3 recipes to cook chicken

      Stuffed chicken legs with Marsala sauce

This is a recipe that looks complicated and fancy,but is actually pretty simple.Just follow the directions below for a fantastic meal.
Ingredients

• 1/2 cup chopped parsley
  
• 1/2 teaspoon fresh thyme
• 1/2 cup pistachios with shells removed
• 1/2 cup ground sausage
• 4 strips of bacon
• 1 boneless chicken thigh or skin optional
• 2 tablespoons olive oil
• 1/3 cup sherry vinegar
• 1/4 cup Marsala
• 1/4 cup chicken broth

Preparation
1. Combine sausage ,pistachios,thyme,parsley,and a dash of both salt and pepper all together in a bowl.Place the mixture onto the center of the chicken and roll the chicken over until it covers majority of the stuffing .Set aside.

2. Take a large piece of aluminum foil, and drizzle 1 tablespoon of olive oil all over it. Season the foil with salt and pepper and then lay out 4 strips of bacon onto the foil close enough to where the sides of each piece are touching.Place the stuffed chicken thigh right on top of the bacon and roll the foil over with the bacon all the way around and squeeze the ends of the foil nice and tight like a tootsie roll.
3. Bring a pot of water to a boil and then place the stuffed chicken wrapped in aluminum into the pot for 25 minutes.Then remove the stuffed chicken from the water and chill in the refrigerator for 30 minutes.
4.Remove the chicken from the refrigerator and carefully unwrap the foil.Place a skillet on the stove and drizzle in 1 tablespoon of olive oil.Season the meat once again with a pinch of salt and pepper,
and then place the stuffed chicken into the pain. In order to get the bacon nice and crispy, roll the chicken around as each side browns. Remove the chicken from the skillet and put aside to rest for a bit.
5. Deglaze the very same pan with the sherry vinegar along with the bacon juices and oil at a medium temperature.Add the Marsala wine and chicken broth, stirring frequently until the sauce has thickened. Remove the pan from the heat and the sauce is now ready.
6.Slice up the chicken at an angle , place onto plates and then drizzle the dish with Marsala sauce. 
Serve and enjoy it.. 

Baked chicken Drumsticks 

This delicious recipe are super easy to prepare and cook, so don`t hesitate to whip up a batch for dinner or company. They taste just as good the next day, so you might want to double or triple the recipe if you like left-overs.
Ingredients 

• Chicken drumsticks , 10   
  
• Sea salt
• Olive oil
• Black pepper  

 Ingredients for Glaze

• Rice Wine Vinegar, 3 tsp
• 1 1/2 Lemon juice 
• Fish sauce 3 tbsp
• Honey , 6 tbsp
• Sesame oil, 4 tsp
• Soy sauce , 4 tsp 

Preparation
Pre-heat the oven to 400 degrees F. Coat drumsticks with olive oil, then season with salt and pepper. Arrange drumsticks in a single layer in a casserole dish, and bake for about 20 minutes. Prepare the chicken glaze while the drumsticks are cooking. Making the glaze itself is super easy. Just mix all of the glaze ingredients together, and it`s prepared.
Remove the Chicken Drumsticks from the oven after about 20 minutes and coat with the glaze . Return to oven and bake for another 20-30 minutes until nicely browned. Make sure to turn the chicken a few times during this part of the cooking. 
Remove from oven and let rest for a few minutes before serving. Enjoy it. 

Baked Chicken with Eggplant , Zucchini and Tomato Ragout   

This delicious meal can be prepared in one pot quickly and easily. You can make the Ragout ahead of time and store it until you`re ready to prepare this dish. Feed a large family with this meals(serves 8) or keep some for leftovers. You can half the recipe if you wish to make less. 

Ingredients

• 5 tbsp olive oil, plus extra
• 8 large boneless skinless chicken breasts
• sea salt and black pepper 
• 4 banana shallots smashed (unpeeled)
• 2 medium eggplants trimmed and chopped
• handful of thyme springs 
• handful of rosemary springs
• 8 plum tomatoes, peeled, seeded, and chopped ( or 1 1/4 oz can of chopped tomatoes)

Preparation 
Pre-heat the oven to 375 f. Heat a large skillet and add 3 tbsp olive oil
Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken to a plate. Add 2 tbsp olive oil to the pan and add the shallots, garlic , eggplants and a few thyme and rosemary springs . Cook for 5-7 minutes , stirring occasionally until the onions are translucent. Season with salt and pepper. Add the zucchini and pour in the wine. Reduce down until about half the wine is left.While you are reducing , put an oiled oven-safe pan in the oven to heat up.
Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb springs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.
Left the meal sit for about 5 minutes after removing it from the oven and you`re done. Serve at once with bread and enjoy it..