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So a while back chicken went on a huge sale by us...we got a lot!!  Every type I am running out of ideas...any one have any?

by on Mar. 24, 2013 at 8:26 AM
Replies (21-28):
SweetLuci
by Luci on Mar. 25, 2013 at 8:32 AM

 

This recipe is from The Best of Mennonite Fellowship Meals by Phyllis Pellman Good, Louise Stoltzfus


Oven-Fried Chicken Legs

1 cup bread crumbs

1 tsp. salt

1 tsp. paprika

1 tsp. poultry seasoning

1 tsp. onion salt

½ tsp. pepper

2 Tbsp. cooking oil

12-14 chicken legs or 6-8 thighs

Mix breadcrumbs, seasoning and cooking oil.

Rinse chicken legs under running water and roll each leg in crumb mixture, shaking off excess.

Place legs in two rows in greased 9’x13’ baking pan, alternating thick and thin sides of legs.

Bake at 350 for 1 hour. Remove from oven and place in clean, hot casserole dish.



SweetLuci
by Luci on Mar. 25, 2013 at 8:32 AM

 

Oven Ranch Chicken
serves 4
1/3 cup plain breadcrumbs
1 package buttermilk ranch dressing mix (dry)
1/3 cup sour cream
4 boneless chicken breasts
Pre-heat oven to 375 degrees. Spray cookie sheet with non-stick spray. In shallow dish or pie plate, combine breadcrumbs and dressing mix; mix well. Place sour cream in another shallow dish or pie plate. Dip chicken in sour cream, coating well. Roll chicken in bread crumb and dressing mixture; coating well. Place chicken on cookie sheet and bake for 30 -35 minutes or until chicken in tender and juices run clear.


SweetLuci
by Luci on Mar. 25, 2013 at 8:33 AM

 

This was dinner last week. It was really good. DH especially liked it.

Rustic Roasted Chicken

4 chicken legs (or a cut up fryer)
1 pound small potatoes, cut up
1 large carrot, cut in large pieces
4 big shallots, cut in half
5 garlic cloves
1 bell pepper, cut in large pieces
4oz bacon, diced
1/2 a cup white wine
1/2 a cup water
1 chicken bouillon cube
3 tbsp oil
1 tsp Lawry’s seasoned salt
1 tsp sweet paprika powder
1/4 tsp poultry seasoning or thyme
pepper

Combine 3 tbsp oil with the seasoned salt, paprika powder, loads of black pepper and poultry seasoning or thyme. Give it a good stir.

Place the chicken in a roasting tray. Brush the chicken with the marinade.

Peel the carrot and cut it in coarse pieces.

Take 4 or 5 shallots, peel them and cut them in half. Add pepper, potatoes and shallots.

Cook the bacon ’til it’s brown.Pour in 1/2 a cup white wine, 1/2 cup water, crumble in 1 bouillon cube and season with a generous amount of pepper.Bring to a boil and let it simmer for 2 or 3 minutes.

Pour the wine infused broth all over the vegetables. Careful not to pour it over the chicken or you’ll rinse off the marinade.Randomly place some garlic cloves around the vegetables.

Check the chicken and vegetables for readiness. remove the charred sage and replace it with some fresh sage for garnish.

SweetLuci
by Luci on Mar. 25, 2013 at 8:34 AM

 

Lemon Broccoli Chicken
vegetable oil
1 lb. boneless, skinless chicken breasts
1 can cream of broccoli soup
1/4 cup milk
2 teaspoons lemon juice
1/2 teaspoon pepper
4 lemon slices
Brown chicken in vegetable oil on both sides, about 10 minutes. Combine soup, milk, lemon juice and papper and pour over chicken. Top each piece with a lemon slice. Reduce heat to low, cover and simmer 10 minutes.


mammaci
by on Mar. 25, 2013 at 9:02 AM

thank you so much


Quoting SweetLuci:

 

This was dinner last week. It was really good. DH especially liked it.

Rustic Roasted Chicken

4 chicken legs (or a cut up fryer)
1 pound small potatoes, cut up
1 large carrot, cut in large pieces
4 big shallots, cut in half
5 garlic cloves
1 bell pepper, cut in large pieces
4oz bacon, diced
1/2 a cup white wine
1/2 a cup water
1 chicken bouillon cube
3 tbsp oil
1 tsp Lawry’s seasoned salt
1 tsp sweet paprika powder
1/4 tsp poultry seasoning or thyme
pepper

Combine 3 tbsp oil with the seasoned salt, paprika powder, loads of black pepper and poultry seasoning or thyme. Give it a good stir.

Place the chicken in a roasting tray. Brush the chicken with the marinade.

Peel the carrot and cut it in coarse pieces.

Take 4 or 5 shallots, peel them and cut them in half. Add pepper, potatoes and shallots.

Cook the bacon ’til it’s brown.Pour in 1/2 a cup white wine, 1/2 cup water, crumble in 1 bouillon cube and season with a generous amount of pepper.Bring to a boil and let it simmer for 2 or 3 minutes.

Pour the wine infused broth all over the vegetables. Careful not to pour it over the chicken or you’ll rinse off the marinade.Randomly place some garlic cloves around the vegetables.

Check the chicken and vegetables for readiness. remove the charred sage and replace it with some fresh sage for garnish.



SweetLuci
by Luci on Mar. 25, 2013 at 9:07 AM

 You're welcome.

I see you're a new member. Glad to have you here.

Quoting mammaci:

thank you so much

 

Quoting SweetLuci:

 

This was dinner last week. It was really good. DH especially liked it.

Rustic Roasted Chicken

4 chicken legs (or a cut up fryer)
1 pound small potatoes, cut up
1 large carrot, cut in large pieces
4 big shallots, cut in half
5 garlic cloves
1 bell pepper, cut in large pieces
4oz bacon, diced
1/2 a cup white wine
1/2 a cup water
1 chicken bouillon cube
3 tbsp oil
1 tsp Lawry’s seasoned salt
1 tsp sweet paprika powder
1/4 tsp poultry seasoning or thyme
pepper

Combine 3 tbsp oil with the seasoned salt, paprika powder, loads of black pepper and poultry seasoning or thyme. Give it a good stir.

Place the chicken in a roasting tray. Brush the chicken with the marinade.

Peel the carrot and cut it in coarse pieces.

Take 4 or 5 shallots, peel them and cut them in half. Add pepper, potatoes and shallots.

Cook the bacon ’til it’s brown.Pour in 1/2 a cup white wine, 1/2 cup water, crumble in 1 bouillon cube and season with a generous amount of pepper.Bring to a boil and let it simmer for 2 or 3 minutes.

Pour the wine infused broth all over the vegetables. Careful not to pour it over the chicken or you’ll rinse off the marinade.Randomly place some garlic cloves around the vegetables.

Check the chicken and vegetables for readiness. remove the charred sage and replace it with some fresh sage for garnish.

 

 

 

                                       

periwinkle163
by Mandy on Mar. 25, 2013 at 11:43 AM

 I'm making some tonight coated in breadcrumbs and ranch mix and baked in the oven.

delanna6two
by Ruby Member on Mar. 25, 2013 at 4:21 PM

If it's boneless, I cook it stovetop till tender, shred and add bbq sauce for sandwiches.

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