Chicken Thighs Continental Recipes

CHICKEN CONTINENTAL

Steps:

• In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
• Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.

ONE-PAN HONEY MUSTARD CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F.
• Pat the chicken thighs dry and sprinkle the skin side generously with salt and pepper.
• Add 1 tablespoon oil to a large, high-sided ovenproof skillet and heat over medium-high heat. When the oil is shimmering, add the chicken thighs, skin-side down. (This may have to be done in batches, depending on the size on your chicken thighs, to avoid overcrowding the skillet.) Sprinkle the underside of the chicken generously with salt and pepper. Cook until the chicken skin is golden brown, crispy and easily releases from the pan, 4 to 5 minutes. Flip the chicken and continue to cook for an additional 2 minutes. Remove the chicken to a plate and set aside.
• Turn the heat down to medium-low and add the white wine. Cook, scraping up any brown bits from the bottom of the skillet, until the harsh alcohol smells burns off and the wine has slightly reduced, about 1 minute. Add the frozen onions and garlic. Cook until fragrant, about 2 minutes. Add the chicken stock and 2 tablespoons honey mustard. Stir the mixture until well combined and emulsified. Add the mushrooms and thyme leaves to the skillet and stir to coat the mushrooms in the mixture.
• Turn the heat off. Nestle the chicken into the vegetable mixture. Add the remaining tablespoon honey mustard and tablespoon oil to a small bowl. Whisk to combine. Brush the tops of the chicken thighs with the honey mustard mixture.
• Transfer the chicken to the oven and cook until the vegetables are browned and the chicken is 165 degrees F, 35 to 40 minutes.
• Turn the oven off. Remove the chicken from the oven and add the frozen peas. Stir slightly to submerge them in the sauce. Return the skillet to the oven until the peas are heated through, 2 to 3 minutes.
• To serve, plate the chicken and vegetables and top with the pan sauce.

CHICKEN CONTINENTAL FOR TWO

Steps:

• Cook rice according to package directions. In a small bowl, combine 1 tablespoon cornstarch and the seasoning blend; sprinkle over chicken on both sides., In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer., Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°., Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.

CHICKEN CONTINENTAL

Steps:

• Roll chicken pieces in flour.
• Brown in skillet in butter.
• Remove chicken from pan.
• Stir in soup, spices and water.
• Spread rice in a shallow baking pan.
• Pour all but 1/3 cup of liquid mixture over rice. Stir to mix.
• Top with chicken.
• Spoon remaining sauce on chicken.
• Bake at 350 degrees covered for 30 minutes, remove foil and continue baking for another 15 minutes.

CONTINENTAL CHICKEN

Steps:

• Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
• Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
• Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.

CHICKEN THIGHS CONTINENTAL

Steps:

• Mix soup mix with ketchup.
• Mix water with brown sugar to dissolve.
• Mix 2 mixtures together.
• Put thighs in greased casserole dish and then pour mixture over thighs.
• Bake covered at 350 F for 2 hours.