Chicken legs....inspiration needed....help!!!

meanmarie

In a large baking tin put your chicken legs, veg of choice, potatoes...quartered if very big, sprinkle with dried or fresh thyme or rosemary, drizzle with olive oil, season with salt and pepper....would take an hour in 325f oven, calculate time for your aga, put in oven and forget about it until done, enjoy.

Marie

Any

meanmarie wrote: »

In a large baking tin put your chicken legs, veg of choice, potatoes...quartered if very big, sprinkle with dried or fresh thyme or rosemary, drizzle with olive oil, season with salt and pepper....would take an hour in 325f oven, calculate time for your aga, put in oven and forget about it until done, enjoy.

Marie

Thank you,
do you put a lid on the top?

Any

Any wrote: »

Thank you,
do you put a lid on the top?

I am such a thicko... just noticed you said "baking tin"... so hardly you put lid on the top.
Pls ignore me..:rotfl:

Pretani

Chicken, spuds, thyme, carrots, leeks and onion and one of those Knorr stock pots would make a lovely stew. Leave the lid on at the start to get it cooking. If the stew looks watery after a while cooking take the lid off. This will help thicken it up.

I've got chicken thighs in the freezer too, might just join you.

Any

Update on last nights dinner:
It went sooo well. My OH loved it and I can do it again.

First, we browned the chicken legs on frying pan with a tiny piece of butter (my OH said that the gravy will be darker then).
Then we put it in our Le cruise dish, covered it with stock made from Knorr and chucked in quartered potatoes and carrots (OH says next time we will also put in shallot onions). Pepper, bay leave and mixed spice (one of those that looks like tea bag, I cannot remember what it's called). Then we put it in the aga (lid on) and left it there for just over an hour.
It was delicious!!

rainbowsprite

Hi I have some chicken drumsticks I want to cook in the slow cooker. Plan to use the meat for curries etc.

I like to think I am quite a good cook, however I have a phobia against skin and bones

I have cooked several chicken on the sc and have had loads of meals from one bird. I am ashamed to say I have to get someone else in the house to take the meat off the bird for me. Its looking at the rib cage that really makes me feel ill. Totally irrational I know :o:o:o:o

I know the meat will fall off the bone in the sc but was wondering if you all leave the skin on or do you take it off before putting it in the sc when dealing with lots of drum sticks?

MrsBartolozzi

Rainbowsprite, I always remove the skin and any noticable lumps of fat from chicken thighs/legs before putting in the slowcooker. It means I feel more virtuous when I use the sauce/juices later!

rainbowsprite

Thank you.

Cooking the drumsticks I will just put a little water to cover the bottom of the sc. Was just wondering has anyone tried without the water?

How long would you say drumsticks will take to cook in a sc?

MrsE_2

A friend gave me this recipe, its FANTASTIC:T

http://www.deliaonline.com/recipes/type-of-dish/autumn/chicken-basque.html

I used chicken breasts because I don't really likes bones & skin.
I elected to use tinned toms instead of sun-dried (it says you can).
And I omitted the olives as I don't like them.

I did it on the hob in my big Le Creuset, it was wonderful:j

Penelope_Penguin

MrsE wrote: »

http://www.deliaonline.com/recipes/type-of-dish/autumn/chicken-basque.html

One of my favourite recipes :T As this has fallen from the front page of OS, I'll add it to the exisiting One-pot chicken thread to keep ideas together.

Penny. x