Chicken Legs Steamed With Thyme Recipes

HONEYED CHICKEN LEGS

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken in an oiled baking dish and surround with the carrots, onion and orange. Sprinkle the chicken and vegetables with the herbes de Provence and seasoned salt.
• In a small bowl combine the honey and mustard and brush the mixture over the chicken. Drizzle the chicken and vegetables with the oil and sprinkle with hot pepper sauce. Bake, covered with foil, basting occasionally, for 45 minutes. Uncover, add zucchini, and bake for an additional 20 minutes or until juices from chicken run clear and vegetables are tender. If desired, run under a preheated broiler about 4 inches from the heat until golden.

CHICKEN LEGS STEAMED WITH THYME

Steps:

• Heat a large saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the onions and cook for 1 minute. Add the mushrooms and chicken and cook until the mushrooms begin to give off their liquid and the chicken is no longer pink. Season with salt and pepper. Remove from the heat and add the port. Return to the heat and cook until the port is reduced by 1/4. Be careful as the mixture may ignite. Add the chicken stock and cook for 2 minutes. With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl. Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes. Add the reduced liquid to the chicken mixture. Add the parsley and mix well. Cool.
• Remove the bone from the thigh to the first joint of the leg. Reserve the bones and scraps for the steaming liquid. You can ask your butcher to do this for you. Season the legs, inside and out, with salt and pepper. Lay the legs down, skin-side down. Place 1/4 cup of the cooled filling inside each leg. Fold the meat over the filling and secure closed with a toothpick.
• In the bottom of a steamer, combine the chicken stock, reserved bones, thyme, and olive oil and bring to a boil.
• Place the steamer basket in the steamer. Add the chicken legs in 1 layer and cover. Steam until the chicken is cooked through, about 20 to 25 minutes.
• Remove the chicken legs from the steamer and keep warm while you make the sauce. Place 1/2 cup of the steaming liquid in a blender. Add the watercress and blend well. With the blender running on low, add the butter, a little bit at a time. Season with salt, pepper, and lemon juice.
• Slice the boneless part of the chicken leg into 3 slices. Place some sauce on a plate and top with the chicken leg.

ROAST CHICKEN LEGS WITH LEMON AND THYME

Steps:

• Put oven rack in upper third of oven and preheat oven to 500°F.
• Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep).
• Bake chicken 10 minutes, then add lemon slices to pan. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.

JUICY ASIAN STEAMED CHICKEN THIGHS

Steps:

• Season chicken thighs with sea salt and spread ginger slices and green parts of the green onion on top. Arrange each pair of chicken thighs in an even layer in 2 shallow, heatproof bowls.
• Fill a large pot with 4 to 5 inches of water and insert two steam racks inside. Set the bowls on the steam rack and pour 1/4 cup water and coconut juice evenly between the 2 bowls. Cover pot and bring water at the bottom of the pot to a boil; reduce heat to a simmer. Cook chicken breasts until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Combine fish sauce, rice vinegar, lime juice, Thai chiles, cilantro stems, garlic, chopped ginger, and palm sugar in a food processor; pulse mixture until well combined. Transfer the sauce mixture into a medium bowl; add green parts of the green onion.
• Heat vegetable oil on a skillet over medium heat until smoking, about 4 minutes; pour oil into the sauce mix.
• Remove the 2 bowls from the pot. Discard ginger and green onion pieces.
• Drain remaining coconut juice liquids, through a sieve, into the sauce mixture. Pour over chicken, and garnish with cilantro leaves.

LEMON-THYME CHICKEN LEGS

Steps:

• Heat gas or charcoal grill. In small bowl, mix honey, lemon peel, lemon juice, 1/2 teaspoon of the salt, the thyme and 1/4 teaspoon of the pepper; set aside.
• Sprinkle chicken legs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill over medium heat. Cover grill; cook 16 to 20 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Brush chicken legs generously with lemon-honey sauce, turning to coat evenly. Cover grill; cook 1 to 2 minutes longer on each side or until glaze is hot and bubbly.
• Place chicken on serving platter. Garnish with lemon wedges.

PAN-SEARED CHICKEN WITH THYME

Steps:

• Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
• Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
• In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
• Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
• Spoon sauce over chicken before serving.