CRISPY CHEESY CHICKEN “DRUMS” OR THIGHS WITH ASSORTED SAUCES - 8NEWS - WRIC | News Where You Live

CRISPY CHEESY CHICKEN “DRUMS” OR THIGHS WITH ASSORTED SAUCES

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CRISPY CHEESY CHICKEN "DRUMS" OR THIGHS WITH ASSORTED SAUCES

4 to 6 servings

 

  • About 1½ cups grated Parmesan or Romano or Asiago cheese, or a combination, or as needed
  • ½ teaspoon Italian seasoning or dried Italian herbs (optional)
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon paprika
  • About 3 to 4 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil)  (see note)
  • 8 to 12 chicken drumsticks or thighs, skin removed if desired
  • Salt and freshly ground black or white pepper to taste (optional)
  • Paprika as desired (optional)
  • Easy Marinara Sauce and/or Picante Tomato Salsa and/or Marmalade Mustard Sauce, and/or Hot Plum or Raspberry Sauce or favorite commercial marinara sauce or salsa or marmalade or desired commercial sauce
  • Sprigs of fresh oregano, thyme, and basil or sprigs of fresh cilantro for garnish (optional)

 

In a medium bowl, combine the first 3 to 4 ingredients, mixing well.  Lightly brush or spray chicken drumsticks or thighs with olive oil.  Roll each chicken piece in cheese mixture, coating each piece well.  Place chicken pieces in a 13 x 9 x 2-inch baking pan lightly coated with non-caloric vegetable cooking spray or olive oil-flavored non-caloric vegetable cooking spray.  Bake in a preheated slow oven (325 degrees F.) for 35 to 40 minutes or until chicken drumsticks/thighs are fork tender and golden brown and crispy.  When chicken begins to brown, may sprinkle chicken drumsticks/thighs with salt and pepper to taste, if desired.  Prepare desired sauces.  Just before serving, may sprinkle chicken "drums"/thighs with paprika, if desired.  Garnish chicken "drums"/thighs with sprigs of fresh oregano or thyme or basil, or a combination, if desired.  Accompany with desired sauce(s).

 

Note: May reduce oil as desired.  Or, lightly coat chicken pieces with olive oil-flavored non-caloric vegetable cooking spray.

 

Easy Marinara Sauce

about 2 cups

  • ¾ cup chopped peeled onion
  • 1 to 1½ tablespoons extra virgin olive oil
  • 1½ cups tomato sauce (1½ (8-ounce) cans)
  • ½ cup dry red wine or tomato juice
  • 1 tablespoon finely snipped fresh basil leaves (no stems), or ½ teaspoon dried basil
  • 1½ teaspoons finely snipped fresh thyme leaves (no stems), or ½ teaspoon dried leaf thyme
  • 1½ teaspoons finely snipped fresh oregano leaves (no stems), or ½ teaspoon dried leaf oregano
  • Salt and freshly ground black pepper to taste

 

In a small heavy saucepan, sauté onion in hot oil over moderate heat until tender but not browned.  Add remaining ingredients, mixing well.  Reduce heat, partially cover, and simmer for 25 to 30 minutes to develop flavors.

 

Picante Tomato Salsa

about 3 cups

  • 1 to 4 fresh jalapeno or serrano peppers, thinly sliced or minced (see note)
  • 1 firm ripe medium to large tomato, cored and coarsely chopped (about 1 cup)
  • 4 to 6 green onions, coarsely chopped or thinly sliced (about 1 cup), or 1 cup coarsely chopped peeled sweet onion (Vidalia or other sweet variety)
  • 1 cup fresh cilantro leaves (discard stems) (may leave whole or coarsely snip)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sugar or to taste (optional)
  • Salt and freshly ground black pepper to taste

 

In a medium bowl, combine all ingredients, mixing gently.  Cover and chill in the refrigerator for at least 30 minutes before serving.

 

Note: For a milder tasting relish, use only one pepper.  Removing the seeds also reduces the "heat" factor of the relish.  Serrano peppers are "hotter" than jalapeno peppers; green jalapenos are also "hotter" than red ones.

 

Marmalade Mustard Sauce

about ¾ cup

  • ½ cup prepared yellow or Dijon-style mustard
  • 3 to 4 tablespoons orange marmalade or reduced-sugar orange marmalade
  • ½ teaspoon minced peeled garlic (optional)

 

In a small bowl, combine mustard, marmalade, and garlic, if desired, blending well.

Variation: Add 1 to 3 teaspoons reduced-sodium soy sauce and/or 1/8 to ¼ teaspoon ground dried ginger to sauce mixture.

 

Hot Plum or Raspberry Sauce

About 1¾ cups

  • 1½ cups red plum jam or seedless raspberry jam or reduced-sugar jam of choice
  • 1½ tablespoons Dijon-style prepared mustard
  • 1½ tablespoons prepared horseradish (see note) (optional)
  • 1½ teaspoons lemon juice

 

In a small heavy saucepan, combine all ingredients together; stir over low heat until just warm.  Serve as a dipping sauce.  May be stored in an airtight container in the refrigerator for several days, if desired.

 

Note: ½ to 1 tablespoon freshly grated peeled horseradish root may be substituted for prepared horseradish.

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