blah chicken drumsticks, inspiration needed

[ecilA]

can you tell how excited I am to be serving chicken drumsticks for dinner? The cupboard almost empty but I thought I'd see if anyone had a groovy suggestion.

We're tired of baked, don't have enough charcoal to grill, really don't want to fry...(apparently I really don't want to have chicken for dinner but it's thawed now so...)

[Peggyann]

boil em up with onion & celery & carrot and have soup?

or, strain broth, take the meat of the bones, add back to broth, make into gravy, have chicken n biscuits?

~PA~

[bannanabette]

The pioneer woman had this recipe on her site yesterday http://thepioneerwoman.com/cooking/2008/06/linguine-with-chicken-thighs/

it uses boneless skinless chicken thighs, but I bet you could just use chicken legs and not cut them up (or cut them up)

[ecilA]

I'd do something like this if the old man would eat it. I know he's said he is done for the day but as soon as I make soup or a gravy type meal he will wake up and want food that isn't what I've prepared. This anti-soup (and gravy=soup in his book) thing is a total pima. I'd probably serve soup often if he would eat it, as it is, we only have it on nights he won't be here at dinner time (and then I make him something else...I suppose I could just hold back some chicken and make him chicken salad hrm)

[ecilA]

This really sounded good to me...if only I had tomatoes.

[gfrach]

Brown them in a skillet with some oil and then sprinkle with whatever spices you wish (I often use herbes de provence). Then add cut up veggies (potatoes, carrots, and onions usually, sometimes other things) and add water or broth or stock (don't quite cover the chicken but enough so you have some liquid to cook in). Cover and cook until done--do not let this get dry. Then remove the lid and cook the liquid down as much you want.

(You can use dried french onion soup mix instead of the spices of your choice.)

[bannanabette]

This really sounded good to me...if only I had tomatoes.

You're being difficult, you do realize this, no? :P

How about this - I love this recipe for beer braised chicken with hoisin sauce: http://everything2.com/index.pl?node_id=1781762

(oh, hrm, I'll bet it's too late to make that though. Oh well, next time)

[ecilA]

that looks really good, don't have all the ingredients but we will try this on in the future, thanks!

[ecilA]

well I started by browning it and it is now covered and cooking slowly because I decided to go with PA's lead and just reserve some of the chicken for salad. Now I'm torn, I could actually add spices and go in this direction (still reserving some of the cooked meat for him to have in a different way)

[Bonny]

too late for tonight, but I would probably do one of these:

Texas Two-Step Chicken

2 C. salsa
1/4 C. brown sugar
2-3 T. Dijon mustard

Pour over 4-6 BSCB and bake at 350 until chicken is done. Serve over rice.


Maple Roasted Chicken

½ c butter
6 chicken leg-thigh pieces, or 6 chicken breasts, halved
6 medium potatoes, cut in bite-sized pieces
24 cloves garlic, unpeeled
½ c maple syrup
½ teaspoon salt

Melt butter in roasting pan. Arrange chicken cut side up, potatoes and garlic in pan, turning to coat w butter. Bake at 400 for 1 hour, occasionally basting w pan juices. Combine syrup and salt; brush chicken and potatoes w syrup mixture and bake for 20 additional minutes.

Yield: 6 servings


rosemary chicken and dumplings (crockpot)

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 (3 pound) whole chicken about, cut into pieces
1 tablespoon vegetable oil
4 large carrots, peeled and sliced 1-inch (2.5 cm) thick
2 stalks celery, sliced, 1/2 inch (1 cm) thick
1 onion, thinly sliced
1 teaspoon dried rosemary
2 cups chicken stock
1 cup frozen peas (I use lima beans)

Rosemary Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 cup milk (I use 1%)
1 egg, lightly beaten
Fresh rosemary sprigs

In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate.

In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside.

Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over vegetables.

Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into crockpot along with remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine


Crockpot Chicken Curry

10 chicken thighs, skin removed
1 16 oz jar salsa
1 medium onion, chopped
2 Tbsp. curry powder
1 cup sour cream

Place chicken in crockpot. Combine salsa, onion and curry powder, pour over chicken. Cover with lid, cook on low for 8-10 hours, or high for 5 hours. Remove chicken to serving platter, keep warm, stir sour cream into salsa mixture until well blended, serve over chicken.

[ecilA]

these all sound good, thank you!

[mirage1]

The pioneer woman had this recipe on her site yesterday http://thepioneerwoman.com/cooking/2008/06/linguine-with-chicken-thighs/

it uses boneless skinless chicken thighs, but I bet you could just use chicken legs and not cut them up (or cut them up)I got distracted over there at her site... I used to read her blog when it was kind of plain, now it's all full of cool extra stuff!

I'm reading about how she met the Marlboro Man. It's kind of steamy.