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.
a bowl. Many Vietnamese Chicken recipes usually require a short time
Saute onion.
Flour chicken and fry until brown.
Place chicken and onion in casserole.
Bring to a boil celery, green pepper, catsup, water, Worcestershire sauce, brown sugar and pepper.
Pour over chicken.
Bake at 350\u00b0 for 1 hour.
Leftover sauce can be saved and used in other recipes.
oosen the skin from the chicken breasts, thighs and drumsticks; try not
Mix all ingredients together.
Cut hindquarters into seperate legs and thighs.
You should have 8 pieces of chicken now.
Place in baking dish and pour sauce over top to coat chicken.
This can be done ahead of time and refrigerated.
Bake at 350 for 3/4 hour with lid on, and 3/4 hour with lid off.
Serve chicken and sauce with hot cooked rice.
br>PART TWO.
Put chicken inside Dutch Oven or other
eggs.
Dip the chicken in the eggs, then coat
Preheat oven to 325.
Line large baking dish with bacon.
Pour rice evenly over top of bacon.
Place chicken on top of rice.
Season chicken with salt, pepper, poultry seasoning and paprika.
Mix together soup, broth, milk and pour over chicken and rice.
Cover and bake for 3 hours at 325.
Uncover and bake for 15 minute more.
Combine the chicken, garlic, 2/3 cup of
Roll
chicken
thighs
in flour.
Heat\tfrying\tpan
on medium heat.
Put 1/4-inch of oil into pan.
When\toil
starts to bubble, put in chicken.
When all thighs
are cooked, slice them into chicken katsu pieces.
Mix oyster
sauce,
sugar and water; heat before serving.
Put sliced chicken
on
plate
or server.\tPour heated sauce over chicken.\tSprinkle
with green onions.
Drizzle leftover sauce on rice.
edium heat.
Season the chicken with salt and pepper on
Rinse the chicken and cut into small pieces.<
Rinse chicken drumsticks, thighs, and wings with cold water,
urn broiler on.
Sprinkle chicken on both sides with salt
Rinse chicken, pat dry.
Place on a rack in a shallow baking pan and set aside.
In a small mixing bowl combine cornflake crumbs and parsley; set aside.
In another bowl combine yogurt, garlic, worcestershire sauce and pepper.
Brush chicken with yogurt mixture, then sprinkle with crumb mixture.
Bake uncovered in 375\u00b0 oven for 45 to 55 minutes or till chicken is tender and no longer pink.
Makes 6 servings.
o a paste.
Place chicken in a roasting pan. Make
stir to coat.
Add chicken broth, sherry, and bay leaf
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.