Mixed pieces of chicken (thigh, drumstick) need recipes?

we got some of those mixed pieces of chicken (bone in chicken breast, thigh, etc not a whole bird though) we normally only do boneless chicken breast, but this was way cheaper, so what can i do with it, i'd rather not to have to take off bone, any recipes?Mixed pieces of chicken (thigh, drumstick) need recipes?
I would take off the skin. Then simmer the chicken in Italian (Spaghetti) sauce, either tomato-based or Alfredo. Prepare pasta, and serve the cooked chicken and sauce on the pasta.





Cook on low heat, stirring often, to prevent scorching.Mixed pieces of chicken (thigh, drumstick) need recipes?
Just use the chicken pieces you have.





Hawaiian Skillet Chicken


4 boneless, skinless chicken breasts (about 1 1/2 pounds)


Salt and pepper to taste


1/2 cup flour


2 tablespoons vegetable oil (canola, corn, peanut)


Hawaiian Sauce


1 (8 ounce) can pineapple chunks, with juice


1/2 cup brown sugar


3 tablespoons soy sauce


1 tablespoon fresh ginger, minced


1/8 teaspoon ground cloves


1/4 teaspoon paprika


1/2 teaspoon kosher salt


1 tablespoon flour


Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderloins) on both sides with flour, pressing to make sure it adheres. Shake off excess flour. In a large, heavy skillet, heat oil over medium-high heat. Once the oil is hot, add the chicken pieces to the skillet, without crowding the pan, work in batches and add more oil if necessary. Saut茅 chicken for 4 minutes, without moving, it will become nicely brown. Adjust the heat--up or down if needed. Turn the cutlets and continue to saut茅 for an additional 2 to 3 minutes until chicken is evenly browned and cooked throughout, (tenderloin pieces take less time, 2 minutes per side) Transfer the chicken to a plate and remove the skillet from the heat. Sauce: Add the pineapple with the juice, brown sugar, soy sauce, ginger, cloves, paprika and salt. Return the skillet to medium heat and stir for a minute. Add the tablespoon of flour and continue to heat the sauce, stirring to collect any remaining juices and brown bits from pan, and allowing it to thicken slightly (about 2 minutes). Pour the sauce over the chicken and serve with white rice.
Jamaican Jerk chicken is spicy and traditionally uses the thigh and leg portion. You can use any piece of the chicken.





Clean with lemon juice, rinse and dry. Season with dry jerk seasoning, black pepper, seasoned salt, fresh or dried thyme, garlic powder and onion powder, (I also use adobo and sazon seasonings). Rub the seasoning into the meat and the skin thoroughly. It tastes better if you can put it in the fridge overnight. The minimum time should be 15-30 minutes.





You also need to purchase jamaican bbq sauce or add the jerk season (2-3 tbs) to a small bottle of your favorite bbq sauce mixing well. If you want it hotter add more seasoning and some red pepper flakes. The seasoning and sauce can be purchased at any store that carries caribbean food products.





Traditionally it is made on the grill in a slow process that requires alot of turning. You can also make it in the oven covered for 30-45 minutes and 10 minutes uncovered at 350 degrees.





Enjoy.
This recipe for chicken and dumplings


Ingredients:


1 chicken, about 3 pounds


2 Quarts water


1 Teaspoon Salt


1/2 Teaspoon Pepper


2 Cup All-purpose flour


1/2 Teaspoon Baking soda


1/2 Teaspoon Salt


3 Tablespoon Shortening


3/4 Cup Buttermilk


Preparation:


Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken and cut chicken into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.


For drop dumplings, pat dough to 1/4'; thickness. Pinch off dough in 1 to 2-inch pieces; drop into boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired consistency, stirring occasionally. Stir in chicken. To make rolled dumplings: Roll dough about 1/4-inch thick. Cut dough into 4- x 1/2-inch dumplings. Drop dumplings, one piece at a time, into boiling broth, carefully stirring after each addition.


Serves 4 to 6.








more things u can do with chicken heres a website
Roasted Thai Chicken





This recipe smells so wonderful as it cooks.


Serve it with hot cooked rice to soak up the sauce





6 chicken thighs and drumsticks


1/3 cup lime juice


2 stalks lemon grass, pounded


2 hot red chilies, seeded and chopped


3'; piece ginger root, peeled and minced


1 onion, chopped


4 cloves garlic, minced


1/4 cup honey


1 tsp. salt


1/8 tsp. white pepper








Place chicken pieces, skin side up, in baking dish.





Cut several slashes across each piece with a sharp knife, cutting through the skin into the flesh.





In small bowl, combine lime juice, lemon grass, chilies, ginger, onion, garlic, honey, salt, and pepper and mix well to blend.





Pour this mixture over chicken, making sure some of the mixture settles into the slits cut into the chicken.





Cover and marinate for 1-8 hours.





When ready to eat, preheat oven to 400 degrees F.





Place pan in oven and roast for 35-50 minutes until chicken is thoroughly cooked.





Serves 4-6
Season well with grill steak seasoning and grill them, or make up a hot wing sauce, or bake them with onions and potatoes and seasonings with a little chicken broth /or water. You can place them in a crock pot and top with veggies and potatoes, or add egg noodles and celery/onions and make a chicken noodle bowl. The possibilities are endless.:)