How to Cook Boneless & Skinless Chicken Legs on a Stove

by Christopher Godwin

Season the chicken legs with a bit of cayenne pepper for an extra kick.

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Boneless, skinless chicken legs are a healthy alternative to breasts with skin or whole thighs, as they have less fat and generally are smaller than chicken breasts. Boneless, skinless chicken breasts have a tendency to dry out when they are cooking, so it is essential to cook them in liquid for part of the time to keep them tender and moist inside.

Rinse the chicken legs under cold, clean water from the tap. Pat the chicken legs dry with paper towels.

Rub the chicken legs all over with vegetable oil. Season the chicken legs with sea salt or kosher salt and freshly ground black pepper all over to taste. Add 2 tsp. freshly chopped herbs of your choice per chicken leg, if desired.

Heat a large sauté pan over high heat until hot but not smoking. Add the chicken legs. Cook them for two minutes, turning regularly or until they are lightly browned on all sides.

Add the hot chicken stock. Reduce the heat to medium. Cover the sauté pan. Cook the chicken legs for 10 to 12 minutes or until the stock is fully dissolved, tossing the chicken legs once halfway through the cooking process.

Remove the sauté pan from heat. Allow it to rest for five minutes with the top on.

Transfer the cooked chicken legs to a warm serving platter. Serve them after five minutes.

Tips

  • Rosemary, thyme, herbes de Provence and sage all are commonly used to season chicken. For a bit more herb flavor, increase the proportions to taste.

    Replace half of the chicken stock with white wine or freshly squeezed citrus juice for more depth of flavor.

Photo Credits

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About the Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."