Cognac Glazed Chicken Thighs Recipes

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CHICKEN THIGHS WITH COGNAC SAUCE AND VEGGIES



Chicken Thighs With Cognac Sauce and Veggies image

Have you ever tried to incorporate cognac in your cooking? It will highlight multiple new aromas, and it works great with almost any type of meat. Start with something simple, like chicken thighs, some mushrooms and tomatoes. Nothing too complicated, we're keeping it simple today!

Provided by Vlad Popa

Categories     Chicken & turkey, dairy-free, Fruit & vegetables, low carb, Main course, nut-free

Time 25m

Yield 3

Number Of Ingredients 13

½ cup flour
3 chicken thighs
2 tablespoons of vegetable oil
1 red onion, chopped
1 cup chicken stock
2 tablespoons of cognac
2 tablespoons of soy sauce
1 tablespoon olive oil
10 ounces of mushroom, thinly sliced
salt
pepper
1 tomato, diced
parsley

Steps:

  • Coat the chicken thighs with flour. Heat a skillet on medium-high heat and add the vegetable oil. Place the chicken thighs skin side up and start frying them.
  • Flip them over when golden, and add the red onion. Stir and pour the chicken stock, cognac and soy sauce. Let the sauce simmer on medium-low heat until it reduces by half.
  • Heat another skillet, add olive oil, and start cooking the mushrooms. Season them with salt and pepper. Add the tomato and parsley and cook for about 1 minute.
  • Move the veggies on top of the chicken and keep it on heat for 1 more minute.

Nutrition Facts : Calories 260 calories, Protein 15 grams, Fat 20 grams, Carbohydrate 12 grams

CAST IRON SKILLET CHICKEN WITH COGNAC SAUCE RECIPE



Cast Iron Skillet Chicken with Cognac Sauce Recipe image

A comforting, quick and easy, one pan dinner full of fresh aromatic, delicious flavors. It's great for a busy weeknight, and impressive enough for guests.

Provided by Valentina K. Wein

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons unsalted butter, (divided)
¾ cup shallots, (thinly sliced)
1 teaspoon minced garlic
2 teaspoons dried thyme
1 approximately 3¾-pound whole, cut-up chicken, skin-off, bone-in
½ cup chicken stock
¼ cup cognac
2 tablespoons fresh Meyer lemon juice
1 medium-sized Meyer lemon, (washed, very thinly sliced)
sea salt and freshly ground black pepper

Steps:

  • Sauté the shallots, garlic and thyme. Add the oil and 1 tablespoon of the butter to an extra large skillet - ideally cast iron. Place it over medium heat and add the shallots and garlic. Sauté until the shallots are soft and beginning to brown. Add the thyme, stir, and let it become aromatic -- about 30 seconds.
  • Brown the chicken. Season both sides of the chicken pieces with salt and pepper. Turn the heat to high and add it to the skillet. Brown both sides of the chicken and then turn the heat to low-medium. (You're not cooking the chicken through here, just browning the surface.)
  • Make the sauce and add it to the skillet with lemon slices. In a small dish, mix the chicken stock, cognac and lemon juice together and then evenly pour it over the chicken. Add the lemon slices around, on top and below the chicken.
  • Braise. Cover the pan, reduce the heat to low and braise just until the chicken is cooked through, about 20 minutes. (Cooking times will vary slightly, and larger pieces, like the breasts, will take more time than smaller pieces.)
  • Finish the sauce and serve. Add the remaining tablespoon of butter and let it melt into the sauce. Season to taste with salt and pepper and serve! (Here's How to Season to Taste.)

Nutrition Facts : Calories 528 kcal, ServingSize 1 serving

CHICKEN THIGHS WITH COGNAC & RED WINE



Chicken Thighs With Cognac & Red Wine image

This is a recipe I came up with, which I just love. It's easy to do, and goes well with rice and oven-baked vegetables. The recipe is very forgiving, and you can substitute any chicken parts, I prefer thighs. You can also adjust the garlic and herbs to suit your own tastes. I love the cognac/red wine flavors that come through.

Provided by Chef Bryn

Categories     Chicken

Time 2h15m

Yield 3-5 serving(s)

Number Of Ingredients 14

10 chicken thighs
2/3 cup flour (for dredging)
salt & pepper (to taste mixed with flour)
1/3 cup canola oil
1/2 cup cognac
1 cup red wine (wine you like to drink)
1 large onion, sliced thin
796 ml canned whole tomatoes (diced)
1 cup chicken stock (more may be required to cover chicken if pot is too large)
2 garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 teaspoon paprika
1/2 teaspoon rosemary

Steps:

  • 1 - Heat oil in large frying pan on med-high heat.
  • 2 - Wash chicken and pat dry, then dredge in flour mixture and place chicken skin-side down, and cook approx 10 minutes before turning over to cook the other side for approx 10 minutes. You want the chickent to be golden-brown.
  • 3 - Remove from heat and add the cognac, making sure pan is away from open flames. Return pan to burner, ignite cognac either with a long match or ignite gas burner. Keep the pan's lid handy, in case you need to smother the flames. Let the alcohol burn off.
  • 4 - Add red wine, and simmer for 5 to 10 minutes, turning chicken once.
  • 5 - Place chicken in medium-sized dutch oven, or casserole dish, cover, and set aside.
  • 6 - Cook onions until transparent in same frying pan, then layer the onions over top of the chicken in the dutch oven, then set aside with lid on again.
  • 7 - Add the remainder of ingredients to the pan, and bring to a simmer and ensure ingredients are well mixed. Spoon over top of onions in dutch oven, making sure the tomatoes are well distributed, and that the chicken is covered.
  • 8 - Bake at 350 F for at least one hour. An extra half hour is going to give more tender chicken. .
  • 9 - Serve chicken with rice or noodles, with chicken on the side. When removing chicken from the pot, be very careful that the chicken pieces don't fall apart. Spoon the sauce over top of the rice or noodles.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS



Honey-and-Soy-Glazed Chicken Thighs image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories     dinner, easy, lunch, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Steps:

  • Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
  • On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
  • Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Slightly spicy, but the sweetness tames the heat. Serve with rice.

Provided by Essanaye

Categories     World Cuisine Recipes     Asian

Time 1h40m

Yield 4

Number Of Ingredients 9

½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8 skinless, boneless chicken thighs
1 tablespoon chopped green onion

Steps:

  • Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
  • Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g

HOISIN-GLAZED CHICKEN THIGHS



Hoisin-Glazed Chicken Thighs image

The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.

Provided by debbie

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 16

Number Of Ingredients 14

2 tablespoons Chinese five-spice powder
2 tablespoons Hungarian paprika
2 tablespoons coarse salt
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 teaspoon dry mustard
16 skin-on, bone-in chicken thighs
1 cup hoisin sauce
¼ cup soy sauce
2 tablespoons honey
2 tablespoons dark sesame oil
2 tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon Chinese five-spice powder

Steps:

  • Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
  • Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g

THE ONE GLAZED CHICKEN THIGHS



The One Glazed Chicken Thighs image

I wanted to roast my chicken thighs one night but was out of foil so I didn't want the big sticky clean up. I decided to pull out a big frying pan instead and came up with these delicious, moist, and perfectly flavored boneless chicken thighs. You could use chicken legs as well. Breasts would work too, but you wouldn't want to cook them as long. The trick to these is cooking them low and slow!

Provided by MelvinsWifey

Categories     Healthy

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb boneless skinless chicken thighs
1 tablespoon vegetable oil
salt and pepper
1/4 cup barbecue sauce
3 tablespoons ketchup
2 tablespoons mustard
3 tablespoons rice vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1/2 teaspoon red pepper flakes
salt and pepper

Steps:

  • Heat vegetable oil in large frying pan with a fitting lid. Sprinkle thighs with salt and pepper to taste.
  • When oil is hot, brown chicken on each side. Remove chicken from pan and drain any water if there is any left. A little bit remaining is okay.
  • While chicken is browning, in a separate, small saucepan, combine all remaining ingredients over high until bubbly. Keep simmering until it gets to a thicker glaze consistency.
  • Return chicken to pan. Pour glaze all over chicken and cover with a lid. Turn heat to medium low and simmer for 30 minutes.
  • Uncover chicken and cook on low to medium until glaze is thick again.
  • Serve chicken and pour remaining glaze over it.

Nutrition Facts : Calories 361.6, Fat 11, SaturatedFat 2.1, Cholesterol 125.9, Sodium 817.3, Carbohydrate 34.5, Fiber 0.6, Sugar 29.1, Protein 30.6

COGNAC GLAZED CHICKEN THIGHS



COGNAC GLAZED CHICKEN THIGHS image

Number Of Ingredients 8

•4 bone-in, skin-on chicken thighs
•Salt and pepper to taste
•¼ cup golden syrup (honey or corn syrup can be substituted)
•¼ teaspoon crushed red pepper flakes
•2 cloves garlic, pressed
•1 tablespoon lemon zest
•2 tablespoons CAMUS Île de Ré cognac
•1 teaspoon cornstarch

Steps:

  • 1.Preheat the oven to 425F and line a rimmed baking sheet with parchment paper. 2.Season the chicken thighs with salt and pepper, arrange on the baking sheet and bake in the heated oven for 15 minutes. 3.While the chicken cooks, combine the golden syrup, pepper flakes, garlic, lemon zest, and cognac in a small saucepan and cook over medium heat for 3-4 minutes, stirring occasionally. Add the cornstarch, whisking constantly, and cook an additional 2 minutes, or until thickened. 4.After 15 minutes of baking, brush the chicken with the thickened glaze and cook for 15 minutes more, or until done.

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