
it, carefully lift the skin and stuff the bread mixture between
the skin and flesh!. About 1 tbs of crumbs is about all that is
needed for each; thigh, front and back of drumstick!.
Place the stuffed legs on an ovenproof tray and bake at 375 degrees
for 45 minutes to an hour!. Serve hot
OR
Greek Chicken Legs
12 chicken legs -- with thighs
2 tablespoons olive oil
2 medium onions -- coarsely chopped
1 cup mushroom -- coarsely chopped
1 cup zucchini -- coarsely chopped
1 tablespoon Greek seasoning
1/2 teaspoon cinnamon
1 10 oz can chicken broth
1 10 oz can clam and tomato juice
1 tablespoon flour
4 ounces Feta cheese -- crumbled
6 cups noodles -- hot cooked
3 tablespoons black olives -- chopped
Rinse chicken and pat dry!. Cook chicken in olive oil in skillet for 10 minutes!. Add onions, mushrooms and zucchini!. Cook for 2 minutes, stirring constantly!. Stir in Greek seasoning, cinnamon, broth and clam-tomato juice!. Bring to a boil!. reduce heat to low!. Cook, covered, for 40 minutes or until chicken is tender!.
Remove chicken to warm plate, reserving broth!.
Boil reserved broth for 5 minutes or until reduced by 1/2!. Stir in flour and cheese until well mixed!. Return chicken to pan!. Simmer for 2 minutes!.
Place noodles on serving platter!. Top with chicken and sauce!. Sprinkle with olives!.Www@FoodAQ@Com
Buttermilk Fried Chicken
1 quart buttermilk
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 chicken and buttermilk in bowl!. Cover and chill 8 hours!. Drain chicken!.
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
----------------------------
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 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!.
---------------------
“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 NeelysWww@FoodAQ@Com
1 quart buttermilk
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 chicken and buttermilk in bowl!. Cover and chill 8 hours!. Drain chicken!.
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
----------------------------
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 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!.
---------------------
“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 NeelysWww@FoodAQ@Com
you don't !.!.!.a chicken grows themWww@FoodAQ@Com