Leg quarters for dinner...?

Question

other than fried chicken or on the grill

Answer 1

CHICKEN DELICIOUS!!!!

4 to 6 chicken legs
1 lb. Italian sausage of your choice (lean), cut in 1 1/2" pieces
4 to 5 potatoes, quartered (skin may be left on)
Salt and pepper
Paprika
Oregano
Garlic powder
Pam spray or oil

Place chicken, potatoes and sausage in pan; do not layer. Either spray or brush oil on each chicken leg and potato piece. This will help seasonings stick.
Sprinkle generously with salt, pepper, paprika, oregano and garlic powder. Bake covered with foil at 400 degrees for 1 hour.

Remove foil and bake at 350 degrees until well browned, probably 45 minutes


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This is more of a winter dish but passing the recipe on anyhow.

Chicken Stew

5 lbs. chicken leg quarters
3 lg. potatoes
3 lg. onions
1 1/2 qts. tomatoes
16 oz. corn
16 oz. sm. lima beans
1/2 c. green pepper
1 tsp. red peppercorns
Salt and Pepper to taste

Place chicken in large cooking pot. Cover entirely with water. Boil chicken until done. Save chicken water and use as a base for stew. Remove bones from chicken.
Place chicken and the rest of ingredients in chicken water. Cook until all vegetables are done. Approximately 3 hours.

Answer 2

Chicken Pot Pie

For the Crust

2-1/4 cups flour, half wheat and half white is good


1 teaspoon salt

2/3 cup shortening

about 1/2 cup of tap water

For the Filling

4 cups cooked chopped chicken


1 pound frozen mixed vegetables, or 2 - 15 oz cans, well drained

For the Gravy

1/4 cup margarine


1 cup chopped onion

1 cup chopped celery

1/2 cup unbleached flour

4 cups chicken bouillon (from bouillon cubes is fine)

1/2 teaspoon pepper

1/2 teaspoon poultry seasoning

Prepare the crust first. In a large bowl combine the flour and salt. Add the shortening, and mash it into the flour until it is crumbly. Add the water and stir to combine. Gather the particles up into a ball of dough. Roll the dough out between sheets of waxed paper, to make a large rectangle. Set aside.

Oil a 9 by 13-inch pan. In it arrange the chopped chicken and the mixed vegetables. Set this aside.

In a large saucepan melt the margarine. Add the onion and celery, and saute it all around until the onion is tender and fragrant. Sprinkle the flour over top of the vegetables and stir it up nicley. Pour on the bouillon. Stir everything around to dissolve the flour in the bouillon. Add the pepper and poultry seasoning. Bring the gravy to a boil while you stir it frequently. Boil for a few minutes to blend the flavors.

Pour the hot gravy overtop of the chicken and vegetables in the pan. Stir it up a little, to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. It doesn't have to touch the sides of the pan. If it is too large, then tuck under the edges a little, to accomodate the pan. If it is too small, don't worry, just put it on top anyway. Using a sharp knife, score the dough into 8 or 12 servings. Poke each serving with a fork in the center. This makes it pretty and easy to serve.

Bake at 450° for 30 minutes. Serve hot with fruit gelatin and cucumbers.

Answer 3

Providing you can use your oven in the summer, this baked dish is super simple and melts in you mouth.

Either using your own barbeque sauce or bottled (I always add some sugar to the bottled kind), spread a thin layer of sauce in a 13x9 baking pan (the kind you'd use to bake a cake).

Line the pan with aluminum foil that's wide enough for the pan and cut it three-times the length of the pan. It saves a little elbow grease during clean-up and keeps every thing in the pan. It also helps keep the heat where it is needs to be.(Place a cookie sheet on the rack below, just in case.)

Place legs in a single layer and smother them with more sauce, making sure the sauce covers all of the legs.

Fold the extra-long ends of the aluminum foil over the pan, crimping the edges over the side to try and prevent the foil from sticking to the sauce during baking. Cover the pan with another piece of foil to size, securing it around the edges.

Bake at 325 for a few hours. Since ovens vary, the goal is to bake them until the meat falls off the bone. This method allows the sauce to permeate the meat more and produce ultra-tender bites.

Answer 4

Cut the leg quarters into thigh and drumstick pieces. Marinade the pieces in "Fat Free Zesty Italian Dressing" for 8-24 hours. Put in a sprayed casserole dish (chicken and marinade) and bake for 1 hour @ 375 deg F. Serve with a veg and rice or noodles. Very yummy and easy.

Answer 5

Chicken and Mushroom Bake with Rice
5 chicken leg quarters
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 legs, 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
5 chicken leg quarters
(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 6

CURRY CHICKEN

5 lbs. hind quarter or whole chicken
1/8 c. salt
1 tsp. black pepper
2 tbsp. sugar
2 tbsp. curry powder
1/2 can (6 oz.) coconut milk
2 tbsp. chopped onion
1 tsp. chopped garlic
2 lbs. potatoes (reg. or sweet)
2 tbsp. oil

Cut chicken into square chunks of 2 inches and marinate with salt, sugar and pepper. Cut potatoes into chunks smaller than chicken. Deep-fry potatoes in hot oil about 5 minutes.
Pour about 2 tablespoons of oil in a pan, wait 1 minute for oil to get hot. Put onion in and stir fry about a minute less (DO NOT OVERDO).

Add garlic and chicken at the same time and saute chicken for 10 minutes. Add curry powder and continue sauteing for another 10 minutes. Then pour everything into a pot. Add water enough to cover mixture. Cook 15 minutes at medium-low heat. Cook another 10 minutes after adding potatoes.

Finally, pour coconut milk in and mix well. Remove from heat. Serve hot with French bread!

CHICKEN CON VINO BLANC

4 lg. chicken hind quarters
Sesame oil, dark
Dehydrated onion chips
Garlic powder
Paprika
Black pepper
4-6 oz. white wine

Plaster the bottom of a roasting pan with butter. Add 4 hind chicken quarters in the pan flat. Baste the chicken with a light coat of dark sesame oil. Then sprinkle dehydrated onion, garlic powder, paprika (heavy) black pepper and celery seed (light). Carefully pour white wine (Gewurtraminer is best) over the chicken. Place the pan without a lid in a preheated oven at 425 degrees for 45 minutes. First make slits along the width of the chicken pieces.

CHICKEN NOODLE SOUP

4 chicken hind quarters
1 onion (chunked)
1 stalk celery (chunked)
2 carrots (chunked)
3 qts. water
1 tbsp. dried parsley
2 tsp. garlic salt (McCormick's)
1 tsp. black pepper
1/4 tsp. cayenne
2 c. noodles

Purchase fryer hindquarters in bulk, they are cheaper and always include extra chicken fat, freeze what you don't use. Put hindquarters in stew pot with vegetables and water. Bring to a boil. Reduce heat, cover and simmer until meat is tender and can easily be removed from the bone. Remove the meat and any chunks of fat. Set aside to cool, discard fat. Skim off fat from top of soup and discard.
Remove vegetables with a slotted spoon and place in a blender. Add 1 cup of the liquid. Chop vegetables, return to pot. Discard skin and fat from chicken and remove meat from the bone. Cut chicken into small chunks by slicing across grain, add to pot. Stir in seasonings. Bring back to a boil. Add noodles and cook (stirring occasionally) until done (about 15 minutes).

Answer 7

Brown on each side season to taste,and some onion, bell pepper and whatever else you like, add a jar of any type of spaghetti sauce let it simmer for about 30min. serve with rice or a salad

Answer 8

It will depend on the fruit or veggie linked to a comparison. In the event you compare a farrenheit to a carrot, the carrot is the better of the two nutritional. When you compare an avocado to the carrot, then this avocado is better. The two the apple and avocado, are fruits.

Answer 9

Your leg quarters will do fine in any of these recipes. I've tried them all and they are great!

Buttermilk Baked Chicken
Southern Living 2000 Recipe Hall of Fame

1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
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Chicken Fricassee (Serves 6)

Recipe was adapted from a chicken fricassee recipe which was included in a recipe box collection sold in the 1960’s at Asphodel Plantation.

4 chicken thighs
4 chicken drumsticks
2 chicken breast halves
Salt, black pepper to season chicken
½ to ¾ cup olive oil
½ cup all-purpose flour
3 cups chopped onions
5 cloves garlic, finely minced
¾ cup chopped celery, also include celery leaves if possible
4 to 5 cups water
1 tsp. dried thyme leaves, crumbled
1/8 tsp. red pepper (optional)
1 tsp. salt
½ cup red wine
1½ bunches green onions, chopped, including tops, reserve 1 tbl. chopped green onion tops for garnish
½ cup plus 2 Tbsp. chopped fresh parsley, divided
Cooked brown or white rice

1. Liberally salt and pepper chicken pieces.
2. Heat olive oil on medium high in a large Dutch oven-type pot or two heavy skillets if you don't have one large pot. It's important when browning the chicken not to crowd the pieces. You have to have lots of room for the chicken to sear and brown on all sides and not steam cook in this step. Go for a dark golden brown crust on the skin.
3. Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux.
4. Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water. Add seasonings, the thyme, red pepper and salt. Stir everything until gravy is starting to thicken. Reduce heat to low and stir in red wine. (You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don't have to keep watch while it cooks down.)
5. Simmer, covered, for about 2 ½ hours. Check occasionally to make sure the gravy is developing. Add more liquid if needed, but it shouldn't be necessary.
6. Stir in almost all of the green onions and ½ cup of the chopped parsley and simmer covered for an additional 30 minutes.
7. Check for seasoning. Serve over cooked rice. Garnish each serving with a sprinkle of chopped green onion and chopped parsley.
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Lemonade Chicken

4-6 pieces of chicken
1 large can frozen lemonade, thawed
3 Tbsp. brown sugar
4 Tbsp. ketchup
2 Tbsp. vinegar (I used red wine vinegar)
2 Tbsp. cornstarch
2 Tbsp. cold water

Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, vinegar and ketchup. Pour over the chicken. Cover. cook on low for 6-8 hours or high for 3-4 hours. when done, remove chicken from the crockpot. Pour the liquid into a saucepan, skimming the fat; bring to thr boil. In a small bowl, combine the cornstarch and water, reduce the temp on the saucepan, whisk in the cornstarch mixture. Stir until thickened. Pour sauce over the chicken and serve with hot rice.

Answer 10

bake them and pour cream of chicken over them and add potatoes and carrots