Boneless Chicken Thighs W Creole Mustardorange S Recipes

BONELESS CHICKEN THIGH RECIPE (FAMILY FAVORITE)

Steps:

• Trim fat from chicken thighs. Place the thighs and the rest of the ingredients in a large bowl and mix thoroughly, making sure that chicken thighs are covered with oil and spices really well.
• Cover the bowl with a plastic wrap and refrigerate for at least 30 minutes. If you are in a rush, you may skip this step, but the chicken will be more flavorful if you let it marinate in oil and spices.
• Preheat a large skillet with a tablespoon of butter over medium-high heat. We find that a non-stick skillet works better if you are after a nice brown color but a cast iron or copper pan will work as well.
• Place the chicken thighs on the skillet, one at a time, making sure they are not folded and ensuring that they lay flat on the skillet. Sear chicken thighs for 1 minute or so per side, until nicely browned.
• Reduce heat to medium and continue cooking for another 4 minutes, flipping chicken thighs twice during the process.
• Reduce heat to medium-low, cover the skillet with a lid and continue cooking for another 3-4 minutes, until fully done (internal temperature 165 F).
• Serve with your favorite side dish. Sprinkle with chopped green onions and Italian parsley (optional).

CHICKEN THIGHS WITH MUSTARD-ORANGE SAUCE

Steps:

• 1 Season the chicken lightly on both sides with the salt and pepper
• 2 Heat the oil in a nonstick skillet over medium-high heat
• 3 Once the oil shimmers, add the chicken; cook undisturbed for about 5 minutes until browned, then turn them over on their second sides
• 4 Cook for about 5 minutes, or until just cooked through and browned; they will sputter so using a splatter screen will be helpful here
• 5 Use tongs to transfer the chicken thighs to a plate
• 6 Pour the juice and broth into the pan (over medium-high heat); once the liquid starts bubbling, cook for about 5 minutes, stirring once or twice
• 7 Whisk in the mustard, honey and hot pepper sauce; once the mixture returns to a boil, cook for 5 to 7 minutes, to form a sauce that has thickened enough to coat the back of a spoon
• 8 You can stir once or twice to eliminate any scorching
• 9 Reduce the heat to medium-low, then return the chicken to the skillet; Cook for about 1 minute, or just until the thighs are heated through, turning to coat them on both sides
• 10 Divide the chicken among individual plates, then spoon the pan sauce over each portion
• 11 Serve hot

CREOLE CHICKEN RECIPE

Steps:

• Season chicken thighs with Creole seasoning.
• Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

WEIGHT WATCHERS CREOLE CHICKEN THIGHS - 6 POINTS RECIPE - (3.9/5)

Steps:

• 1. Rub Creole seasoning evenly over chicken.. 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 2 minutes. Turn chicken over: Stir in okra, thyme, and tomatoes. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Uncover and cook 2 minutes or until liquid is reduced by half. Serving size: about 2 chicken thighs and 1/2 cup tomato mixture. Suggest serve with Dirty Rice. PointsPlus = 6

EMERIL'S BRAISED CHICKEN THIGHS

Steps:

• Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
• Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
• Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
• Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
• Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
• Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side.
• Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate.
• Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes.
• Return chicken to skillet. Simmer until heated through, about 1 minute.
• Transfer chicken to plates; top with sauce and serve.
• Serves 2, can be doubled.

CHICKEN THIGHS WITH CREOLE MUSTARD ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

BONELESS CHICKEN THIGHS W/ CREOLE MUSTARD/ORANGE S

Steps:

• 1. Sprinkle both sides of chicken w/ salt & pepper. Heat oil in lg skillet over medium heat. Add chicken and saute until well browned.
• 2. Add orange juice and broth. Simmer until chicken is cooked through. Transfer chicken to a plate. Add mustard, honey and hot pepper sauce to skillet.
• 3. Increase heat to high and, stirring, boil until sauce thickens. Return chicken to pan and simmer until heated through. Place chicken on plates, top w/ sauce.