Chicken Thighs Surprise Recipes
CHICKEN THIGHS SURPRISE
This recipe was one of those great surprises you invent by throwing everything you have in the house together. It is a very versatile recipe in that you can substitute any chicken parts for the thighs, use whatever vegetables and herbs you have in the house, or any cheese you prefer. I have used broccoli when I have no zucchini on hand, and added dill when I have some of that. Any way you make it, it is an easy weeknight meal that has a sauce that is delicious over rice.
Provided by DRUMNWRITE
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Add the squash, eggplant, mushrooms, onion and garlic. Cook and stir for about 5 minutes, until lightly browned. Transfer to a 9x13 inch baking dish.
- In a medium bowl, stir together the condensed soup, chicken broth, garlic salt and pepper. Pour half of this mixture over the vegetables. Place chicken thighs over the top of the vegetables, and sprinkle with Swiss cheese. Pour the rest of the soup over all.
- Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 15.5 g, Cholesterol 103 mg, Fat 27.8 g, Fiber 3.8 g, Protein 32 g, SaturatedFat 13.4 g, Sodium 880.1 mg, Sugar 4.4 g
CHICKEN SURPRISE
Provided by Peter Nichols
Categories dinner, casseroles, main course
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- Remove the skin and fat from the chicken thighs. Place them in a saucepan, cover with 6 cups of water and season with salt and pepper. Simmer for 45 minutes. Remove and let cool; reserve the broth.
- Remove the meat from the bones and set aside. In a frying pan, heat the oil over medium heat. Add the onion and mushrooms and saute for 5 minutes or until the mushrooms are cooked and the onion wilted. Set aside.
- In a saucepan, melt the butter over medium-high heat. Add the flour and stir well. Slowly whisk in 2 to 3 cups of the reserved broth to make a thin roux. Season with the thyme, lime juice, salt and pepper.
- Add the chicken, onion and mushrooms to the sauce and reheat slowly. Adjust the seasonings and serve.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 24 grams, Carbohydrate 17 grams, Fat 38 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 11 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams
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