I have two chicken breasts and 4 chicken wings in the fridge, any recipe ideas?

I'm trying this recipe tonight:





http://allrecipes.com/Recipe/Savory-Back…





It looks easy enough. Just season the chicken and throw it on the grill. I can't vouch for how tasty it is though. I also have two chicken breasts in the the fridge, and just decided what I'd do with them a little while ago.I have two chicken breasts and 4 chicken wings in the fridge, any recipe ideas?
Cut the breasts in half to make 2 nice chunks out of each one. Then make this recipe... you will probably need to cut it in half for the quantity of chicken you have. It's wonderful, and I use the already-peeled garlic from the produce cooler.








Chicken with 40 Cloves of Garlic





3 whole heads of garlic, about 40 cloves


2 (3½ lb.) chickens, cut into eighths


Kosher salt


Freshly ground black pepper


1 Tbsp. unsalted butter


2 Tbsp. good olive oil


3 Tbsp. Cognac, divided


1½ cups dry white wine (I’ve used chix broth before)


1 Tbsp. fresh thyme leaves (1 tsp. dry)


2 Tbsp. all-purpose flour


2 Tbsp. heavy cream





Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain and peel garlic; set aside.





Dry the chicken w/ paper towels. Season liberally w/ salt %26amp; pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over med-high heat. In batches, sauté chicken in the fat, skin side down first, until nicely browned, about 3-5 minutes on each side. Turn over w/ spatula or tongs; do not pierce skin w/ fork. If the fat is burning, turn heat down to medium. When a batch is done, transfer to a plate and continue to sauté all the chicken in batches. Remove the last chicken to the plate. Add all the garlic cloves to the pot. Lower heat and sauté for 5-10 minutes, turning often until evenly browned. Add 2 Tbsp. of the cognac and the wine to the garlic, return to a boil, scraping the brown bits from the bottom of the pan. Return the chicken to the pot with the juice and sprinkle chicken w/ thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, or until chicken is tender.





Remove the chicken to a platter, cover w/ foil to keep warm. In a small bowl, whisk together ½ cup of the sauce and the flour, and then whisk this back into the sauce in the pot. Raise the heat, add the remaining Tbsp. of Cognac, and the cream. Boil for 3 minutes. Taste sauce and adjust for salt and pepper to taste; it is important for the sauce to be very flavorful because chicken tends to be bland. Pour the sauce and the garlic cloves over the chicken and serve hot.





Reheats well.





--Ina Garten, “Barefoot in Paris” cookbookI have two chicken breasts and 4 chicken wings in the fridge, any recipe ideas?
I'd try to do something where you can cut up the chicken and mix it together. My husband accidentally made this awesome bar-b-q chicken one day and it was sooooo good. You need your crockpot and either chicken broth or bullion cubes as well as 1/2 bottle of ranch salad dressing. There is no real measurement, just eyeball it and have enough liquid in the crockpot to cover the chicken. Cook it on high for about 5 hours. Shread it with two forks and stir bar-b-q sauce into it. serve it on kaiser rolls with pickles and maybe some potato salad or cole slaw.





It's really good and hardly any work involved.
This is my favorite chicken recipe


http://www.recipezaar.com/135753
Fried Chicken is easy


cut the breast in half with bone in tact so you have 4 little breast


season flour with lots of seasonings. dust chicken and fry until crispy


serve with mac n cheese or mached potatoes and a veggie
Home made chicken soup?