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-> Recipe Collection
-> Chicken/ Turkey
Charnie123
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 Sun, Apr 28 2024, 12:18 pm
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I have 2 breasts and 1 pulka with a drumstick and I don’t have access to an oven. Should I brown it first in a pan and then sautee in a sauce? Just cook it on the stove for a long time? Roast or use sauce? Please give tips for cooking chicken this way on the stove? It’s bone in and skin on chicken. I want it to stay moist but not be raw. Recipes welcome.
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Basya
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Sun, Apr 28 2024, 12:21 pm
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Pour a can of tomato sauce over it and cook until the chicken starts to fall apart.
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Olive
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Sun, Apr 28 2024, 12:26 pm
Assuming it's on the bone: Place over Sliced onion & garlic & cook low & slow with no added liquid for several hours until most of liquid is gone.
Alternately you can chop & Sauté the onion Garlic & Cellery first before adding chicken. Just remember no added liquid & really slow so it doesn't run out of its own juices.
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ra_mom
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Sun, Apr 28 2024, 1:16 pm
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Season, brown each side, then add a bit of liquid on the bottom, cover and simmer until done.
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Tzutzie
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Sun, Apr 28 2024, 1:50 pm
Place chicken skin down on sliced onion circles with a few pcs of garlic.
Salt the chicken b4 cooking.
Start low until the natural juices of the chicken seep out.
Then, med/low flame for at least 2 hours.
Another variation is to add cubed potatoes and water 1.5 hours on and cook another hour.
Another variation is to add tons of paprika to the onions/garlic. (With or without potatoes)
Another variation is to add duck sauce midway thru (with or without potatoes)
It's the only way my kids will eat chicken on the one.
I personality cook it for 3 hours until it falls off the bone. It's soft and still moist. Cook completely covered.
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