chicken recipes
- Jan. 4th, 2007 at 3:14 PM
What's your favorite chicken recipe? I'm especially looking for recipes that can be used with bone-in legs/thighs, rather than whole chickens or chicken meat.

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Comments
40-clove garlic chicken is the only recipe I already knew, oddly enough :-)
I mix 1/4 cup honey, 1 TBSP ketchup, 1-2 TBSP Soy sauce, drizzle it over chicken pieces, cover and bake for ~45 minutes on 350. Uncover and bake a little longer for a chewy skin.
Sometimes I use pieces with the bone, somtimes I use boneless skinless breasts. It goes with any variety of chicken parts.
I've done something like eeyorerin's grilled version with garam masala and curry. I also like doing it with a creole style spice mix of cayenne, paprika, marjoram, salt and black pepper.
Recent examples of "something moist and savory":
* An improvised cacciatore-style sauce made of a can of diced tomatoes, a little tomato paste to thicken, a few pinches of Italian herbs, some sauteed onion and garlic and a chopped Portobello mushroom.
* Variations on Chicken Tikka Masala and other curries, sometimes with chopped potatoes, eggplant or other vegetables added.
* Spaghetti sauce from a jar, boosted with additional garlic and onions, and a handful of parmesan on top
Or, put in baking pan with some Carolina Treet barbeque sauce (not sweet; it has turmeric and mustard and I could look up the rest, not sure if one can find it outside of NC) on it, bake 20 minutes at 400, 30-40 minutes at 350 degrees. Or just an hour at 350, though I think it's juicier the other way.
I also like lemon-butter chicken (350/hour), and the yogurt idea mentioned already above.
I'm all about the skin. Everyone else at the table can have my meat if they'll fork over their skin.
Oh, and I usually use bone-in thights for chicken and dumplings. If you like that sort of thing, I can type in the recipe. Hmm, wonder if I've put it on rec.food.cooking in the past? Lemme look. Okay, looks like I only have the part where you add the dumplings to the stewed chicken. If you want the part where you stew the chicken, let me know and I'll type it in.
Oh, wait, again. I wonder if it's on my MasterCook. :-)
Nope. I'll type it in if you want.
The BH&G recipe is here -- sorry about the popups; I can't believe I decluttered the woodpulp book. I get on these get-rid-of-everything rampages sometimes. :-)
Saute onions in generous amount of olive oil. Dredge the thighs in flour mixed with curry spices: coriander, cumin, turmeric, fenugreek, cayenne, maybe a touch of clove or ginger if you fancy (proportions up to you, but I've listed them in descending order of quantity) and salt. Brown the thighs, then barely cover with stock. Add a few whole cardamoms. Coursely chop ripe mangoes and put over the chicken, and cover the lot with a thick layer of fresh spinach. Cover tightly and simmer for 40 minutes to an hour. The spinach should steam and sort of seal the dish. Serve over basmati rice.
Turn the broiler on (I did this in a toaster oven), wash the thighs, shake lemon pepper liberally over them, put them on the broiler pan, cook for 10-15 minutes.
Our family's recipe for fried chicken (I found out when we moved to Virginia that what we made was really oven-fried chicken and most people made fried chicken by cooking it in oil!) can be made with any amount or parts of chicken.
Preheat the oven to 350F (I've done this in the toaster oven, too). Wash the chicken, dip in skim milk, then roll in smushed rice krispies (I used to put the rice krispies in a lunch bag and use the rolling pin over it a few times), then place on a cookie sheet with raised edge in the oven for 30 minutes. You might want to put foil on the cookie sheet to make the sheet easier to clean up.
white wine (about 1/4 cup)
orange juice (ditto)
bay leaves
pepper corns
bruised fresh rosemary and Italian parsley
Slice up half a Spanish onion and peel the cloves of a head of garlic, smashing them slightly.
Cut 4 medium potatoes into 4 wedges each. Toss in olive oil with a couple of tablespoons of fresh chopped rosemary, thyme, oregano, salt and pepper.
Heat oven to 400 F. Oil a heavy baking dish. Take the chicken out of the marinade and sprinkle with the same herbs on both sides. Arrange the chicken, potatoes and garlic on top of the onion, with a few new bay leaves tucked in. Pour off the liquid marinade, discard the old herbs, and whisk in another 1/4 cup each of olive oil and white wine. Pour over the chicken and potatoes.
Bake for 45 minutes. Check occasionally and baste if it seems wise. There was a lot of juice last time I made it, and I reduced it about 10 minutes before the chicken was cooked through, and then drizzled it back over.
You can easily make this with just thighs :-)
(I hope that whatever recipe(s) you *do* pick turn out fantastic!)
1 large baking dish (13x9, preferably glass)
1 reynolds Oven bag (shake 1 tablespoon flour in bag before filling it with the following ingredients)
2 lbs. of chicken legs/thighs
1 clove garlic (optional)
2 chopped celery sticks (optional)
2 onions quartered(optional)
1 lb each of carrots, red potatoes (or any root vegtables)
1 pkg of Knorrs dry onion or vegetable soup mix
Bake at 350 for 1 1/2 hours.
For more recipes utilizing the oven bags see http://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=330&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337