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- Meat and poultry
- Cuts of chicken
- Chicken leg
This is my daughter Molly's favourite chicken dish which I make in a slow cooker. It's very easy to prepare and it tastes great with rice and green veg.
646 people made this
- 1.6kg (3 1/2 lb) chicken drumsticks, skin removed
- 100ml (4 fl oz) soy sauce
- 4 tablespoons dark brown soft sugar
- 2 cloves garlic, minced
- 1/2 (600g) jar passata
MethodPrep:10min ›Cook:8hr ›Ready in:8hr10min
- Place drumsticks in a slow cooker. In a medium bowl, stir together soy sauce, brown sugar, garlic and passata. Pour sauce over chicken.
- Cover, and cook on Low heat 8 hours.
Reviews & ratingsAverage global rating:(477)
Reviews in English (374)
Used different ingredients.i used a tin of tomatoes instead of pasata and added a tin of sweetcorn to bulk it uo a bit, everyone loved it including the kids!-26 May 2010
Altered ingredient amounts.Used Chicken fillets and around 350G passata but kept original soy ammount - kids loved it - 3 1/2 Hours Low, 1 1/2 High - Delicious-24 Sep 2009
I made this last night for dinner, i used chicken breasts and served it with fried rice i also added 2 teaspoons of chinese 5 spice, the family loved it and i will definately been making it again-14 Dec 2011
Chicken Pad Thai
I posted my chicken pad Thai last night and got so many messages for the recipe! So here it is, it was absolutely delicious!
1 package brown rice noodles
1 lb chicken breasts (I used thinly sliced chicken tenders)
1/2 cup salted creamy peanut butter
3 tbsp tamari (or soy low sodium soy sauce or coconut aminos)
1/4 teaspoon red pepper flakes
about 1/4 cup water to thin
Bring a pot of water to boil and add brown rice noodles for about 10 minutes or until soft. Drain and set aside
Mix ingredients for peanut sauce and set aside
Separately, make chicken following this recipe (you can also just cook in a pan if you prefer)
In a large pan, saute the mushrooms and scallions until tender in sesame oil (can also use olive oil or avocado oil)
Add in the noodles and peanut sauce. Mix everything together
Make a hole in the center of the pan and crack the two eggs. Let them fry and then scramble in to mix with the rest of the ingredients
When chicken is ready, slice into small pieces and add to the pan along with the bean sprouts
When everything is mixed well, add the peanuts, mint and squeeze of lime juice. Serve hot!
molly's best 2017 | Registered Dietitian NYC | All Rights Reserved. | Designed by Colleen
1 stick of butter
1/2 cup of flour
1/2 yellow onion, diced
1 14 ounce can of chicken stock
3 cups (about) of homemade chicken stock that has been reduced and defatted *
3 cups (about) of diced left-over chicken*
2 medium carrots, peeled and diced small
3 medium potatoes, peeled and diced rather small
6 white mushrooms, sliced up rather thin
1/2 cup frozen peas
French herb mix, about 1 teaspoon
salt and pepper
1 package puff pastry, cut into 8 squares big enough to top the chosen baking dishes
1 egg + 1 tsp water for egg wash
8 8-10 ounce ramekins or other appropriately sized dishes that can go into the oven
* The chicken and chicken stock
The other day I made roast chicken for dinner. I had stuffed it with chopped carrots and onion. The vegies didn't cook, but after dinner, I pulled all the left-over meat off the chicken, then I put the carcus and vegies into a pot and added a bunch of water, not enough to quite cover the chicken. I put on the lid and cooked for a while. Then I took off the lid and smushed down the chicken into the water, and cooked the whole lot for a while more. When it all looked quite cooked, with the bones all falling apart, I put the whole thing through a strainer - the cone shaped kind. I put the strained liquid back into the pot and cooked it a while longer to reduce it. Then I put it into a bowl and then into the refrigerator. When it was all cooled down the chicken fat was nice and solid on the top, and I scooped it off - saving it, as it was lovely rendered chicken fat. It was this remainder that I used in the pot pies - it was probably about 3 cups, but I didn't measure it.
So for the filling for the pies I got a large saucier, melted the stick of butter and added the onions. I cooked those for a while, until the onions seemed tender, and then I added the flour, and cooked that for about 2 minutes. Then I quickly whisked in the chicken broths, stirring vigorously to make sure there were no lumps. I then added the carrots. With hind sight, I think that I would have put the carrots in a bowl with a bit of water, cover them with plastic wrap, and cooked them for a couple minutes in the microwave, as it took them a while before they were cooked. So when the carrots seemed well on their way to being cooked, I added the potatoes. These I then cooked for about 10 minutes. then I added the chicken, mushrooms and peas and simmer the whole thing for about 5 minutes.
I had preheated my gas oven to 400 degrees. The filling that I made would probably fill 8 pies, but I only made 4. I used 10 oz. soufflé dishes. These are big enough for a dinner for a man. I did not eat all of mine, and I think maybe a 6 oz dish would have been enough. But anyway, I filled the dishes. Got my puff pastry squares cut to size and brushed then with egg wash, and press them down onto the dishes. Then I baked them for 20 minutes.
Molly Ringwald's Whole Roasted Chicken
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This Go-To Dish by Brat Pack good girl Molly Ringwald, now grown-up author of Getting the Pretty Back, is a no-frills roasted chicken. Cooked in a scorching 500°F oven, Molly’s chicken was adapted from microwave queen Barbara Kafka’s simple recipe. Here Molly adds some lemons and onions to deepen the flavors of the pan sauce. Serve with a potato gratin or simple root vegetables.
Game plan: Molly recommends making sure your oven is clean. At such high temperatures, a greasy oven can smoke out your kitchen.
What to buy
16-Inch Roasting Pan with Nonstick Rack
This durable Roasting Pan with Nonstick Rack is oven safe up to 450-degrees and easy to clean. It can also be used as a casserole dish!
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Ms. Vy’s Keffir Lime Chicken
Trinh Diem Vy is a third generation Vietnamese cook and is considered one of the country’s most reputable restaurateurs. During a trip to Hoi An a few years ago I had the opportunity to take a class at her famous Morning Glory Cooking School and the experience was undoubtedly the highlight of my time in Vietnam. While her relatively young age, short stature and attractive appearance may suggest otherwise, Ms. Vy is a force to be reckoned with in the kitchen. She wields a machete like peeler at lightening speed to strip a green papaya into fine shreds, all the while commanding a brigade of cooks around her to line up mise en place for her next dish. Her two hour tutorial in Vietnamese cookery is interwoven with personal anecdotes of her childhood spent in the kitchen and a comprehensive description of regional ingredients and their effect on health. It is a wealth of information that is rivaled only by the flavor of the food she produces.
A clear standout is her recipe for keffir lime barbecued chicken, which can also be made using tofu as a substitute. Its secret lies in a marinade layered with fish sauce, finely chopped lime leaves, lemongrass, brown sugar and chilies among other things. Its flavor reflects quintessential Southeast Asian cuisine, an intriguing balance of salty, sour, sweet and spicy. The predominant flavor of citrus and fruity heat from the chilies melds with brown sugar into a tangy, caramelized crust on the chicken. A cold tangle of crunchy green papaya, served the traditional way with lime juice, peanuts and fried shallots, is the perfect accompaniment to this dish. It creates a delicious contrast in temperature, flavor and texture in a way that balances rather than detracts from the meal.
If you are looking for way to broaden your barbecue repertoire this summer, this enticing spin on grilled chicken is both healthful and insanely good. My guess is you have yet to taste anything like it. There are only two things to consider before jumping in with both feet to make it. First, you need to locate a supplier of fresh keffir lime leaves and Thai basil. Fortunately there are several options online if you don’t have a local source. Secondly, the marinade requires a fair amount of slicing and dicing so you should allow at least thirty to forty minutes of prep time. The majority of this dish can be made in advance, making it a great choice for entertaining a large crowd. It also pairs terrifically well with beer, making it a near perfect choice for this summer’s outdoor barbecue soiree.
courtesy of Taste Vietnam: The Morning Glory Cookbook by Trinh Diem Vy
800g boneless chicken thighs, skin off
1/3 C fresh tumeric or 1 Tbsp ground tumeric
1/3 C lemongrass, pounded
1 tsp sea salt
1 Tbsp sugar
1/2 tsp coarse black pepper
1/2 tsp five spice
4 lime leaves, sliced finely
2 Tbsp garlic, pounded
2 Tbsp shallots, pounded
1 tsp dried chili flakes
1 tsp sesame oil
1 Tbsp fish sauce
Method: Cut thighs into 16 pieces. Place in bowl. Coat the chicken in the marinade ingredients for 30 minutes then thread pieces onto the skewers. Grill 4-5 minutes on each side on low to medium heat.
Grilled Spicy Chicken Thighs
This is one of my favorite ways to prepare chicken! The skin is crisp and the meat is so full of flavor. Did I mention my special hawt marinade? This recipe will make you want to pour a glass of lemonade and have a BBQ with your friends.
- Chicken Thighs
- Hawt Mess Sauce
- Jalapeño Wine Lemonade
- Jalapeño Wine Salt
- Brown & White Sugar
- Molly's Spicy Idahoan Blend
Oma & Popies Hawt Mess Sauce
Potter’s Jalapeño Wine Lemonade
Potter’s Jalapeño Wine Salt
Molly’s Spicy Idahoan Blend 1. Marinade bone-in and skin-on chicken thighs in 1 cup of Hawt Mess Sauce and 1 cup of Jalapeño Lemonade for at least 1 hour
2. Remove from marinade and roll the chicken in a mixture with a ratio of 2/3 brown & white sugar to 1/3 Jalapeño Wine salt and Molly’s Spicy Idahoan blend
3. Grill on medium-high heat for 6-8 minutes on each side, or until the internal temperature hits 165 degrees The sugar will form a crispy crust and may get dark/blackened, but tastes amazing!
Let rest a few minutes and enjoy!
Tip: Molly cooks long julienne strips of carrot with the chicken, and blends cream of chicken soup and sour cream with the pan drippings. She prepares broccoli on the side, and pours the sauce over the broccoli, carrots, and chicken. This recipe is a slightly different version.
About the author
Sue Gregg’s concern for her family’s health motivated her to reexamine what she learned about ingredient selection and food preparation in college home economics classes. Her research and experimentation launched her into a recipe rewriting revolution resulting in the publication of the Sue Gregg Cookbooks, a comprehensive guide to whole foods cooking.
Sue has introduced home school families to whole foods cooking throught the states. She’s responded to invitations to teach in places as far flung as Malawi and Russia. She’s adapted her recipes with local ingredients in Kenya and Okinawa. She’s cooked in Mexico and researched in Scotland.
Her husband, Rich, partners with her as photographer, editor and publisher, chief taste tester and dishwasher.. They take the Biblical challenge to “be hospitable” as an everyday way of living having hosted international students and home schooling families in their Southern California home.
The year 2018 finds them moving 2000 miles east to become permanent residents at Oak Haven Bed & Breakfast in Nashville, Indiana. Their daughter Sharon Guingrich, establishment proprieter, has given assurance that they will continue the tradition of serving blender batter whole grain waffles to guests.
Pichuberry Glazed Chicken Wings
This recipe has all the good things: Tart, Sweet and Savory!
- 12 Chicken Wings
- 2 Tbsp Olive Oil
- Pichuberry Jelly
- Molly's A to Z Seasoning
St. Anthony’s Extra Virgin Olive Oil
Carolyn’s Classics Pichuberry Jelly
Molly’s A to Z or Idahoan Blend 1. Preheat oven or BBQ to 375 F
2. Toss a dozen wings with a jar of Pichuberry Jelly and 2 tbsp olive oil
3. Spread wings out on a cookie sheet and coat heavily with Molly’s Blend
4. Cook the wings for about 1 hour, or until crisp and cooked through