Chicken Legs With Herbed Onion Sauce Recipes

ROAST CHICKEN WITH HERB BUTTER, ONIONS AND GARLIC

Roast Chicken with Herb Butter, Onions and Garlic image

Categories Chicken Garlic Herb Onion Poultry Roast Kid-Friendly Back to School Dinner Fall Winter Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour

Steps:

Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

CHICKEN LEGS WITH HERBED ONION SAUCE

Chicken Legs with Herbed Onion Sauce image

Herbs provide an aromatic flavor to chicken served with tasty onion sauce - a perfect slow cooked dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h15m

Yield 5

Number Of Ingredients 9

Ingredients

10 chicken drumsticks (about 2 pounds), skin removed
2 cups frozen (thawed) pearl onions
1/4 cup dry white wine or chicken broth
1/4 cup canned evaporated milk
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/4 teaspoon dried rosemary leaves, crumbled
1 can (10 3/4 ounces) condensed cream of chicken soup

Steps:

Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients; pour over chicken.
Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 105 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 640 mg

BAKED CHICKEN LEGS WITH APPLES AND ONIONS

Baked Chicken Legs with Apples and Onions image

This smells absolutely wonderful while baking! It's a simple, fall-friendly dish of chicken, apples, and onions. If you nestle the apples and onions down into the liquid they get super tender and are delicious alongside the tender roasted chicken. You could probably use just about any cut of chicken for this-I just happened to have a package of chicken legs in the refrigerator when I made this. The pan drippings can be turned into a tasty gravy, or just drizzle them as-is over the meat and some rice or mashed potatoes, if desired.

Provided by Rebekah Rose Hills

Categories Chicken Main Dishes

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

12 each bone-in chicken drumsticks, with skin
salt and freshly ground black pepper to taste
¼ cup apple cider vinegar
¼ cup water
1 tablespoon dried rosemary
1 teaspoon dried thyme
4 small apples - peeled, cored, and cut into wedges
2 large onions, peeled and cut into wedges
2 tablespoons olive oil

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Lay chicken in a roasting pan and season generously on both sides with salt and pepper. Pour apple cider vinegar and water into the bottom of the pan. Sprinkle chicken with rosemary and thyme. Arrange apple and onion wedges in and around the chicken. Drizzle everything with olive oil.
Bake in the preheated oven for 1 hour.
Increase the temperature to 395 degrees F (202 degrees C) and bake until the chicken is lightly browned, 5 to 15 more minutes. You can also brown the chicken under the broiler.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 26.7 g, Cholesterol 121 mg, Fat 26.9 g, Fiber 3.3 g, Protein 31.7 g, SaturatedFat 6.5 g, Sodium 382.4 mg, Sugar 9.5 g

CHICKEN WITH HERB SAUCE

Chicken with Herb Sauce image

"My grandmother gave me the recipe for these moist golden chicken breasts topped with a tangy butter sauce made with chives, parsley and basil," says Irene Cooney of Manheim, Pennsylvania. "It's simple but very good- our family loves it."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1/2 cup chicken broth
2 tablespoons minced chives
2 tablespoons minced fresh parsley
2 teaspoons lime juice
1 teaspoon minced fresh basil
1 teaspoon Dijon mustard

Steps:

Place the chicken breasts between two sheets of waxed paper; flatten evenly with a mallet. Sprinkle both sides with salt and pepper. In a large skillet, heat 1 tablespoon each of butter and oil; brown chicken over medium-high heat for about 6 minutes on each side or until juices run clear. Remove and keep warm., Stir broth, chives, parsley, lime juice, basil, mustard and remaining butter and oil into drippings; cook and stir until butter is melted. Serve over chicken.

Nutrition Facts : Calories 237 calories, Fat 15g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 556mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

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