PROSCIUTTO WRAPPED ROSEMARY CHICKEN THIGHS
Provided by Rachael Ray : Food Network
Time 37m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
- Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
- Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
- Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.
- Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
CRISPY CHICKEN THIGHS WITH BASIL AND PROSCIUTTO BUTTER
Have a pair of tongs at the ready and be prepared for flare ups due to the butter. From Weber's New Real Grilling" by Jamie Purviance.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a fork, combine the butter ingredients. Divide the seasoned butter into 8 equal portions.
- Prepare the grill for indirect and direct cooking over medium-high heat.
- Pat chicken thighs dry with paper towels. Using your fingertips, gently loosen the skin of the thighs, being careful not to completely separate the skin from the meat. Lift skin up and place a portion of butter underneath. Smooth the skin over the butter and massage it gently to spread it evenly over the top of the meat. Season thighs on both sides with salt and pepper.
- Grill thighs, skin side up first, over indirect medium-high heat, with the lid closed, until sizzling, slightly firm and lightly marked on the bottom, 18 to 20 minutes. Then turn the thighs over and cook over direct medium-high heat, with the lid closed, until the juices run clear, the skin is blistered and crisp, and the meat is no longer pink at the bone, 2 to 4 minutes more. If flare-ups occur (and they did frequently for me), move the thighs temporarily over indirect heat. Remove from grill and let rest for 3 to 5 minutes. Serve warm.
Nutrition Facts : Calories 608.9, Fat 52, SaturatedFat 22.8, Cholesterol 219.8, Sodium 603.8, Carbohydrate 0.9, Fiber 0.1, Protein 33.3
ONE-SKILLET CRISPY CHICKEN THIGHS
A delicious, easy, one-skillet meal of juicy chicken with crispy skin. Thighs are almost impossible to overcook, and the sauce appeals to almost any palate. Use the sauce as is or thicken with a roux to make a gravy. Serve with rice.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
- Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
- Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 335.9 calories, Carbohydrate 4.9 g, Cholesterol 111.2 mg, Fat 25.9 g, Fiber 0.2 g, Protein 20.2 g, SaturatedFat 12.3 g, Sodium 850 mg, Sugar 2.7 g
CRISPY BAKED CHICKEN THIGHS
This is a wonderfully simple and delicious recipe to use for bone-in, skin-on chicken thighs.
Provided by John Goddard
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Set a wire rack inside a broiler pan or baking pan.
- Pat chicken thighs dry with paper towels. Lift up skin gently; sprinkle salt, pepper, and garlic powder under the skin. Replace skin. Season skin and underside of the thighs with salt, pepper, and garlic powder. Arrange on the rack.
- Roast in the preheated oven until golden, about 20 minutes. Reduce oven temperature to 400 degrees F (200 degrees C). Continue roasting until juices run clear, about 30 minutes more. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 0.1 g, Cholesterol 71 mg, Fat 11.8 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 90 mg
CRISPY GARLIC-BROILED CHICKEN THIGHS
These garlicky chicken thighs are also great on the grill. -Kelley French, Colchester, Vermont
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, mix the butter, soy sauce, garlic and pepper. Reserve 1/4 cup soy mixture for basting. Add chicken to remaining soy mixture; turn to coat., Place chicken on a broiler pan, skin side down. Broil 4-6 in. from the heat for 10-15 minutes on each side or until a thermometer reads 170°-175°. Brush occasionally with reserved soy mixture during the last 10 minutes of cooking.
Nutrition Facts : Calories 598 calories, Fat 44g fat (18g saturated fat), Cholesterol 201mg cholesterol, Sodium 833mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 46g protein.
More about "crispy chicken thighs with basil and prosciutto butter recipes"
CRISPY BAKED GALIC CHICKEN THIGHS: SUPER JUICY! - LAURA FUENTES
From laurafuentes.com
STICKY CHICKEN THIGHS WITH APRICOT GLAZE • HEARTBEET KITCHEN
From heartbeetkitchen.com
CRISPY CHICKEN THIGHS WITH BASIL AND PROSCIUTTO BUTTER RECIPE | EAT ...
From eatyourbooks.com
CRISPY BRAISED CHICKEN THIGHS - FIFTEEN SPATULAS
From fifteenspatulas.com
STOVE TOP CHICKEN THIGHS RECIPE - THE DINNER BITE
From thedinnerbite.com
GARLIC BUTTER CHICKEN THIGHS - SO GOOD! - PRIMAVERA KITCHEN
From primaverakitchen.com
BASIL CRISPY BAKED CHICKEN - THE ROASTED ROOT
From theroastedroot.net
ROASTED CHICKEN THIGHS WITH FRESH BASIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE JUICIEST CRISPY CHICKEN THIGH RECIPE YOU'LL EVER EAT!
From thedeliciousspoon.com
BASIL PARMESAN PASTA WITH CRISPY CHICKEN, PROSCIUTTO, AND …
From halfbakedharvest.com
CRISPY CHICKEN THIGHS WITH BASIL AND PROSCIUTTO BUTTER
From pinterest.com
10 BEST PROSCIUTTO CHICKEN THIGHS RECIPES | YUMMLY
From yummly.com
CHICKEN THIGHS AND PROSCIUTTO RECIPES (35) - SUPERCOOK
From supercook.com
CRISPY BAKED CHICKEN THIGHS WITH GARLIC HERB SAUCE
From thesuburbansoapbox.com
CRISPY GARLIC BUTTER CHICKEN THIGHS RECIPE - COOKING WITH K
From cookingwithk.net
CRISPY BONELESS CHICKEN THIGHS - CAFE DELITES
From cafedelites.com
CRISPY CHICKEN THIGHS WITH BASIL AND PROSCIUTTO BUTTER | CRISPY …
From pinterest.co.uk
RECIPES - PENZEYS
From penzeys.com
CRISPY CHICKEN THIGHS WITH BASIL AND PROSCIUTTO BUTTER - TAILGATER ...
From pinterest.com
CHEESY CRISPY CHICKEN THIGHS - THE ENGLISH KITCHEN
From theenglishkitchen.co
PROSCIUTTO WRAPPED CHICKEN THIGHS - MY RECIPE REVIEWS
From myrecipereviews.com
CRISPY PROSCIUTTO WRAPPED GARLIC CHICKEN - KITCHEN DIVAS
From kitchendivas.com
CRISPY SKILLET CHICKEN THIGHS RECIPE- BUTTER YOUR BISCUIT
From butteryourbiscuit.com
CHICKEN THIGHS AND PROSCIUTTO RECIPE - THERESCIPES.INFO
From therecipes.info
BROWN BUTTER CRISPY CHICKEN THIGHS - FEEDING THE FRASERS
From feedingthefrasers.com
RECIPE: PAN-SEARED CHICKEN THIGHS WITH BLISTERED TOMATOES
From thekitchn.com
GARLIC CHICKEN THIGHS | RECIPETIN EATS
From recipetineats.com
CRISPY CHICKEN THIGHS WITH LEMON BUTTER SAUCE | THE SALTY POT
From thesaltypot.com
CRISPY HERB-ROASTED CHICKEN THIGHS - LIVE SIMPLY
From livesimply.me
CRISPY OVEN BAKED CHICKEN THIGHS (EASY!) | WHOLESOME YUM
From wholesomeyum.com
CRISPY SPICE RUBBED CHICKEN THIGHS - FIFTEEN SPATULAS
From fifteenspatulas.com
CRISPY BAKED CHICKEN THIGHS - THE WICKED NOODLE
From thewickednoodle.com
PROSCIUTTO-WRAPPED CHICKEN THIGHS - CHRIS LOVES JULIA
From chrislovesjulia.com
CHICKEN THIGHS PROSCIUTTO - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CREAMY CHICKEN THIGHS (SUN-DRIED TOMATO & BASIL SAUCE) - SALT
From saltandlavender.com
CRISPY CHICKEN THIGHS | THE VIRTUAL WEBER BULLETIN BOARD
From tvwbb.com
10 BEST CRISPY CHICKEN THIGHS RECIPES - YUMMLY
From yummly.com
CRISPY HERBED CHICKEN WITH PROSCIUTTO - RELISH
From relish.com
CRISPY BAKED CHICKEN THIGHS - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
CRISPY CHICKEN THIGHS WITH BURST CHERRY TOMATOES AND GOAT CHEESE
From finefoodsblog.com
TOMATO-BASIL BALSAMIC CHICKEN THIGHS {CRISPY, JUICY, ONE PAN …
From healthychristianhome.com
PROSCIUTTO WRAPPED CHICKEN THIGHS WITH CURRY SAUCE
From chicken.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love