Spec me a recipe for chicken leg quarters
- Thread starter Tefal
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Soldato
Get baking dish.
Chop up aubergines, courgettes, red onions, garlic, tomatoes and herbs of your choice (basil, oregano are good), can add a glug of whatever wine is laying around or some stock, bit of olive oil, sliced olives if you like them.
Fill the dish to about an inch depth.
Rub salt and pepper into the Chicken and add to the dish, Chicken should be mostly covered.
Cook nice and slowly until it's done - 160-170 ish for a couple of hours, give a stir every now and then to make sure nothing is sticking/burning.
Serve with rice or on its own.
Chop up aubergines, courgettes, red onions, garlic, tomatoes and herbs of your choice (basil, oregano are good), can add a glug of whatever wine is laying around or some stock, bit of olive oil, sliced olives if you like them.
Fill the dish to about an inch depth.
Rub salt and pepper into the Chicken and add to the dish, Chicken should be mostly covered.
Cook nice and slowly until it's done - 160-170 ish for a couple of hours, give a stir every now and then to make sure nothing is sticking/burning.
Serve with rice or on its own.
Soldato
the above would be awesome with a bunch o' mozzarella melted into the sauce, too 
Could also do something similar with Ouzo, Pernod, or vodka & star anise to give a sharper flavour instead of wine
Could also do something similar with Ouzo, Pernod, or vodka & star anise to give a sharper flavour instead of wine
Soldato
If it's decent chicken, I just roast with lemon, garlic & Thyme @ 180 for 25ish mins until the juices run clear. Serve with a dressed summer salad
Soldato
JERK
Soldato
Caporegime
We had Delia's Basque Chicken last night, very tasty it was too and a very good re-heater also.
http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/chicken-basque.html
http://www.deliaonline.com/recipes/main-ingredient/poultry-and-game/chicken/chicken-basque.html
Soldato
I would probably seperate the thigh and drumstick. Curry with the thighs and chips with the drumsticks.
If you're dead set on using them as is, try roasting them on a bed of chopped onion, potatoes, mushroom, carrot, tomato, celery and garlic cloves seasoned with salt, pepper, rosemary and thyme.
If you're dead set on using them as is, try roasting them on a bed of chopped onion, potatoes, mushroom, carrot, tomato, celery and garlic cloves seasoned with salt, pepper, rosemary and thyme.
Sweet Lime & Angostura Chicken
12 chicken pieces (I normally use chicken thighs but any pieces will do)
Marinade:
6 tbsp Lime Marmalade
Juice of 1 Lime
1/2 tbsp Angostura bitters
1 tbsp soft light brown sugar
leaves from 3 sprigs of thyme
2 garlic cloves crushed and chopped
1 tsp ground ginger
salt & pepper
Mix all the marinade ingredients together. Pierce the chicken all over with a sharp knife. Spread the marinade all over the chicken and work into the cuts. Cover and leave in the fridge for a few hours (though I leave mine overnight) and turn the chicken a few times.
Preheat oven to 190c/375f/gas mark 5. Place the chicken in oven proof dish and pour over any remaining marinade. Roast for 40 minutes basting it with the juices every 10 minutes or so. Thats it*
*check the chicken is cooked through by checking the juices run clear when a skewer is pushed into the thickest part.
The only picture I have is of the leftovers (I made half the amount above).
12 chicken pieces (I normally use chicken thighs but any pieces will do)
Marinade:
6 tbsp Lime Marmalade
Juice of 1 Lime
1/2 tbsp Angostura bitters
1 tbsp soft light brown sugar
leaves from 3 sprigs of thyme
2 garlic cloves crushed and chopped
1 tsp ground ginger
salt & pepper
Mix all the marinade ingredients together. Pierce the chicken all over with a sharp knife. Spread the marinade all over the chicken and work into the cuts. Cover and leave in the fridge for a few hours (though I leave mine overnight) and turn the chicken a few times.
Preheat oven to 190c/375f/gas mark 5. Place the chicken in oven proof dish and pour over any remaining marinade. Roast for 40 minutes basting it with the juices every 10 minutes or so. Thats it*
*check the chicken is cooked through by checking the juices run clear when a skewer is pushed into the thickest part.
The only picture I have is of the leftovers (I made half the amount above).