If I had chicken leg quarters lying around, I’d personally braise them or grill them or broil them.
Braise: Coq Au Vin, delicious but skin will be browned without being crispy
A lot of coq au vin recipes have you braise the bird for hours. That's fine when you're doing it the traditional way with a tough old rooster, but it doesn't work well for the tender roasting hens most of us use today. This recipe delivers a rich and deeply flavored braise with red wine...
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Grill: I’d cut the drumstick off and grill the drumstick pieces over moderate heat, turning every now and then for around 20-25 min. Then over high heat to crisp the skin. Then I’d slather with homemade BBQ sauce or dunk in a lemon juice-olive oil-garlic bath.
Then with the remaining thighs, I’d go for chicken teriyaki made under the broiler. Skin with be very crisp, proving great texture in the finished dish.
Chicken Teriyaki
Servings: Serves 4 to 6
Ingredients:
8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed, boned, and skin slashed (see illustrations below)
½ cup soy sauce
½ cup sugar
½ teaspoon grated fresh ginger
1 clove garlic, minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons mirin
½ teaspoon cornstarch
Directions:
If you prefer to serve whole bone-in thighs and thereby skip the step of boning the chicken, trim the thighs of excess skin and fat, position the oven rack about 12 inches from the heat source, and increase the broiling time to 20 to 26 minutes, rotating the pan once halfway through the cooking time. This recipe was developed to work in an in-oven broiler, not the drawer-type broiler typical of older gas ovens. Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain.
1. Position oven rack about 8 inches from heat source; heat broiler. Season chicken thighs with salt and pepper; set thighs skin side up on broiler pan (or foil-lined rimmed baking sheet fitted with flat wire rack), tucking exposed meat under skin and lightly flattening thighs to be of relatively even thickness (see illustration 6). Broil until skin is crisp and golden brown and thickest parts of thighs register 175 degrees on instant-read thermometer, 8 to 14 minutes, rotating pan halfway through cooking time for even browning.
2. While chicken cooks, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.
3. Transfer chicken to cutting board; let rest 2 to 3 minutes. Cut meat crosswise into 1/2-inch- wide strips. Transfer chicken to serving platter; stir teriyaki sauce to recombine, then drizzle to taste over chicken. Serve immediately, passing remaining sauce separately.
Preparing Chicken Thighs
1. After trimming excess skin and fat (leave enough skin to cover meat), cut slit along white line of fat from one joint to other joint to expose bone.
2. Using tip of knife, cut/scrape meat from bone at both joints.
3. Slip knife under bone to separate meat completely from bone.
4. Discard bone. Trim any remaining cartilage from thigh.
5. Cut three diagonal slashes in skin. Do not cut into meat.
6. Tuck meat under skin and lightly flatten thigh to even thickness.
Nutrition:
Calories 785
Cholesterol 293 mg
Fat 50 g
Sodium 1993 mg
Saturated 14 g
Carbs 29 g
Trans 1 g
Dietary Fiber 1 g
Monounsaturated 21 g
Sugar 26 g
Polyunsaturated 11 g
Protein 52 g
Source:
https://www.cooksillustrated.com/recipes/1767-chicken-teriyaki
