Cajun Cafe Bourbon Chicken

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

Chicken Thighs Cacciatore

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


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Teriyaki Chicken Thighs

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 cooking

Cooking with Brown Sugar: 51 Recipes

All Day Chicken

4 pound chicken — breasts and thighs
1/4 pound mushrooms, sliced
2 tablespoons margarine or butter
1 (11 oz) mandarin orange sections, drained
1/2 medium bell pepper, sliced lengthwise
1/4 teaspoon ground ginger
3 tablespoons cornstarch
1/4 cup cold milk
1/4 cup cold water

Marinade:
2 tablespoons frozen orange juice
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup tomato paste
2 tablespoons soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 dash allspice

The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces.

When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container.

Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high.

About an hour later, sauté the sliced mushrooms in the margarine or butter.

Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly.

Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.

Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving.


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Chicken Stew

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.


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Chicken Cacciatore

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

Roux:
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.

Servings: 4.


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Chicken with Mushroom and Leeks

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

Caribbean Chicken and Squash

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

Honey Mustard Chicken (2)

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.


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Garlic and Cheddar Chicken Thighs

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.


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