Stacy's chicken

8 chicken drumsticks (I used thighs)

1/2 cup white wine (I use chicken broth usually)

8 slices bacon

5 sage leaves

2 cloves garlic

4 tbsp mustard

2 sprigs rosemary leaf

2 tbsp olive oil

salt & pepper to taste

Preheat oven to 350. Wash and pat dry chicken. Remove outer skin (if drumsticks), then carve small slits in each piece of chicken. Massage each chicken with mustard, making sure it gets rubbed into slits. Wrap with bacon and arrange in a pan covered with olive oil. Add sliced garlic, sage leaves, rosemary sprigs, salt and pepper to taste and 1/2 cup of broth (or wine). Bake uncovered for 45-55 minutes. May need to turn the chicken once while cooking. Serve with baked potatoes. Only 1.5 carbs per serving!

"Easy" Indian Butter Chicken

adapted from allrecipes.com

Ingredients

• 1/2 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce or chopped tomatoes
• 1 1/2 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala (at most grocery stores)
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala (found at the Indian market on 7th east & 8600 south in Sandy)

Basmati rice

tumeric

butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. ****this is the most important step! Get them nice and caramelized!!
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Serve with Basmati rice--add 2 TBS. butter and 1 tsp. tumeric to each cup of rice and 2 cups of water & cook in the rice cooker!

Orange Teriyaki Chicken

Ingredients:

1 1/2 cups Chicken broth
1/4 teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced
2 Tbsp cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces

Directions:
Mix chicken broth, teriyaki sauce, garlic, marmalade, 1/4 c. green onions and cornstarch in a crock pot. Add chicken and turn to coat.

Cover and cook on low 8-9 hours or until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve chicken over a bed of white rice.