As I've mentioned before, I put quite a few meals in freezer bags with seasonings, and promised to share the recipes as we ate them. Last week we tried the Herb Wine Chicken, and tonight we had the Spiced Citrus Chicken. They were both from the Yahoo Group Frozen Assets.
Herb Wine Chicken
1 cup Red Wine
⅔ cup Vegetable Oil
2 Cloves Crushed Garlic
½ Lemon (sliced thinly)
2 Tablespoons Minced Parsley
1 Teaspoon Thyme
1 Teaspoon Basil
½ Teaspoon Salt
¼ Teaspoon Pepper
Combine wine, oil, and remaining ingredients in a gallon-sized reclosable freezer bag. Add 4-8 pieces of chicken - any pieces will do... breasts, wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, etc. Freeze.
To cook: Thaw overnight in refrigerator. Then you can either a) cook it in the crockpot on LOW for 6-8 hours, b) cook it in an uncovered pan in the oven at 350˚ (boneless - 30 minutes; bone-in up to an hour), or c) grill.
----while this one smelled really good, the taste was "okay." Don liked it, but agreed with me that the herbs overpowered the wine.
Spiced Citrus Chicken
2 Tablespoons Olive Oil
2 Tablespoons Lime Juice
2 Tablespoons Orange Juice
2 Tablespoons Lemon Juice
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
½ Teaspoon Pepper
½ Teaspoon Salt
Combine olive oil, juices, and remaining ingredients in a gallon-sized
reclosable freezer bag. Add 4-8 pieces of chicken - any pieces will
do... breasts, wings, thighs, drumsticks, bone-in, skin-on, boneless,
skinless, etc. Freeze.
To cook: Thaw overnight in
refrigerator. Then you can either a) cook it in the crockpot on LOW for
6-8 hours, b) cook it in an uncovered pan in the oven at 350˚ (boneless -
30 minutes; bone-in up to an hour), or c) grill.
---this one gets a definite thumbs up from both of us. The citrus juices helped to tenderize the chicken (we used boneless thighs and breasts in this one), and the spices went well with the citrus. We ate this with baked sweet potatoes - a good contrast to the spicy chicken.
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