e roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves
ver medium heat, and pan-fry the chicken drumsticks and thighs until golden brown
ot, season the chicken and sear the chicken on all
wl soak chicken in water, and vinegar for about 10 minutes. Rinse
rtichokes aside. Place the marinade and butter in a large skillet
ogether the yogurt and lemon juice. Add
Place drumsticks and thighs along with wine, onion, stock, bay leaves, thyme, salt and pepper in a large saucepan and bring to a boil.
reduce heat; cover and boil gently, about 10 minutes.
Add breast meat; cover and boil another 10 minutes.
Transfer meat to a dish; keep warm.
a heavy casserole and brown the meat
th salt & pepper and let stand for 10 minutes.
an, toss the kale, potatoes and onion with the olive oil
season the chicken with salt and pepper. Roast on the top
Mix all ingredients, except chicken and paprika, in a 13 x 9-inch microwave-safe dish.
Arrange chicken on top, meaty side up, in a single layer.
Sprinkle with paprika.
Cover with vented plastic wrap.
Microwave on High for 25 to 30 minutes, rotating dish 1/2 turn twice until chicken is barely opaque in thickest part when tested with a knife.
Let stand, covered, for 3 minutes, until opaque.
Makes 4 servings.
Sprinkle chicken with black pepper.
Heat oil in a skillet large enough to hold chicken in one layer.
Add chicken, skin side down and brown on one side.
Turn and brown on the other side. The time for browning is approximately 15 minutes.
Add onion, garlic, parsley, basil, tomato sauce and 2/3 cup of wine.
Cover and cook 25 to 30 minutes.
Add remaining wine.
Sprinkle with red pepper flakes and stir to blend.
Serve over bed of white rice. Serves 4.
oil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam
Pour the water into a large pot. Add the chicken, tomatoes, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 30 minutes.
Stir in the ham, rice, onion, cabbage, green beans, cinnamon and cayenne pepper.
Bring to a boil, then reduce heat to low. Cover and simmer until the chicken is fork-tender and the rice is cooked - about 25 to 30 minutes. *You can choose to simmer it longer if you want to cook out more of the liquid. It's up to you. Enjoy!
hicken all over with salt and black pepper.
In batches
wder, black pepper, seasoning salt and dried dill weed.
Pour
Spread rice in oblong (9 x 13-inch) Pyrex dish.
Place chicken on top of rice.
In another pan, heat soups; pour over chicken. Sprinkle onion soup mix over chicken and rice.
Remove and discard skin from turkey.
Arrange turkey in a shallow, 3-quart casserole.
In a small bowl, combine broth, pepper, paprika, salt and cornstarch.
Set aside.
Preheat oven to 450\u00b0.
Place chicken legs and thighs onto a full half size baking pan and coat with the salt, pepper and seasoning blend. Pour in the bottle of the bbq sauce, maple syrup and catsup and blend together. And let it stand for 30 minutes.
Place into the oven for 50 minutes. Remove and let the chicken rest for 15 minutes before serving. Before serve pour in the 1/4 cup Mrs. Butterworth maple syrup and top with minced green onions.