Dutchovenhotpeglegsandwingschicken Recipes

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DUTCH STOVE TOP CHICKEN



Dutch Stove Top Chicken image

This is my hubby's favorite type of chicken. He loves it when I cook it for him. It's really easy and so good. I serve the juices over white rice and serve some veggies (usually green beans) with it. Enjoy!

Provided by redbeardslady

Categories     Whole Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 whole chicken, thawed and rinsed
1/2 cup butter (I usually cook with unsalted but it's up to you)
1 tablespoon curry powder
1 tablespoon paprika
1 tablespoon salt
1 tablespoon pepper
Pam cooking spray
1 1/2 cups warm water

Steps:

  • Pat chicken dry (make sure you removed the giblet bag before rinsing).
  • Spray lightly all over with Pam in order for the seasonings to adhere.
  • In heavy large pan (with lid), brown butter.
  • Sprinkle even quantities of above spices all over the whole chicken.
  • Take spiced chicken and brown on all sides, approximately 5 minutes on med. high heat for each side, until dark golden brown.
  • When all sides are browned, make sure chicken is sitting right side up (legs on bottom of pan)and add water.
  • Bring juices to a light boil and put lid on pan. Simmer for 1 hour and serve.

DUTCH OVEN HOT PEGLEGS AND WINGS (CHICKEN)



Dutch Oven Hot Peglegs and Wings (Chicken) image

The short of the story: These are hot wings that fall off the bone. Some people do NOT like it when the wings are "wet" and these are definitely wet and drippy... but man, are they ever delicious! I buy the very large chicken wings for this recipe, the biggest ones I can find. Great for Superbowl Sunday. Enjoy!

Provided by Bone Man

Categories     Chicken

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 6

12 large chicken wings
12 ounces hot sauce (This is called "wing sauce" at the grocery)
8 tablespoons butter
1 teaspoon black pepper (from a can)
hot pepper sauce (at the table, I like Tapatio or Frank's Redhot brands)
cooking spray

Steps:

  • Preheat your oven to 300-degrees F.
  • Spray the inside of a Dutch oven or roaster with the cooking spray.
  • Cut the wing joints apart and discard the tips or use them to make stock. Put the "peglegs" and wings in the Dutch oven, pour the wing sauce over them, add in the butter and dust all this with the black pepper.
  • Stir, cover, and bake for 3 hours, carefully stirring every 45 minutes -- I use a wooden spoon.
  • Serve the drained wings on a large platter at the end of the three hours and offer additional hot sauce (mostly for color) at the table. Hand out plenty of paper towels -- your guests will need them!

Nutrition Facts : Calories 540.7, Fat 46.9, SaturatedFat 21.2, Cholesterol 174.2, Sodium 2536.6, Carbohydrate 1.9, Fiber 0.4, Sugar 1.1, Protein 27.7

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