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Archive for the category “chicken”

07 Feb 2017
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Lemon Parmesan Chicken

lemonparmesanchknA few months ago my mom gave me a casserole crock pot. As you know, most crock pots are, well, pots. Four to six inches deep, they are great for slow cooking stews, soups and other concoctions you can sink a serving spoon deep into. This one is shallow and wide, just like the glass casserole dishes that sat unused on my shelf for this recipe. I was not sure if I would use the casserole crock when I first got it, but it works wonders to help get many a dinner made around here. When my oven is busy cooking stuff for my business, Grain Free Haven, using the casserole crock I can still have dinner on the table at a reasonable time.

The cool thing about the casserole crock pot is the ability to pop out the casserole dish and serve straight from it, and the kids are less likely to make a big mess serving from it for themselves, compared to a deeper crock pot. Granted, there will still be a mess, for they cannot grasp the concept of moving plate and serving dish near each other to catch dribbles. Trust me, I am still realistic.

Many days I begin thinking about dinner right after breakfast. Not because I plan on preparing it all day, but because a lot of our proteins are in the freezer, and waiting until 5pm to pull them out is just too late. Sometimes I don’t think about dinner until lunch, but I can still pull off the frozen chicken trick. That is what happened the other day, resulting in this lovely dish.

Fortunately, the chicken was in smaller packages, so doing a partial quick thaw in a sink of water was sufficient. While the thighs were still partially frozen I was able to pop them in the casserole crock pot and have dinner on the table at the usual 6pm.

I was wild and crazy with the preparation of the chicken, because it challenged the eyes and minds of our younger kids. One, the coating on the chicken was pale, whereas they prefer something more bold, like tomato sauce. Second, there were speckles (also known as green herbs) dotting the surface of the chicken. After one thinks they have a “bug” in their dinner the others are hard pressed to continue eating and not mistake a piece of parsley for a fly. There were many compliments all around, nobody spotted a “bug”, and my hopes for next day lunch leftovers were dashed as the last thigh was moved from platter to plate. That’s okay. A salad will do just fine.

Along with the chicken I served coleslaw and steamed broccoli. For the starch eaters I baked up some crispy baked chips and rice cooked simply in chicken broth.

Lemon Parmesan Chicken

12 chicken thighs, bone in and skin removed
2 cups finely grated parmigiano-reggiano cheese
1 cup lemon juice
2 teaspoons finely chopped garlic
1 teaspoon onion powder
1 tablespoon dried parsley leaves
2 teaspoons dried oregano leaves
1 teaspoon sea salt

Prepare casserole crock pot*. In a medium bowl combine cheese, lemon juice, garlic, onion powder, parsley, oregano and sea salt. Stir until well combined. Remove chicken from packaging and rinse, patting it dry with paper towels. Using your hands coat all sides of each thigh with the cheese mixture. Place the thighs bone side down in the crock pot. Two or three thighs may need to sit on top of the others, depending on their size.

Cover and cook on high for about three hours, until chicken is cooked through, measuring 165 degrees Fahrenheit. Turn off crock pot and let sit for about 15 minutes before serving.

There are two additional steps you can take to fancy up the dish a bit:

One is reduce the sauce. Pour the sauce from the cooked chicken into a sauce pan over high heat. Let sauce come to a boil and turn the temperature down by half. Let simmer until sauce volume reduces by half, about ten minutes. Serve the sauce to drizzle on the chicken.

Second is to make the chicken coating a little crispy. About ten minutes before serving (ideally while the sauce simmers and reduces), set oven to low broil with a rack on the second highest level. Place the thighs, bone side down on a baking sheet, being careful not to disturb the cheese crust that formed on top. Broil for five to eight minutes until crust is crispy but not burned. If your oven only has a single broil setting, lower the rack further and check often to avoid burning.

*If you don’t have a cool casserole crock pot you can make this dish in a traditional casserole dish in the oven. Arrange the chicken as noted above in the dish, then cook it uncovered at 350 degrees Fahrenheit for about one hour, until juices run clear and chicken measures 165 degrees.

Posted in baked, casserole, cheese, chicken, garlic, onion, parsley, San Antonio Kitchen, Uncategorized, wheat free
23 May 2016

Tomato Broccoli Chicken

italianchickenThe other day I was craving lasagna. In the past I have made it grain free by substituting zucchini or cabbage for the noodle layers. I wanted the same flavors a little easier and faster than prepping and constructing a casserole. The cheese and tomato sauce and chicken really hit the spot. The leftovers were even better!

Tomato Broccoli Chicken

8 chicken thighs, bone in (skin optional)
2 cups tomato sauce
4 cups diced tomatoes with juices
2 tablespoons dried parsley
1 tablespoon dried basil leaves
2 teaspoons dried oregano leaves
2 garlic cloves, finely minced
1/4 cup finely minced white onion
1 teaspoon sea salt
4 cups broccoli florets
1/2 cup finely grated Parmesan cheese
2 cups grated colby jack cheese
Sea salt and and ground black pepper to taste

In a medium pot over medium heat combine the tomato sauce, diced tomatoes, parsley, basil, oregano, garlic and salt. When sauce begins to boil turn temperature down to low. Cover and let simmer for 15 minutes, then remove from heat.

Preheat oven to 350 degrees.

In a 9×13 inch baking dish pour a thin layer of sauce. Generously salt and pepper all sides of the chicken and place, skin side up, in the pan. Arrange the broccoli florets in between the chicken thighs. Sprinkle the Parmesan cheese on top of the chicken and broccoli.

Pour the rest of the sauce over the chicken and broccoli, leaving some room at the top of the pan for cheese and bubbling. Sprinkle the colby jack cheese evenly on top of the sauce. Place on middle rack of the oven and bake for 45 minutes, until chicken is cooked through (at least 165 degrees).

Remove from oven, let rest for ten minutes before serving.

 

Posted in baked, chicken, garlic, Mom's Kitchen, onion, parsley, tomato, Uncategorized, vegetables, wheat free | Leave a Comment
28 Apr 2016

Chicken Piccata

chickenpiccata

It has been so long since I had chicken piccata I just had to whip some up. I don’t typically work with chicken breasts, because I am a dark meat kind of girl. For the right sauce I will go so far as to work with the white meat, as is the case with piccata. I love the combination of lemon and butter in a sauce.

Only once in my life was the butter and lemon combination offensive, and it was my fault. It was an early chicken cooking experience and it was for a dinner date. I decided to do an aggressive marinade for some chicken breasts. I marinated the chicken overnight in a can of lemonade concentrate. What I wanted to do was make sure the lemon flavor was throughout the chicken. What actually happened was the concentrate practically cooked the chicken. I sautéed the chicken in butter and proudly served it to my guy, without first tasting it. After tasting it myself I realized he was being very kind when he said it was good. I, on the other hand, spit mine out. Lemon flavor overload! That day I learned to respect the lemon.

I applied my lemon respect to this dish. The sauce was filled with lemony goodness, but not too much! The traditional piccata recipe includes wheat flour, which I avoided in this version. I did not take the traditional step of dredging the chicken in wheat flour or use it to thicken the sauce. I left the chicken uncoated and chose not to use an alternative thickener, but instead decided to keep it simple and just add some cream. Worked out great!

A very common ingredient in chicken piccata is capers. I put them as optional because I did not include them in making this version. I like them, but Little B is not a fan, so they were left on the shelf….

Chicken Piccata

6 chicken breasts, boneless and skinless
6 tablespoons butter
1/2 large onion or 2 medium shallots, finely diced
4 garlic cloves, diced
1/2 cup dry white wine
2 large lemons, juiced
1/2 bunch parsley, finely chopped
Sea salt and ground black pepper to taste
1 cup heavy whipping cream
2 tablespoons capers, drained (optional)

Butterfly chicken breasts (cutting in half lengthwise), cutting all the way through instead of leaving the two halves intact. Season all sides with salt and pepper.

In two frying pans over medium high heat melt two tablespoons butter in each. Place six chicken breast halves in each skillet. Sear chicken, about three minutes each side. The chicken does not have to be cooked through. Place seared chicken in 9×13 inch baking dish.

Preheat oven to 300 degrees.

Combine cooking juices and scrapings from bottom into one skillet over medium heat. Add the garlic and onion. Sauté until garlic and onion begins to brown. Add white wine, scraping the bottom of the pan to loosen drippings, and cook until steam rises. Allow sauce to reduce for about five minutes.

Add lemon juice and parsley, stirring and cooking for another three minutes. Add the cream and the last two tablespoons of butter, stirring until butter is melted and sauce begins to bubble. Add salt to taste, if needed then remove from heat.

Pour sauce over chicken. Cover dish with foil and place in oven. Bake for 30 minutes, until chicken is cooked through and sauce is bubbling.

Serve immediately over steamed vegetables or spaghetti squash, generously drizzling sauce over the chicken.

 

Posted in baked, chicken, garlic, Mom's Kitchen, onion, parsley, wheat free | Leave a Comment
06 Feb 2016

Peanut Butter Chicken

peanutbutterchicken

Chicken chicken and more chicken! It seems to be the dish of choice lately, what with all the business in the house of late. I am probably not the only one that has noticed my posts are full of quick proteins and vegetables and mixes. I don’t think it is a bad thing, but is far from earlier posts of more time consuming dishes, like king cheesecake, tortillas, posole, cinnamon rolls or fondue.

This dish came from a combination of pre-gymnastics pending meal time and a bit of exhaustion from a day of baking for Grain Free Haven. If I ever worry about my family being interested in eating something all I have to do is slather it with peanut butter. The idea inspired me and this is what I came up with.

If it is not spread on top of a piece of bread it may just be a spoonful scooped out of the jar. If all else fails there are cookies, whether sugar free or just grain free. It is hard to find a jar with simple ingredients. I tried to make my own a few times but burned out food processors, grinders and blenders. Seeking out basic peanut butter (leaving out chemicals and preservatives) that will hold together is not easy. Natural butters are an easy choice, but, frankly, don’t have the stability of butters with sugars. Honestly, we lean towards the butters with simple sugars alternating with sugarless ones. Everybody has a vice, right? This chicken recipe relied on peanut butter with some simple sugars – usually labeled ‘natural’ on the side of the jar. I hope you enjoy the chicken, for what does not go well with peanut butter?

Peanut Butter Chicken

1 cup creamy peanut butter
1/2 cup Worcestershire sauce
1/4 cup water
1 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon sea salt
6 – 8 chicken thighs and legs, bone in and skin on
Sea salt and ground black pepper to taste

Preheat oven to 375 degrees. In a medium bowl whisk together peanut butter, Worcestershire sauce, water, garlic, onion and sea salt.

Generously season all sides of each piece of chicken and place, skin side up, on a shallow baking sheet.

With a knife or back of a spoon spread the peanut sauce on the skin top of each piece of chicken. Place baking sheet on top level of oven. Bake for 35 – 40 minutes, until chicken is cooked through and sauce is beginning to brown.

Remove from oven and let sit for about five minutes before serving.

Posted in baked, chicken, garlic, Irving Kitchen, wheat free | Leave a Comment
01 Feb 2016

Italian Sheet Bake 

italiansheetbake

I love one dish wonders. Throw some yummy ingredients on a pan, slide it 
in the oven and viola! Dinner! 

We recently had chicken leg quarters and some hot Italian sausage in the 
fridge, which brought on this Italian feast. It was inspired by my 
mother in law. She regularly makes a delicious dish with chicken, sausage 
and a lovely tomato sauce with fresh herbs, served on top of pasta or 
spaghetti squash, or the spiffy new veggie noodles that are popular these 
days. I did not have the fresh herbs, but definitely had the other elements. 
I decided to pull out a sheet pan and fill it up with our future dinner.

Next time I will probably double the amount of cabbage, but the organic 
head I got this week was tiny, so maybe not. 

The star of this dish, surprisingly, was the tomato sauce. The low and slow 
cooking temperature roasted the tomatoes, so they had a rich, powerful 
flavor that perfectly complimented the chicken and sausage. The cabbage 
absorbed the flavors of the juices and it evolved into a great side dish. 

The recipe is flexible as well--the chicken and sausage ratio could vary 
significantly depending on your supplies, just make sure the tomato sauce 
is on top and the cabbage is below.

Italian Sheet Bake

2 cups jarred or canned diced tomatoes (about 16 ounces)
1 Tablespoon dried basil leaves
2 teaspoons dried oregano Leaves
1 tablespoon dried parsley leaves
2 garlic cloves, crushed
1 teaspoon sea salt
1/2 cabbage head, medium chop
5-6 hot Italian sausage links
4 chicken leg quarters
1/2 cup finely grated Parmesan cheese
Sea salt and black pepper to taste

Place oven rack on the second level from the top. Preheat oven to 325 
degrees. 

In a medium bowl (if using a stick blender) or food processor add the 
tomatoes, basil, oregano, parsley, garlic and salt. Purée tomatoes 
and herbs into a sauce. Set aside.

On a shallow baking sheet evenly spread the chopped cabbage. Make 
a slit in one side of each sausage, arranging the links around the edge 
of the pan, slit side up. 

Generously season all sides of the chicken quarters with salt and 
pepper. Arrange chicken in the middle of the bed of cabbage, skin side 
up. Drizzle tomato sauce on chicken and sausage, spreading it to 
cover the surface of all the pieces. 

Sprinkle the cheese over the sauce. Place sheet in oven and bake for 
one hour and 15 minutes, until sausage and chicken is fully cooked, 
at least 165 degrees Fahrenheit. 

Remove sheet from oven and let sit for five minutes before serving.
Posted in baked, cabbage, cheese, chicken, garlic, Irving Kitchen, parsley, sausage, tomato, wheat free | Leave a Comment
23 Nov 2015

Susan’s Stuffed Chicken Breasts

susansstuffedchickenbreastsWhenever my friends have news, good or bad, I want to cook for them. For good news it is a celebration! For bad news, it is my version of giving comfort. It is born from a habit started long ago when my family. We always celebrated or mourned surrounded by our people over a table full of food. One of my oldest and dearest friends Susan came over with news recently and cooking was definitely a necessity.

She loved it when I made rolled chicken before, so I followed their fowl lead and came up with another rolled beauty. These chicken breasts came out much less dainty and heartily filled us up. Definitely appropriate for the occasion, since Susan has some ass kicking to do in the near future.

As the holiday season draws near there is a lot of feasting and fasting and celebrating. Embrace the time you have with family and friends. Embrace the time hanging out in the kitchen. Embrace the kids playing chase in the house (and the resulting broken vase). Embrace the chill while sipping coffee in the morning. Embrace the hectic days and the slow, lazy days. Embrace each other and yourself. Time passes swiftly so embrace what you have in real time. Embrace. Embrace stuffed chicken breasts because they are most awesome.

Susan’s Stuffed Chicken Breasts

2 14.5-ounce cans diced tomatoes
1 8-ounce can tomato paste
3 garlic cloves, chopped
1 small bunch fresh parsley, stems removed
3 sprigs fresh oregano, stems removed
8-10 fresh basil leaves
1 tsp ground cumin
1/2 tsp ground black pepper
1 tsp sea salt
4 cups fresh spinach
2 cups (or 2 14-ounce cans) marinated artichoke hearts, drained
1/2 medium yellow onion, finely diced
1 Tbsp lemon juice
6 boneless skinless chicken breasts
12 slices thin deli ham
4 cups grated cheddar cheese
Salt and pepper to taste

In a medium sauce pot over medium heat add the diced tomatoes, tomato sauce and garlic. Roughly chop the parskley, oregano and basil leaves. Add all the herbs except about 2 tablespoons to the sauce. Set aside the extra herbs for the top of the dish. When the sauce begins to steam, lower heat let simmer for about 30 minutes then remove from heat.

While sauce is simmering prepare the chicken and stuffing. Finely chop the spinach and artichoke hearts. In a medium bowl combine the artichoke hearts, spinach, onion and lemon juice. Toss until combined. Add salt and pepper to taste. Set aside.

Spread a piece of wax or parchment paper on the counter, at least twice the size of a single chicken breast. Place a breast in the middle of the paper. Cover the breast with a second piece of paper. With the flat side of a tenderizer mallet (or a regular mallet covered in cling wrap), gently pound the breast, starting from the center and moving towards the edges, until it is 1/4 inch to 1/3 inch thick. Repeat with all the breasts, changing out the paper as needed. Generously season each breast on both sides with salt and pepper.

Preheat oven to 350 degrees.

To stuff the chicken clear a work surface. Position nearby a 9×13 inch baking dish. Spread a thin layer of tomato sauce on the bottom of the dish. Place a single breast in front of you on your work surface lengthwise. Use two pieces of ham to cover the surface of the breast as much as possible. Sprinkle 1/3 cup of grated cheese on top of the ham. Spoon 1/6 of the spinach artichoke mixture in a row from top to bottom on one side of the breast. Starting on the side nearest the mixture begin rolling the breast,  making sure the left and right ends overlap at least once at the end of the roll. Place the roll seam down in the baking dish. Repeat with the remaining breasts.

Pour tomato sauce over chicken rolls, leaving 1/4 inch from the top clear of sauce so there is room for it to bubble up to the dish edges. You may have leftover sauce, depending on the size of the chicken breasts. Sprinkle remaining grated cheese and chopped herbs on top of the sauce. Bake for 45 minutes until chicken is thoroughly cooked. Remove from oven and let sit for ten minutes before serving.

 

Posted in artichoke, baked, cheese, chicken, garlic, Mom's Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment
03 Nov 2015

Mustard Chicken Salad

mustardchickensaladThere are a number of dishes that are staples in our fridge. Since we do not rely on convenience foods we have to keep a steady flow of prepared dishes that can be pulled out easily to make a quick meal. Things like coleslaw, boiled eggs, carrot and celery sticks, green salad fixings, tuna salad and also chicken salad.

I especially like chicken salad, and my favorite version has walnuts. It is also a great way to use white chicken meat. Buying chicken from sustainable sources is well intentioned, but expensive. We prefer dark chicken meat, but we don’t get picky if the pricey stuff is on sale. Breasts are on sale this week for $2 less a pound? Okay, then that is what we buy. It still is not dark meat, so I like to get creative. This chicken salad is nice and savory with the onion and mustard, and keeps well in the fridge for a big meal or a quick snack. Our power bread made into buns makes for a great conduit when we are seeking out a full meal.

Mustard Chicken Salad

3 large chicken breasts, bone in and skin on
3 boiled eggs, chopped
3 dill pickles, chopped
1/2 medium yellow onion, chopped
1/4 cup yellow mustard
1 cup sour cream
1 Tbsp sea salt, plus extra for chicken
1 Tbsp dried parsley leaves
2 tsp dried oregano leaves
2 tsp garlic powder, plus extra for chicken
1 tsp ground black pepper (optional)

Preheat oven to 350 degrees. Line shallow baking dish with aluminum foil. Liberally season both sides of breasts with salt and garlic powder. Bake skin side up for 30 minutes on the top shelf of the oven. If you are using boneless skinless breasts cooking time may need to be reduced by five to ten minutes. Remove from oven and let cool. Separate bones and skin from breasts. Cut meat into bite-sized cubes.

In a large bowl whisk together the sour cream, mustard, salt, parsley, oregano, garlic powder and black pepper (optional). Add the onion, egg and chicken. Fold in the dressing with the other ingredients until everything is evenly coated. Chill for about 30 minutes to ensure the chicken is cold. Serve with some power bread or fresh vegetables.

Posted in chicken, Irving Kitchen, onion, salad, wheat free | Leave a Comment
14 Oct 2015

Autumn Apple Chicken Soup

applechickensoupAlthough it is still in the mid-80s and humid here in Texas, my time on the back porch on cool mornings has given me a hankering for chicken soup. After consulting Little B on the contents she desired, specifically apples, I was inspired to tweak a previous snappy and successful chicken soup recipe to honor autumn with apples and some root vegetables. It was a great way to use the meat and juices from half a spatchcocked chicken. The apple, corn and carrot gave the soup a pleasant sweetness while warming and filling our bellies.

This soup can also be made with a traditionally roasted chicken and juices, or some cooked up especially for the soup, along with chicken stock.

You may notice that the the picture has nothing whatsoever to do with soup. That is because I never got a picture of the soup before Little B ate it up. Big D and I each got at least a bowl before Little B at three bowls per meal before it was gone. I substituted soup pictures with a picture Little B took of her lovies (and the leather strip our cat loves killing) after having three bowls of soup for dinner. Enjoy!

Autumn Apple Chicken Soup

2 Tbsp extra virgin olive oil
2 carrots, chopped
1 medium yellow onion, chopped
1 turnip, chopped
2 celery stalks (plus heart and leaves if available)
5 cloves garlic, chopped
1 Fuji apple with skin, chopped
Corn stripped from two cobs (or 1 can unsalted corn)
1/3 head cauliflower, chopped
8-10 fresh basil leaves
1/2 cup fresh lemon thyme leaves
1/3 cup fresh oregano leaves
1/2 bunch fresh parsley leaves
1 Tbsp sea salt
1 14.5 ounce can diced tomatoes
1 pound chicken meat, dark and white mixed (from about half a roasted chicken)
4 cups chicken stock, or juices from the roasted chicken plus 3 cups water

In a 3 quart stock pot over medium high heat add oil. When oil is hot (in about 30 seconds) add garlic, onion, celery and carrot. Cook, stirring every few minutes until onions become transparent. Add cauliflower, turnip, apple and corn. Stir and continue to cook for about five minutes.

Add diced tomatoes with juices, chicken and chicken stock (or chicken juices plus water). Stir in basil, thyme, oregano, parsley and salt. Bring soup to a boil.

Reduce heat to low. Cover and let simmer for at least one hour. Taste and add salt and pepper to desired level. Serve immediately or let cool, then store in an air tight container.

Posted in cauliflower, chicken, garlic, Irving Kitchen, onion, parsley, soup, tomato, vegetables, wheat free | Leave a Comment
13 Sep 2015

Garden Chicken

2015-08-29 17.59.51Since I began my new business, Grain Free Haven, I have spent a ton of time in the kitchen, but not so much on new stuff. I have been making large quantities of the reliable recipes we love, to share with all my new customers. In my continued effort to contribute to the healthy eating of my family, I share with you now ANOTHER chicken recipe. I swear it is different enough from this chicken recipe, and this one and this one and this one to warrant sharing…. Even with all the bulk baking for the business I still want to spend time in the kitchen making new stuff, so I am making a concerted effort to still come up with new stuff.

Much of what you need for it comes from your garden, or your neighbor’s garden, or even your local farmers’ market vendor gardens…in my case it came from my brother’s garden. The dish is full of summer and the sauce, which can be made in advance of baking the chicken, is addictive. I warned you.

Garden Chicken

2 pounds fresh tomatoes (or 2-14 1/2 ounce cans diced tomatoes)
3 garlic cloves, crushed
1/2 medium yellow or white onion, chopped
1 cup fresh basil leaves
1/4 cup fresh oregano leaves
1 cup fresh parsley leaves
4  cups fresh, raw spinach
2 tsp sea salt
1 tsp ground black pepper
1/3 cup heavy whipping cream
8 – 10 chicken thighs, bone in and skin on
Salt and pepper, to season chicken
1 cup finely grated Parmesean cheese
2 cups grated mozzarella cheese
1/4 cup finely chopped mixed fresh herbs (optional)

Roughly chop tomatoes and place in large sauce pan uncovered over medium high heat. Add onion, garlic, basil, oregano and parsley. When mixture is bubbly reduce heat to medium and continue cooking uncovered for 30 – 45 minutes, until liquid from tomatoes is released and reduced by about half. Add the spinach, salt and pepper, stirring until the spinach wilts and mixes with the tomatoes. Let simmer for ten more minutes. Remove pan from heat. With an immersion blender (or carefully pour the hot stuff into a stand blender) purée the sauce until tomatoes, spinach and herbs are blended into a smooth sauce. Simmer for five more minutes to reheat sauce, then thoroughly stir in heavy whipping cream. Remove from heat.

Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper, then place them in large baking dish. Sprinkle half the Parmesean cheese over the chicken thighs. Pour tomato sauce over chicken, making sure it is covered and there is a layer on the bottom of the dish. Sprinkle mozzarella cheese and optional chopped herbs over chicken, followed by the rest of the Parmesean cheese. Place in oven for 30  minutes. Cheeses should begin to brown. Cover dish loosely with aluminum foil (to prevent cheese from getting too brown) and bake for 15 more minutes.

Remove from oven and let sit for 10 minutes before serving. When serving gently lift the chicken out of the dish, trying not to disturb the sauce and cheese that has moulded on top of each thigh – as the dish cooked the tomato solids settled on top of the chicken with the cheeses and the juices ran down, so serving with the ‘topping’ intact makes for a pretty presentation.

 

Posted in baked, cheese, chicken, garlic, Irving Kitchen, onion, parsley, tomato, vegetables, wheat free | Leave a Comment
14 Aug 2015

Bronze Baked Drumsticks

2015-07-09 10.37.24
You may be about sick of me sharing different ways to cook chicken, but I can’t help it. Trust me, I don’t tell you about all of them. I never really mastered fried chicken on the stove top, like my mom – I know there is a ‘sweet spot’ for temperature and depth of oil that gets the inside cooked and the outside crispy, but I have just not made it enough to get in the sufficient practice. I do a low carb work around that is insane good, so I take comfort in my version.
Otherwise, I bake and bake it, then bake again, using different flavors. Lots of times I do little wings and drumettes, but these pretty, full sized drumsticks were hanging out at the store, so I tried them instead. This recipe, thrown together from stuff in the pantry, was quite good and pretty too! If you don’t have the seasoning mix it can be easily replaced with another, or the suggested mix noted below.
Bronze Baked Drumsticks
8-10 large chicken drumsticks
1/2 cup Worcestershire sauce
1/4 cup extra virgin olive oil
1 lemon juiced with meat retained
1 Tbsp Seasoning Salt (recommend Montreal Steak Seasoning)
In large bowl combine Worcestershire sauce, oil and lemon juice with lemon meat. Add chicken and toss until well coated. Place in refrigerator for one hour, tossing again after 30 minutes. Preheat oven to 375 degrees. Line large shallow baking pan with aluminum foil. Remove drumsticks from marinade and let excess drip off, then place on baking sheet. Place in oven and bake for 45 minutes to one hour, until chicken juices run clear. Remove from oven and let rest for five minutes before serving.
Note: if you don’t have the Montreal Steak Seasoning mix, try the following: 1 tsp sea salt, 1/2 tsp ground black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp ground cumin, 1/4 tsp ground mustard, dash red chile pepper flakes
Posted in baked, chicken, Mom's Kitchen, wheat free | Leave a Comment

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