CRISPY CHEESY CHICKEN “DRUMS” OR THIGHS WITH ASSORTED SAUCES

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s