Use chicken legs, thighs and wings from Paul's Baked Chicken Breast. Brown in butter. Add your favorite salsa. Cover and simmer until chicken pieces are done. Do not allow salsa to break down. Simmer approximately 30 minutes. Serve over rice, pasta, potatoes or polenta. Serves 4.
Use chicken legs, thighs and wings from Paul's Baked Chicken Breast. Brown in butter. Add your favorite salsa. Cover and simmer until chicken pieces are done. Do not allow salsa to break down. Simmer approximately 30 minutes. Serve over rice, pasta, potatoes or polenta. Serves 4.
Wash chicken legs/thighs pat dry. Align in pan apply salt and pepper.
Place in oven covered with foil so the chicken can sweat at 350\u00b0F Cook for 30 minutes.
Combine the other 4 ingredient apply to chicken through out bake until jucies run clear.
Drain off juices apply BBQ sauce cook for 20 minutes. Let cool for 15 minutes and serve.
edium heat.
Season the chicken with salt and pepper on
Preheat grill.
In a shallow dish, mix chicken with l/2 cup virgin olive oil, honey, vinegar and paprika, and allow to marinate overnight in refrigerator or 3 hours at room temperature.
Sprinkle chicken with salt and pepper and place on grill.
Grill 12-13 minutes per side, or until juices run clear when pierced with a fork or knife.
Remove cooked chicken from grill and drizzle with pomegranate molasses.
Serve immediately.
ven to 350F
Put chicken legs, skin side up, on a
br>Cut small slits in chicken legs.
Break apart rosemary sprigs
Put chicken in a foil lined pan.
Stir hoisin and five-spice powder together.
Brush liberally over chicken pieces.
Bake in top 1/3 of oven.
Bake at 500 degrees F 25 to 30 minutes.
o 360^F.
Rinse chicken legs, dry, and remove skin.
our taste.
Wash your chicken legs and pat them dry.
Cut chicken legs and thigh into stewing pieces
baking sheet. Rinse the chicken legs and pat dry.
Melt
zip lock bag add chicken.
Chill and marinade for
Place chicken in a shallow glass bowl.
Pour in mixture of soy sauce, honey, ginger, garlic and sherry.
Turn chicken to coat well with soy marinade.
Cover and place in refrigerator overnight.
Remove chicken from marinade.
Place on grill about 6-inches above glowing coals.
Cook until well browned on both sides, turning once, for approximately 30 to 40 minutes.
Garnish chicken with green onions and watercress or parsley.
Mix everything but the chicken in a small bowl.
Place chicken, skin side up, on prepared grill, about 8 inches from heat.
Grill, turning every 10 minutes for about 35 minutes. Brush with sauce, grill, turning and basting chicken every 5 minutes for about 20 minutes or more, until chicken is fork tender.
alt and oregano.
Dip chicken into egg mixture and roll
br>To prepare the chicken, rub the legs with salt and pepper
Mix cornstarch in 1/3 cup water in cup.
Mix all ingredients, except chicken, in saucepan and bring to boil.
Discard garlic. Place skinned chicken legs, thighs and drumsticks (as many as you want) in 13 x 9 x 2-inch pan.
Pour boiled mixture over chicken. Cover with foil.
Bake at 325\u00b0 for 1 hour.
Remove foil and bake 1/2 hour.
Serve over rice.
75F.
2. Place the chicken legs in a large mixing bowl
p lock bags and add chicken.
Chill and marinade