CHICKEN

It used to be that chicken wings were cheap. Not Any more since wings became a popular football snack. Now, the cheapest part of the chicken is the legs and thighs.

In the seventies, I made cannelloni with chicken backs and mushrooms. Backs were ten cents a pound and I was desperate. It was an arduous task that I will probably never do again. They,however tasted good.

2.5 pounds ( 8 total) of chicken thighs, legs, or a combination. Skin removed.

Mix
2T flour, salt and pepper. Coat chicken in flour.
With a small amount of oil in a Dutch oven, brown the chicken. Start with the meaty side down. Cook 5 minutes.
Leave in pan.

This is your base. Add the version of choice.

1) Thai. 14 ounces coconut milk, 1 1/2 tsp curry powder, quartered red potatoes, salt.
Add ingredients and simmer until potatoes are done. 15 minutes. Add about a bag of broccoli and cook an additional 12 minutes. Test chicken to see that it is done.


2) white wine. Add 1 cup wine, 1 cup water, potatoes, carrots, and Italian seasoning.
Cook until veggies are done and chicken is cooked.


3) Moroccan. Add 1 cup chopped onion, 1/4 tsp each of cinnamon and cumin. Cook a minute or so. Add 4 cups sliced zucchini and 1 14.5 ounce can of tomatoes, DRAINED and a cup and a half of chicken broth. Simmer 30 minutes. Add 10 ounces of couscous. Remove from heat and let stand 5 minutes. Fluff with a fork.

Notes. I might opt to make the cous cous or quinoa with the liquid from the tomatoes and water according to the directions on the cous cous or quinoa separately.

4) Tuscan. Add 1cup chicken broth, 2.5 cups carrot pieces, 1T garlic minced. 1tsp Italian herbs. Cover, simmer 15 minutes. Stir in 2 cans of a white bean. Cover, cook another 10 minutes until carrotts are tender.

5) arroz con pollo. Add 1-3/4 cup water, bring to a boil. Stir in 8 ounces of rice. Reduce heat, simmer 20 minutes. Add frozen green peas and cook an additional 5minutes covered.

Note. I might cook chicken until done, or remove from pan and finish cooking in the oven at about 350 degrees. Then cook the rice and peas and add the chicken back to the pan.

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Jane