1 lb. chicken legs or chicken thigh pieces, cut into bite size chunks
4 oz. soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon ginger
2 tablespoons each dried onion flakes; white wine, set aside
1/2 cup bourbon whiskey
Mix all ingredients together except wine. Pour over chicken in a bowl; cover and refrigerate overnight, stirring often.
Bake at 350º for 1 hour, in a single layer, basting every 10 minutes. Remove chicken and scrape pan, juices and all brown bits into a frying pan. Heat and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.
Cooking with Brown Sugar: 51 Recipes
8 chicken thighs — skinned, if desired
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil — divided
1 small onion — chopped
2 garlic cloves — minced
1/2 cup dry red wine or beef broth
2 cans Italian-style diced tomatoes — (14-1/2-ounce) undrained
Season chicken with salt and pepper. In a large deep skillet, cook chicken in 1 tablespoon oil over medium-high heat for 3 minutes per side, or until
lightly browned. Remove from skillet and set aside.
Add remaining 1 tablespoon oil to skillet then saute onion and garlic until tender.
Return chicken to skillet; add wine and tomatoes, and bring to a boil. Cover, reduce heat to low, and simmer 10 minutes. Uncover and simmer 10 more minutes then serve topped with sauce.
Serving Size: 4
T-fal Specialty Nonstick Oven Safe Jumbo Cooker Saute Pan with Glass Lid Cookware, 5-Quart, Black
8 large chicken thighs (about 2 pounds) — skinned if desired
1/2 cup soy sauce
5 scallions (green onions) — chopped
1/4 cup lime juice
2 tablespoon dark brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper
1 clove garlic — minced
Place chicken in a large resealable plastic storage bag.
In a small bowl, combine remaining ingredients; mix well and add to chicken. Seal bag and marinate in refrigerator for about 8 hours, turning occasionally.
Preheat grill to medium heat. Drain chicken, reserving marinade.
With grill lid open, cook chicken over medium heat for 10 minutes per side, or until cooked through and no pink remains, basting often with the marinade, but only up until the last five minutes of cookingCooking with Brown Sugar: 51 Recipes
1/4 cup favorite steak sauce
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/2 cup hot water
2 to 3 lb chicken thighs
1 lb lean stewing beef cut into 1-1/2″ cubes
1 medium onion, chopped
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and slice thin
16 oz can stewed tomatoes
1/4 cup flour
Combine steak sauce, bouillon cubes, salt, pepper, sugar and hot water in crock pot; stir well.
Add remaining ingredients except flour; mix carefully.
Cover and cook on LOW setting for 7 to 10 hours; on high setting for 4 hours.
Before serving, remove chicken and debone and then return meat to crock pot and stir well.
To thicken gravy, make a smooth paste of flour and 1/4 cup of juices from stew. Add to crockpot. Cover and cook on HIGH setting until thickened.
Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel
4 chicken thighs, skin removed
4 chicken drumsticks, skin removed
1 can (15 oz.) chunky Italian style tomato sauce
1 can (4-1/2 oz.) whole mushrooms, drained
1 tsp. dried oregano
1 small onion, sliced
1 small green pepper, cut in 1″ pieces
2 cloves garlic, minced
1/4 cup water
2 tablespoons flour
In 3-1/2 to 4 quart crock pot/slow cooker, combine all ingredients except water and flour; mix gently. Cover; cook on low setting for 6 hours or until chicken is fork-tender and juices run clear.
With slotted spoon, remove chicken and vegetables from crock pot; place in serving bowl. Cover to keep warm.
In small bowl, combine water and flour; blend well. Stir into liquid in the crock pot. Cover; cook on HIGH heat setting for 5 to 10 minutes or until thickened. Stir well; spoon mixture over chicken and cooked noodles.
Stainless Steel Kitchen Utensil Set – 25 Cooking Utensils – Nonstick Kitchen Utensils Cookware Set
For the creme fraiche:
1/3 cup sour cream
1/3 cup heavy cream
For the chicken:
1 tablespoon butter
1 (10-ounce) package sliced mushrooms
2 leeks, halved lengthwise, thinly sliced and washed
2 tablespoons white wine
1 tablespoon Dijon mustard
1 teaspoon thyme
1/2 teaspoon celery salt
1 teaspoon black pepper
2 pounds boneless, skinless chicken thighs, trimmed
In a glass jar, mix together the sour cream and the heavy cream. When the creams are evenly blended, cover the jar and let it sit at room temperature. It will be used just prior to serving.
Grease the slow cooker crock with the butter, leaving the excess in the crock. Add all ingredients to the slow cooker except for the chicken and creme fraiche and mix well.
Add chicken and mix everything together. Cover and cook on low for 6 hours.
When done cooking, use tongs to transfer the chicken to a plate. Cover to keep warm. Remove 1/4 cup of the cooking liquid and discard.
Stir the creme fraiche into the leek and mushroom mixture, then return the chicken to the cooker and stir gently to coat with the sauce.
Crock-Pot 7-Quart Oval Manual Slow Cooker, 7 Quart
4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2 inch pieces
1 medium onion, cut into wedges
14 1/2 ounces can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh gingerroot
1/2 teaspoon salt, optional
In a 3 1/2 to 4 quart slow cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture.
Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced. With forks, remove chicken from bones, then cut into pieces. Stir into vegetable mixture. Serve with fresh bread and a green salad.
Crock-Pot 4-Quart Manual Slow Cooker, Black
8 drumsticks or thigh pieces
4 tablespoons whole grain mustard
4 tablespoons honey
salt and pepper
Preheat oven to 375°. Put chicken in a roasting pan in a single layer.
Mix together mustard and honey, salt and pepper. Brush over chicken.
Cook for approx 30 minutes or until juices run clear.
Cuisinart Chef’s Classic Stainless 16-Inch Rectangular Roaster with Rack
6-8 chicken thighs, skinned
4 tablespoons margarine or butter
2-3 cloves chopped garlic
3/4 cup plain or seasoned bread crumbs
1/4 cup Parmesan cheese
2-4 oz. sharp or extra sharp cheddar cheese (diced small or grated).
Preheat oven to 350°
Saute garlic in margarine for one minute, then remove pot from flame to prevent burning.
In a bowl, mix bread crumbs and cheeses.
Dip chicken pieces in margarine mixture, then coat with bread crumb mixture.
Place in a baking dish and if any garlic margarine mixture is left, pour over the chicken (don’t fret if none is left) and place in the oven. Bake chicken for approximately 1 hour then shut off oven and let sit for another 15 minutes.
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
1 medium onion, chopped
2 stalks celery, cut into 1/4 inch slices
14.5 oz can no salt added diced tomatoes
2 cups low sodium chicken broth
1 pound boneless skinless chicken thighs, cut into 1 inch pieces
1/2 pound light kielbasa, cut into 1/2 inch slices
1/4 teaspoon cayenne pepper
1 small green bell pepper, seeded and chopped
1/2 pound large shrimp, peeled and deveined
2 cups frozen cut okra
1/2 teaspoon Cajun (Creole) seasoning
3 tablespoons cornstarch
1/4 teaspoon salt
Dash hot pepper sauce
Hot cooked white rice
In a slow cooker, stir first 7 ingredients together. Cover and cook on high 3 hours or low 5 hours. Stir in the green pepper and next 3 ingredients and cook for 1 hour or until shrimp is cooked through.
Remove 1/4 cup of liquid from the slow cooker and place in a bowl. Stir cornstarch into liquid. Stir back into bowl and cook an additional 15 min. or until thickened. Stir in salt and hot sauce. Serve with rice.
Makes 8 Servings
Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart