CHICKEN LEGS WITH BALSAMIC VINAIGRETTE
Just a handful of ingredients give this mouthwatering meal maker its light, lemony flavor. -Leslie Palmer, Swampscott, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade., Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.
Nutrition Facts : Calories 261 calories, Fat 15g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 202mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
SAUTéED GARLIC & BALSAMIC CHICKEN LEGS RECIPE - (4.6/5)
Provided by DWatkins23
Number Of Ingredients 12
Steps:
- Using a cleaver or a sharp, heavy knife, cut off and discard the tips of the drumsticks. Grasp hold of the chicken skin and remove from the legs. Remove any fat also. Combine thyme, marjoram, and 1/4 teaspoon each of salt and black pepper. Bring a large skillet to temperature over medium heat, then add the olive oil. Add the chicken legs and sprinkle the seasoning mix over the legs. Cover and cook for 12 minutes. Turn the legs over and cook for another 12 minutes on the other side. The chicken should be well browned on all sides. Using tongs, remove the legs and set aside on a serving platter and put in a warm place or warming oven. Add the shallots and garlic to the pan with a small amount of olive oil and saute until translucent. Add the balsamic and white balsamic vinegars and the wine to pan and deglaze. Bring to a boil, add water and remaining salt and black pepper. Boil until sauce is thickened and reduced to about 2/3 cup. The sauce should be just a bit sweet. If it's not sweet enough, you can add a small amount of sugar to taste. Return chicken to pan with juices on platter to coat. Serve with a generous portion of sauce.
CHICKEN DRUMSTICK SAUTé
Adapted from my local newspaper. A simple dish that can be paired with either pasta or rice or stand alone to allow the veggies to be the star!
Provided by threeovens
Categories Chicken Thigh & Leg
Time 35m
Yield 8 drumsticks, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, whisk together 5 tablespoons olive oil, the vinegar, parsley, garlic, and salt and pepper to taste. Pour over chicken and allow to marinate 10 minutes or so.
- Heat 2 tablespoons olive oil in a large skillet heated over medium heat. Brown chicken on all sides, reduce heat to low and add marinade from step 1. Cover pan and cook until juices run clear, about 15 - 20 minutes, turning at least once. Remove cover and cook until sauce is desired consistency.
- Squeeze the juice of one lemon over top, stir gently, and serve.
ROAST CHICKEN LEGS WITH BASIL AND GARLIC-CORE WW FRIENDLY
Prevention's Good Health Cookbook-1994. These succulent chick legs are incredibly easy to prepare: Just season them with fresh herbs, then pop them into the oven with garlic and potatoes. The whole dish is quite low in sodium, so anyone with high blood pressure can enjoy it often. Nutrition Info. From Cookbook: Calories...439 Fat...10.5 g. Sat. Fat...2.6g. Cholesterol...89 mg. Sodium...106 mg.
Provided by cricket1176
Categories Chicken Thigh & Leg
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Remove all visible fat from the chicken and trim excess skin, leaving just enough to cover the pieces. Carefully lift the skin on each piece and slice 2 basil leaves under it. Replace the skin.
- Separate the garlic bulb into individual cloves. Trim the hard end off each clove and remove the peel. Trim any bruises and discard any cloves that are soft or dark. There should be about 12 to 15 whole cloves.
- Place the garlic in a 9"x13" baking dish. Top with the chicken.
- Squeeze the juice from half of the lemon over the chicken. Remove the seeds from the remaining lemon half and cut into 4 pieces. Add these to the baking dish.
- Cut the potatoes lengthwise into spears. Add to the dish. Drizzle with chicken and potatoes with the oil. Sprinkle with the pepper and paprika.
- Bake at 350 degrees for 45 to 50 minutes, or until the chicken is tender. Remove the skin before eating.
Nutrition Facts : Calories 492.3, Fat 23.8, SaturatedFat 6.2, Cholesterol 138.6, Sodium 144.9, Carbohydrate 36.3, Fiber 6, Sugar 2.5, Protein 34.9
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