Paul's Kitchen

Paul Hill
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Chicken and ribs advice, Part 2.2

I had sent my editor, a draft of my column, and then sent a rewrite. And just as things can go wrong, they printed the wrong one. I do prepare my dishes to test them and after I had made the chicken legs the first time, I tried something different and I like it even more.

Last time we talked about the way to try ribs without boiling them first. I hope you have had a chance to try, as I think it could change your mind about boiling meat before you cook it. Think about it... boiling meat. It just does not sound right.
Again, I know that time is precious. That is why a lot of these dishes I write about could only be done on a day off or over the weekend. Maybe you could plan one weekend a month to try something different. I do pride myself on looking for new flavours and dishes to try. I cannot always guarantee that you will love everything you try, but it will let you know what not to order next time. I think I developed this from my mother, she would always expect me to eat whatever was put in front of me. But, if she knew I did not like it that much, she would not serve as often. I think now I understand that she was trying to give me a balanced diet.
The other thing is that the first time you do a certain recipe, it will take you longer than the next time you make it. I also want to repeat that the recipes are for you to adjust to your own personal likes and dislikes. So try it the way it says to make it and then you have a measurement to compare to. The easiest way to adjust is to take the spices and you can subtract from one and add to another, an example: two teaspoons of parsley and two teaspoons of oregano - Change to: one teaspoon of parsley and three teaspoons of oregano.
This keeps the volume the same. Only do this with dry to dry items or wet to wet items.
This week we will try chicken. For this recipe I used drumsticks. You could use thighs, or wings. I like to use dark meat for this dish as it is a stronger flavour.
10 chicken drumsticks
1/2 cup all-purpose flour
1 1/2 tablespoon seasoning salt
1/2 cup extra-virgin olive oil
1 cup of ketchup
1 cup of white wine
1/2 cup of brown sugar
1/2 cup of chopped green onions
1 cup of chopped green peppers
1 teaspoon of dry mustard
1 tablespoon of soy sauce
2 tablespoons of butter
1/2 teaspoon of Worcestershire sauce
1x19 oz. can of pineapple chunks
1 salt and black pepper to taste
In large bowl, mix flour and seasoning salt, set aside. In second bowl, mix together onions, bell peppers, ketchup, brown sugar, Worcestershire sauce, dry mustard, soy sauce and drained pineapple chunks. Pat chicken legs dry with paper towel season with salt and pepper and dip into flour and seasoning salt (called dredging,) in a large heavy skillet with olive oil, brown on all sides and transfer to a roasting pan.
When done, drain off excess grease, keeping behind all those good brown bits. Add your pineapple juice, butter and bowl of spices (in that order) stirring well.
As it comes to a boil, add half the wine and simmer for about 20 minutes. Pour this mixture over the legs evenly and cover with tin foil. Place in a 300 degree oven for two hours. Check after one hour and add rest of the wine.
This is a good time to have a meat thermometer to check inside temperature of chicken just before serving. Recommend 180 degrees inside temperature for legs, and 160 degrees for breasts.
Please enjoy and if you have any comments, questions or request for recipes drop me a note, care of paper or e-mail
From Paul's kitchen,
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