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Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot Chicken

 

2 lb. boneless, skinless chicken thighs or chicken breast tenderloins, cut into bite-sized chunks

1 C. pineapple juice (from a can or carton)

½ C. packed light brown sugar

⅓ C. low-sodium soy sauce

2 T. cornstarch (for thickening)

2 bell peppers (any color – red, yellow, orange, green work well), seeded and chopped

Optional: 1 onion, diced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated

 

Cut your chicken into uniform bite-sized pieces. Chop the bell peppers and onion (if using). Mince the garlic and grate the ginger (if using). Place the chicken pieces and chopped bell peppers (and onion, if using) into the bottom of your slow cooker. In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger until the sugar is mostly dissolved. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C). If you prefer a thicker glaze, create a cornstarch slurry. In a small bowl, whisk together the 2 T. cornstarch with 3-4 T. of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for another 15-30 minutes, or until the sauce has thickened into a glossy glaze. Let the chicken rest in the sauce for a few minutes before serving. This allows the flavors to meld beautifully.

Sheet Pan Greek Chicken Thighs

Sheet Pan Greek Chicken Thighs

Sheet Pan Greek Chicken Thighs

 

6 (1 ½ lb | 680 g) chicken thighs bone in, skin on

1 pound (453 g) potatoes diced

1 tsp. sea salt

1 tsp. black pepper

1 T.  garlic clove

1 T.  crushed dried oregano

¼ cup (2.02 fluid oz | 60 ml) extra virgin oil

2 medium (7.05 oz | 200 g) red bell pepper cut in cubes

3 small red onion chopped

2 medium lemon

¼ cup (1.55 oz | 45 g) green olive

¼ cup (1.55 oz | 45 g) black olive

 

¼ cup (2.29 oz | 65 g) feta cheese crumbled

¼ cup fresh parsley chopped

 

Preheat the oven to 395 F. Add chicken thighs, potatoes, salt, pepper, garlic, oregano, and oil to a sheet pan. Toss all together and transfer to the oven. Cook for 15 minutes.  Remove and add bell pepper and onion. Squeeze lemon on the chicken and vegetables. Leave the lemon on the sheet pan. Cook for another 15 minutes.  Check the chicken for doneness (You can check with an instant-read thermometer or cut into it and the juices run clear.) Add the olives and feta. Roasted chicken thighs with bell peppers, olives, and garlic on a baking sheet. Garnish with parsley and serve.

Grilled Chicken and Avocado Spring Rolls

Grilled Chicken and Avocado Spring Rolls

Grilled Chicken and Avocado Spring Rolls

 

1/4 cup soy sauce

3 T.  brown sugar

few grinds of black pepper

2 garlic cloves, minced

1 small (1” piece ginger, peeled and minced (about 1 T. )

1 lb boneless, skinless chicken thighs

2 tsp vegetable oil

10 8″ Vietnamese rice paper spring roll wrappers

1 handful fresh mint

1 ripe avocado, peeled and sliced

2 carrots, shredded

1/4 red onion, sliced very thinly

 

Whisk together the soy sauce, brown sugar, pepper, garlic and ginger. Place into a large bowl. Add the chicken thighs and mix well to cover. Cover bowl tightly with plastic wrap and refrigerate for at least 20 minutes, or up to 2 hours. Heat the vegetable oil in a large, heavy bottomed frying pan over medium-high heat. Cook the chicken thighs with their sauce for 4-5 minutes on each side, until cooked through and browned on the outsides. The sauce should thicken and form a glaze. Remove the cooked chicken from the pan and transfer to a clean plate to cool. Once the chicken has cooled, use 2 forks to shred it into long, thin pieces. Gently wet a spring roll wrapper under a faucet or in a bowl of water. Remove carefully and blot lightly on a dish towel. Lay on a clean, flat, dry surface and allow to soften–about 30 seconds.

As the wrapper softens, arrange the ingredients in the center in the following order: 2 mint leaves topped with a few shreds of chicken, topped with a slice of avocado, topped with a few pinches of shredded carrots and a few slices of red onion. Roll up the wrappers very gently, tucking in the ends, being careful not to break the wrapper. Don’t worry if they break–it can take some practice, and broken spring rolls are still delicious. Serve the rolls cut on the bias with sweet chili sauce or peanut sauce for dipping.

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

Silver Paper Chicken (gee bow gai)

 

8 boneless, skinless chicken thighs (about 1 1/2 pounds), halved (16 pieces)

½ cup soy sauce

¼ cup sugar

2 tsp. peeled, minced fresh ginger

2 cloves garlic, peeled and minced

2 T. Chinese rice wine, sake, or sherry

1 T. Asian-style sesame oil

1 T. rice vinegar or fresh lemon juice

½ tsp. Chinese five-spice powder (optional)

 

2 scallions, trimmed, white and green parts thinly sliced on a diagonal

2 T. toasted sesame seeds (optional)

 

Place the chicken in a bowl or sturdy resealable plastic bag.  Make the marinade: In a separate bowl, combine the soy sauce, sugar, ginger, garlic, rice wine, sesame oil, rice vinegar, and five-spice powder, if using. Whisk until the sugar crystals dissolve. Pour over the chicken, ensuring every piece is coated with the marinade. Cover the bowl (or seal the bag) and refrigerate the chicken for 4 to 6 hours.  Assemble the foil packets: Tear off eight 10-inch pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Arrange one piece on a flat surface with the long side parallel to you, dull side up so the chicken lifts right off after cooking. Lift two pieces of chicken out of the marinade and arrange in the center of the foil, overlapping slightly.  Top with 1 tsp. of the marinade. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the chicken. Repeat for the remaining packets.  You should have 8 total. Transfer to a rimmed sheet pan (this makes transporting to and from the grill easier).  In the meantime, set up your grill for direct grilling and preheat to medium-high (400 degrees). Arrange the packets, starting with the seam sides up, on the grill grate. (Work in batches if your grill grate is not large enough to accommodate all eight at once.) Grill for 4 to 5 minutes per side, turning with tongs, until the chicken is cooked through. The packets may puff with steam as they cook. Carefully open a packet to check for doneness, avoiding any escaping steam. Using tongs, transfer the hot packets to the rimmed sheet pan.  Carefully open the remaining packets. Scatter scallions on top of the chicken and sprinkle with sesame seeds. Serve directly from the Reynolds Wrap® Non-Stick Aluminum Foil packets.

Creamy Garlic Herb Chicken

Creamy Garlic Herb Chicken

Creamy Garlic Herb Chicken

 

6 pieces of chicken, salt and peppered (I used thighs)

3 T.  olive oil

¼ cup butter

16 ounces sliced mushrooms

2 T.  minced garlic

3 tsp. thyme

1½ tsp. rosemary

1 tsp. salt

¼ tsp. pepper

1 cup chicken broth

2 cups heavy cream

 

Heat large skillet over medium high heat. Add olive oil and chicken. If using boned chicken cook chicken for 8 minutes per side. Remove chicken from skillet. Wipe skillet clean with a paper towel. Melt butter over medium high heat and add mushrooms. Cook for about 5 minutes. Add garlic, thyme, rosemary, salt and pepper and cook for another minute. Add chicken broth and heavy cream and bring to a boil.

Lower heat to medium low and add chicken back in. Cook for about 20 minutes. Chicken should reach and internal temperature of 165 degrees F. Serve

Ginger Garlic Chicken Noodle Soup

Ginger Garlic Chicken Noodle Soup

Ginger Garlic Chicken Noodle Soup

 

2 lbs. boneless, skinless chicken thighs

6 garlic cloves, thinly sliced

3″ piece ginger, peeled, finely chopped

6–8 oz. scallions (about 1 bundle), thinly sliced, whites and greens separated

4 tsp. kosher salt

Freshly ground white or black pepper

10 cups water

¼ cup black rice vinegar

¼ cup soy sauce

2 T. toasted sesame oil

Crispy chili oil, to taste

8 oz. dried ramen-style noodles

1 cup sliced carrot, cut into thin matchsticks (about ½ carrot)

 

In 4- to 5-qt. pot, bring chicken, garlic, ginger, scallion whites (reserve greens), salt, pepper and water to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until chicken is very tender and cooked through, about 15 minutes.

While soup simmers, whisk together vinegar, soy sauce and sesame oil in bowl, and add as much crispy chili oil as you like. Remove chicken with tongs and transfer to cutting board. Add noodles and carrot to broth, following package directions for cooking time. Using two forks, shred chicken into bite-sized pieces. Once noodles are done, return chicken to pot and rewarm for 1 minute. Adjust seasoning, to taste. Divide soup between bowls. Add handful of scallion greens and drizzle each bowl with 1 T. of soy-sauce mixture.

Hibachi Chicken and Rice Bake

Hibachi Chicken and Rice Bake

Hibachi Chicken and Rice Bake

 

5 tablespoons soy sauce low sodium

2 tablespoons brown sugar

1 tablespoon rice wine vinegar

1 teaspoon black pepper

1/2 tablespoon grated ginger or 1 teaspoon ground

5-6 large boneless skinless chicken thighs about 2 1/2 pounds

2 tablespoons olive oil

1 cup onion diced

1 1/2 cups jasmine rice

2 garlic cloves minced

2 cups chicken broth low sodium

Yum Yum Sauce

 

In a large bowl add the soy sauce, brown sugar, rice wine vinegar, pepper and ginger and mix until combined. Add the chicken thigh into the marinade and give it a toss. Place it in the refrigerator for 1 hour or for best flavor 12 hours. Preheat the oven to 400 degrees. Heat a large 12 inch skillet on medium high heat and add the olive oil. Remove the chicken thighs from the marinade but don’t discard the remaining marinade. Place the chicken thighs into the skillet and cook 2-3 minutes, flip and cook another 2-3 minutes. Remove to a plate and set aside, the chicken will not be cooked through at this point. Add the diced onion to the skillet and cook 2-3 minutes just to soften a bit. Add in the jasmine rice and garlic and cook another minute. Pour in the chicken broth and remaining marinade into the rice and bring to a simmer, turn off the heat and place the chicken thighs on top of the rice, cover and bake for 30 minutes. Serve with yum yum sauce drizzled on top.

 

Yum Yum Sauce

 

1 cup mayonnaise

2 tablespoon ketchup

1 tablespoon granulated sugar

½ teaspoon salt

½ tablespoon paprika

2 teaspoons garlic powder

2 teaspoon rice vinegar

1-2 tablespoons water

 

In a small bowl whisk together except water until combined. Whisk in 1 tablespoon of water and add the second one if you want it thinner. Chill in the refrigerator for 1 hour or until ready to use.

One-Skillet Blackberry Chicken

One-Skillet Blackberry Chicken

One-Skillet Blackberry Chicken

 

2 cups fresh blackberries (about 8 ounces)

½ cup light brown sugar

2 tablespoons vegetable oil, divided

1 lb. boneless, skinless chicken thighs

Kosher salt and ground black pepper

¼ cup finely chopped sweet onion

½ teaspoon minced fresh rosemary

1 tablespoon apple cider vinegar

Juice from ½ of a lemon (about 1 tablespoon)

1 tablespoon Dijon mustard

Optional garnish: additional chopped fresh rosemary or other fresh herbs, such as parsley, thyme, or basil

 

In a small bowl, stir together the blackberries and brown sugar; set aside. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat. Pat chicken dry; season with salt and pepper to taste. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm. Do not clean out the skillet; add another 1 tablespoon of oil. Add the onion and rosemary; cook and stir for 1 minute. Add the blackberries and brown sugar, vinegar, lemon juice, mustard, and ¼ teaspoon kosher salt; cook for 10-12 minutes, or until the blackberries soften and the sauce starts to thicken. Scrape the browned bits from the bottom of the pan as you stir the sauce frequently. Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat. Taste and season with additional salt and pepper, if necessary.

Soy Garlic Chicken

Soy Garlic Chicken

Soy Garlic Chicken

 

6 boneless skinless chicken thighs, about 1 ½ pounds

Salt and freshly ground black pepper, taste

⅓ cup cornstarch

3 tablespoons oil, neutral high smoke point oil like avocado, vegetable or canola oil

2 or 3 green onions, thinly sliced (for garnish)

Cooked white or brown rice, optional, for serving

 

4 tablespoons butter

1 tablespoon minced garlic

1 tablespoon ginger paste or minced ginger

4 tablespoons light brown sugar

4 tablespoons light soy sauce

 

Season the chicken with salt and pepper to taste. Place the cornstarch in a shallow bowl. Coat both sides of each piece of chicken in cornstarch, shaking off the excess, then set them aside in a single layer on a sheet of foil or other work surface. In a 12-inch skillet over MEDIUM-HIGH, heat the oil. Add the chicken and cook for 4 to 5 minutes, per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels and set aside. In the same skillet over LOW heat, melt the butter. Add the garlic and ginger and sauté for a minute or two, until fragrant. Add the soy sauce and brown sugar and cook, stirring, until it thickens slightly to a glaze-like consistency. Return the chicken to the skillet and spoon the glaze over the top. Remove from the heat and garnish with green onions. Slice and serve over cooked rice.

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

 

4 (6-ounce) boneless skinless chicken thighs

2 tablespoons mild paprika

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1/2 teaspoon garlic powder

1 tablespoon avocado oil

1 cup grape tomatoes

1 medium yellow onion, peeled, halved, and thinly sliced

4 ounces fresh baby spinach leaves

2/3cup full-fat canned coconut milk (shaken before opened)

 

In a large bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Set aside. Heat a 12″ skillet over medium heat. Once hot, add oil, then chicken thighs in a single layer. Sauté undisturbed 5 minutes. Flip each chicken thigh and cook 5 more minutes. Add tomatoes and onion, toss to coat, and continue cooking 5 minutes until tomatoes are soft enough to easily burst under the weight of a spatula. Smash all tomatoes so the juices release.  Add spinach and coconut milk. Continue cooking 5 minutes, mixing well so that spinach wilts, sauce coats everything, and sauce thickens. Remove from heat and serve hot. Tips, Substitutions, Time-Savers, and More: Swap heavy cream for coconut milk. If using heavy cream, lower the heat to medium-low after you add the cream so the sauce doesn’t break as it thickens. For a pop of heat, add % teaspoon cayenne pepper to the chicken along with the other spices.

Alex Guarnaschelli’s Favorite Chicken

Alex Guarnaschelli’s Favorite Chicken

Alex Guarnaschelli’s Favorite Chicken

 

2 T. Canola oil

6 chicken thighs and 6 drumsticks

2 tsp. whole cumin seeds

2 large yellow onions, thinly sliced

4 medium cloves garlic, peeled and “pressed”

1 ½ tsp. red pepper flakes

2 bay leaves

1 28-oz. can whole, peeled tomatoes

1 cup unsweetened coconut milk

1 T. freshly grated ginger

 

Brown the chicken: Heat a large skillet over high heat and add the Canola oil. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the pieces to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, 5-8 minutes. Use a metal tongs to turn the chicken pieces on their second side and brown the, 3-5 additional minutes. Transfer the chicken pieces to a tray and set aside. Make the sauce and braise the chicken: Add the cumin seeds to the skillet where you cooked the chicken and stir rapidly to give them a quick roast, 10-15 seconds. Add the onions and garlic. Season with salt and cook over medium heat, stirring frequently, until they turn light brown, 5-8 minutes. Add red pepper flakes and bay leaf. Add the coconut milk and tomato. Allow the tomato to cook and all the flavors to come together, 10 minutes. Add about 1 cup of water to the skillet and arrange the chicken pieces in the sauce. Keep the heat medium low and continue cooking until the pieces are cooked through, 30-35 minutes. Stir in the ginger. Remove the bay leaves. Taste for seasoning.

Chicken Alla Pitocca

Chicken Alla Pitocca

Chicken Alla Pitocca

 

1 1/2 pounds boneless, skinless chicken thighs

1 C. onion cut in 1-inch chunks

1 C. carrot cut in 1-inch chunks

1 C. celery cut in 1-inch chunks

2 plump garlic cloves, peeled

1/3 C. extra-virgin olive oil

1 T. kosher salt

1 fresh bay leaf

1 C. dry white wine

5 C. hot chicken or turkey stock, plus more if needed

2 C. Italian short-grain rice, such as arborio, carnaroli, or vialone nano for finishing

2 T. butter, cut in pieces

3 T. chopped fresh Italian parsley

1/2 C. grated grana padano, plus more for passing

 

Trim any excess fat from the chicken thighs and cut them into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Pour the olive oil in the saucepan and set over medium-high heat. Stir in the pestata, and season with 1 tsp. of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan. Toss in the chicken pieces and the bay leaf, and sprinkle over it the remaining 2 tsp. salt. Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost completely evaporated. Pour in the hot stock, stirring, then all the rice. Bring to the boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated, then stir in the parsley and 1/2 C. of grated cheese. Spoon the rice into warm pasta bowls and serve immediately, passing additional grated cheese at the table.

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

 

1 lemon zested

½ tsp brown sugar (optional for caramelization)

1 T. ground sumac

2 tsp. kosher salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. allspice

2 T. extra-virgin olive oil

2 garlic cloves, grated or minced

6-8 chickens thighs skin on bone in

1 small bunch thyme, more for garnish

 

8-10 small-Med size plums, halved or quartered if large (any variety)

2 shallots, sliced into ¼-inch-thick rounds

1 T. honey

1 T. extra-virgin olive oil

½ tsp. salt

½ tsp. cinnamon

¼ tsp. allspice

1 bay leaf, torn in half

 

Place the lemon zest in a small bowl (Set aside the zested lemon) Stir in the sumac, salt, pepper, sugar if using, cinnamon,and allspice into the lemon zest. Stir in the olive oil and the garlic. Rub it all over the chicken and allow to marinate for 1 hour to overnight / remove from fridge and allow to come to room temp while oven is preheating Preheat oven to 400°F. Toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 T. water. Spread out ½ the plum mixture evenly over the bottom of the pan. Then scatter the thyme over them and Place chicken over the plums in the pan. Roast for 30 minutes. Then remove and REDUCE oven temp to 350 degrees F baste the chicken with pan juices and squeeze the juice of the lemon over the chicken and scatter remaining plums onto the pan then continue to roast until the chicken is golden-skinned and cooked through, 10-15 minutes. Once done serve with the plums and more thyme and lemon wedges for garnish. Serve with rice, couscous or some crusty bread to enjoy the pan juices with.

Chicken Thighs with Lime and Honey

Chicken Thighs with Lime and Honey

Chicken Thighs with Lime and Honey

 

12 boneless skinless chicken thighs

3 large limes, juice and zest of

8 ounces liquid honey

1 T. grated fresh ginger

1 garlic clove, crushed (optional)

 

Combine lime juice, lime zest, honey, ginger, and garlic in a large ziploc bag. Add chicken and combine well. Squeeze out as much air as possible and freeze. Remove from freezer the night before serving and defrost all day in the fridge; chicken will marinate as it defrosts. Transfer thighs to a roasting pan and bake at 350 for 25-30 minutes, or until chicken is cooked through. You can also cook this chicken on the BBQ/grill if desired.

One-Pan Honey Garlic Chicken

One-Pan Honey Garlic Chicken

One-Pan Honey Garlic Chicken

 

6 bone-in, skin-on chicken thighs

salt, to taste

pepper, to taste

1 T. unsalted butter

3 cloves garlic

1 T. brown sugar

¼ cup honey

1 tsp. dried thyme

1 tsp. dried oregano

1 lb green beans

 

Preheat oven to 400˚F (200˚C). Season chicken thighs with salt and pepper. Melt 1 T. butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.) Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce. Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low. Return chicken to the skillet. Coat the chicken in the sauce. Add green beans to skillet. Bake for 25 minutes or until chicken is cooked through. Enjoy!

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

 

1/4 cup extra virgin olive oil

1 1/2 tsp. salt

1 tsp. onion powder

1 tsp. ground cumin

1/2 tsp. light brown sugar

1/2 tsp. ground black pepper

1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. smoked paprika

1/8 tsp. ground cayenne pepper

1 1/2 – 2 lb Boneless Skinless Chicken Thigh

 

1 lb asparagus, ends broken off, then cut into half

3 oz baby bella sliced mushrooms

1/2 pint grape tomatoes, halved

2-3 T. extra virgin olive oil

salt and pepper

 

2 T. butter

2 T. flour

3 cloves garlic, minced

1/4 tsp. red pepper flakes

3/4 cup low sodium chicken broth

1 cup fat free Half & Half

1/4 cup Parmesan cheese

1/2 T. dried basil

zest + juice of one medium lemon

salt and pepper

 

Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes. While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes. While the chicken is baking, melt the butter for the sauce in a medium saucepan. Once melted, slowly whisk in the flour. Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth. Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit. Remove from heat. Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal. Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce.

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

Slow-Cooker Lemony Chicken and Rice with Spinach and Feta

 

1 small onion, peeled and finely chopped

2 T. EVOO

3 small cloves garlic, peeled and minced

2 tsp. fresh oregano or ½ tsp. dried

1 tsp. Salt, divided

½ C. Chicken Broth (half and half?)

1 ½ C. Instant White Rice

8 boneless skinless chicken thighs (small to medium in size), trimmed and any fat discarded

¼ tsp. Pepper

2 C. fresh baby spinach leaves

½ C. crumbled feta cheese

1 tsp freshly grated lemon zest

2 T. fresh lemon juice

2 T. minced Parsley

 

Microwave onion, oil, garlic, oregano, and 1/2 tsp. salt in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth. Sprinkle chicken with remaining 1/2 tsp. salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low. Transfer chicken to plate. Stir rice into slow cooker. Arrange chicken on top of rice, adding any accumulated juices. Cover and cook on high until rice is tender, 20 to 30 minutes. Transfer chicken to serving platter and tent loosely with aluminum foil. Gently stir spinach into slow cooker, 1 handful at a time, and let sit until wilted, about 5 minutes. Stir in lemon zest and juice, and season with salt and pepper to taste. Transfer rice to dish with chicken and sprinkle with feta and parsley. Serve.

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

Braised Chicken with Onions, Mushrooms, and Bacon

 

Serve with mashed potatoes, buttered noodles, or polenta.

 

3 slices bacon

8 (3-ounce) boneless, skinless chicken thighs

2 onions

1 ounces cremini mushrooms

1 cup chicken broth

Fresh parsley

 

Chop bacon and cook in Dutch oven over medium heat until crisp, 5 to 7 minutes; transfer to paper towel—lined plate. Trim chicken, pat dry with paper towels, and season with salt and pepper. Heat bacon fat left in pot over medium heat until just smoking. Brown half of chicken lightly on 1 side, 3 to 5 minutes; transfer to plate. Repeat with remaining chicken. Halve and thinly slice onions, trim and quarter mushrooms, and add to fat left in pot with 1/4 tsp. salt. Cover and cook over medium heat until softened and wet, about 5 minutes. Remove lid and continue to cook, stirring often, until onions and mushrooms are dry and well browned, 10 to 12 minutes. Stir in broth, scraping up any browned bits, and bring to simmer. Nestle chicken and any accumulated juices into pot, cover, and simmer gently until chicken is very tender, 20 to 25 minutes. Transfer chicken to platter; cover to keep warm. Return sauce to simmer and cook until thickened, about 5 minutes. Season with salt and pepper to taste and pour over chicken. Mince 2 T. parsley, sprinkle parsley and bacon over top, and serve.

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

Fennel-Roasted Chicken and Winter Squash with Endive-Apple Salad

 

8 chicken thighs (with skin and bones)

2 T. fennel seeds, coarsely crushed (use a mortar and pestle or crush under a heavy skillet)

Kosher salt and freshly ground black pepper

1 small or 1/2 large kabocha or acorn squash (about 2 1/4 pounds), halved if whole, seeded, and cut into 1-inch-wide wedges

2 T. olive oil

 

3 T. cider vinegar

3 T. minced shallots

2 T. honey
(for vegan: substitute with agave nectar or pure maple syrup)

1 T. Dijon mustard

1 T. finely chopped fresh tarragon

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

6 ounces Belgian endive (about 2 heads)

5 ounces baby arugula (about 8 cups not packed)

1 Fuji or Gala apple, cored and very thinly sliced

3/4 cup walnuts, toasted and very coarsely chopped

3/4 cup coarsely crumbled blue cheese

 

To roast the chicken and squash: Preheat the oven to 450°F. On a large heavy baking sheet, toss the chicken with 1 T. of the fennel seeds to coat. Season with salt and pepper. Arrange the chicken pieces well apart on the baking sheet. Roast the chicken on the bottom shelf of the oven for 10 minutes. Meanwhile, on another large heavy baking sheet, toss the squash with the olive oil and the remaining 1 T. fennel seeds to coat. Season with salt and pepper. Arrange the squash in a single layer on the baking sheet. Move the chicken to the top shelf of the oven and place the squash on the bottom shelf. Roast for about 25 minutes, or until the squash is tender and the undersides are deep golden brown and the chicken shows no sign of pink when pierced at the bone with the tip of a small sharp knife.

Meanwhile, make the vinaigrette: In a medium bowl, whisk the vinegar, shallots, honey, mustard, and tarragon until blended. Whisk in the olive oil. Season to taste with salt and pepper. To assemble the salad and serve: Remove hard cores from the endive. Cut the small leaves in half lengthwise, and quarter the large leaves lengthwise. In a large bowl, toss the endive, arugula, and apple slices with about half of the vinaigrette. Divide the salad among four dinner plates. Top each with 2 chicken thighs and some squash, and sprinkle with the walnuts and blue cheese. Drizzle the remaining vinaigrette over and around the salads and serve immediately.

Sunny Lemon-Honey Chicken Thighs

Sunny Lemon-Honey Chicken Thighs

Sunny Lemon-Honey Chicken Thighs

 

1½ T. olive oil

8 skinless, boneless chicken thighs

¾ tsp. kosher salt

¼ tsp. black pepper

¼ cup thinly sliced shallots

2 T. water

1 T. fresh lemon juice

1 T. honey

1 T. chopped fresh oregano

 

Heat a large skillet over medium-high heat with oil, coated evenly. Sprinkle chicken with salt and pepper; add to pan. Cook 4–5 minutes on each side, or until browned. Transfer to a plate and keep warm. Add shallots to pan; reduce heat to medium. Cook 2 minutes, stirring frequently, until beginning to brown and soften. Add 2 T. water, lemon juice and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen any browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano and serve immediately.

Air Fryer Asian-Glazed Boneless Chicken Thighs

Air Fryer Asian-Glazed Boneless Chicken Thighs

Air Fryer Asian-Glazed Boneless Chicken Thighs

 

8 boneless, skinless chicken thighs, fat trimmed, 32 oz total

1/4 cup low sodium soy sauce

2 1/2 tablespoons balsamic vinegar

1 tablespoon honey

3 cloves garlic, crushed

1 teaspoon Sriracha hot sauce

1 teaspoon fresh grated ginger

1 scallion, green only sliced for garnish

 

In a small bowl combine the balsamic, soy sauce, honey, garlic, sriracha and ginger and mix well. Pour half of the marinade (1/4 cup) into a large bowl with the chicken, covering all the meat and marinate at least 2 hours, or as long as overnight. Reserve the remaining sauce for later. Preheat the air fryer to 400F. Remove the chicken from the marinade and transfer to the air fryer basket. Cook in batches 14 minutes, turning halfway until cooked through in the center. Meanwhile, place the remaining sauce in a small pot and cook over medium-low heat until it reduces slightly and thickens, about 1 to 2 minutes. To serve, drizzle the sauce over the chicken and top with scallions.

Chicken Thighs with Saffron, Green Olives, and Mint

Chicken Thighs with Saffron, Green Olives, and Mint

Chicken Thighs with Saffron, Green Olives, and Mint

 

Flour for dredging

12 chicken thighs (2 1/2 to 3 pounds), rinsed and patted dry

salt and freshly ground black pepper

1/4 cup EVOO

2 large red onions, thinly sliced

1/2 tsp. saffron threads

1 cup small green olives

1 medium carrot, finely chopped

3 cups chicken stock

1/2 cup fresh mint leaves

 

Spread the four on a plate. Season the chicken thighs liberally with salt and pepper and dredge in the flour. In a Dutch oven, heat the olive oil over high heat until smoking. Add 6 thighs at a time and brown well on all sides. Transfer to a plate. 2. Add the onions and saffron to the pot and cook until the onions are softened, 8 to 10 minutes. Add the olives, carrot, and stock and bring to a boil. Return the chicken thighs to the pot, arranging them in a single layer, and bring to a boil. Lower the heat to a simmer, cover the pot tightly and simmer for 15 minutes. 3. Remove the lid and cook, uncovered, until the chicken is just cooked through, about 10 minutes. Transfer the chicken to a platter. Season the sauce with salt and pepper to taste and add the mint leaves. Pour the sauce over the chicken thighs and serve.

One-Pan Roast Chicken and Shallots

One-Pan Roast Chicken and Shallots

One-Pan Roast Chicken and Shallots

 

2 tablespoons unsalted butter

12 to 15 whole medium shallots, peeled, halved if large

kosher salt to taste

2 tablespoons Dijon mustard

a few sprigs tarragon or thyme

2 cups white wine

fresh-cracked black pepper

8 bone-in skin-on chicken thighs or drummies or a combination

 

Preheat the oven to 400ºF. Melt the butter in a large, heavy-bottomed oven-safe pot or skillet set over medium-high heat. When the butter foams, add the shallots to the pot, season with salt, and sauté them in the butter until they begin to soften and caramelize, approximately 10 to 12 minutes. Lower the heat as needed if shallots are browning too quickly. Add the mustard and thyme and stir until the mustard coats the shallots evenly and begins to brown. Add the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon to release any brown bits. Meanwhile, season the chicken pieces generously with salt and pepper on both sides. When the wine simmers, add the chicken pieces to the pan and transfer the pan to the oven. Cook for 40 to 50 minutes or until the skin is nicely brown and crisp. Remove pan from oven. Using a spoon, swirl around the sauce and take a taste. If it tastes good, serve it. If it tastes fatty, transfer the meat and shallots to a platter, pour the juices into a Pyrex and let them sit until the fat rises, about 5 minutes. Skim off the fat. Return the juices, chicken and shallots to the pan. Return to the oven or bring to a simmer stove top to reheat. If chicken isn’t as brown as you would like, you can stick it under the broiler too. Serve immediately with crusty bread and a salad.

Chicken Salmoriglio

Chicken Salmoriglio

Chicken Salmoriglio

 

1 T. grated lemon zest, plus 2 lemons halved crosswise

2 medium cloves garlic, finely grated

1 tsp. dried oregano, crumbled

kosher salt and freshly ground black pepper

5 T. extra virgin olive oil, divided

1 T. honey

3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry

1 bunch watercress, trimmed, or 1 (5-ounce) container baby arugula

1 T. finely chopped fresh oregano

 

Heat the oven to 475 F with a rack in the lower-middle position. Grate 1 T. zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with cut sides facing up; set the lemon halves aside. .In a small bowl, stir together the zest, garlic, dried oregano, 1½ tsp. salt and 1/2 tsp. pepper. Measure 1 T. of the lemon-garlic mixture into a large bowl. Stir 4 T. of oil into the remaining mixture; set aside. To the large bowl, add the remaining 1 T. oil, the honey, 2 tsp. salt and 1/2 tsp. pepper, then stir to combine. Using a sharp knife, cut parallel slashes about 1 inch apart all the way to the bone on both sides of each chicken thigh. Add the thighs to the bowl and turn to coat on all sides, rubbing the seasoning mixture into the slashes. Arrange the chicken, skin-side up, and the lemon halves, cut-sides up, on a rimmed baking sheet. Roast until the chicken is beginning to brown and the thickest part reaches 165-170 F, about 20 minutes. Leaving the chicken in the oven, turn on the broiler. Continue to cook until the chicken is deep golden-brown and the thickest part reaches about 175 F, about 5 minutes. Remove from the oven. Place the watercress on a serving platter, creating a bed for the chicken. Using tongs, place the chicken on top of the watercress. Squeeze 3 T. juice from 1 or 2 of the lemon halves, then stir the juice along with the fresh oregano into the lemon-garlic oil to make the salmoriglio. Drizzle the sauce over the chicken and serve with the remaining lemon halves for squeezing.

Citrus Herb Basque Chicken

Citrus Herb Basque Chicken

Instant Pot: Citrus Herb Basque Chicken

 

3 tbsp grass-fed butter, ghee or avocado oil divided

4 bone-in chicken thighs

1¼ tsp sea salt divided

1 medium yellow onion thickly sliced

4 fresh garlic cloves minced

5 fresh thyme sprigs leaves removed and stems discarded

½ lb 230 g chorizo casing removed

1/3 cup sun-dried tomatoes

½ cup pitted green olives

1/3 cup freshly squeezed orange juice

¾ cup chicken bone broth

1 handful fresh cilantro for garnish

 

Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press “Sauté.” Once the fat has melted, add the chicken thighs, sprinkle with ½ teaspoon of sea salt and brown for about 2½ minutes per side. Remove the browned chicken to a plate and set aside. Add the remaining 1 tablespoon (14 g) of healthy fat of choice, onion, garlic, thyme leaves and the remaining ¾ teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Add the chorizo and sauté for 5 minutes, stirring occasionally. Press the “Keep Warm/Cancel” button. Add the sun-dried tomatoes, olives, orange juice and bone broth. Give it a good stir. Add the browned chicken, making sure it’s submerged and some of the liquid is ladled over it. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Poultry” setting, then increase the time using the “+” button until you reach 20 minutes. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Serve immediately, topped with fresh cilantro.

Lemon Thyme Chicken Thighs

Lemon Thyme Chicken Thighs

Lemon Thyme Chicken Thighs

2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

Olive oil

Kosher salt

Freshly ground black pepper

1 medium lemon, thinly sliced

5 to 6 fresh (lemon) thyme sprigs

 

Arrange a rack in the middle of the oven and heat to 400°F. Drizzle the chicken thighs with olive oil and season well with salt and pepper. Place the thighs skin-side down in a single layer in a large, cold cast iron skillet. Place the skillet over medium heat. and cook undisturbed for 14 to 15 minutes. When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so they are skin-side up. Scatter the lemon slices and thyme sprigs over the chicken. Roast in the oven until the chicken reaches an internal temperature of 165°F, 13 to 15 minutes. Serve immediately. NOTES: Batch cooking: Depending on the size of your cast iron skillet, you might want to brown the chicken in batches so as not to crowd the pan. If you do this, reduce the time on the second batch, as the pan will already be hot. Then you can transfer the thighs to a baking dish to finish in the oven.

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

2 T. coconut aminos

1 T. fresh lime juice, plus more as needed, and lime wedges for serving

2 tsp. fish sauce, plus more as needed

3 T. toasted sesame oil

1 large celery stalk, finely diced

2 T. pine nuts

2 green onions, white and light green parts only, sliced, plus more for garnish

5 oz [140 g] shiitake mushrooms, stemmed and sliced

2 garlic cloves, minced

1 tsp. grated fresh ginger

1 lb. [455 g] ground chicken thigh meat

Kosher salt

¼ C. [10 g] thinly sliced fresh basil

12 inner leaves iceberg or butter lettuce, trimmed and chilled

Black sesame seeds for garnish

 

In a small bowl, whisk together the coconut aminos, lime juice, and fish sauce. In a large wok or nonstick skillet over medium-high heat, heat 2 T. of the sesame oil. Add the celery and pine nuts and cook, stirring frequently, for 2 minutes, or until the pine nuts are just starting to brown. Add the green onions and mushrooms, and cook until the mushrooms start to soften, 2 to 3 minutes longer. Add the garlic and ginger, and cook until fragrant, about 1 minute. Transfer the vegetables to a bowl, and return the pan to the stove. When the pan is very hot, add the remaining 1 T. sesame oil. Add the chicken and a generous pinch of salt. Stir constantly, breaking up the meat with your spatula, until it’s barely cooked through, 3 to 5 minutes. Turn off the heat, return the vegetable mixture to the pan, and pour in the coconut aminos mixture. Stir to coat. Taste, adding salt, fish sauce, or lime juice as needed. Stir in the chopped basil. Place a generous scoop of the chicken mixture inside each lettuce cup. Sprinkle with sliced green onions and sesame seeds. Serve with lime wedges on the side.

Peru Pollo Al Sillao (Chicken with Soy Sauce)

Peru Pollo Al Sillao (Chicken with Soy Sauce)

Peru Pollo Al Sillao (Chicken with Soy Sauce)

8 chicken thighs with the skin on

4 garlic cloves, sliced or grated

1 lime (juice and zest)

1 tablespoon ginger, grated

1/2 cup soy sauce

1/2 cup honey

1 cup orange juice

2 tablespoons Dijon mustard

2 tablespoons melted butter

1 1/2 tablespoons potato starch (chuno)

 

Place the chicken in a baking pan. I left the skin on because it protects the flesh in the oven, but feel free to use skinned chicken if you prefer. Season with garlic, lime juice and zest, and ginger. Combine the soy sauce, honey, orange juice, mustard, and butter, in a small bowl. Pour this over the chicken. Cover and marinate overnight or at least for two hours, in the fridge. Preheat the oven to 375°F. Uncover the chicken and bake for 1 hour, basting every 20 minutes with its own juices. The chicken should have a beautiful brown color when it’s ready. Transfer the sauce to a small saucepan and put over medium heat. Dissolve the potato starch in 3 tablespoons of water, and add it to the saucepan, stirring constantly until slightly thick. Serve the chicken with this sauce.

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

Sheet Pan Honey Balsamic Chicken Thighs with Veggies

1/2 cup Balsamic Vinegar

1/4 cup Honey

1 tablespoon minced Garlic

1 teaspoon Chilli Powder or smoked Paprika

1/4 cup Olive Oil

2 tablespoons whole grain Mustard

1 tablespoon Oregano

Salt to taste

6 bone-in, skin-on Chicken Thighs

6-7 cups Vegetables (Root vegetables will be better for 30 minutes (Potatoes, Onions, Carrots, etc).  Smaller, lighter vegetables (Green Beans, Broccoli, Peppers, etc) can be added halfway through)

2 tablespoons Garlic Powder or fresh garlic

3 tablespoons Olive Oil

Salt and Pepper to taste

Pre-heat oven to 220C/425F. Chicken: Mix together all the ingredients under honey balsamic chicken and toss the chicken thighs well. Set aside while you prep the veggies. Veggies: Add all the veggies to the sheet pan or jelly roll pan and toss them in garlic powder, olive oil, salt and pepper and spread them out on the pan. Bake: Place the chicken thighs on top of the veggies and bake for 30-35 minutes or till the internal temperature of the chicken reads 165F.  (You can remove the chicken once its cooked and place the sheet pan with veggies back into the oven on the top rack. Turn the broiler or the top element on and let the veggies broil for 3-4 minutes. This will get them nice and crispy and evaporate all the juices in the sheet pan.)

Chicken Parmesan Pasta Skillet

Chicken Parmesan Pasta Skillet

Chicken Parmesan Pasta Skillet

1-1/4 lb boneless, skinless chicken thighs, cut into bite sized pieces

1 tablespoon olive oil

salt and pepper to taste

1/2 medium sweet onion, finely diced

2 cloves garlic, minced

12 oz short pasta (penne, rotini, ziti)

1/2 cup red wine

1-1/2 cups chicken broth

1 (28 oz) can crushed tomatoes

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup bread crumbs

1/4 cup chopped fresh parsley

 

In a large skillet or dutch oven heat the oil over medium heat. Add the chicken and onion; season with salt and pepper. Cook and brown for 8 to 10 minutes or until onion is soft and chicken is nearly cooked through. Add the garlic and cook for another minute. Add the pasta, wine, broth, tomatoes, basil, oregano, and red pepper flakes and stir to combine. Cover and simmer for about 15 minutes, stirring occasionally, until pasta is tender. Meanwhile, in a small bowl combine the Parmesan cheese and the bread crumbs; set aside. When the pasta is tender, sprinkle with mozzarella cheese and then the parmesan and bread crumb mixture. Broil for 3-4 minutes or until golden and crispy. Remove from oven and sprinkle parsley on top. Serve.

Chicken Thighs with Caramelized Onion and Bacon Dressing

Chicken Thighs with Caramelized Onion and Bacon Dressing

Chicken Thighs with Caramelized Onion and Bacon Dressing

3 slices lower sodium less fat bacon

3 large onions, halved and sliced (3 C.)

2 C. multigrain ciabatta rolls cut into 1/2-inch cubes and dried* (2 1/2 ounces)

1/2 C. reduced-sodium chicken broth

1/4 C. refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten

2 T. snipped fresh parsley

1/4 tsp. ground black pepper

4 large skinless, boneless chicken thighs (about 1 pound)

1 T. olive oil

Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Cook the bacon in hot skillet about 10 minutes or until brown and crispy, turning once. Remove and drain bacon on paper towels. Reserve 1 T. of the bacon drippings in skillet. Add onions. Reduce heat to medium-low. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until golden. Remove from heat. Chop the bacon. In a medium bowl combine the bacon, caramelized onions, bread cubes, broth, egg product, 2 T. parsley, and the pepper. Stir gently to combine. Divide dressing mixture among four individual 12- to 14-ounce casserole dishes; set aside. In the same skillet cook the chicken in hot oil over medium heat about 5 minutes or until browned, turning once. Place one chicken thigh on dressing mixture in each casserole. Bake, uncovered, for 15 to 20 minutes or until an instant-read thermometer inserted in stuffing registers 165 degrees F. Before serving, sprinkle with additional parsley. *Tip: To dry bread cubes, spread them in an even layer in a 15 x 10 x 1-inch baking pan. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours.

 

Yield: 4 servings

Calories: 288

Fat: 9g

Fiber: 3g

Za’atar Chicken with Lemon and Yogurt

Za’atar Chicken with Lemon and Yogurt

Za’atar Chicken with Lemon and Yogurt

 

6 boneless, skinless chicken thighs (about 2 pounds)

8 garlic cloves, grated on a Microplane or minced Grated zest and juice of 2 lemons

1 T. Za’atar

3 T. minced fresh parsley, plus more for serving

3 T. extra-virgin olive oil, plus more for serving

1 ¾ tsp. kosher salt

2/3 C. plain Greek yogurt, preferably whole-milk

1/4 tsp. freshly ground black pepper

¼ tsp. freshly ground black pepper

Parsley leaves, for garnish (optional)

Ground sumac, for garnish (optional)

Pomegranate seeds, for garnish (optional)

Mint leaves, for garnish (optional)

In a large bowl, combine the chicken with all but l tsp. of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1/2 tsp. of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours. Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn. While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 tsp. salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using. Pass the yogurt for dipping. Serve this with the Citrus Salad with Olives if you like.

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce

4 chicken thighs

1 tablespoon vegetable oil

salt and pepper

1 teaspoon Italian herb seasoning (dried thyme, oregano)

 

6 oz. white mushrooms

5 slices bacon, cooked, chopped

1 cup heavy cream

1/8 teaspoon salt

5 sprigs snipped fresh thyme

 

Preheat oven to 350 F. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs). Heat vegetable oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 minutes, on the skin side until nicely browned. Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the center. In the meantime, make the mushrooms sauce: Heat vegetable oil in a large skillet on medium heat. Add sliced mushrooms (without salting – to ensure the mushrooms get caramelized) and cook on medium heat for about 3 minutes flipping once. Add chopped cooked bacon to the skillet. Add heavy creamy, 1/8 teaspoon salt and snipped fresh thyme, bring to boil, stir, immediately reduce to simmer and simmer for about 2 minutes on very low heat for flavors to blend and sauce to reduce a bit. Taste and add more salt if needed. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce and the mushrooms on top of chicken thighs.

Roast Chicken with Shallots, Thyme, Bacon and Garlic Confit Sauce

Roast Chicken with Shallots, Thyme, Bacon and Garlic Confit Sauce

Roast Chicken with Shallots, Thyme, Bacon and Garlic Confit Sauce

 

4 chicken thighs, bone in and skin on

Salt and black pepper

4 tsp. extra-virgin olive oil

2 tsp. butter

10 shallots, peeled

5 garlic cloves, unpeeled

2 sprigs thyme

1 slice bacon, cut into 1/2-inch squares

1 C. dry white wine

1/2 C. chicken stock.

 

Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tsp. olive oil and 1 tsp. butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat. Return unwashed pan to medium heat, and add 2 remaining tsp. olive oil and 1 tsp. butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don’t lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more. Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.

One Pan Creamy Lemon Chicken

One Pan Creamy Lemon Chicken

1T. lemon pepper seasoning
1/4 C. flour
2 1/2 lb. bone-in skin-on chicken thighs, trimmed of excess fat
2T. olive oil
Creamy Sauce
1T. unsalted butter
1/2 medium white onion, chopped
5 cloves garlic, minced
2 tsp. lemon pepper seasoning
2 C. chicken stock, low sodium
2T. unsalted butter, softened
2T. flour
1/2 C. heavy cream
1/2 C. Asiago cheese, shredded
2T. lemon juice, freshly squeezed
3 green onions, chopped, only greens used
Garnish
fresh parsley, chopped
lemon slices

Mix lemon pepper with flour. Dredge the chicken thighs in this seasoning mixture. Heat 2T. olive oil on medium-high heat in a large skillet. Add chicken thighs, skin side down, and cook for about 4 minutes uncovered until browned. Don’t overcrowd the pan. Cook in batches if needed. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove chicken from pan and drain excess fat from the pan. Melt 1T.of butter in the pan. Add chopped onion and cook for 3 minutes. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 2 tsp. lemon pepper seasoning to the skillet and bring to a boil, scraping up any dark bits on the bottom of the pan (the fond). Add the chicken back to the pan, cover, and let simmer for 40 minutes on low heat. Bring a large pot of water to a boil and cook spinach fettuccine 2 minutes less than package directions. Drain and keep warm. When tender, remove the chicken one last time (tent with foil to keep warm). Raise heat to medium. In a small bowl, mash together the softened butter and flour then add this mixture to the sauce, whisking briskly until smooth. Add heavy cream and bring to a boil, then add shredded Asiago and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2T. freshly-squeezed lemon juice and stir in. Top with chopped green onions. Add chicken back to the skillet on top of the sauce and green onions. Simmer 3 minutes to rewarm. Serve over spinach fettuccine, top with chopped parsley and decorate with a few slices of lemon.

Broiled Chicken Thighs with Oranges, Fennel and Green Olives

Broiled Chicken Thighs with Oranges, Fennel and Green Olives

Broiled Chicken Thighs with Oranges, Fennel and Green Olives1 bulb fennel, cored and thinly sliced
1 small red onion, thinly sliced
â…” cup pitted green olives, halved
1 tablespoon minced garlic
1 tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes)
3 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
1 orange, cut into eighths, but not peeled
8 smallish (about 5 ounces each) bone-in chicken thighs

Heat the broiler. Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top. Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down. Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.

Sheet Pan Suppers: Paprika Chicken Thighs with Brussels Sprouts

Sheet Pan Suppers: Paprika Chicken Thighs with Brussels Sprouts

In this healthy chicken recipe, paprika-rubbed chicken thighs are nestled into Brussels sprouts and shallots and roasted on a sheet pan in the oven for an easy, healthy dinner. As the chicken thighs roast, the garlicky drippings flavor the Brussels sprouts and shallots. Delicious one-pan cooking! Smoked paprika adds a touch of smoky flavor—look for it at well-stocked supermarkets or in the bulk-spice section at natural-foods markets. Regular paprika can be used in its place, but doesn’t add the hint of smoke.

1 pound Brussels sprouts, trimmed and halved (or quartered if large) thighs
4 small shallots, quartered
1 lemon, sliced
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
2 cloves garlic, minced
1 tablespoon smoked paprika, sweet or hot
1 teaspoon dried thyme
4 large or 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed

Position rack in lower third of oven; preheat to 450°F. Combine Brussels sprouts, shallots and lemon with 2 tablespoons oil and 1/4 teaspoon each salt and pepper on a large rimmed baking sheet. Mash garlic and the remaining 1/2 teaspoon salt with the side of a chef’s knife to form a paste. Combine the garlic paste with paprika, thyme and the remaining 1 tablespoon oil and 1/4 teaspoon pepper in a small bowl. Rub the paste all over chicken. Nestle the chicken into the Brussels sprouts. Roast on the lower rack until the Brussels sprouts are tender and an instant-read thermometer inserted into the thickest part of the chicken without touching bone registers 165°F, 20 to 25 minutes.

Sheet Pan Suppers: One Pan Greek Chicken

Sheet Pan Suppers: One Pan Greek Chicken

greece16 ounces baby red potatoes, halved
16 ounces green beans, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

For the marinade
8 bone-in, skin-on chicken thighs
1/4 cup olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 tablespoon red wine vinegar
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper, to taste

In a gallon size Ziploc bag, combine chicken, olive oil, garlic, lemon juice, red wine vinegar and oregano; season with salt and pepper, to taste. Marinate for at least 20 minutes to 1 hour, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes and green beans in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Top with chicken in a single layer. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until golden brown and slightly charred. Serve immediately, garnished with parsley, if desired.

Sheet Pan Suppers: Lemon Chicken

Sheet Pan Suppers: Lemon Chicken

½ C. Olive Oil, plus more for drizzlinglemon
6 cloves Garlic, minced
1 T. fresh Rosemary Leaves
1 T. fresh Thyme Leaves
4 Lemons, 1 juiced, 3 sliced
¼ tsp. Crushed Red Pepper Flakes
Salt & Pepper
8 Chicken Thighs
1 Large Onion, sliced
2 lb. Baby Yukon Gold Potatoes, halved (or quartered, if larger)

Preheat oven to 400. In small bowl combine oil, garlic, herbs, lemon juice, red pepper and salt and pepper. Place thighs in a large ziploc bag and pour the oil into the bag. Turn to coat and massage oil into the chicken. Allow to marinate on the counter for one hour, turning over occasionally. Drizzle oil on rimmed backing sheet and scatter the potatoes and onions on, sprinkle with salt and pepper and toss to combine. Place chicken on top and slide lemon slices between them. Pour remaining marinade over chicken. Bake 45-60 minutes, or until internal temperature of thighs reach 165. To crisp up skin, place under broiler for a few minutes, but monitor closely.

Sarah Carey Chicken Taco Salad

Sarah Carey Chicken Taco Salad

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4 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 1/8 teaspoon ancho chili powder
Coarse salt
1/4 cup fresh orange juice
5 tablespoons fresh lime juice (from 2 to 3 large limes)
7 tablespoons canola oil
2 cloves garlic, peeled and minced
4 ears corn, shucked
1/4 cup minced red onion
1/2 cup drained pickled jalapenos, plus 3 tablespoons pickling liquid
1 15-ounce can black beans, drained and rinsed
2 hearts of romaine, shredded (10 cups)
3/4 cup chopped fresh cilantro leaves, plus more leaves for garnish
2 cups tortilla chips
2 large ripe tomatoes (10 ounces), cut into small pieces (about 2 cups)
2 small avocados, peeled, seeded and cut into small pieces
1 cup shredded Monterey jack cheese (4 ounces)

Preheat oven to 400 degrees. Arrange chicken in a single layer in a 9-by-13-inch baking dish. Season chicken with 1 teaspoon ancho chili powder and salt. Stir together orange juice, 2 tablespoons lime juice, 1 tablespoon oil, and half of the garlic; pour over chicken. Bake, basting occasionally, until chicken is cooked, 25 to 30 minutes. Let cool slightly, 10 minutes; shred with two forks. Meanwhile, char corn over flame of a gas stove, turning with tongs, until blackened and blistering, about 3 minutes per cob. Transfer to a plate until cool enough to handle. Remove kernels: Working 1 ear at a time, stand corn in a wide shallow bowl; with a sharp knife, slice downward to remove kernels. Season with salt. Soak onion in remaining 3 tablespoons lime juice and pickling liquid, about 5 minutes. Whisk in 1/3 cup oil and remaining 1/8 teaspoon ancho chili powder. Season with salt. Set aside dressing. In a medium skillet, heat remaining 1 tablespoon oil over medium. Add remaining garlic, cook, stirring, for 30 seconds. Add beans; toss to coat and heat through, about 1 minute. Remove from heat; stir in 2 tablespoons lime dressing. In a mixing bowl, toss lettuce and chopped cilantro with 6 tablespoons dressing. Season with salt. Divide lettuce among 4 bowls. Line half of each bowl with 1/2 cup tortilla chips. Divide chicken, corn, beans, tomato, avocado, and cheese among 4 bowls. Top with cilantro leaves and pickled jalapenos. Drizzle with additional dressing, if desired. Serve immediately.