Boil chicken recipe needed pleeeease!!?

I need a recipe to boild chicken drumsticks.my grandmother use to make this chicken dish seemed like the drumsticks were boiled bkuz the were rubbery sorry that's the only way I knw to describe it...but very tasty jus regular seasonings I think nothing special or any sauces...and there would be rice on the side...any help would be greatly appreciated...thanks.Boil chicken recipe needed pleeeease!!?
SHOPPING LIST:


Chicken breasts, drumsticks, thighs


Mushrooms


Russet or Yukon Gold potatoes


Carrots


Onion


Garlic


Dry white wine


Chicken stock


Bay leaf


Thyme


Heavy cream


Flat-leaf parsley


Sweet paprika (for color)








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1 On stove top, bring large skillet (or pot) to medium-high heat, then brown chicken pieces鈥攁bout 5 minutes on each side. Remove pieces and set aside. 1-2 tablespoons canola or other heat-tolerant oil





4 chicken thighs or drumsticks (see above)


Total chicken weight 1-2 pounds





2 In same skillet/pot, add and cook 3-5 minutes until lightly browned.


Then remove and set aside. 5-10 medium mushrooms, cut to bite-size





3 In same skillet/pot, add and cook 5-7 minutes. Stir often. 4-5 medium russet or Yukon Gold potatoes,


peeled and coarsely diced


2-3 medium carrots, coarsely chopped


1 medium onion, coarsely chopped


2-3 cloves garlic, minced or chopped


1-2 tablespoons unsalted butter


Salt and fresh ground pepper





4 Stir in 4-5 tablespoons all-purpose flour





5 After flour is combined, stir in 1 cup (8 oz) dry white wine





6 Stir in, bring to boil, then lower heat and cook gently鈥攃overed鈥?0-40 minutes or until vegetables are tender browned chicken from above


about 2 cups (16 oz) chicken stock


1 bay leaf


1/2 tsp dry thyme leaves or fresh equivalent





7 Discard bay leaf. Then stir in, adjust seasonings, and let rest 2-3 minutes Mushrooms with any juices, from above


1/2 cup (4 oz) heavy cream


Optional: spoonful or more sour cream


Small palmful fresh flat-leaf parsley, chopped


Sprinkling mild (sweet) paprikaBoil chicken recipe needed pleeeease!!?
Place the chicken drumsticks in a large pan deep enough to hold the chicken plus water to about 1 inch above the chicken. The chicken can be crowded and overlapping.





cover the chicken completely with cold water. add about 2 teaspoons of salt, 1 teaspoon of sugar, about 15 whole black peppercorns if you have them OR 1-2 teaspoons of cracked black pepper and 3-5 whole dry bay leaves.





Bring everything to a boil then reduce heat to a simmer/light boil and let cook for about half an hour. The chicken will be mist and flavorful but the skin kind of rubbery.





The remaining liquid can be cooled and the fat skimmed off, veggies and potatoes added and simmered for about 15 min and leftover chicken meat added for a tasty chicken soup!
http://www.recipezaar.com/Grandmas-Boile鈥?/a>





try this you can use all legs i'm sure
Rich, creamy masala curry with paneer





I had read many recipes that used crushed cashewnuts in the curry. The use of the ingredient fascinated me and I decided to use it in one of my curry preparations. Incidentally, I also landed up with some cream in my refrigerator while cleaning up leftovers. Now I was tempted to use the cream also. The result a thick gravy recipe that I tried for the first time. The cashew-cream-tomato curry can be used as the gravy base for roasted potato, boiled chicken drumsticks, curd-marinated and pressure-cooked mutton pieces and even soaked-boiled gram. I used diced paneer in my dish.





Ingredients:





*


o Diced (Cottage cheese) paneer pieces: 250 gms


o Onions: 4 large


o Tomatoes: 3 large


o Capsicum: 1 large


o Cashewnut: 15 nuts


o Cream: half a dessert bowl


o Garam masala: 1 tbsp


o Turmeric: 录 tsp


o Salt: as per taste


o Chillie: as per taste


o Asafetida (hing): a pinch


o Cumin (zeera seeds): 1 tsp


o Coriander (dhania seeds): a few


o Cinnamon powder: 陆 tsp


o Onion seeds (kalaunji): 陆 tsp


o Ginger garlic paste: 1 tsp


o Cooking oil


o Coriander leaves for garnishing





Method:





*


o Grind or finely chop onions.


o Heat oil in a pan with a pinch of asafetida (hing).


o Season the simmering oil with cumin, coriander and onion seeds.


o Add finely chopped onions, and on saute the onions till golden brown


o Add ginger garlic paste and a pinch of turmeric for color.


o Puree the tomatoes, capsicum and cashewnuts.


o Add the paste to the fried onions and let cook till the curry gets a soft reddish-brown color.


o Add cinnamon powder to the reddish brown curry and also add diced paneer pieces. (At this stage you can use any other main ingredient like soaked and boiled gram, boiled chicken pieces, pressure cooked mutton pieces or roasted potatoes.)


o While the curry and the main ingredient is being cooked on low heat, whip the cream along with the garam masala and make a paste.


o Add some water and salt as per taste to the cream-masala paste to flavor your complete dish.


o When your dish is cooked well enough to serve, add the cream-masala paste and slowly stir-in to mix well with the curry. If your curry is too thick then you may like to add some more water.


o Cook on low heat for not more than 3 minutes, else the cream can curdle up. Also do not add the cream at any prior stage.


o Serve hot with a garnishing of fresh coriander leaves and butter naan (if you can allow more calorie-rich indulgence), else serve with freshly boiled rice.





Enjoy your meal and say cheese