"zxcvbob" wrote

> I've got a pound of button mushrooms that I bought on sale (for 50¢ per
> half-pound carton, I couldn't afford *not* to buy them.) And I'm thawing
> out a couple of chicken leg quarters. What's a good way to cook them?
> Without adding any bacon.
>
> Something cream based? Or tomato and red wine based? Maybe tomatoes
> *and* cream, and white wine? There's probably a classic dish that I'm
> overlooking. Thanks.

Hi Bob! I saw lots of ideas for a sort of french / wine treatment as well
as American 'Catchatoree' (sp). You may find a Chicken Burgoo fits the
tomato line if thats what you feel like today.

I didnt see any 'asian' treatment ideas so will offer one of those up.

Defrost the leg quarters. Detach leg from thigh (not required, but they
would and i would so there is more surface to soak in the seasoning).
Remove any skin that comes off easy. Debone if you want authentic but will
taste just as good if you don't.

Mix 1/3 cup Jufran Bannana sauce (or thai sweet hot chile sauce such as Mae
Ploy) with 1/4 cup soy sauce and 1/4 cup chicken broth. May add 1/8 TS
roasted sesame oil. Add 2 TB vinegar (I would go for the Datu Puti spiced
one with chiles in the bottle but you could use just about any wine, rice,
or plain one. Apple might work too). Marinade your meat in this for about
one hour. (can do less if you deboned it).

Got any handy greens such as spinach etc? Steam them as a good side to
this. Start a batch of plain white rice.

Preheat a heavy pan (cast iron would be good but anything thick bottomed
will work. Note, this is NOT a wok recipe). Add chicken and it's marinade
to the hot pan and cover. Cook on medium heat until it bubbles then reduce
to low. Stir occasionally. Check meat for your preferred level of done
(This one is normally served still a bit pink at the bone). When it's
almost there, add your mushrooms and you may need to add another 1/4 cup
chicken stock. If you have part of a leftover fresh tomato or a few cherry
tomatoes, chop rough then add at this stage.

Serve with or over rice with the greens at the side.