does any one have a great chicken recipe?

Question

im looking for a recipe that uses chicken legs

Answer 1

Here's a few.......

This recipe is simple and delicious, my kinda of recipe.
The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.

Classic Herbed Chicken

1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast

1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.

Chicken and Mushroom Bake with Rice

6 chicken thighs
1 c. water
1 can cream of mushroom or
cream of celery soup (i prefer cream of mushroom)
1/2 c. rice
2 medium carrots, sliced (I sometimes omit)
celery salt, for seasoning
paprika, for seasoning
1/4 tsp. salt, as needed

Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken thighs, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour.
You can also cook this without the rice and carrots.
It makes a nice gravy to pour over cooked rice or noodles.

This is quick and easy. A family favorite.

Saturday Chicken
5 servings


10 chicken thighs (or whatever you prefer)
(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)
1 can condensed cream of mushroom (or cream of chicken)
1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)
salt, garlic powder, and paprika- to taste
chopped parsley

Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.
Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.

Answer 2

I've only made this once, but it was excellent!

Chicken Divan

2 (10-ounce) packages frozen broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
1 teaspoon curry powder
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Preheat oven to 350 degrees F.
Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

Cook's Note: Try topping with Cheddar or Gruyere cheese.

Answer 3

A very simple and delicious one:
1) Cut some chicken breast into about 1 inch long half inch tick pieces.

2) Marinate them in a little bit grated onion, some salt and peper, some Lemon juice and a dash of powdered saffron for at least half an hour.

3) put the chicken pieces into skews, take of the unions to avoid burning, and BBQ them or put them on the top level of the oven with Broiler on. Turn the skews frequently until golden.

Answer 4

I have two favs,

1 pound chicken breast, boned & sliced thin
2 tablespoons soy sauce
1 tablespoon cornstarch
4 tablespoons oil
1/2 teaspoon salt
1 small chopped onion
1/2 pound mushroom, trimmed and sliced
1 small cabbage head, shredded
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
1/4 cup soy sauce
3 ounces Chinese noodles

Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft.
Remove from pan.

Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving. Makes 4 to 6 servings.

Serving Size: 6


1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.

Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy

Hope these help

Answer 5

Cape Cod Chili Legs

Ingredients

2 tablespoons chili powder (not pure chile powder)
1 tablespoon maple syrup
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
2 lb drumsticks


Prep

Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and put an oiled large metal rack in pan.

Stir together chili powder, maple syrup, lime juice, salt, and pepper in a large bowl, then add washed drumsticks and turn to coat completely.

Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.

Serve with cooked couscous and Cape Cod Cranberry Sauce, a green salad with dried cranberries, and plenty of Sam Adams White Ale.

Answer 6

I first ate this at a wedding buffet, and it's beautiful !
It's now my signature dish, and I make it all the time... and don't part with the recipe. *wink*
It's great for everyday family dinners, but it's elegant enough for entertaining.

RITZY CHICKEN BROCCOLI CASSEROLE

4 chicken breasts... but I just use a store-bought roasted chicken and remove from bone
2 pkgs. chopped frozen broccoli (thawed - and I cut mine up)
1 c. mayonnaise ( I use less)
1 can cream of mushroom soup
1 med. onion (chopped fine)
2 eggs, beaten
1 wrapped stack Ritz crackers, crumbled
1 1/2 c. grated cheese

Mix first 6 ingredients and place in large greased casserole. Sprinkle cracker crumbs over mix, then grated cheese over crumbs. Bake 30 minutes at 350 degrees.

Answer 7

I love to cook chicken breast in a skillet with EVOO, Sliced garlic, Sprinkle the chicken with season salt and when the chicken is almost done add some bacon and make it nice and crispy...sometimes i leave the chicken sitting on top of the bacon to add lots of flavor!!!

Answer 8

Five star chicken

4 chicken breast halves, pounded flat
8 spears of asparagus, blanched 3 minutes
4 slices Cheddar cheese
Package of hollandaise sauce, prepared while chicken cooks

After pounding the chicken to a uniform thickness (place piece between two peices of plastic wrap and use rolling pin if you don't have a meat pounder), place a slice of cheese and then two piece of asparagus on the chicken, roll up and secure with toothpick. Cook at 350 until chicken is no longer pink (20-30 min). Let cool for five minute and then slice each roll into four piece, arrange attractively on plate and drizzle with sauce. This is a great company dish, my mother, who is a caterer, uses this dish all the time for sit down dinners.

Answer 9

4-6 chicken breasts
1 can cream of mushroom soup
1/2 can milk, broth or wine
1T dijon mustard.
egg noodles
broccoli

Brown chicken in skillet with 1 T olive oil. Season with salt, pepper and garlic. Add soup, liquid and mustard. Mix well and heat thoroughly.

Cook egg noodles according to package. When noodles are almost cooked - add broccoli (fresh or frozen) to noodles and cook until broccoli is the way you like it. Drain well.

Top noodles/broccoli with chicken and sauce.

Answer 10

I don't know what it's called, but my Mom used to make it...In a large baking pan put your chicken legs (salt and pepper well), a pack of Italian sausage, large chunks of onion and potato. You mix it all up with 1 cup of white vinegar(or whatever you have) and a cup of water or so. It sounds a little strange but it is so good and easy. You can adjust seasonings to taste, but simple is better.

Answer 11

Preheat oven 375 . get chicken breasts skinless and bone less

spray a piece of foil per chicken swith ciooking spray put piec e of chyicken in middle of each piece of foil. cover. do the same with chunjks of sppuds and cArrots, cook for 45 minutes. if using bone in chicken pieces cook for an houfr, serve with toxss sALAd