Easy and economical chicken parts recipes?

[eeyoresmom]

DH brought home almost 25 pounds of thighs and legs. Now I'm a breast girl myself ( JK ) Can anyone share their easy recipes? TIA

 

[tiggger1]

DH brought home almost 25 pounds of thighs and legs. Now I'm a breast girl myself ( JK ) Can anyone share their easy recipes? TIA

I make chicken chow mein. I put the chicken in the crock pot with celery,onions and usually carrots and some water to cover. Let that cook until the chicken is almost done and then I add some hoo mee gravy mix that my mil gets from the local chinese restaurant. then I add some soy sauce and wait till the chicken is falling off the bone and the gravy thickening and serve over chow mein noodles. I usually start it at 10 am or so, add the gravy mix around 12 or 1 and and its ready to go at 4 or 5...depending on the size of the chicken!

http://www.famousfoods.com/hm-gravy.html


another one we make is chicken and mushroom. It starts off the same at the chow mein with the chicken, celery, onion, carrots and sometimes I add a packet of onion soup mix. I add water and cook it in the crock pot till its is close to being done..then I add a can of cream of mushroom and a can of cream of chicken and sometimes a can of sliced mushrooms. cook until the chicken is falling off the bone and serve with rice.

 

[java]

Mmm thighs are yummy! They are great because they don't dry out so are a more forgiving piece of meat.

Here's one of our favorites
Mustard chicken thighs

4Chicken thighs skinless and boneless
Olive oil
3/4 cup of OJ
3/4 cup of chicken stock
1/4 cup creole or whole grain mustard
1tbsp honey
1 tsp hot sauce


Sprinkle thighs with salt and pepper, heat olive oil in pan, brown chicken about 6 minutes. Add the broth and OJ to pan simmer until chicken is cooked through, about another 5 minutes.
Take chicken out of pan, turn heat up to high add in the remaining ingredients and cook until the sauce coats the back of a spoon.About 7minutes. Put chicken back in and heat through for one minute. Serve over white rice with some crusty bread.

Here's our other favorite
http://projects.washingtonpost.com/recipes/2008/11/05/crusty-chicken-thighs-mushroom-sauce/

 

[Marionnette]

This recipe originally called for a whole chicken but I use quartered chickens or legs & thighs.

French Chicken in a Pot

4.5-5 lbs chicken
2 tsps. kosher salt
1/4 tsp. black pepper
1 Tbl olive oil
1 small onion, chopped
1 small stalk celery, chopped
8 medium cloves of garlic, peeled and trimmed
1 bay leaf
1 med. sprig of fresh rosemary
1/2 - 1 tsp. fresh lemon juice
​

Heat oven to 250 degrees.

Wash chicken parts and pat dry. Season with salt and pepper. Heat oil in large Dutch oven over medium heat until shimmering. Add chicken, skin side down. Don't crowd the pan. Brown for 5 mins. and turn. Cook for 5 more mins. Remove from pan. Add more chicken and repeat as necessary.

After the last of the chicken has been browned. return all chicken to pan and sprinkle with onions, celery, and garlic. Add bay leaf and rosemary. Remove from heat and cover with foil. Top with lid and place in oven. Cook 80 - 110 mins.

Remove chicken from pot to a platter. Make a foil tent to cover it and set aside. Add lemon juice to the juices in the pan. Pass the juice thru a strainer to remove bay leaf and rosemary leaves. Use a spoon to smash the garlic thru the strainer into the juice. Serve on the side.

 

[iNTeNSeBLue98]

Do you plan to split the parts into smaller, more usable portions? I like grilled legs and/or quarters (whole leg/thigh), just sprinkle with poultry seasoning.

You could substutite the dark meat for the chicken breasts here.
Teriyaki Chicken with Pineapple and Peppers
1/3 cup soy sauce
2 tablespoons apple cider vinegar
3 tablespoon brown sugar, divided
1/2 teaspoon ground ginger
1/2 clove garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1.5 lbs skinless, boneless chicken breasts
salt and pepper
1 15 oz can beef broth (or chicken)
1 20oz can crushed pineapple
Combine soy sauce, vinegar, 1 tablespoon brown sugar, ginger and garlic together in a small bowl to make teriyaki sauce. Chop bell peppers, add to bottom of slow cooker. Place chicken breasts on top of peppers. Season chicken with salt and pepper (careful with salt if your broth is already seasoned). Pour broth and teriyaki sauce over chicken and peppers. Spoon pineapple around the chicken, along with any juices. Sprinkle two tablespoons of brown sugar over the chicken and pineapple. Set slow cooker on low for 8 hours. Serve with rice.

 

[gate_pourri]

I make chicken chow mein. I put the chicken in the crock pot with celery,onions and usually carrots and some water to cover. Let that cook until the chicken is almost done and then I add some hoo mee gravy mix that my mil gets from the local chinese restaurant. then I add some soy sauce and wait till the chicken is falling off the bone and the gravy thickening and serve over chow mein noodles. I usually start it at 10 am or so, add the gravy mix around 12 or 1 and and its ready to go at 4 or 5...depending on the size of the chicken!

http://www.famousfoods.com/hm-gravy.html


another one we make is chicken and mushroom. It starts off the same at the chow mein with the chicken, celery, onion, carrots and sometimes I add a packet of onion soup mix. I add water and cook it in the crock pot till its is close to being done..then I add a can of cream of mushroom and a can of cream of chicken and sometimes a can of sliced mushrooms. cook until the chicken is falling off the bone and serve with rice.

OMG - the chow mein sounds amazing! Do you think it would be OK to freeze the chicken/gravy mix once cooked for a quick evening meal? I live alone and am always looking for quick dinners to keep me away from takeout. But the whole crockpot be too much for one person!