Chicken Drumsticks Pierre Recipes

CHICKEN DRUMSTICKS PIERRE

Chicken Drumsticks Pierre image

This is a very easy recipe for a chicken dish that will suit people who like their chicken spicy, but not TOO hot. Served on a bed of rice, it is colorful and elegant enough for company. UPDATE: I suggest that you not substitute regular mustard for dry mustard. Regular mustard is made by mixing dry mustard with a substantial amount of vinegar and will completely change the flavor of the dish.

Provided by echo echo

Categories Chicken Thigh & Leg

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup flour
1/2 teaspoon salt
1 dash pepper
8 chicken drumsticks (about 2 lbs)
3 tablespoons butter
1 (14 1/2 ounce) can tomatoes
1/2 cup water
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dry mustard
1/2 teaspoon celery seed
1 garlic clove, minced
3 -5 drops hot pepper sauce

Steps:

Mix together the flour, salt and pepper.
Dust the drumsticks with the seasoned flour.
Melt the butter in a skillet with a lid.
Brown the chicken over medium heat on all sides.
Remove the chicken from the pan and drain on absorbent paper.
In the same pan, combine the tomatoes thru hot pepper sauce; bring to a boil.
Reduce the heat and return the chicken to the pan.
Cover and simmer about 45 minutes.
Serve with pan juice.
Good over white or brown rice.

CHICKEN BREASTS PIERRE

Chicken Breasts Pierre image

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

Provided by Nancy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 1h10m

Yield 6

Number Of Ingredients 16

Ingredients

6 skinless, boneless chicken breast halves
¼ cup all-purpose flour
½ teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
½ cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
½ teaspoon celery seed
1 clove garlic, minced
⅛ teaspoon hot pepper sauce

Steps:

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 7.8 g, Fiber 1.3 g, Protein 28.8 g, SaturatedFat 4.1 g, Sodium 916 mg, Sugar 7.5 g

CHICKEN BREASTS PIERRE

Chicken Breasts Pierre image

Found recipe on askchef, tried it, loved the ease and flavor. Great weeknight meal. The only addition I would make is to double the sauce because we love sauce & it is delicious.

Provided by SB61287

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

6 boneless skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14 1/2 ounce) can stewed tomatoes, with liquid
1/2 cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
1/2 teaspoon celery seed
1 garlic clove, minced
1/8 teaspoon hot pepper sauce

Steps:

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Nutrition Facts : Calories 378.1, Fat 13.9, SaturatedFat 6.6, Cholesterol 136.2, Sodium 1511.6, Carbohydrate 22.4, Fiber 1.9, Sugar 11.6, Protein 39.9

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