ONE-PAN HONEY MUSTARD CHICKEN THIGHS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
CRISPY GRILL PAN CHICKEN THIGHS
These skin-on, bone-in chicken thighs are seasoned with a homemade spice blend and then cooked entirely on your stovetop in a grill pan. The results? Plump, juicy meat and skin so crispy it will crack under your knife-use a sharp one!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
- Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
- Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
- Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.
CHICKEN THIGH CHILI
The basis of this came from a chicken-chili soup on this site. I altered it enough (I didn't want a soup) that I couldn't rate the original and decided to share this recipe. Top with sour cream, sliced green onion, and shredded cheese.
Provided by jan
Categories Chicken Chili
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
- Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.
Nutrition Facts : Calories 400.6 calories, Carbohydrate 39.5 g, Cholesterol 68.4 mg, Fat 14 g, Fiber 12.1 g, Protein 29.9 g, SaturatedFat 3 g, Sodium 841.8 mg, Sugar 7.2 g
PAN-COOKED CHILI-CHICKEN THIGHS
Number Of Ingredients 13
Steps:
- 1. Heat the oils together in a large nonstick pan over medium heat and cook the red chili peppers and ginger, stirring, until lightly browned, about 2 minutes.2. Add the onions and cook until well-browned, about 10 minutes. Add the garlic, paprika, and chicken and cook, stirring, about 5 minutes.3. Add the cilantro, vinegar, water, salt, and black pepper. Cook over high heat until it comes to a boil and then over medium heat until the chicken pieces are tender and most of the liquid has evaporated, and the oil separates to the sides, about 20 minutes. Transfer to a serving plate and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SLOW COOKER CHICKEN THIGH CHILI
Place all ingredients for this chicken thigh chili in the slow cooker before you leave for work and come home to a hearty meal after a long day at the office.
Provided by Anna
Categories Chicken Chili
Time 6h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine dark and light red kidney beans, tomato sauce, salsa, and chili powder in a slow cooker. Top with chicken, then onion, then corn; do not stir. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. Stir and serve.
Nutrition Facts : Calories 403.7 calories, Carbohydrate 45.2 g, Cholesterol 70.7 mg, Fat 14 g, Fiber 12.7 g, Protein 27.1 g, SaturatedFat 3.5 g, Sodium 706.1 mg, Sugar 2.5 g
CHICKEN THIGHS WITH SOUR CHERRIES AND CUCUMBER YOGURT
If you're lucky enough to have more sour cherries than you need to make a pie, save them for this sweet and tangy chicken dish. The cherries are briefly simmered with sugar, vinegar and a bay leaf, then added to a sheet pan to roast alongside boneless, skinless chicken thighs and wedges of red onion. As they cook, the cherries absorb the chicken juices, becoming very savory and concentrated. Then, the whole thing is topped with dollops of cooling cucumber yogurt. Serve it with bread or rice to catch the juices at the bottom of the pan. If you can't get sour cherries, you can substitute seedless red or green grapes.
Provided by Melissa Clark
Categories poultry, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Combine chicken and onion on a rimmed sheet pan. Toss with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Add tarragon and 1 1/2 tablespoons oil, and toss to combine. Let stand at room temperature while preparing other ingredients.
- In a small saucepan, combine vinegar, 2 tablespoons sugar, bay leaf and remaining 1 teaspoon salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
- Place sliced cucumbers in medium bowl. Add 2 tablespoons of the vinegar solution to cucumbers and toss. Set aside.
- Return pan to medium-low heat and add another tablespoon sugar. Once sugar dissolves, stir in cherries. Cook until cherries are slightly broken down, 3 to 4 minutes. Taste and add more sugar if the cherries still seem very tart. (You're not looking for them to be sweet, just balanced.)
- Spoon cherries and their juices around chicken and onions. (It's OK if some cherries are on top of chicken and onions.) Roast until chicken is cooked through and cherries and onions are lightly browned in spots, 30 to 35 minutes. Give the dish a big stir and spoon the savory pan juices all over the top of the chicken.
- While the chicken is roasting, stir yogurt and remaining 1 tablespoon oil into the bowl with the pickled cucumbers. Season with a large pinch of salt and black pepper. Refrigerate until ready to serve. Just before serving, stir well, taste and add more salt if needed.
- Top chicken and cherries with a large dollop of cucumber yogurt, more tarragon and a drizzle of olive oil, then sprinkle with flaky sea salt or more kosher salt, if you like.
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