|by Michele Urvater|
The author of "Monday-to-Friday Pasta"has married her innovative approach to chicken and presents over 180 recipes for America's favorite bird.
101 - 110 of 758 for chicken legs
Wash and skin chicken. Place in ... Add to the hot liquid to thicken it. Add grapes and sherry to thicken gravy. Pour over chicken. Serve hot. Serves 6.
Mix sauce ingredients and set aside. Place chicken on grill and ... pour sauce over top. Leftover sauce may be stored in refrigerator for several weeks.
Cut the cabbage ... Layer cabbage leaves, chicken breasts, cabbage leaves, chicken legs, and finally ... cabbage doesn't stick to the pot. Cook for 1 hour.
Wash chicken and partially cook ... sprinkle paprika over it. Cover pan with foil and bake at 350 degrees for 2 hours. For the last 1/2 hour take off foil.
In a shallow baking dish arrange chicken pieces. Pour buttermilk ... Reduce heat to 350 degrees and bake for 1 hour basting with dripping until golden brown.
Place chicken in baking dish. ... basting occasionally. (I line my pan with tin foil and put the chicken on a rack to save on scrubbing the pan afterwards.)
Combine all ingredients except chicken to form marinade. Remove skin from chicken legs. Place chicken ... uncovered at 350°F for 45 minutes basting occasionally.
Dip chicken in egg and ... water; pour over chicken. Reduce heat and cover, simmering, until chicken is cooked (about 30 minutes). Serve with rice or noodles.
Melt butter. Dip chicken into melted butter. Roll with cracker crumbs and bake in greased baking dish at 350 degrees for about 1 hour.
Remove skin from chicken, wash and ... with melted butter. Place in a preheated 350 degree oven and bake for approximately 1 hour until juices run clear.
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