Day 145: Home Cooking Around The World
May 25, 2011
Does you family love chicken legs? My kids just devour them. My husband does not care for them, but the kids love it. Maybe it is because it is food with a handle? Maybe because they don’t need to use a knife or fork? Whatever it is, my kids love them and have always loved them. I haven’t always cooked with them because I am more a boneless, skinless chicken breast type of person. But since my kids grow overnight I try to find things that I can prepare to fill them up and not break the bank. Chicken legs tend to be lower in price than other cuts of chicken. I think the legs and the thighs are the cuts of meat that tend to be less per pound.
The author of the Home Cooking cookbook takes a homestyle classic like beef stew and finds an African version called Beef-and-kale stew with pumpkin-seed sauce. Or want a dessert, try asian black rice pudding. I found a chicken leg recipe that seemed interesting and easy to make.
The Ruling: The boys loved them. Remember my husband who doesn’t like chicken legs, he liked the sauce. He thought the sauce would be good served over rice or noodles. He is creative that husband of mine. There are few things in life that he doesn’t eat, but he will be a good sport and find another way to eat the meal. He is setting a good example!
Chicken legs in Basque red pepper-prosciutto sauce, pg 14
- 2 tablespoons olive oil
- 3 pounds whole chicken legs, split into drumsticks and thighs
- ½ teaspoon salt
- 1 can (1 pound, 12 ounces) peeled whole tomatoes plus 1 can (14.5 ounces) peeled whole tomatoes
- 2 teaspoons olive oil
- 2 yellow onions chopped
- 4 cloves garlic, finely chopped
- 2 sweet red peppers, cored, seeded, and cut into large dice
- ¼ pound thick-sliced good-quality prosciutto or smoked ham, cut into ½ inch cubes
- 2 tablespoons brandy
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon Chinese five spice powder
- ¾ teaspoon salt
- ½ teaspoon dried basil
- ¼ teaspoon black pepper
- In a large skillet, heat the oil. Season the chicken with the salt and add to skillet. Working in batches if necessary to avoid crowding skillet, brown chicken on all sides, about 20 minutes. Remove chicken to a plate as it browns. Drain off fat from skillet.
- Heat oven to 350 degrees
- Drain the tomatoes over a bowl, reserving liquid. In same skillet, heat the oil. Add the onion and sauté until slightly softened, about 4 minutes. Add the garlic, sweet pepper, and prosciutto and sauté until sweet pepper is slightly softened, about 5 minutes. Add the brandy and cook briefly, scraping up and browned bits from bottom of skillet, until most of liquid has evaporated, about 2 minutes. Add drained tomatoes, breaking up with a wooden spoon. Mixture should be moist but not too liquid. If too wet, cook a little more. If too dry, add a little of reserved tomato liquid. Add the bay leaf, thyme, five-spice powder, salt, basil, and black pepper. Spoon into a 13x9x2 inch baking dish or casserole. Tuck chicken pieces into sauce, spooning some sauce over chicken. Cover dish tightly with aluminum foil.
- Bake in 350-degree oven until instant-read thermometer inserted into thickest part of legs and thighs without touching bone registers 170 degrees, about 45 minutes. For the last 10 minutes of baking, uncover the dish and increase oven temperature to 400 degrees. When cooked, transfer chicken to a platter. If sauce has become too thin, spoon into saucepan and cook until thickened. Spoon over chicken, and serve.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org. MS. Simplicity offers monthly classes, click here to find out the latest offerings! For daily organizing tips find the MS. Simplicity fan page here.
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