Whats ur fav recipe for chicken legs?

gota large batch of em...bored with my recipiesWhats ur fav recipe for chicken legs?
Chicken and Mushroom Bake with Rice


6 chicken legs


1 c. water


1 can cream of mushroom or


cream of celery soup (i prefer cream of mushroom)


1/2 c. rice


2 medium carrots, sliced (I sometimes omit)


celery salt, for seasoning


paprika, for seasoning


1/4 tsp. salt, as needed


Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken legs, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour.


You can also cook this without the rice and carrots.


It makes a nice gravy to pour over cooked rice or noodles.





This is quick and easy. A family favorite.


Saturday Chicken


5 servings


10 chicken legs (or whatever you prefer)


(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)


1 can condensed cream of mushroom (or cream of chicken)


1 cup of cream or milk ( I suggest the cream; it makes a lot of difference)


salt, garlic powder, and paprika- to taste


chopped parsley


Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.


Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.


Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.Whats ur fav recipe for chicken legs?
This is my absolute favorite. Different. Sounded weird to me at first but totally addictive. Totally worth making.





Chicken Mirabella





12 large chicken legs or whole chicken breasts


Marinate


1 head of garlic, minced to equal 1/4 cup


2 Bay leaves


2 teaspoons oregano


1/2 cup capers with juices


1/2 cup pitted spanish green olives


3/4 cup olive oil


2 tablespoons red wine vinegar


1 cup dried prunes


1 cup dried apricots


Salt %26amp; Pepper to taste


1 cup brown sugar


1 cup white wine


Several sprigs of fresh Italian parsley


In a large bowl combine garlic, Bay leaves, oregano, capers, olives, olive oil, vinegar, prunes, apricots, salt and pepper. Mix well and spread mixture on the bottom of a 10x15 inch baking dish. Add the chicken, stir and turn to coat. Cover and refrigerate overnight.


When ready to prepare, preheat oven to 350 degrees F. Remove dish from refrigerator. Sprinkle brown sugar on top and pour white wine all around chicken. Bake in preheated oven 1-2 hours, or until chicken is thoroughly cooked; spooning juices over chicken several times as it is baking.


Serve on a platter, pouring juices over the top, and garnish with fresh parsley. Serves: 4-6.
Well i love fried chicken. Haha. But then if you bake your chicken legs in the oven and season them with a little meat tenderizer, thyme, basil, and seasoning salt. Then drizzle a little olive oil over the top of the legs after seasoning. It comes out pretty good :o]
curried chicken and rice or cook them up and add to spagetti.
Do you ever make curried chicken. It's really easy and good. Coat the chicken with seasoning salt (or if you don't have salt, pepper, garlic powder, onion powder and paprika), and a good amount of curry powder. I would imagine it's just about 3 tbsp. Make sure that all you chicken is a bright color of yellow. To this add 1 scotch bonnet pepper that has been dices finely. It's really spicy so make sure you wash your hands well after you cut it up. Then add 2 large onions that you have sliced. Let this marinate for at leat 3 hours. Then add to a hot pan that has a even layer or some type of oil on the bottom. Let the chicken brown up on all sides, then top with water. Let it simmer for about an hour. By then you should have a nice sauce to top rice with and really tender chicken. If your sauce gets too thick too quickly just add a little more water.
rub a little black pepper and salt on them.





i built a fire pit out back of my hunting cabin. i make a little bonfire then thrown in about 20 pieces of hickory wood. i let the hickory burn down to coals then put the chicken on the grill over the hot coals. the fat dripping from the chicken onto the coals makes the hot coals smoke and the hickory flabor permeates into the meat of the chicken. it takes a good 50-60 minutes before it is ready to be eaten. now that is REAL barbeque!
Marinade them overnight in a mix of soy sauce and honey. Then bake in a moderate oven....easy and delicious.