Crave: Winner, winner chicken dinners
photo by: Courtesy of Mother Earth News
Chicken is one of those versatile foods that delivers comfort in a multitude of ways. Hungry for Italian or Tex-Mex? How about Chinese? No problem; chicken fits the bill. Chicken is economical and readily available, and it cooks quickly and with ease. It’s good for any occasion, be it a birthday lunch or a holiday party. It pairs well with just about anything, and can be dressed up or down and still taste just as good. Whether you’re looking for a quick weeknight meal, an impressive dish to serve guests or a winning tailgate appetizer, chicken’s got you covered. So, next time you’re wondering what to whip up, try one of these recipes that’ll showcase chicken in a delicious way.
‘Best Ever’ Honey Barbecue Drumsticks
Yield: 5 servings.
1/2 cup all-purpose flour
10 raw chicken drumsticks with skin on
3 to 4 tablespoons cooking oil, plus more if needed
Salt and pepper, to taste
1 bottle (18 ounces) honey barbecue sauce, or 1 jar homemade sauce
In a 1-gallon zip-close bag, combine flour and 5 drumsticks. Shake bag thoroughly to coat chicken. Once fully covered, remove drumsticks one at a time, shaking off excess flour, and set them aside on a large plate. Repeat with remaining drumsticks.
In a large frying pan, heat oil over medium heat. (As you cook, you may need to add oil to the pan; you want just enough to brown the chicken and not burn in the pan.) Add drumsticks one at a time and cook for about 20 minutes, turning every 5 minutes until the chicken is golden-brown on all sides.
Preheat oven to 350 F. Line a large cookie sheet with parchment paper, or use a nonstick pan.
Place browned drumsticks on cookie sheet. Season with salt and pepper. Pour barbecue sauce over drumsticks and use a pastry brush to coat them on all sides. Bake for 35 minutes or until chicken reaches an internal temperature of 165 F.
Chicken and Buttermilk Biscuits
Yield: 6 servings.
1 tablespoon corn oil or other cooking oil
1 cup diced celery
1/2 cup diced onion
1 1/2 pounds chicken legs or thighs
6 cups chicken broth
1/4 teaspoon thyme
1 large bay leaf
2 tablespoons fresh parsley or 1 teaspoon dried
1 1/2 teaspoons salt
Dash black pepper
2 teaspons chicken base bouillon or 6 bouillon cubes
4 cups frozen mixed vegetables
2 cups diced potatoes
1/2 cup all-purpose flour
1 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1⁄3 cup coconut oil
3/4 cup buttermilk
In a large pot, heat cooking oil over medium heat. Add celery and onion and cook for 2 to 3 minutes. Add chicken, broth, thyme, bay leaf, parsley, salt, pepper, and bouillon. Bring to a boil, and then reduce heat to low. Simmer for 2 hours.
Remove chicken to cool, and set broth aside. Remove skin and bones from chicken and discard.
Layer chicken in a 9-by-13-inch baking dish. Top chicken with mixed vegetables and potatoes.
Preheat oven to 375 F.
Add 5 cups reserved broth to a large pot over medium heat. When broth reaches a boil, reduce heat to a simmer. Add 1/2 cup flour to 1 cup reserved cold chicken broth, and mix well with a wire whip. Slowly add cold broth mixture to hot broth, using a fork or wire whisk to blend. Cook for about 8 minutes, or until broth thickens. Pour thickened broth over chicken and vegetables.
Place chicken mixture in oven to bake for 40 minutes. While chicken mixture is baking, make biscuits:
In a large bowl, combine flour, baking powder, and salt and mix well. Add coconut oil and cut into flour mixture using a fork to achieve rice-sized crumbles. Add buttermilk and mix with a large spoon until well-combined.
Dump dough onto lightly floured surface. Knead with hands 8 to 10 times to form a large ball; don’t overwork dough.
Using a rolling pin, roll out dough to 1/2-inch thick. Use a biscuit cutter or small cup to cut out circles.
Once chicken mixture has cooked for 40 minutes, turn oven up to 400 F. Remove dish from oven and top with cut biscuits, spacing them evenly on top of chicken mixture. Bake for additional 12 to 15 minutes, or until biscuits turn golden-brown.