|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Results 1 - 10 of 760 for chicken legs
Melt the butter ... grill. Fry the chicken until tender. Chop ... until marinated in the sauce it makes. Top with the cheese and let it brown. Umm umm good!
Place chicken in1or 2 pans ... done. Meat thermometer should reach 165°F when done. This rub is also good for turkey and pork, just adjust cooking times.
Peel and chop ... and dry the chicken legs. Add salt ... chicken legs and cook covered for 20 minutes. Stir in coconut cream. Garnish with parsley. Serves 6.
Place chicken on a rack ... 10 minutes or until done, basting frequently with applesauce mixture. Yield: 2 servings (about 195 calories per chicken leg).
To make marinade, mix all ingredients, except chicken legs. Debone chicken ... Barbecue chicken on a slow fire, brushing marinade on meat as it cooks. Serves 4.
Saute mushrooms, onion ... in rice. Stuff chicken legs tightly between meat ... for 1 hour or until golden brown, basting frequently. Yields 6 servings.
Mix everything together, except chicken legs. Pour mixture over chicken legs. Bake at 350 degrees until done.
Place chicken on a rack ... servings (about 195 calories per chicken leg). Calcium 17; carbohydrate 5; cholesterol 76; fat 8; iron 1; sodium 467; protein 24.
Place on small wooden skewers (5 or so pieces each) alternate veal and pork cubes on skewers. Lightly sprinkle salt and pepper over meat. Scramble ...
Wash and dry chicken legs; remove skin. ... Sprinkle with teriyaki sauce and bake another 5-10 minutes or until chicken is done. Remove chicken to hot platter.
top of page