These chicken drumsticks are really easy to prepare and cook

Baked Chicken Drumsticks

These chicken drumsticks are really easy to prepare and cook, and slow baking them in the oven means a lot of extra flavors and sealed into the meat. Perfect for a Sunday lunch or even a weeknight meal.

Ingredients

• 8 chicken drumstick
• 1/4 cup olive oil
• 15 g butter
• 2 bulbs fennel bulb cored cut into wedges
• 700 g kipfler potato halved
• 1 red onion cut into wedges
• 1 lemon cut into wedges
• 1 cup Massel Liquid Stock Chicken Style
• 250 g cherry truss tomato

• Equipment

  • 1 frying pan
  • 1 oven proof baking dish

  • Method

    • STEP 1Preheat oven to 200 C or 180 C fan-forced.
    • STEP 2Season drumsticks. Heat 2 tablespoons of oil and butter in a large frying pan over medium heat. Cook chicken, turning, for 10 minutes or until browned.
    • STEP 3Meanwhile, place fennel, potatoes and onion on a large oven tray. Drizzle with remaining oil. Season and toss to coat. Squeeze lemon wedges and add to tray. Nestle chicken amongst vegetables.
    • STEP 4Add Massel Liquid Stock Chicken Style to frying pan and scrape base to dislodge any brown bits. Pour over vegetables. Bake for 1 hour, basting chicken and vegetables halfway through.
    • STEP 5Increase oven to 220 C or 200 C fan forced. Add tomatoes and bake for 15 minutes.
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This barbecue chicken and baked potato recipe is from my aunty which we all love

Baked Potato with BBQ Chicken

Ingredients

• 1 barbecued cooked chicken deboned cut into pieces
• 1 1/2 kgs potato
• 600 mls cream
• 2 carrot large peeled coarsely grated
• 1 onion peeled sliced
• 1 cup shallots fresh sliced
• 3 pinches ground pepper fresh
• 3 pinches salt
• 1 cup dried breadcrumbs

• Equipment

  • baking dish

  • Method

    • STEP 1Preheat oven to 170C (fan forced). Peel potatoes and cut into thin slices.
    • STEP 2Grease the baking dish with butter and dust all sides and bottom with bread-crumbs.
    • STEP 3Layer potatoes, then season with salt and black pepper, top with a layer of chicken meat sprinkle with a little carrot, cut shallots and onion. Repeat the process until you use all ingredients. The last layer must be potatoes.
    • STEP 4Pour the thickened cream over the potatoes, cover with aluminum foil and place in preheated oven, bake for about 1 hours. Remove foil and cook for a further 30 minutes uncovered or until golden brown and the cream has evaporated.
    • STEP 5Serve on it's own or with vegetable salad.

    • Notes

      This recipe is very tasty and not expensive. I use the largest holes on the grater to grate the carrots. I use a 30 cm x 27 cm baking dish.

A beautiful dish served with rice or vegetables

Apricot Chicken

Ingredients

• 6 (fillets) chicken thighs skin off
• 90 g French onion soup mix
• 2 x 420 g apricot nectar
• 1 cup plain flour to coat

• Method

  • STEP 1Using non stick cooking spray, coat a baking or casserole dish.
  • STEP 2Coat the chicken thigh fillets in flour and place in dish.
  • STEP 3In a large jug combine the soup packets and apricot nectar and pour over chicken.
  • STEP 4Cover and bake at 180C for no longer than 90 minutes.

  • Notes

    Serve with boiled rice or vegetables.

Yummy chicken that tastes even better the next day.

Anniversary Chicken

Ingredients

• 2 tbs oil
• 6 chicken breast fillets
• 1/2 cup teriyaki marinade
• 1/2 cup ranch salad dressing
• 1 cup cheese grated
• 3 bacon rashers

• Method

  • STEP 1Heat oven to 175C.
  • STEP 2In a large frypan, heat oil over medium-high heat.
  • STEP 3Add chicken breasts and saute 4-5 minutes each side until lightly browned.
  • STEP 4Place browned chicken breasts in a baking dish and brush with teriyaki sauce.
  • STEP 5Spoon on ranch dressing and sprinkle with cheese and chopped bacon.
  • STEP 6Bake for 25-35 minutes or until chicken is no longer pink and juices run clear.
  • STEP 7Garnish with parsley and serve with rice.

A very tasty chicken dish with a delicious tomato and onion gravy

American Chicken

Ingredients

• 8 chicken drumsticks skin on
• 3 garlic cloves crushed
• 3/4 cup tomato sauce
• 2 tbs brown sugar
• 1 tbs Worcestershire sauce
• 1/2 cup chicken stock (liquid)
• 2 onions large thinly sliced
• 1 tbs oil

• Equipment

  • 1 frying pan
  • 1 saucepan
  • 1 casserole dish

  • Method

    • STEP 1In a saucepan fry garlic in oil.
    • STEP 2Add tomato sauce, Worcestershire sauce, stock and sugar. Simmer for 5 minutes stirring occasionally.
    • STEP 3In a frying pan brown chicken on both sides and gently fry for a few minutes. Place in a casserole dish and pour sauce mixture on top of the chicken.
    • STEP 4Bake uncovered at 180C.
    • STEP 5After 15 minutes place sliced onion on top and baste.
    • STEP 6Bake for 35 minutes more, basting every 10 minutes.

    • Notes

      You could also use chicken thighs, replace red wine for the Worcestershire sauce and chicken stock for water.
      Can be served with mashed potatoes and vegetables.

Chicken and Macaroni Bake

A delicious all-in-one meal that is easy to prepare

Ingredients

• 2 cups macaroni uncooked
• 500 g chicken breast fillet cut into strips
• 1 onion large finely chopped
• 1 carrot finely chopped
• 2 zucchinis finely chopped skin on
• 3 bacon rashers chopped
• 440 mls tomato soup
• 1/3 cup cream
• 1 1/2 cups cheese grated
• 1 pinch salt and pepper *to taste

• Method

• STEP 1Cook macaroni in boiling water, Drain, rinse and set aside.
• STEP 2Cook chicken in a pan and set aside.
• STEP 3Fry vegetables and bacon, cooking for approximately 10 minutes.
• STEP 4Add chicken and cook for a few minutes more.
• STEP 5Combine macaroni, soup, cream, salt and pepper.
• STEP 6Mix with chicken and vegetables.
• STEP 7Pour mixture into a flat ovenproof dish and sprinkle with cheese.
• STEP 8Bake at 180C for approximately 20 minutes or until cheese is melted and browned.

• Notes

  This recipe is great as leftovers as well.
  Sour cream can substitute cream.

The kids love rolling

CHICKEN AND AVOCADO TORTILLA CONES

The kids will love rolling up these tasty tortillas and then eating them!

INGREDIENTS

• 1 large (about 285g) skinless chicken breast
• 4 tablespoons (1/3 cup) ricotta
• 2 spring onions, finely sliced
• 2 tablespoons finely chopped flat-leaf parsley
• 4 tortillas, halved
• Flesh of 1 avocado, sliced
• 1 Lebanese cucumber, cut into batons
• A handful of baby spinach

• METHOD

  • 1
    Heat a chargrill to medium and cook the chicken breast for 6 minutes on each side or until cooked through.
  • 2
    Meanwhile, combine the ricotta, spring onions and parsley, then season with salt and pepper. Spread each tortilla half with ricotta mixture. Slice the grilled chicken and divide among tortilla halves with some avocado, cucumber and spinach leaves. Roll each tortilla into a cone shape, tie with string and serve.