ISO recipes for skinless, bone-in chicken

allthingsblue

Tue, Apr 14 2015, 4:47 pm

mha3484 wrote:

I have tons but we like a lot of ethnic type foods like chinese, indian etc. If you like that stuff I am happy to post recipes. Also lots of crockpot recipes.

I love it, but my husband does not like it at all unfortunately.
But by all means, post for the other interested posters. Are your crockpot recipes also ethnic, and can they be made in a dutch oven on the stovetop instead?

Amarante

Tue, Apr 14 2015, 4:55 pm

I also have a lot of recipes because I don't generally cook with chicken skins. Here's one that I make a LOT. It's very easy and you can easily make more if you need to. I don't cook the chicken on the rack but instead after cooking the potatoes for the 20 minutes, I just nestle the chicken into the potatoes.

I also marinate the chicken in the lemon juice for longer - like right after lunch.

This is from an old Weight Watcher Cookbook which has some really great recipes.

Lemon-garlic Roast Chicken
--------------------------------------------------------------------------------

Recipe By: WW Takeout Tonight
Serving Size: 4

Ingredients:

1/4 C. fresh lemon juice
1 1/2 T. extra virgin olive oil, divided
3 cloves garlic, minced (I used 4 really huge ones)
1 teaspoon oregano
1/2 teaspoon marjoram
3/4 teaspoons salt, divided
1/4 teaspoon freshly ground pepper
4 skinless, bone-in chicken breasts
1 lb. small red potatoes, quartered
1/2 C. water

Directions:

1. Preheat oven to 425 F

2. Combine the lemon juice, 1 T. of the oil, the garlic, oregano,
marjoram, 1/2 tsp of salt and 1/8 tsp. pepper in a large bowl.
Add the chicken, tossing well to coat and marinate 20
minutes.

3. Meanwhile, combine the remaining 1/2 T. oil, 1/4 tsp salt and 1/8
tsp pepper in a medium bowl. Add the potatoes and toss well to coat.
Place a wire rack in the center of a large roasting pan. Arrange the
potatoes around the rack and roast 20 minutes.

4. Remove the chicken from the marinade, reserve marinade. Remove the
potatoes from the oven and place the chicken on the wire rack. Add the
water to the reserved marinade and pour over the chicken and potatoes.
Roast chicken and potatoes 20 minutes, baste with the pan juices.

Return the pan to the oven and roast until the internal temperature is
170 F.

Nutritional Information:

6 WW points per serving

mha3484

Tue, Apr 14 2015, 5:02 pm

I get a lot of my ideas from these sites:

Caveat: I often will use bone in pieces for recipes that call for boneless. I just adjust cooking time. Especially for recipes cooked in liquid.

http://www.budgetbytes.com/cat.....cken/

http://smittenkitchen.com/recipes/#Poultry

http://www.ayearofslowcooking.......html

I have not made anything bad yet. I will try to post more specifics later.

Amarante

Tue, Apr 14 2015, 5:11 pm

This is a classic recipe from the 1980's. It makes a HUGE amount so it's good for a party but you can easily scale it and make it just with chicken breasts. No need for skins as they just add fat and calories.

Chicken Marbella

Silver Palate Cookbook

16 pieces, 10 or more portions

Ingredients:
1/2 cup olive oil
1/2 cup red wine vinegar
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
Coarse salt and freshly ground black pepper, to taste
4 chickens (2 1/2 pounds each), quartered
1 cup brown sugar
1 cup dry white wine
1/4 cup fresh Italian (flat-leaf) parsley or fresh cilantro, finely chopped

Directions:
1. Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl. Add the chicken and stir to coat. Cover the bowl and refrigerate overnight.

2. Preheat the oven to 350°F.

3. Arrange the chicken in a single layer in one or two large, shallow baking pans and spoon the marinade over it evenly. Sprinkle the chicken pieces with the brown sugar and pour the white wine around them

4. Bake, basting frequently with the pan juices, until the thigh pieces yield clear yellow (rather than pink) juice when pricked with a fork, 50 minutes to 1 hour.

5. With a slotted spoon, transfer the chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley or cilantro. Pass the remaining pan juices in a sauceboat.

Note: To serve Chicken Marbella cold, cool to room temperature in the cooking juices before transferring the pieces to a serving platter. If the chicken has been covered and refrigerated, reheat it in the juices, then allow it to come to room temperature before serving. Spoon some of the reserved juice over the chicken.