Chicken Drumsticks Pierre Recipes

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CHICKEN PIERRE



Chicken Pierre image

This was the first meat recipe that my younger brother (Pierre) would reliably eat. He's older now, but this is still a family favorite. The sauce is incredible. It goes great with pasta, and even better on rice. This makes a lot of sauce, you could reduce it, but you'd regret it, people will want more sauce. I've been meaning to try this in a crockpot, if anyone does, let me know how it turns out.

Provided by GottaBeKD

Categories     Chicken Breast

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

1 cup low sodium chicken broth
1/4 cup white vinegar
2 tablespoons sherry wine
2 tablespoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/4 cup brown sugar
3 garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons mustard powder
1 teaspoon celery seed
1/2 cup all-purpose flour
1/2 teaspoon fresh ground black pepper
1/2 teaspoon Hungarian paprika
1/4 cup butter
6 boneless skinless chicken breasts
2 (14 ounce) cans stewed tomatoes

Steps:

  • Mix first 9 ingredients in a bowl, and set aside.
  • Combine ingredients 10 - 12 in a shallow dish or bowl.
  • Heat butter in large saute pan over medium high heat.
  • Once butter has melted, coat chicken in flour mixture and place in pan.
  • Cook chicken for 3 minutes per side (just to brown the outside).
  • Remove chicken from pan and place on a paper towel lined plate.
  • Immediately add the sauce mixture, and the 2 cans of stewed tomatoes.
  • Once the sauce is boiling return the chicken to the sauce, reduce heat and simmer, covered for 35 -40 minutes.
  • Uncover the mixture for the last 10 minutes to allow the sauce to thicken.

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

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

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

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

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

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

AIR-FRYER CHICKEN LEGS



Air-Fryer Chicken Legs image

For years, I tried to find the perfect bottled barbecue sauce for chicken legs. After a few years, I threw in the towel and created my own using ketchup, honey and spicy brown mustard. It works perfectly with this air-fryer chicken legs recipe. -Kathleen Criddle, Lake Worth, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

2 cups ketchup
2/3 cup honey
1/3 cup packed brown sugar
2 tablespoons finely chopped sweet onion
2 tablespoons spicy brown mustard
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
16 chicken drumsticks

Steps:

  • In a large saucepan, mix the first 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend, stirring occasionally. Reserve 2 cups sauce for serving., Preheat air fryer to 375°. In batches, place chicken in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 170°-175°, 15-20 minutes, turning occasionally and brushing generously with remaining sauce during the last 5 minutes. Serve with reserved sauce.

Nutrition Facts : Calories 422 calories, Fat 12g fat (3g saturated fat), Cholesterol 95mg cholesterol, Sodium 909mg sodium, Carbohydrate 49g carbohydrate (48g sugars, Fiber 0 fiber), Protein 29g protein.

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