ISO: ISO Recipes for chicken that tend to do better with drumsticks. Most of my

In Search Of:
D

dawnnys

Well-known member
favorites use chicken breasts, but I am buying a lot of thighs and drumsticks lately.

Any favorites? You don't have to post the recipe if you don't want to take the time - just lead me in the right direction or give me the name of the recipe. I could do a search, but wanted to check here for some T&Ts first. Thanks!

 
Two I've used with both legs & thighs are "Thai Thighs" and "Charlie's Hoisin Marinated Chicken"

both are in the Tried & True section.

Both also freeze/reheat well, so I'll do a big family pack and freeze portions. That way I have meals prepped.

(Love your little pumpkin!)

 
REC: Forty Clove Garlic Chicken

Forty Clove Garlic Chicken

Recipe By :Jane Brody's Good Food Book
Serving Size : 4

8 chicken legs, skinless -- (drum and thigh) separated
2 tablespoons oil
1 large onion -- coarsely chopped
4 celery ribs -- sliced in 1/4-inch pieces
2 tablespoons minced parsley
1 teaspoon dried tarragon
1/2 cup dry vermouth
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 dash nutmeg
40 garlic cloves -- separated, but not peeled

1. Brush chicken pieces on all sides with oil.
2. In a large casserole, combine onion, celery, parsley, and tarragon. Lay chicken over the vegetables and herbs, and pour the vermouth over the chicken. Sprinkle the chicken with salt, peppe, and nutmeg. Distribute the unpeeled garlic cloves throughout the casserole, tucking them under the chicken. Cover the casserole tightly (you might fit a piece of foil around the top under the lid).
3. Bake the chicken in a 325 F oven for 1-1/2 hours. Do not uncover the casserole until after this time has elapsed.
4. Serve with the garlic, advising diners to squeeze the flesh from its papery coat. The garlic is especially tasty when eaten on crustry bread.

Per Serving (excluding unknown items): 471 Calories; 17g Fat (35.0% calories from fat); 55g Protein; 16g Carbohydrate; 2g Dietary Fiber; 208mg Cholesterol; 537mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat.

 
REC: Chicken in Vinegar...

Chicken in Vinegar

Recipe By :Laura Calder
Serving Size : 4

3 1/2 pounds mixed chicken drumsticks and thighs
Salt and pepper
3 tablespoons unsalted butter -- divided
1 garlic bulb -- broken into unpeeled cloves
1 cup red wine vinegar
1 pound tomatoes -- roughly chopped
1 tablespoon tomato paste
4 fresh thyme sprigs
4 parsley sprigs
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves -- as needed

Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in a large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Using a piece of kitchen twine, tie together the thyme, parsley, and bay leaf. Add the herb bundle to the chicken and simmer, uncovered, until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover, and keep warm.

Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into a saucepan, and if it's still not concentrated enough for you liking, boil it down a little more. Whisk in the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mashed potatoes on the side.

 
Here are a few that work well with thighs and drumsticks...

* Exported from MasterCook *

BASALMIC VINEGAR CHICKEN

Recipe By :Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method

1 ounce dried porcini mushrooms -- stems removed
8 chicken thighs -- skin removed
2 slices bacon -- 1/4 inch thick
1 tablespoon olive oil
3 cloves garlic -- minced
1/2 cup red wine -- fruity
1/2 cup beef broth
1/4 cup Basalmic vinegar
1 tablespoon cornstarch -- in 2T water
3/4 cup tomatoes -- chopped
1/4 cup Italian parsley
cooked rice

In a small bowl, soak mushrooms in 1 cup of boiling water. Drain well, save liquid. Remove stems and chop tops. Dredge chicken with flour. In a large skillet cook bacon until brown. Remove and set aside. Add chicken to skillet and brown on both sides. Transfer to a plate and set aside. Discard fat in pan. Add olive oil to skillet. Brown garlic over low heat for 1 minute. Add the mushroom liquid, wine broth, vinegar, and boil for 4 minutes. Add the cornstarch, tomatoes, chicken, and simmer for 10 minutes, covered. Add the mushrooms, bacon and 1 tablespoon and cook for 10 minutes, covered. Sprinkle with chopped parsley. Serve with rice.
NOTES : The original recipe calls for porcini mushrooms...i always have shiitake on hand so I use them.


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* Exported from MasterCook *

Chicken "Spareribs"

Recipe By :Tanis via Ron in Worcester
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method8 Tbsp. olive oil
32 skinned chicken thighs -- (8 to 10)
2 cups water
1 1/3 cups soy sauce
1 1/3 cups firmly packed light brown sugar
1 cup apple juice
1 cup ketchup
4 Tbsp. cider vinegar
1 1/3 tablespoons Kitchen Boquet
12 cloves garlic -- minced
1 tsp. crushed red pepper
1 tsp. ground ginger
4 Tbsp. cornstarch
4 Tbsp. water

Heat olive oil in a heavy skillet. Add the chicken thighs and brown lightly on all sides--6 to 7 minutes--turning frequently. In a large bowl, combine the 1/2-cup water, soy sauce, light brown sugar, apple juice, ketchup, vinegar, garlic, red pepper and ginger. Add to chicken. Bring to a boil, cover and reduce heat to simmer.Simmer for 20 minutes, turning at least
once. In a small bowl, blend the cornstarch with the 1 Tbsp. water. Use this mixture to
thicken the sauce. For a main dish, serve over rice.
NOTES : Ron's notes : This was last night's dinner. I found it on the Kitchenseek.com website. It was posted by someone named Tanis. One of the best recipes using chicken thighs that I've ever prepared. I'm sure that the recipe could be adapted for other cuts of poultry. Here's the recipe, complete with one or two tweaks of my own. --Ron
A long time ago, I typed this out--pre-computer--on my old Selectric typewriter. And the paper's all yellowed and loved up. That's a sure sign of a really good recipe. -
-Tanis

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I am not sure if this is the "final" tweaked version or not. This version uses chicken with bones in it, so thighs and drums would be fine.

* Exported from MasterCook *

Cathy Z's CASSOULET

Recipe By :Mable Hoffman/Cathy Z
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Poultry
Soups And Stews

Amount Measure Ingredient -- Preparation Method1 chicken fryer -- cut up (please use
chicken with bones instead of boneless,
skinless- the flavor is worth the hassle)
about 4 lbs
1 large onion -- peeled and chopped
2 cloves garlic -- peeled and chopped
3 Tbsp parsley -- chopped
1/2 tsp salt
1/2 tsp pepper
1 can Cannellini beans (white kidney beans) -- (2 oz) drained (2
to 15)
1 lb Polish sausage or smoked sausage -- sliced 1/2" thick
1/4 c dry white wine (I use dry Vermouth)

Place chicken in the slow cooker and sprinkle evenly with onion, garlic, parsley, salt, and pepper. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 6 hours. Serve with small new potatoes or mashed potatoes.
Dnote: Browning the chicken first, really makes this dish great. This works great with chicken breasts, bone-in too. It might even work with boneless chicken breast chunks, if you added about halfway through the cooking time.


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Here is another version, but I have never made this.

* Exported from MasterCook *

Chicken and Sausage Cassoulet

Recipe By :Better Homes and Gardens New Crockery Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Poultry
Soups And Stews

Amount Measure Ingredient -- Preparation Method2 cn Navy beans -- 15 oz.
2 c Tomato juice
2 c Carrots, cut into 1/2"
- pieces -- about 4 medium
1 c Celery -- chopped 1/2" pieces
1 c Onion -- chopped
2 Garlic cloves -- minced
2 Bay leaves
2 ts Chicken bouillon -- granules
1 t Basil -- dry & crushed
1 t Oregano, dry & crushed
8 Chicken drumsticks
- skinned and frozen
8 oz Smoked turkey sausage link

In crockpot, combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaves, bouillon, basil, and oregano. Place froze chicken atop bean mixture. Cut sausage in half lengthwise and slice. Place atop chicken. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. Remove bay leaves.

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* Exported from MasterCook *

FRIED CHICKEN

Recipe By :Jane Brody
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method6 chicken drumsticks -- skin removed
6 chicken thighs -- skin removed
2 cups Italian bread crumbs
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
Skim milk -- for soaking chicken

Soak the chicken pieces in very cold skim milk in the refrigerator, for at least 15 minutes. Combine all dry ingredients in a large plate or pie plate. Coat each piece of chicken with the crumb mixture, making sure to cover all areas of the chicken. Place chicken on a jelly roll pan that has been sprayed with Pam or wiped with olive oil. Preheat your oven to 375 degrees and bake your chicken for approximately 45 minutes for breast and 60 minutes for thighs. Serve at room temperature.
Dnote: this is delicious chicken, and I only make it with drums or thighs. I like this even better the next day or at room temp.
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* Exported from MasterCook *

Five Ingredient Chicken

Recipe By :Dawn
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method1/4 cup Dijon mustard -- thin w/ 3T water
1/4 cup honey
1/4 cup maple syrup
2 tablespoons butter
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
4 pounds chicken thighs -- skinned

In a small saucepan, melt butter, and add remaining ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 450 degrees, for approximately an hour. Baste chicken every 10-15 minutes with mustard sauce. After about a half hour turn chicken pieces over and baste with mustard sauce. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the butter and chicken fat that has accumulated in baking pan. (It pours off easily, leaving behind the thickened mustard sauce.) I like to thin the mustard sauce with a little water, and pour over chicken. Serve immediately with steamed rice, or a packaged rice, like yellow rice. Serve with lots of napkins, this is sticky, but delicious!

NOTES : I like to buy 2 cut-up fryers, and keep out the chicken breasts for another meal. I use all the thighs, drumsticks, and chicken wings for the Mustard Chicken. You could also use boneless chicken thighs, drumsticks, or increase the mustard sauce and make party chicken wings. This is great no matter what you use. White meat tends to get a little tough because of the high cooking temperature.


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* Exported from MasterCook *

SANDRA'S ARROZ CON POLLO

Recipe By :Sandra in London
Serving Size : 10 Preparation Time :0:00
Categories : Latin American

Amount Measure Ingredient -- Preparation Method2 pounds chicken parts - skinless
10 cups water
5 onions -- see below
5 cloves garlic -- peeled
2 bay leaves
7 carrots
7 ribs celery
20 peppercorns
4 cups peas - frozen or fresh
3 ounces spanish olives - OPTIONAL!
1 1/2 teaspoons dried oregano
2 1/2 teaspoons salt
pepper
1/3 cup butter - or more if desired
2 1/2 cups uncooked white rice
2 pounds canned tomatoes with juice
1/2 cup tomato paste
2 1/2 teaspoons red pepper flakes

Place chicken in a large pot with the water, 2 onions cut in half, garlic, salt, bay leaf,
3 carrot, 3 rib celery and peppercorns. Bring to a boil, cover and simmer for about
45 minutes, or until chicken is cooked. Drain chicken, reserving broth. In the meantime, mix the 4 carrots, 4 celery ribs and 3 onions in a food processor and
chop thoroughly. Shred the chicken to large pieces. Add the peas, oregano, salt and pepper to taste. Preheat oven to 350f. Melt butter in a large saucepan which can go to the oven and add the minced vegetables. Saute until soft. Add rice and continue the saute until rice is golden. Add tomatoes, tomato paste and red pepper flakes. Simmer 2-3 minutes or until well blended. Add chicken mixture and mix gently. Add 5 1/2 cups of the broth to the pot and olives if using. Bring to a boil, cover and put into the oven for about 1 hour, or until all liquid is absorbed.
Sandra's NOTES : For the chicken pieces I usually use only breasts, but that's b/c we like white meat, you can use legs, thighs, a whole chicken...whatever. For the rice, I have used Uncle Ben's, short grained rice, sushi rice, they all work well, but the best texture for re-heating I found is Arborio or any other risotto rice....Also, the olives are very optional, and even those who dislike veggies, will not even detect them in here! It will come out very red and very tasty...I usually serve a big salad with this, but
if you don't like veggies...skip it, it's fine by itself...Serve a flan for dessert and you're done!

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* Exported from MasterCook *

Mango Curried Chicken

Recipe By :pat
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method4 skinless chicken legs
4 skinless chicken thighs
1 tablespoon vegetable oil
1 onion -- chopped
2 garlic cloves -- minced
1 green bell pepper -- chopped
2 cups long-grain rice
2 teaspoons curry powder
1/2 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon pepper or cayenne -- or more to taste
4 cups water
1/2 cup mango chutney
2 tablespoons tomato paste
toasted coconut -- for garnish (optional)

Remove skin from chicken. In large nonstick skillet, heat oil over medium-high heat:brown chicken all over, about 10 minutes. Transfer to plate.Drain off all but 2 tsp fat from pan. Add onion, garlic, green pepper, rice, curry powder, cumin, salt and pepper; cook,
stirring, for about 3 minutes or just until rice starts to brown. Stir in water, chutney and tomato paste.Nestle chicken in rice mixture; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes or until juices run clear when chicken is pierced and rice is tender.
Serve garnished with coconut, if using.

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Thanks. Love thighs. Er, well, chicken thighs. Well, I mean all thighs.

I mean heavy, tight and muscular thighs. But, I guess we're not talking about that, huh?

 
Rec: Sandy’s Chicken Thighs in Spicy Pimiento & Onion Sauce

This is posted under Members' Recipes over at EPI (of course the link won't work!). I've made this several times and also for a friend's family and they loved it. I love thighs and this (excuse me) is my favorite.

I like this served with Lundberg's organic long grain brown rice (Whole Foods).

SANDY’S CHICKEN THIGHS IN SPICY PIMIENTO & ONION SAUCE

3.5 lbs. of boneless, skinless chicken thighs
1 large Spanish onion, finely diced
3 medium-large garlic cloves, minced
one 4-oz. jar of sliced pimientos, drained
2 TBS. extra virgin olive oil
2 TBS. unsalted butter
1 to 1-1/2 TBS. Cajun Seasoning
2 cups chicken broth
cayenne pepper to taste
salt and ground or coarse black pepper

Season the thighs with salt and pepper. In a large Dutch oven, heat 1 TBS. of olive oil and 1 TBS. of butter over medium-high heat. Working in two batches, use tongs to add the chicken to the hot Dutch oven and brown undisturbed for about four minutes each side. Repeat with the remaining olive oil and butter. Set the browned chicken aside. Remove all but about 1 TBS. of fat. Add onion and cook until tender without browning. Add garlic and cook until lightly browned. Stir in Cajun seasoning and cayenne pepper to taste along with the drained pimientos. Add two cups of chicken broth and stir bottom of pot to deglaze. Return all chicken to pot. Cover, bring to a boil, and reduce to a simmer for about 15 to 20 minutes or until cooked through. Remove chicken and set aside. Correct the seasoning and reduce sauce to your liking. Return all chicken to pot to warm and coat in sauce before serving.

Sandy in Philadelphia

 
Rec: Provencal Chicken with Green Olives and Dried Currants

Provencal Chicken with Green Olives and Dried Currants

The flavors in this dish, especially the olives and herbs, are reminiscent of the cooking of Provence. Use the cracked green olives (they are usually Spanish) if you can find them, because they are easier to pit. Serve with simple pilaf (p. 165).

1 whole chicken breast, split and 2 legs, thighs and drumsticks, separated (about 2-1/2 lbs. total), skin and fat removed
1/4 cup all-purpose flour
1/2 tsp salt
3/4 tsp fresh thyme, stripped from the stems, or 1/2 tsp dried
3/4 tsp fresh rosemary, snipped, or 1/2 tsp dried
2 tbsp extra-virgin olive oil
1 large onion, cut into thin wedges
1 garlic clove, finely chopped
1 cup reduced-sodium canned chicken broth, fat skimmed
12 large green olives, rinsed, drained, crushed with the side of a knife, pitted
2 tbsp dried currants
freshly ground black pepper, to taste
fresh thyme and/or rosemary sprigs, for garnish (optional)

Place the chicken in a plastic bag with the flour, salt and half of the thyme and rosemary; shake to coat with the flour mixture. Heat 1 tbsp of the oil in a large nonstick skillet. Add the chicken pieces, a few at a time, and cook over medium heat, turning, until evenly browned, about 20 minutes. Drain on paper towels and set aside.

Add the onion and the remaining 1 tbsp oil to the skillet and cook, stirring, until golden, about 8 minutes. Add the garlic and remaining thyme and rosemary, cook for 1 minute. Add the broth and heat to boiling. Return the chicken pieces and any juices on the plate to the skillet; top with the olives and currants. Cover and cook until the chicken is cooked through, about 15 minutes.

Season the chicken with pepper. Garnish with fresh herbs, if using, and serve.

Source: Fresh and Fast, Marie Simmons

Pat’s notes: Delicious! Used just thighs and the extra large Trader Joe’s green olives. A keeper.

Made again (minus the currants which was fine), after the initial saute, added remaining ingredients and popped into the oven to finish. Great!

 
A few more....

Chicken and Mushrooms

1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
4 chicken thighs, skinned
4 chicken drumsticks, skinned
2 tablespoons cooking oil
1 medium onion, sliced
2 cups whole or sliced small mushrooms
1 medium red sweet pepper, cut into 1-inch-wide strips
3 cloves garlic, minced
1/2 cup dry red wine or beef broth
2 tablespoons balsamic vinegar
1 14-1/2-ounce can diced tomatoes
2 teaspoons dried Italian seasoning, crushed
1/4 cup half-and-half or light cream
1 tablespoon all-purpose flour
1/4 cup snipped flat-leaf parsley
Hot cooked pasta (optional)

In a plastic bag combine the 1/4 cup flour, salt, pepper, and paprika. Add 2 or 3 pieces of chicken to the bag at a time. Seal; shake to coat well. In a very large skillet heat the 2 tablespoons oil over medium heat. Cook chicken in hot oil about 10 minutes or until well browned, turning to brown evenly. Remove chicken from skillet, reserving drippings in the skillet. Add onion, mushrooms, sweet pepper, and garlic to skillet. Cook and stir for 2
minutes. Add red wine or beef broth and balsamic vinegar. Cook and stir 5 minutes more.

Add undrained tomatoes and Italian seasoning. Bring to boiling, scraping up browned bits from the bottom of the skillet. Return chicken to the skillet; reduce heat. Cover and simmer about 20 minutes or until chicken is tender and no longer pink. Remove chicken; keep warm. Stir together half-and-half or light cream and the 1 tablespoon flour; add to skillet. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Return chicken to pan; heat through. Sprinkle with parsley. Serve over hot cooked pasta, if desired. Makes 4 to 6 servings. Per serving: 323 calories, total fat: 13g,

Source: Better Homes & Gardens, Jan. 01

Pat’s notes: easy and delicious.
****************
Here's one which calls for turkey but works just as well with chicken.

Turkey Baked with Olives (or Chicken Thighs*)

1/4 cup olive oil
4 garlic cloves, slightly crushed
2-1/2 lbs. boned skinless turkey thighs or drumsticks, all fat and sinews removed
1 cup minced onion
1/4 cup chopped sundried tomatoes (drained if oil packed)
1 tbsp chopped fresh rosemary
1 cup dry white wine
2 cups rich chicken or turkey stock
1/8 tsp red chili flakes
1-1/2 cups black olives such as Nicoise, Picholine or Kalamata
1 tbsp each chopped parsley and/or chives
salt and freshly ground pepper

Heat oil in a deep heavy casserole. Over moderate heat saute the garlic cloves until they just begin to brown. Discard garlic and brown the turkey on all sides. Add the onion, sundried tomatoes and rosemary and saute for 2 minutes longer. Add the wine, stock, chiles and olives and cover and cook over very low heat (liquid should just barely simmer) for about 2 to 2-1/2 hours or until turkey is very tender. Check to make sure there is enough liquid and, if necessary, add a bit more as dish is cooking. Remove some of the fat, if desired, stir in parsley and chives, season with salt and pepper and serve immediately. Yield: 6 to 8 servings

Source: John Nash from 97 FoodTV

Pat’s notes: This is very good. Not sure why it’s called “baked” when it’s really simmered but I’m sure it would work well to bake the dish. I used about 1.9 lbs. drumsticks with bone and it only took about an hour and 20 minutes to cook stovetop. Go easy on the chili flakes, I think I used too much (more than 1/8 tsp). Was good served with linguine and caesar salad. *Chicken thighs work well too and then sometimes I add crumbled feta cheese on top of the dish before serving. Chicken takes less time to cook than the turkey. optional: chopped fresh tomato is a nice addition near the end of cooking time.

***********************
Chicken Legs, Bell Peppers and Sausage

8 whole legs and thighs (from 4 chickens), separate legs from thighs
flour seasoned with salt and pepper (also added Italian herbs, Sylvia’s chicken rub seasoning)
1/4 cup vegetable oil (used olive oil)
16 sweet Italian sausages, halved crosswise
8 cloves garlic, smashed and peeled
2 onions, peeled and thinly sliced
4 red bell peppers, stems removed, cut into 2-inch strips
4 green bell peppers, stems removed, cut into 2-inch strips
scant 1/4 tsp red pepper flakes
2 cups dry white wine
4 cups chicken stock
2 tsp crushed dried rosemary
1/4 cup fresh lemon juice
kosher salt
1/4 cup chopped parsley

In a bag shake chicken pieces with flour until lightly coated. Heat oil in a large skillet. Brown the chicken pieces in two batches. Remove to a plate.

Add the sausage pieces to the skillet and cook until well browned. Reserve sausage with chicken.

Reduce heat in skillet. Add garlic, onions, bell peppers, and pepper flakes. Cover the skillet and cook ingredients without browning until soft, about 5 minutes. Add wine, stock and rosemary to skillet. Skim off surface fat. Add reserved chicken and sausage to pan. Simmer uncovered for 25 minutes (I covered).

Remove vegetables, chicken and sausage and reserve. Degrease the liquids in the skillet. Boil them to reduce by half. The dish can be made ahead to this point. Before serving, reheat the sauce to a simmer. Add lemon juice and reserved meats and vegetables. Simmer until chicken is warm, about 3 minutes. Taste the sauce and add salt if necessary. Stir in parsley and serve. Serves 8.

Source: Barbara Kafka’s Food for Friends

Pat’s notes: Used a lot less wine and chicken broth. Delicious chicken.
Good with corn on the cob and Caesar salad.

**************
Chicken Wings with Curry-Yogurt Glaze (Pat’s note: thighs, drumsticks or legs work great)

Yogurt, curry, and cumin flavors combine in this delicious Indian-inspired appetizer. It
makes terrific cocktail party fare.

1-1/3 cups plain yogurt
1 cup chopped onion
1/4 cup plus 2 tbsp chopped fresh cilantro
4 large garlic cloves, crushed
4 teaspoons ground cumin
4 teaspoons curry powder (used Madras)
1-1/4 tsp ground ginger
2 lbs chicken wings (or thighs or legs)

Combine first 7 ingredients in a large bowl. Season to taste with salt and pepper. Set
aside 1/2 cup marinade, turning to coat well. Cover with plastic, refrigerate 4 hours or
overnight.

Preheat oven to 350̊F. Transfer chicken to baking sheet. Season with salt. Bake until
tender and crusty, turning and basting with reserved marinade, about 1 hour.

Makes 4 servings.

Source: Epicurious from Bon Appetit Outdoor Entertaining, 4/00
http://www.epicurious.com/run/recipe/view?id=105763

Pat’s notes: Used skinless thighs, marinated about 12 hours and baked on foil-lined jelly-roll pan at 400º. Excellent flavor. Was great served with Jungle Rice and a salad. The marinade is good for about 8 to 10 large thighs. Might be good for prawns too.

Moyn’s notes: I think you could finish them off on the grill... for just a few minutes, but they should slow bake for a maximum flavor. I baked em per instructions, and I usually do chicken at high heat for much less time. However, I ran them under the broiler for a minute or two to crisp them up, a the last minute! So, thus, the answer to your question is: No, I wouldn't grill them! BTW, my thighs were skinless, but the wings, of course, were not! AND, I added more garlic.

****************
Mango Curried Chicken

4 chicken legs (about 2 lbs)
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 small sweet green bell pepper, chopped
1 cup long-grain rice
2 tsp curry powder (I used Madras)
1/2 tsp each ground cumin and salt
1/4 tsp pepper (added dash of cayenne pepper)
2 cups water
1/4 cup mango chutney (I used 3-1/2 tbsp)
1 tbsp tomato paste
optional: toasted coconut to garnish (didn’t use)

Remove skin from chicken. In large nonstick skillet, heat oil over medium-high heat: brown chicken all over, about 10 minutes. Transfer to plate.

Drain off all but 2 tsp fat from pan. Add onion, garlic, green pepper, rice, curry powder, cumin, salt and pepper; cook, stirring, for about 3 minutes or just until rice starts to brown. Stir in water, chutney and tomato paste.

Nestle chicken in rice mixture; bring to boil. Reduce heat, cover and simmer for 30 to 40 minutes or until juices run clear when chicken is pierced and rice is tender. Serve garnished with coconut, if using (I didn’t use.)

Makes 4 servings
Per serving (about): 405 calories; 8g fat, 31g protein; 51g carbohydrates

Source: Canadian Living’s Best 30 Minutes and Light
Notes from Cookbook: We’ve stretched the 30 minutes in this recipe, but we haven’t stretched the truth about how easy this one skillet dish is, how healthful it is with only 8 g fat per serving and what a bargain chicken legs are. And we’re not exaggerating when we say that it will be a hit with hungry diners. Serve with pappadams and a selection of chopped fruit, cucumber, yogurt and chutney. Pappadams are thin, crisp Indian breads made from chickpea flour. To prepare, microwave on high for about 1 minute per pappadam, turning halfway, or until puffed and golden.

Pat’s note: Delicious and easy. Good served with steamed green beans or a salad. A great one pot dish.
**************
Soy Simmered Chicken

1 whole chicken, skin removed (sometimes I use just whole legs, drumsticks or thighs)
1 tbsp oil
1/3 cup soy sauce
1/2 cup water
1 tablespoon ketchup
1/4 cup Sherry or apple juice (I used Sherry)
1/2 tsp red pepper flakes, or more to taste
2 cloves garlic, minced or pressed
1 bunch chopped cilantro
1 bunch green onions, sliced
1/4 cup brown sugar
2 tbsp cornstarch
1 tbsp water
2 tsp toasted sesame seeds to garnish

Brown chicken on all sides, in a heavy Dutch oven. Dissolve cornstarch in 1 tablespoon water, and set aside. Mix all other ingredients together except sesame seeds. Pour soy sauce mixture over chicken. Turn down heat and cover. Simmer for 30-45 minutes or until chicken is cooked through. Set chicken on platter. Stir cornstarch mixture into Dutch oven and cook until sauce thickens, about 3-5 minutes. Stir in chopped fresh cilantro leaves. Pour over chicken and garnish with sesame seeds and sliced green onions. Serve with cooked rice. Serves 4

Source: Dawn/SanDiego

Pat's notes: This is yummy! I often add the green onions and cilantro (approx 1 cup) in the beginning with the sauce instead of sprinkling after chicken is cooked. Sometimes I omit thickening with cornstarch or adding sesame seeds. Is great with steamed rice and salad with crumbled blue cheese and Ranch dressing.
*****************
Honeyed Chicken

1/4 cup butter
1/2 cup honey
1/4 cup prepared mustard, like French’s, Dijon works great too
1 tsp salt
1 to 2 tsp curry powder
optional: 1 tablespoon chutney
2-1/2 to 3 lb. chicken cut up, or use parts you like*

Melt butter in shallow baking dish, stir in honey, mustard, salt and curry. Roll chicken in butter mixture to coat all sides, then arrange, meaty side up, in a single layer in same dish. Bake at 350 degrees for one hour or until chicken is tender (if using breasts only they may not take the full hour, start checking them after about 30 minutes depending on the size of the pieces). Occasionally baste chicken with mixture in dish.

Pat’s notes: *I usually use thighs, legs, drumsticks, breasts or drummettes. The drummettes are very nice -- kids love them (adults too). Good served with steamed rice and a tossed green salad or steamed veggie of your choice.

 
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