Wedding Chicken Thighs With Fish Sauce Recipes
WEDDING CHICKEN
This is a very special recipe: I developed and wrote it for my wedding day. The marinade is fantastic: I've marinated chicken thighs in it for 24 hours, but 48 is optimal. Don't forget to serve with a few pieces of the roasted lemon-that's the best part.
Provided by Naomi Pomeroy
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Prepare the marinade: Using a spoon, scrape away the ginger peel, then slice into coins; stack the coins and cut into uniform matchsticks. Thinly slice the peppers and lemons; roughly chop the garlic. Set aside.
- Marinate the chicken: Place a zip-top bag into a baking dish and add the chicken, salt, sugar, vinegar, fish sauce, and soy sauce. Squeeze the juice from the sliced lemons into the bag, then add the lemons, garlic, ginger, peppers, thyme sprigs, and olive oil. Use your hands to thoroughly combine the ingredients inside the bag. Then seal the bag and chill for 12-48 hours to allow all the flavors to meld and permeate the chicken.
- Cook the chicken: Preheat oven to 450 degrees F. Evenly arrange chicken thighs skin side up in a roasting pan and pour marinade over the top. Season with salt and pepper and roast until the chicken is cooked through and the sauce is bubbly, 30-35 minutes. Serve with pan juices and pieces of the cooked lemon.
YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE
Another delicious recipe my mother makes and I finally got the recipe for. Tender chicken thighs and tangy sauce are perfect served over rice. Adults and kids alike will love this! Enjoy!
Provided by SeattleSun
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
- Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
- Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 506.9 calories, Carbohydrate 15.4 g, Cholesterol 161.7 mg, Fat 31.5 g, Fiber 0.9 g, Protein 39.3 g, SaturatedFat 11.5 g, Sodium 1057.7 mg, Sugar 12.4 g
ROASTED CHICKEN WITH FISH-SAUCE BUTTER
Roasting chicken thighs in a hot oven is a hands-off way to achieve two of life's greatest pleasures: crispy skin and golden schmaltz. And you want that chicken fat because it will crisp hand-torn bread into croutons. This meal is made even more lovely thanks to a bold but balanced fish-sauce butter that you whip up on the stovetop while the rest of the meal takes care of itself in the oven. Be sure to start with cold butter; the gradual melting of the fat helps thicken the sauce without breaking it.
Provided by Eric Kim
Categories dinner, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Pat the chicken dry with paper towels and season lightly with salt and pepper. (The fish-sauce butter is plenty salty, so don't overdo the salt here.) Arrange the chicken skin-side up on a sheet pan and drizzle the oil over the chicken skin, coating it evenly. Roast until the chicken is light gold and the sheet pan is pooling with hot, rendered chicken fat, about 25 minutes.
- Take the sheet pan out of the oven, scatter the bread around the chicken and toss gently to coat in the chicken fat. Place the pan back in the oven and roast until the chicken is golden, crispy and sizzling (you'll hear it), about 15 minutes.
- While the chicken roasts, combine the brown sugar, fish sauce and lemon juice in a small saucepan and bring to a simmer over medium heat. Cook, occasionally swirling the pan or stirring the sauce with a wooden spoon, until bubbling vigorously and the mixture has reduced by about half, 2 to 3 minutes. This part is fun: Turn off the heat and add the butter, constantly swirling the pan or stirring with a wooden spoon, until all of the butter has melted and incorporated into the fish sauce mixture.
- To serve, scatter the cilantro all over the chicken and bread and spoon some of the fish-sauce butter over each chicken thigh, reserving some to add to each plate for dipping the chicken and croutons while eating (which is divine).
CHICKEN THIGHS WITH MUSHROOM-LEEK SAUCE
Chicken, leeks, and mushrooms come together for a gourmet weeknight dish of chicken thighs nestled in a creamy sauce with white wine. Serve over a bulgur-quinoa blend.
Provided by Deana R Okun
Categories Chicken Thighs
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
- Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
- Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 7.2 g, Cholesterol 47.4 mg, Fat 11.2 g, Fiber 0.9 g, Protein 13.8 g, SaturatedFat 3.7 g, Sodium 113 mg, Sugar 2 g
WEDDING CHICKEN
I modified this recipe from the B H & G cookbook for a friend's wedding. This recipe is really flavorful and the sauce is awesome! I would make some extra sauce on top of the stove because everyone will want more. The usual Chicken Saltimbocca recipes call for tomato inside, but my friends wouldn't hear of that, and no one really missed it. Baking the chicken instead of doing the whole thing on the stovetop gets the flavor of the sauce into the meat like you wouldn't believe! You could add some white wine to the sauce; just add extra flour for thickening. A little shredded cheese on top of the chicken before baking would be tasty, too. Word of advice - do not try to cater a wedding for 70 people from a 1 bedroom apartment. Also, it is really funny watching 5 people pound chicken on the living room floor (ON CUTTING BOARDS! EWWWW! No carpet fuzz in the recipe!) (Prep time/cook time is approximate - I made this for 70 people so it took me a couple of days to get all the steps done and I pre-cooked the chicken before I served it.)
Provided by Amy - Ellies Mommie
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees.
- First, buy your chicken pre-pounded.
- Pay the extra.
- It is worth it.
- If you decide to pound your own chicken, place the chicken breast smooth side facing you on a piece of plastic wrap.
- Fold the sides of the SAME PIECE of plastic wrap around the chicken and pound with the smooth side of a meat mallet, a rolling pin or a cookbook.
- If you use a separate piece of plastic wrap, you run the risk of tiny little chicken guts all over you and your kitchen.
- Gross!
- Stomping on it will not work.
- Pound until 1/8" thin.
- Place pounded chicken smooth side down on the cutting board.
- Lay a piece of prosciutto on each piece of chicken.
- Lay a piece of cheese on each piece of chicken.
- Fold in the long sides of the chicken breast about 1/4" (just enough to keep the whole package together), then roll from the short end of the chicken breast like a cigar.
- Hold packet together with toothpicks.
- In a large saute pan, heat olive oil over medium heat until it sizzles, but is not smoking.
- Place chicken packets in pan FOLDED SIDE DOWN.
- Brown chicken packets on all sides evenly.
- Remove from pan and place in a baking dish.
- In the same pan, melt the butter over med-low heat.
- Add onions and garlic and cook until soft.
- Add mushrooms and cook until soft and slightly browned and tender.
- Remove from heat.
- In a small bowl, mix cream, sour cream, flour and spices.
- Add to mushroom mixture in saute pan.
- Return pan to low heat.
- Stir over low heat until smooth and thick.
- Pour sauce over chicken.
- Put chicken and sauce into 400 degree oven and bake for 25 minutes, or until chicken is not longer pink (depending on how done it got during the browning stage).
- Serve with wide egg noodles and extra sauce.
Nutrition Facts : Calories 523.1, Fat 38.5, SaturatedFat 19.4, Cholesterol 164.7, Sodium 276.8, Carbohydrate 9.1, Fiber 0.7, Sugar 2.6, Protein 35.2
WEDDING CHICKEN
Delicious, impressive, and EASY! A friend of mine from work shared this recipe...The first time I made it for someone, they remarked, "This tastes like something you would eat at a wedding!" I often serve it with rice or french bread to soak up the delicious sauce.
Provided by Kellyonthetundra
Categories Chicken Breast
Time 45m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together sour cream and soup; set aside.
- Wrap each chicken breast with 2 slices of bacon.
- Place in a casserole dish.
- Pour sour cream/soup mixture over chicken breasts.
- Bake at 400 for about 40-45 minutes until breasts are done and sauce is brown and bubbly at edges.
WEDDING CHICKEN THIGHS WITH FISH SAUCE
Number Of Ingredients 10
Steps:
- Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme.
- Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.
- Heat oven to 450°
- Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25-30 minutes. Serve chicken with lemon wedges for squeezing over.
- DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
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- Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.
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