Recipezaar: Chicken Thighs/Legs,Holiday/Event recipes

My Mother's Chicken and Potatoes With Special Touches

Thu, 23 Jun 2005 18:33:38 -0400

. -- posted by Mimi Bobeck

K I S S Smoked Chicken

Tue, 05 Jul 2005 22:48:06 -0400

For those who haven't heard, K.I.S.S. stands for Keep It Simple, Stupid. This recipe calls for chicken leg quarters (yes, the yucky, fatty, dark meat) and a minimum of seasonings. The technique I use is what I have always heard called an indirect, wet smoke. To be an indirect smoker, the heat source must not have a direct "line of sight" to your meat, and to be a wet smoke, the meat needs to have a source of steam underneath it. My smoker is a tube, with the charcoal on the bottom, a water bowl above the charcoal, and two grates for the meat above. The water bowl acts as both a shield to deflect the direct heat from the meat and as a water source from which steam can be generated. When I prepare this, I prepare 10 pounds of meat at a time. You can cut it down or increase it to meet your needs. -- posted by ATM 67

Maple Syrup Chicken - Poulet a L' Érable

Mon, 22 Aug 2005 17:18:39 -0400

This is a Quebec recipe, usually served in the spring or for Easter holiday. You can serve this of course anytime of year and no doubt if you serve this to your guests they will want this recipe :) -- posted by Sangrita - Chef #234231

Chicken Marbella

Thu, 15 Sep 2005 05:48:30 -0400

Succulent Chicken Dish best served with rice. This recipe is superb! When I was given this recipe, I would never have guessed there were pitted green olives and capers in this dish. -- posted by Karin...

French Chicken With Sherry-Nutmeg Sauce

Thu, 22 Sep 2005 16:56:06 -0400

Sounds yummy! -- posted by mariposa13

Spanish Chicken Legs and Thighs With Olives and Capers

Sat, 24 Sep 2005 20:12:29 -0400

This chicken dish has intense flavors! Serve this with hot cooked linguini or spaghetti if desired and crusty rolls on the side. The complete recipe can be doubled. -- posted by KITTENCAL

Classic Jewish Chicken Soup

Mon, 07 Nov 2005 22:23:44 -0500

Makes a nice big pot of cure a cold, feel-good, Friday Night chicken soup. If you are looking for crisp veggies and a light, clear broth, this is not the recipe you want. Long cooking allows for the flavor of the veggies and chicken to really penetrate the broth (leaving the veggies quite soft), and keeping the cover off concentrates the flavors further. Add fine egg noodles or kreplach (Jewish meat dumplings) and you'll want to dive into the bowl! Enjoy! -- posted by Kishka

Rachael Ray's Tuscan Chicken

Sun, 13 Nov 2005 22:42:36 -0500

This is a favourite from 30 Minute Meals although I alter it a bit. For example, it works out quite well with all bone-in dark meat. Some sherry or cider vinegar can be substitued for some of the wine and wine vinegar. I have been liberal with cooking time since leaving the bone in increases the cooking time. Preparation is VERY easy, though -- despite the number of steps which are truly easy. -- posted by Ciocia Laura

Chicken Paprika With Egg Noodles

Sun, 01 Jan 2006 20:55:55 -0500

This is good served with rice in place of the egg noodles. You can make this with boneless skinless chicken breasts, I have to say that it is better using the skin on chicken. You can add in 1/4 cup red wine, if you do then decrease the water by 1/4 cup. -- posted by KITTENCAL

Apricot Glazed Chicken Drumsticks or Drumettes

Tue, 03 Jan 2006 22:39:34 -0500

You may use mixed chicken pieces in place of the legs for this recipe, also you can use about 3 to 3-1/2 pounds chicken wings, separated in half at the joint in place of the chicken pieces to serve at a get-togther, see note below --- I always add in a sliced green bell pepper and a sliced onion on the bottom of the pan but that is optional. Serve this with cooked rice. You will *love* this, I promise, the sauce is delicious and the amount is enough for up to 3 pounds of chicken legs or pieces :) -- posted by KITTENCAL

Low Fat Chicken in Coke Gravy (Kosher-Meat)

Sun, 08 Jan 2006 17:17:46 -0500

This dish is sooooo good, you won't believe it! It's a snap to prepare and the result looks very invested... No body will know you used Coke as the main ingredient. Great to serve with rice and steamed vegetables. -- posted by Smadar's Sane Way ©

Hooter's Style Hot Wings

Wed, 18 Jan 2006 16:12:09 -0500

Perfect Super Bowl Recipe. This is a wonderful recipe for very spicy chicken. Not for the faint at heart. -- posted by Turley Girl

Mexi-Thai Chicken Casserole

Thu, 19 Jan 2006 19:15:09 -0500

This casserole has a mix between Mexican and Asian flavors! The sauce mixture can be doubled if you are using more chicken pieces. Feel free to add in other ingredients too! -- posted by KITTENCAL

Tandoori -Style Yogurt-Marinated Chicken Legs for the Grill

Mon, 13 Feb 2006 10:36:50 -0500

This is tandoori chicken adapted for the grill, plan ahead the chicken needs to marinate overnight in the yogurt, I have made this recipe many times, it's wonderful! :) -- posted by KITTENCAL

Penne Puttanesca With Chicken Thighs

Mon, 13 Feb 2006 14:29:57 -0500

Make this only if you are a lover of capers, anchovies and Kalamata olives....if you love food with extreme flavor, then you will love this dish! -- posted by KITTENCAL

Southern Fried Chicken

Thu, 23 Mar 2006 22:07:24 -0500

Good ole comfort food at its best. -- posted by looneytunesfan

Best Ever Fried Chicken

Tue, 11 Apr 2006 13:36:23 -0400

Just what the title says!!! -- posted by looneytunesfan

Southern Fried Chicken

Tue, 11 Apr 2006 13:39:57 -0400

Traditional Southern Recipe. -- posted by looneytunesfan

Crisco's Super Crisp Country Fried Chicken

Tue, 11 Apr 2006 14:51:26 -0400

From the Crisco website. -- posted by looneytunesfan

Karen's Sauced Kebabs

Thu, 20 Apr 2006 19:06:27 -0400

Thanks to Karen (kzbhansen) I used her Recipe #130249 as the marinade for these chicken and pineapple kabobs. Put as much as you like on each skewer you can also cut smaller to serve more. 5 -10 soaked wooden skewers or metal skewers -- posted by ~Rita~

Delicious Easy Asian Grilled Drumsticks

Mon, 24 Apr 2006 21:01:12 -0400

This is SO good! Plan ahead the chicken needs to marinate about 8 hours. This chicken is delicious both hot or cold! If you are doubling this recipe, and I suggest you do, this chicken is very good, prepare two separate marinades in two bowls and use two separate bags for marinating (10 drumsticks in each bag). -- posted by KITTENCAL

Fruity Chicken Drumsticks

Thu, 27 Apr 2006 10:52:18 -0400

Kids of all ages enjoy this chicken, my son loves this recipe! For the dipping sauce you can use either plum, cherry, sweet and sour or Thai flavors, make certain that it is VH brand, I have made this recipe using the plum and sweet and sour, both are excellent. If you like some spice add in 1-2 teaspoons dryed chili flakes or some cayenne pepper. Make this in a large frypan, I use my electric frypan for this. This recipe can easily be doubled. Great served with cooked rice. -- posted by KITTENCAL

Chicken, Bean and Cheese Empanadas

Mon, 08 May 2006 19:53:32 -0400

I made these for a party and they were gone in 20 minutes. Seems hard but was very easy! -- posted by Miss A.T.K.

Bourbon Molasses Drumsticks

Mon, 15 May 2006 17:53:35 -0400

Plan ahead the sauce needs to be made 1 day ahead and chilled...I strongly suggest to double this recipe, or at least double up on the sauce, it's really good! -- posted by KITTENCAL

Kittencal's Buttermilk Poultry Brine (For Chicken or Turkey)

Mon, 22 May 2006 19:34:16 -0400

You may never grill, fry or bake chicken again without using this brine first, it will produce the most flavourful juicy moist chicken you will *ever* have, it's a must for chicken and turkey breasts, and makes the best fried chicken on this planet! Plan ahead the chicken needs to marinade in the buttermilk brine for a minimum of 8 hours or up to 24 hours. This brine is enough to cover about 4 pounds chicken pieces. You can double the recipe and use it on a small whole turkey also, the cumin is only optional, if you are not a lover of cumin then you can omit but it really brings out so much extra flavor without being overpowering.... you will *LOVE* this brine! also see my recipe #225220 and recipe #148225. -- posted by KITTENCAL

Balsamic Braised Chicken With Honey

Wed, 28 Jun 2006 08:28:45 -0400

A wonderful fragrant savory dish from Health Magazine. -- posted by akgrown

Crock Pot Braised Chicken With Vegetables

Fri, 28 Jul 2006 22:01:10 -0400

You can increase the chicken amount and all other ingredients slightly. If you do not want to use wine you can use 1/4 cup more chicken broth (1/2 cup broth). For a browned skin the chicken pieces must sit on top of the veggies. Adjust the garlic, thyme, salt and pepper to taste -- posted by KITTENCAL

Chicken Vol-Au-Vents

Thu, 31 Aug 2006 21:30:06 -0400

I first used this recipe as an entree for two on Valentines Day. It was given to me by a family friend. You can also use a pack of 6 or 12 mini vol-au-vents as appetizers. Since then I have made them again and I didn't have tarragon so I used sage. So I think you can put your favourite spice instead of the tarragon as the sage worked well. I didn't have cream so I used cream cheese. I had a question regarding vol-au-vent cases and after researching on many web pages and even posting a question in the forum. I found out that vol-au-vent cases are the same thing as puff pastry shells. So if you are using puff pastry shells please follow the instructions on the pack. As in Australia the vol-au-vent cases come on the shelf (pre-cooked, ready to use) not the freezer. -- posted by Chef floWer

Chris's Barbecue Chicken

Wed, 20 Sep 2006 19:41:22 -0400

One of the ladies in my mother's group made us this chicken on the barbecue for lunch one week. We all loved it, and I am putting her recipe here for safe keeping. Chris suggests making extra as they are excellent cold, too! They are very easy to make. Cook time includes time to marinate in the fridge. -- posted by Gingernut

Teriyaki Chicken Drumsticks (Teriyaki)

Sat, 14 Oct 2006 20:55:39 -0400

This is a family favorite and so simple. I first got the recipe from a friend who was a chef in a Japanese restaurant. When I married my husband he was using the same recipe he got from his Japanese ex-mother-in-law. It is so versatile we have used it for chicken breasts, wings, thighs, salmon, halibut, beef-kabobs - even veggies! -- posted by Alskann

Umani (Japanese Stew of Root Vegetables Seaweed and Chicken)

Mon, 08 Jan 2007 14:49:57 -0500

Rich Japanese stew similar to nishime. Made primarily with root vegetables and a small amount of meat with a soy sauce and sugar base. Also common to both dishes is the use of konnyaku (a tasteless and calorie-less jelly-like cake made from a tuber root called devil's tongue) and kombu (strips of seaweed). Traditionally, the stew is simmered until cooked, then cooled and reheated, a process that may be repeated several times. This infuses the soy-sugar flavors deeply into the ingredients and leaves very little soupiness. You can approximate this procedure simply by making your nishime/umani a day ahead and refrigerating it overnight, then reheating. The dish may be adapted to include more of the veggies you like, less of what you don't like. Many people also like adding tiny Japanese taro (araimo). Konnyaku (aka konjac/yam cake) is found in the refrigerated section near the tofu. Use either the white, refined type or the brown, unrefined version. Shirataki noodles would be near the tofu as well (I found them at a health food store; apparently they're great for low-carbers) You can make a quick and easy dashi by putting 1 strip of kelp and 1/2 cup bonito flakes (I found them right next to each other in the Asian section of the same store) in 4 cups water or veggie stock and bring it to a boil; as soon as it boils, remove from heat and strain the dashi into a bowl. Burdock root should be found with the fresh produce or use reconstituted dried burdock root. -- posted by littleturtle

BBQ Chicken Yakitori Kebabs

Wed, 17 Jan 2007 15:11:22 -0500

This dish could either be served as an appetiser (finger food) or as a main meal. It requests for shoyu (Japanese soy sauce) but you can use any soy sauce. I also used rice wine vinegar instead of sake as the kids were going to eat some as well. Preparation time includes one hour marinating. The recipe comes from a Reader's Digest - Summer BBQ Cookbook 2006 -- posted by Chef floWer

Emile Stieffel's Jambalaya

Wed, 17 Jan 2007 15:13:53 -0500

Cajun Sausage and Chicken -- posted by Michael Dunlap

Spicy Tomato Chicken

Tue, 24 Apr 2007 16:02:24 -0400

Chicken thighs make a tasty change from breasts in this chucky tomato and veg sauce. Good way of getting kids to eat more veggies! From UK's Good Food. -- posted by English_Rose

Jerk Chicken Family Style

Thu, 26 Apr 2007 13:30:07 -0400

This rub is less fiery then traditional Jamaican Jerk seasoning... but although it lacks the heat, it does not compromise the flavor, so the whole family can enjoy this one. If you'd like to kick the heat up a notch, just add more cayenne pepper to the rub. Corn bread, rice and beans (or just plain rice), or corn on the cob would all taste great with this highly spiced chicken. Fried plantains are another appropriate accompaniment. The longer you can marinate the chicken legs, the more the flavor will penetrate the meat. I suggested forty minutes, but you can marinate the chicken for up to twenty-four hours. BEVERAGE: The strong flavors in this recipe pair best with a refreshing wine such as a slightly chilled French Beaujolais. Or crack open a cold Red Stripe! -- posted by NcMysteryShopper

Delicious Grilled Chicken Marinade

Sat, 02 Jun 2007 20:19:39 -0400

This is the most delicious marinade for large amounts of chicken that you are going to grill. I originally came up with this recipe when I was looking for a better marinade at culinary school, so the original recipe called for a bottle of Lea & Perrins, and a cup of veg. oil, But I wanted more depth of flavor then that, so I added a lot of different combinations of herbs until I came up with this one. And it makes the chicken moist and delicious. -- posted by PatisserieFan

18th Century Drunken English Somerset Cider Chicken With Honey

Thu, 05 Jul 2007 11:11:56 -0400

A delicious 18th Century recipe from the county of Somerset; Somerset is the home of England's most notorious cider, 'scrumpy', a seemingly innocent drink to the unwary! However, cider makes an excellent substitute for wine in cooking and tenderises the meat beautifully. The addition of honey blends extremly well with the cider, and adds a complexity to this easily baked chicken dish. Serve with steamed greens and baked or mashed potatoes. -- posted by French Tart

Buffalo Chicken Burgers

Mon, 16 Jul 2007 22:20:33 -0400

I just got this in the mail and it sounded wonderful! Using ingredients that aren't commonly seen in a burger! This was in a newsletter from Good Housekeeping. -- posted by Manami

Oven-Fried Chicken

Thu, 26 Jul 2007 17:54:19 -0400

This recipe comes from a "Cooking for Two" recipe book my step mom has. It is definately not like traditional fried chicken, but is worth trying. It is so good and has been one of my favorites for years! The wheat germ as a delicately flavored sweet-nutty crunch and is a good source of vitamin E. I like to use sesame oil instead of vegetable oil and sometimes I use Italian bread crumbs instead of plain. -- posted by mallow_cherub

Chef Flower's Turkish Cypriot Taro Casserole - Kibrisli Kolokas

Mon, 20 Aug 2007 22:39:49 -0400

This is a traditional Cypriot Turkish recipe, that past generations have been cooking. My mother is away so my friend has given me the recipe. *** Thanks Bet's *** I think my mother also uses diced celery ribs but I can't be sure. Note: There are few varieties of Taro, but this dish is normally used with colocasia root. Enjoy -- posted by Chef floWer

Spiced Orange Roast Chicken

Tue, 28 Aug 2007 16:33:43 -0400

Pop this one-dish wonder in the oven for Sunday lunch and you'll be able to relax while it becomes infused with a delicious citrus flavour. Perfect served with cous cous to soak up the lovely juices! -- posted by English_Rose

Brazilian Holiday Chicken

Thu, 13 Sep 2007 18:51:41 -0400

I found this recipe on the Internet and still looking to verify it's authenticity. I suspect the name comes from the brilliant red and green from the tomato sauce and vegetables. For now what I can say is delicious and easy to prepare. Most of the cooking time is a passive simmer so you can easily start this dish and go attend to other things around the house. (For WW, this is Core.) -- posted by justcallmetoni

Skillet Tarragon Chicken

Fri, 14 Sep 2007 20:26:08 -0400

This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine! hehee Enjoy! -- posted by mama's kitchen

Thai -Style Grilled Chicken Ww

Thu, 25 Oct 2007 00:29:46 -0400

From "Everyone Loves Chicken" by Weight Watchers. I borrowed my friend's book and I'm posting what sounds interesting for future reference. I love Thai food and this recipe is different than the other Thai chicken from WW that I've posted. Each leg is 5 points. -- posted by Oolala

Chicken Wings

Thu, 08 Nov 2007 00:47:55 -0500

Very easy to make and very enjoyable. -- posted by Deanie Girl

Shanghai BBQ Sauce

Mon, 03 Dec 2007 01:12:07 -0500

A unique taste to your BBQ -- posted by Stano

Authentic Balinese Indonesian Satay Chicken

Sat, 08 Dec 2007 02:15:01 -0500

This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy! -- posted by Natalia #3

Savory Chicken Sandwiches from the Crock Pot

Tue, 11 Dec 2007 16:41:27 -0500

This is a family favorite. Adapted from Quick Cooking. -- posted by bmcnichol

Asian Sticky Chicky

Mon, 07 Jan 2008 17:41:15 -0500

I always use skinless, boneless chicken thighs for this. The breasts are just to dry for this recipe. -- posted by *Parsley*

Food Safari's Tandoori Chicken

Tue, 15 Jan 2008 01:22:55 -0500

I seen this on TV, it was an SBS show called Food Safari which is hosted by Maeve O'Meara. The recipe was made by Nighat Hassan a Pakistani chef and she used an outdoors Pakistani oven but I made it on a regular oven. Nighat made it look so simple and it is, I marinated mine for two days and the flavours really enhanced, we served it with steam rice, a large dollop of yoghurt with a sprinkle of cumin powder, tomatoes and lettuce salad with a mint leaf to garnish, but the chef suggested a Pakistani Mint Sauce. We found eating the chicken with the yoghurt enhanced the flavours more. Please note: Marinating time is not included. Enjoy -- posted by Chef floWer

Baked Israeli Chicken

Wed, 16 Jan 2008 18:31:35 -0500

Not sure if it is really an Israeli recipe but it sounds good and has honey, garlic, soy sauce and white wine. From a school cookbook (Morristown-Beard). There is at least an hour of marination. -- posted by Oolala

Chicken Paprika (Crock Pot)

Tue, 22 Jan 2008 23:32:51 -0500

Sandra Lee Semi-Homemade Slow cooker Cookbook -- posted by Mom2Rose

Canadian Fried Chicken

Wed, 23 Jan 2008 15:56:24 -0500

Much like the flavor of Kentucky Fried, this recipe will suprise you at the simplicity and flavor by marinating your chicken drumsticks first. -- posted by sneakyteaky

Braised Chicken & Beans (Healthy and Low Fat)

Wed, 13 Feb 2008 17:30:49 -0500

Yet another discovery in my quest to collect healthy recipes. I found this one in the March 2008 copy of the BBC Good Food Magazine. It is nice to see a chicken and beans recipe that isn't tomato based and uses more than just a chicken breast. There is no reason a chicken thigh can't be super tasty and healthy. The recipe states that the dish can be frozen. -- posted by Sarah_Jayne

Chicken Gumbo

Wed, 27 Feb 2008 00:58:23 -0500

This is my mom's recipe, which she sent to me while I was far from home on a Supar Bowl Sunday and craving a good meal to remind me of great family moments during Super Bowls past. I've had it over rice and couscous, and rice is better, but couscous is good, too. -- posted by runningchef

Ghurka Chicken Cardamom Curry - Kukhra Alainchi Sanga

Tue, 04 Mar 2008 01:28:47 -0500

I have a great deal of admiration for the Ghurka people, as well as happy memories. I went to school with several Ghurka children when I lived in Hong Kong during the 60's and 70's - they were my close friends in the playground as well as in the school room. I was also lucky enough to be invited to their homes for SUPERB Nepalese food, of which one dish was this delicious Chicken Cardamom. This is the way Chicken Cardamom is REALLY cooked. It is not difficult to make and does not take very long either. Cooking it to this recipe will produce a totally authentic dish that will appeal to a wide range of palates. I have posted this recipe because it is so TASTY and the mix of flavours is truly astonishing. This is not a fire breathing curry, but it is warm and subtle. My preference is a long glass of light lager or a few glasses of a dry white wine to accompany the meal. Serve with a jug of water with lemon slices and ice cubes for those thirsty diners. This recipe will make enough for 8 good sized portions. Divide everything by 2 for a standard meal - but keep the cooking times the same - and if you do scale down the quantities just keep an eye on the dish that it does not burn. Historical Note: The Gurkhas are soldiers that have served in the British Army for many years. They come from the Himalayas and they are feared all over the world. The first Gurkhas were fighting men from the mountain kingdom of Nepal -- Rai, Magar, Limbu, Gurung and Sunwar tribesmen.(I found this recipe on the Hidden England website, and I have enjoyed it many times since discovering it!) -- posted by French Tart

Kashmiri Chicken, Cardamom and Saffron Pilau: Spiced Indian Rice

Tue, 18 Mar 2008 19:19:22 -0400

A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid! -- posted by French Tart

Kozhi Shtoo (South Indian Chicken Stew)

Tue, 25 Mar 2008 02:30:02 -0400

This is a wonderful sounding recipe from the Indian state of Kerala. I have not tried it yet, but I plan to soon! -- posted by Simba7

Chicken Pakoras

Mon, 31 Mar 2008 00:51:19 -0400

This is another recipe I haven't tried. I love pakoras and I hope these are good too! Please rate this recipe! -- posted by Simba7

Foil-Wrapped Ginger Chicken

Fri, 04 Apr 2008 02:37:25 -0400

The brown sugar and soy sauce cook down creating a sticky sauce on these cute little chicken packets. From Sunset April 2008. These should be made at least an hour ahead of time to allow time to marinate. -- posted by cookiedog

Heirloom Oven-Baked Chicken With Lots of Garlic

Tue, 06 May 2008 13:33:23 -0400

Sun-Sentinel, Feb. 28, 2008. It was adapted from the San Francisco Chronicle. I don't want to lose it. It was called Grandmother's Oven-Baked Chicken but I wanted to distinguish it a bit. Here's what the blurb says "In this recipe, a Pirie family heirloom, chicken is studded with garlic and slowly baked in butter until it almost falls off the bone. We find the chicken more succulent with the skin on but it works fine without. Whichever way you make it, this recipe is addictive and will fill your home with the smell of slow-baking garlic- be sure to serve the caramelized garlic pieces too. This chicken is also excellent served cold for a picnic." -- posted by Oolala

Bobby Flay's 16 Spice Rub

Wed, 02 Jul 2008 01:28:51 -0400

As seen on Iron Chef. Absolutely fantastic rub. I added another teaspoon of cayenne pepper, just 'cause I like it hot. -- posted by felly smarts

Kalamata Chicken

Mon, 14 Jul 2008 22:32:54 -0400

chicken breasts with rings of lemon, grape tomatoes, and calamatta olives. Great served with a good crunchy french bread and crisp spinach salad! This is my hubby's favorite recipie of mine i make it all summer it looks really fancy even though it's quick, easy, and delicious!!! -- posted by Bearsbaby03

Drunken French Country Chicken Au Gratin

Mon, 21 Jul 2008 17:41:49 -0400

An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh salad and pasta, or with seasonal steamed vegetables and rice. You can omit the cognac and wine and use apple juice if you wish - the taste will not be as sophisticated, deep or intense, but the chicken could be served to children this way! An ideal dinner party recipe or Valentine's day meal for two - just reduce the ingredients, or make the full amount and freeze the remaining portions. Recommended wine: Saumur Champigny. -- posted by French Tart

Rose's Chamorro Chicken Kelaguen

Thu, 04 Sep 2008 15:25:57 -0400

A Chamorro favorite, especially at fiestas and barbeques!! Similar to a tangy grilled chicken salad; but with no mayo. -- posted by ChamoritaMomma

Fried Onion and Chicken Kreplach

Sat, 06 Sep 2008 10:04:10 -0400

Here the onions are salted first to draw out the moisture and then fried. If you are pressed for time or don't want to bother, omit the soaking and fry the onions a little longer over medium heat. Using a high proportion of savory fried onions to the chicken ensures that the filling for the kreplach won't be dry - even if the chicken left its flavor in the soup pot. "Jewish Holiday Cooking" by Jayne Cohen - a beautiful book, which was given to me by a nun who ate here one year during the High HolyDays. Chilling times & cooling times included. Submitted on September 2, 2008 in preparation of Rosh Hashonah meals. -- posted by Manami

Thai Style Grilled Chicken

Tue, 09 Sep 2008 02:11:54 -0400

Why not add a touch of Oriental flair to your chicken with this Thai style chicken recipe? Time does not include marinating. -- posted by English_Rose

Kittencal's Chicken Cacciatore

Tue, 16 Sep 2008 23:03:37 -0400

Coating in flour then browning firstly will insure your chicken will be moist and tender and also add extra flavor to this dish, you will need a large skillet for this or you may use a pot, I use my wide 5-quart chicken fryer skillet --- if you are not an olive-lover you may omit, they really do add flavor to this dish, but do not use black olives --- adjust the chili flakes to suit heat level, using good-quality canned Italian diced tomatoes will only improve the flavor of this dish also for the best flavor I would strongly suggest to use only skin-on bone-in chicken for this --- made as stated this make a delicious restaurant-quality dish paired with cooked pasta and sprinkled with freshly grated Parmesan cheese on top. -- posted by KITTENCAL

Chicken and Olive Tajine

Tue, 07 Oct 2008 22:10:00 -0400

This is a favorite in our house. I make it almost every week. -- posted by Moroccan Mama

Crock Pot Corsican Chicken

Sat, 08 Nov 2008 16:43:20 -0500

I nice crockpot recipe for a great chicken dish. I use this Recipe #18553 recipe for what is called for. It's great to have made up ahead of time just for dishes like this. The use of chicken thighs instead of breasts makes the dish cheaper and more flavorful. Don't let the long ingredient list scare you away. It only looks like a fancy pants recipe. Once you throw it all together in the crockpot, the most work you have to do is in making the sauce at the end. -- posted by Jess4Freedom

Hawaiian Chicken Delicious

Wed, 03 Dec 2008 00:11:21 -0500

Well, the title about says it all. This is one of my new favorite recipes because it is fast and easy and doesnt dirty a ton of dishes. Basically, you just make the sauce in a saucepan, pour it over the chicken, and bake. And, it is economical, too. Yum! Note: Dont be afraid scale back the recipe by half as this makes a lot. There is plenty of extra sauce, which I serve over rice. -- posted by Munchkin Mama

Green Chile Chicken Sausage - Culinary Communion

Wed, 03 Dec 2008 18:37:44 -0500

My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Bhg Roasted Cranberry Chicken

Mon, 08 Dec 2008 17:42:16 -0500

From the 2008 November issue of BHG. This is a perfect combination for Thanksgiving flavor without cooking a turkey. -- posted by Pixie's Kitchen

Hoisin Chicken Kebabs

Tue, 09 Dec 2008 22:17:30 -0500

Hoisin (or Hoi Sin) sauce also known is Chinese barbeque sauce, can be found pre-made in a jar at the supermarket. I prefer to use the "Fountain" brand, but there are many options these days. I've served this recipe hot as a main meal with an Asian Vegetable Stir-fry as a side dish. I've also brought them to a social function and thread them on small skewers, they were eaten cold as finger food. Ten minute marinating time is included in preparation. You can marinate this overnight or just ten minutes. -- posted by Chef floWer

Hotter Dan Heck BBQ Chicken Legs

Tue, 06 Jan 2009 19:35:59 -0500

hot and spicy bbq chicken recipe, i used legs, all cuts will work. I like hot wings, but the legs and thighs are cheaper, wanted something to stand up to the meater parts. i used equal parts smoke flavored and regular bbq sauce. -- posted by sgt_pepper

Crock Pot Buffalo Chicken Chili

Fri, 16 Jan 2009 00:34:10 -0500

This recipe is from a Pillsbury Slow Cooker cookbook. If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne). -- posted by Lainey6605

Colombian Tamales

Tue, 20 Jan 2009 16:58:03 -0500

This is one of my husband's favorite "Comfort Foods" (he's Colombian). He even said I made it right the first time I tried! The process is relatively involved - overnight marinating is recommended and it steams for three hours. It is nothing like Mexican Tamales or "Hot Tamales". These are wrapped in banana leaves rather than corn husks, are much larger, and not as spicy hot. -- posted by Ice Cool Kitty

Buffalo Chicken Dip

Mon, 26 Jan 2009 15:03:28 -0500

This dip is popular for almost all ages. It is spicy but creamy and delicious at the same time. It can be thrown together in a matter of minutes or made the night before. You can make this dip as light as you want to. I personally use fat free ranch and light cream cheese. I have tried fat free cream cheese but it does not melt as nicely. You can also make it as spicy as you like. I use mexican rotel tomatoes but there is mild, hot, and original. -- posted by Kimberleyrh

Dijon Chicken

Sat, 31 Jan 2009 19:39:17 -0500

Found this recipe in WW. Tasty breaded chicken drumsticks. Good finger food. Very low in fat. -- posted by ImaDori

Shindler's Quintessential Chili

Fri, 06 Feb 2009 01:30:05 -0500

This recipe is from the book, American Dish by Merrill Shindler. This sounds so good! -- posted by Recipe Junkie

Old Bay Chicken Thighs

Sat, 21 Feb 2009 09:57:59 -0500

This is my husband's favorite chicken dish. It is tasty and very easy. I usually serve it with fresh green beans and red potatoes. -- posted by Gayle Parks

Mom's Grilled Chicken (Aka Chicken Delicious)

Wed, 11 Mar 2009 01:48:46 -0400

Another winner from my mother, whom I believe is the greatest cook ever :-) My mother makes this every weekend and my 4-year old asks to go to my mother's to have some of what he calls "chicken delicious". Prep time does not include marination time. I have never measured ingredients when I make this so increase the spices if you wish. SOURCE: Mom. -- posted by najwa

Golden Five-Spice Sticky Chicken

Tue, 17 Mar 2009 19:10:22 -0400

A really easy, deliciously sticky, chicken dish, with warm, aromatic flavours. -- posted by Noo

Chicken Salad

Sun, 26 Apr 2009 20:56:58 -0400

A really good chicken salad to use as a dip for crackers or for sandwiches on any type of bread. It can be customized to your liking easily by types of grapes, nuts, apples you decide to use. I received it from a friend but not sure where it came from before that. Prep time is based on marinating and chilling times. Actual hands on Prep takes approx 30 min. -- posted by Chef #1021773

Sticky Grilled Drumsticks With Spicy/Sweet Plum Sauce

Mon, 18 May 2009 15:24:21 -0400

Food & Wine Magazine, August 2008 edition. From Pairing of the Day: August 2008, Great Chicken Recipes: Wings, Breasts, Drumsticks and Thighs. Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over drumsticks while grilling. Hot red pepper jelly makes for a spicier glaze, sweet pepper jelly creates a milder one. We opted for the milder one because we made it for the home but we made a batch of the spicier glaze for us and it was wonderful! This is a fantastic and tasty recipe for the grill and the summer.Suggested wine: Juicy Primitivo: 2006 . Serve with the drumsticks, corn on the cob with any of the outrageous butter recipes on zaar, a yummy mixed-greens salad with garbanzo beans, bacon, sesame seeds and a champagne vinaigrette, and then for dessert something chocolate and DECADENT! ;) -- posted by Manami

Ginger Scented Honey Hoisin Chicken Thighs With Sesame

Thu, 11 Jun 2009 12:03:48 -0400

A yummy chicken recipe, submitted by Ruth Kendrick, Ogden, UT, and a 2009 Finalist in the Chicken Cooking contest put on by the National Chicken Council. -- posted by Sharon123

Mediterranean Grilled Chicken Kebabs

Tue, 16 Jun 2009 01:21:11 -0400

From Cooking Light I haven't tried yet, posting for safe keeping. -- posted by kittycatmom

Maria's Taco Xpress Pollo Guisado

Wed, 08 Jul 2009 02:34:14 -0400

I got this from Guy Fieri's cookbook, Diners, Drive-Ins and Dives. Maria's Taco Xpress is a South Austin institution and it's fast food, Texas style. The locals rave about the food. Guy says the pollo guisado is a little bit sweet, spicy, tender, and crazy good! -- posted by Sharon123

White Chicken Chili

Tue, 14 Jul 2009 01:33:23 -0400

A white chicken version of the traditional chili, made in a slow cooker. Has a spicy kick to it! Start this recipe the morning you plan on having it for dinner, or the evening before! -- posted by SarahM426

Swanson Grilled (Or Baked) Miso Chicken

Mon, 03 Aug 2009 11:54:46 -0400

This is from Swanson Vitamins. Instead of grilling, I baked and it was fantastic! I used a red miso, although they called for a golden miso?? I also left out the basil and peppers. I also used regular things and the skin came out very yummy. -- posted by WI Cheesehead

Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie

Tue, 18 Aug 2009 17:03:46 -0400

When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand! -- posted by Um Safia

Sticky Chicken Drumsticks

Thu, 20 Aug 2009 02:09:21 -0400

These are addictive. Recipe adapted from 'Relaxed Cooking with Curtis Stone". I used Lee Kum Kee Chinese barbecue sauce, available in the Asian section of well-stocked grocery stores, or in Asian grocery stores. -- posted by Hey Jude

Shorba Baidha - Algerian Chicken Soup.

Thu, 27 Aug 2009 14:17:54 -0400

Shorba Baidha, literally means white soup. It is a classic soup in Algeria & is extremely simple to make. The subtle flavours work well together to make a delcious, light soup. I have to say this is one of my all time favourite soups. It's great all year round but especially loved during Ramadan or to eat when you are feeling ill. It is the egg yolk that makes this soup white so don't leave it out! The chicken in Algeria is free range & has a rich taste, if you use non-free range chicken, you might need to throw in a stock cube... -- posted by Um Safia

Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

Mon, 14 Sep 2009 10:56:39 -0400

These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better! -- posted by Sephardi Kitchen

Chicken Paprikash (Hungarian Style I Think)

Mon, 28 Sep 2009 14:48:11 -0400

This is how my Grandma and Great Grandma have been making chicken paprikash forever. The recipes here on zaar are all gravies and thats not how we make ours. My Great Grandma was given a cookbook from the Hungarian Women's Auxilary in Detroit and that's where this comes from. I will also post a recipe for how we make kluskies seperately. Note: I never really measure, so with the paprika, you have to do this by taste and look. Oh! this is really easy to halve or cut down because 12 pieces of chicken is a lot, you defineitely don't have to use that many and you get the same result. -- posted by Melcat

BBQ Chicken Packed Pita

Thu, 08 Oct 2009 15:46:36 -0400

This is courtesy Adam Gertler, on the show The Next Food Network Star-Episode: Into the Studio. It's got some great ratings on the food network. I hope you like it too! :) You can save time and use your own BBQ sauce but it is said this BBQ sauce is out of this world. The rub is so good! If you would like to make just enough rub for this recipe use 1 tbls. kosher salt, 1 tbls. plus 1 1/2 tbls. light brown sugar, 1 tbls. smoked paprika, 1 1/2 tsp. chili powder, 1/8 tsp. dried rosemary,crushed, 1/8 tsp. dried thyme, 1 1/2 tsp. granulated garlic. I have not tried this yet(I'm a vegetarian and will have to wait for a party), but it sounds yummy! -- posted by Sharon123

Crispy Buttermilk Chicken

Sun, 11 Oct 2009 03:39:05 -0400

An easy and tasty supper solution,although a little prior planning is required. I quite often use chicken breasts,and cut them into goujons for the kids to dip into sauces! Great served with a simple salad. -- posted by Noo

Chicken Salad Casserole Baked Up

Mon, 12 Oct 2009 13:48:21 -0400

For all those fans of my Chicken Pot Pie recipe....you'll live this one too! The real name of the recipe is Hot Chicken Salad. I got this recipe from a book called The Complete Guide to Country Cooking. I have been asked about this recipe so often and about what's in it that we call it the " What's In It " casserole! This is a great potluck addition or light luncheon and can be assembled 24 hours in advance. I hope you enjoy this wonderfully light and comforting meal/side. I like to double my recipe (still using the 9x13 dish) and use it for a few days. -- posted by Amy Duchesne

Chicken 65 Curry

Mon, 26 Oct 2009 18:23:38 -0400

This sticky, spicy chicken curry is deliciously sweet and packs just the right amount of heat. It is to be scooped up with warm, chewy naan, then licked off of fingers.Your first step is to hunt down some curry leaves. Their flavour is irreplaceable in this dish - a bit nutty, warm, and citrusy. Used a lot in South Indian cooking, they have nothing to do with curry powder which is a blend of spices.Start by browning the chicken in a heavy skillet - make sure the oil is good and hot and the chicken has been patted dry before you put it in the pan. Dont flip it until it releases easily - if it is sticking, leave it - it will tear if you try and turn it before it is ready. Next, cook the onions gently over low heat for about 10 minutes to coax out the sweetness. Then add the spices to the pan to saute before the liquid is added. These three steps have a big flavour impact. As far as curries go, the ingredient list is very short. Which makes it a great curry for beginners, if you can track down some curry leaves at an Indian grocer. Serve with naan http://www.recipezaar.com/Naan-56245 . -- posted by College Girl

Crispy Chicken and Vegetable Croquettes (Croquetes De Rostit)

Tue, 29 Dec 2009 10:24:46 -0500

Recipe by Jeff KoehlerIsmael Prados, the Jamie Oliver of Catalonia, is the chef at La Vinya del Senyor, a Barcelona tapas bar with two branches. Prados presides over the newer one, on the north side of the city center, preparing delicious snacks like these crispy, delicately spiced ;) Croquetes de Rostit.F&W Magazine, From: Best Tapas from the Best Tapas Bar, published in February 2005 edition. WINE PAIRING:Search for easy-to-find bright, fruity rosé - try the 2003 Gonzalez Lara Fuente del Conde Rosado de Tempranillo or the 2003 Faustino V Rosé :( Sorry, forgot to account for cooling time of 1 hour+. -- posted by Manami