Browsed by
Tag: Thighs

Chopped Chicken Wontons

Chopped Chicken Wontons

Chicken:

1 package (about 1 lb.) Boneless Skinless Chicken Thighs

2 T. vegetable oil

Salt and pepper to taste

1 package wonton wrappers (generally sold in the refrigerated produce section)

6 C. vegetable oil

 

Asian Style Slaw:

1 C. shredded Napa cabbage

1/2 C. shredded carrots

1/3 C. chopped green onions

1/3 C. chopped fresh cilantro

2 T. favorite Asian dressing

 

Preheat broiler to high heat. In a medium mixing bowl, combine all of the Asian Style Slaw ingredients. Place 6 C. oil in a large pot and heat to 350 degrees. Cut wonton wrappers diagonally in half and fry in vegetable oil until golden brown (about 1 minute per wrapper).  Place chicken, 2 T. vegetable oil, and salt and pepper into a resealable bag. Shake bag so that chicken is well coated. Broil chicken thighs on high until internal temperature reaches 165 degrees, approximately 15 minutes. Finely chop chicken and spread one T. on top of each fried wonton wrapper. Place a T. of the Asian Slaw on top of the chicken and serve on a large platter.

 

Yield:

Calories:

Fat:

Fiber:

 

 

Chicken Long Rice

Chicken Long Rice

Chicken Long Rice

 

1 1/2 pounds skin-on, bone-in chicken thighs

12 C. chicken broth

5 garlic cloves, peeled and lightly smashed

One 5-inch piece fresh ginger, peeled and thinly julienned

1 1/2 tsp. Hawaiian salt (‘alaea)

One 5.3-ounce package bean thread noodles

6 green onions, white and green parts, chopped

 

Place the chicken, broth, garlic, three-quarters of the ginger, and the salt into a large pot. Bring everything to a boil over high heat, then turn the heat to medium-low and simmer with the lid on until the chicken is tender, about 45 minutes. Skim off the surface of the broth periodically while simmering. Once the chicken is cooked, remove it from the broth and place on a plate to cool slightly. Continue simmering the broth while the chicken cools. Meanwhile, place the bean thread noodles in a large bowl and cover with cold water. Let sit for 30 minutes to hydrate and soften the noodles; drain the water from the bowl and cut the soaked noodles in half or thirds with a pair of kitchen shears. When the chicken is cool enough to touch, remove the skin and bones and cut the meat into bite-size pieces. Add the meat back to the broth, along with half of the green onions, and continue to simmer. Skim any scum that may form. Add the hydrated bean thread noodles to the broth and simmer for another 10 minutes, until the noodles are clear, plumped, and tender. Garnish with the remaining julienned ginger and chopped green onions and serve hot.

Shoyu Chicken

Shoyu Chicken

Shoyu Chicken

 

3/4 C. soy sauce (shoyu)

1 1/2 C. water

2 T. honey

1/2 C. packed dark brown sugar

One 2-inch piece fresh ginger, peeled and thinly sliced

2 or 3 garlic cloves, peeled and crushed

2 pounds bone-in, skin-on chicken thighs

1/2 Maui onion, peeled and cut into %-inch wedges

2 or 3 green onions, white and green parts, cut into 2-inch pieces

1 1/2 T. cornstarch

3 C. steamed rice, for serving

 

In a heavy Dutch oven or pot, mix the soy sauce, water, honey, brown sugar, ginger, and garlic together. Nestle the chicken thighs in the sauce, skin side up, submerging the meat as much as possible. Bring the mixture to a boil over medium-high heat. When the sauce comes to a boil, add the Maui onion wedges and green onion pieces and turn the heat to medium-low. Cover the pot with a lid and let simmer for 30 minutes. Using a pair of kitchen tongs, gently turn all the chicken pieces over. Cover the pot again and simmer for another 30 minutes. Check the tenderness of the meat with a fork; if you can easily insert the fork into the meat, the chicken is done. Remove the cooked thighs from the sauce, reserving it, and place them on a rimmed baking sheet. Preheat the broiler. In a small bowl, whisk the cornstarch with V4 C. of the sauce until smooth, then add the cornstarch mixture back to the pot with the remaining sauce and cook over medium-low for 4 to 5 minutes, until the sauce has thickened. Broil the chicken thighs for a minute or two, watching carefully to make sure you do not burn the skin. The goal is to just quickly brown the skin. Serve the chicken with the thickened sauce and rice.

Honey Roasted Figs and Chicken

Honey Roasted Figs and Chicken

Honey Roasted Figs and Chicken

2-3 lb. bone-in, skin-on chicken thighs (6 to 8)

1 tsp. salt divided

1 tsp. pepper divided

2 T. olive oil

2 T. red wine vinegar

1/4 cup water

1/4 cup honey

pinch red pepper flakes

1 tsp. cornstarch

1 large white onion thinly sliced

2 large shallots thinly sliced

8 cloves garlic whole

2 T. fresh oregano leaves chopped, plus 2 T. whole leaves

8 fresh figs

 

Preheat oven to 400°F. In a small bowl, whisk together the vinegar, water, honey, red pepper flakes and cornstarch. Set aside. Sprinkle chicken on both sides with salt and 1/2 teaspoon black pepper.

Heat a heavy 12 or 14 inch cast iron or ovenproof frying pan over medium-high heat until hot. Add oil and place chicken skin side down. Brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 4 minutes more. Transfer chicken to a plate and set aside. Discard all but 2 tablespoons of fat from frying pan, reduce heat to medium, and cook onions, shallots until translucent, 5 minutes. Add whole garlic and cook 1 minute more. Add cornstarch mixture, chopped oregano, and remaining black pepper. Cook until mixture thickens, 1 to 2 minutes. Fry Pan Roasting: Set chicken skin side up in frying pan and add quartered figs. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. 9×9” Baking Dish: If doubling, use 13×9” baking dish. Pour onion, shallot sauce mixture on bottom of baking dish. Set chicken skin side up on top of onion shallot sauce mixture and add arrange quartered figs around chicken. Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes, OR internal temperature is 165°F. Divide chicken, figs, and sauce among plates and top with whole oregano leaves. Notes: With using fresh figs, trim stems, halve (quarter if large).  If using dried: Re-constitute by covering in boiling water by 1 inch and steep for 30 minutes, covered. Drain and use.

Seared Panzanella Chicken

Seared Panzanella Chicken

Seared Panzanella Chicken

1 cup olive oil

12 garlic cloves, peeled

4 boneless chicken breasts

4 boneless chicken thighs

16 good-size chunks day-old bread, drizzled with olive oil and coarse salt

1/3 cup pitted oil-cured black olives

4 cups chicken stock

Salt and black pepper to taste

¼ cup chopped parsley

 

1 bunch arugula, cleaned and dried on a clean dish towel

¼ cup sherry vinegar

¾ cup olive oil

1 tablespoon sugar

 

Preheat the oven to 450°F. In a small pan, add one cup of olive oil and 12 cloves of garlic. Slowly caramelize the garlic until tender. In a skillet, pan sear the chicken pieces and place on a baking sheet until all pieces are seared. Place in the preheated oven to roast. Cut up chunks of day-old bread and drizzle with olive oil and salt (about four cubes of bread per person). Place in oven to toast. Once chicken is cooked through, remove from the pan and keep warm. Discard oil from pan and add pitted olives, the garlic and chicken stock. Scrape the bottom of the pan to get all the crust. Taste, then add salt and pepper and chopped parsley. Remove toasted bread and place on plates. Spoon the sauce over the warm croutons. Top with an arugula salad dressed with sherry vinegar, olive oil and sugar and warm roasted chicken.

Anchovy Chicken with Lemon and Capers

Anchovy Chicken with Lemon and Capers

Anchovy Chicken with Lemon and Capers

1 1/4 pounds boneless, skinless chicken thighs (4 to 5 thighs)

1 tsp. kosher salt

Freshly ground black pepper

6 garlic cloves, smashed and peeled

1/4 C. extra-virgin olive oil

5 oil-packed anchovy fillets

2 T. capers, drained and patted dry

Large pinch of red chile flakes

1 lemon, halved

Chopped fresh parsley, for serving

Crusty bread, for serving

 

Heat the oven to 4OO°F. Season the chicken thighs with the salt and pepper. Mince one of the garlic cloves and set it aside for later. Heat a 12-inch oven-safe skillet over medium-high heat, and then add the olive oil; it should thin out on contact. When the oil is hot, add the 5 smashed garlic cloves and the anchovies, capers, and chile flakes. Lower the heat to medium. Cook, stirring with a wooden spoon to break up the anchovies, until the garlic browns around the edges and the anchovies dissolve, 3 to 5 minutes. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Flip the thighs over, transfer the skillet to the oven, and cook until the chicken is cooked through, 5 to 10 minutes. When the chicken is done, transfer the thighs to a plate (be careful—the skillet handle will be hot, so use a pot holder or oven mitt). Place the skillet over medium heat, and add the reserved minced garlic and the juice of one of the lemon halves. Cook for about 30 seconds, scraping up the browned bits on the bottom of the skillet. Return the chicken to the skillet and warm it in the sauce for 15 to 30 seconds. Squeeze the remaining lemon half over the chicken, and garnish with chopped parsley. Serve with crusty bread for mopping up the delicious pan sauce.

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

Roast Chicken Thighs Stuffed with Garlic & Herb Goat Cheese

 

5 chicken thighs (bone-in, skin on)

2 T. olive oil

1 tube goat cheese, sliced into 1/2″ medallions

1 T. dried parsley

1 tsp. sea salt

1/4 tsp. black pepper

 

Preheat the oven to 375°F. Place the thighs on a large baking sheet with 1″ sides. Use your fingers to gently pull the skin up from each thigh, creating a small pocket. Gently slide 1 piece under the skin of each thigh. (Eat any leftovers with crackers.) Drizzle the tops of the thighs with olive oil, then sprinkle with salt, pepper and parsley. Bake the chicken thighs for 50 to 55 minutes, or until a thermometer reads 160°F in the meatiest part of the largest thigh. The cheese should start to ooze, and the skin should be golden brown and crispy. Let the thighs rest for 10 minutes before serving. Notes: Any kind of goat cheese will do! If you have plain goat cheese, try rolling it in your own mix of scallions, fresh herbs, red pepper flakes, or even garlic powder. There are so many delicious flavor possibilities!

Chicken Thighs with Garlic and Lime

Chicken Thighs with Garlic and Lime

1 T. minced garlic
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. black pepper
2 T. fresh lime juice, divided
4 (6-oz.) chicken thighs, skinned
3 T. fat-free, less-sodium chicken broth
1 T. white vinegar
2 tsp. chopped fresh cilantro
2 lime wedges

Preheat oven to 350°. Combine first 5 ingredients in a small bowl; stir in 1 T. juice. Rub garlic mixture over chicken. Place chicken in a medium skillet. Combine 1 T. juice, chicken broth, and vinegar; pour over the chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap handle of pan with foil. Cover and bake at 350° for 30 minutes or until a meat thermometer registers 180°. zremove chicken from pan; keep warm. Place pan over medium-high heat. Bring to a boil, and cook until reduced to 1/4 C. (about 3 minutes). Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges.

Yield: 2 servings
Calories: 326
Fat: 10.4g
Fiber: .5g

French Chicken in Vinegar Sauce with Pepper-Spiked Polenta

French Chicken in Vinegar Sauce with Pepper-Spiked Polenta

Olive oil-flavored cooking spray
2 1/2 C. coarsely chopped onion
8 (3-oz.) skinned, boned chicken thighs
1/2 C. dry white wine
1/2 C. fat-free chicken broth
3 T. tomato paste
2 T. balsamic vinegar
1 tsp. minced fresh or 1/2 tsp. dried tarragon
1/2 tsp. brown sugar
1/2 tsp. salt
1/4 tsp. red pepper
Dash of black pepper
Pepper-Spiked Polenta
Tarragon sprigs (optional)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned. Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.

Yield: 4 servings
Serving Size: 2 thighs, 1/2 C. sauce, and 1 C. polenta

Calories: 372
Fat: 8.2g
Fiber: 4.4g

Arroz Con Pollo (Chicken Thighs)

Arroz Con Pollo (Chicken Thighs)

1/2 tsp. Salt
1/4 tsp. Pepper
1 Clove Garlic — crushed
1 tsp. Oregano
2 tsp. Chili Powder
8 Chicken Thighs Without Skin
1/2 C. Chicken Broth
2 T. Wine Red
1 10 Oz. Peas, Frozen — thawed
2 C. Rice, Cooked
2 T. Cilantro — fresh chopped

In a small bowl, combine salt, pepper, garlic, oregano and chili powder. Sprinkle spice mixture over both sides of chicken pieces. Place chicken in slow cooker. Pour broth and wine over chicken. Cover and cook on low 5 to 6 hours. Remove chicken and cover to keep warm. Turn control to high. Add peas. Cover and cook on high 7 to 10 minutes. Stir in cooked rice and chicken until combined. Sprinkle with cilantro and serve.

4 servings
358 Calories
6g Fat
4g Dietary Fiber

Glazed Chicken Thighs and Carrots

Glazed Chicken Thighs and Carrots

GingerSyrupChickenCC2 pounds chicken thighs, skin on, bone in
1 pound bag of organic carrot nubs
2 large yellow onions, thinly sliced
5 ribs celery, 1 inch roll-cut
4 large yellow fin potatoes, washed and cut into 1-inch pieces, skin on
1 tablespoon fresh chopped thyme
1/2 cup ginger syrup

Pre-heat oven to 500 degrees, fan on if possible. In a large bowl, mix all the ingredients together and season well with kosher salt and freshly cracked black pepper. In a sauté pan, roasting pan or cast iron pan coated lightly with oil on medium-high heat, sear the chicken thighs first, skin side down until brown then flip until brown, about 6-8 minutes total. Remove the chicken and add the rest of the bowl. Sautee for 8 minutes until soft then top with chicken, skin side up. Roast in the oven for 15-20 minutes until juices run clear when chicken is pierced and veggies are cooked thru. Serve family-style on platter.

Ginger Syrup

2 cups sugar
2 cups fresh ginger, cut into 1/8-inch slices (about 2 large hands)
2 cups water

In a medium saucepan over high heat, combine sugar, ginger and water and bring to a boil. Reduce heat and simmer until syrupy and reduced by half. Syrup should hold a line of a plate. Strain ginger pieces out and reserve syrup.

Buttery Garlic Parmesan Chicken

Buttery Garlic Parmesan Chicken

garlic-parmesan-chicken21 1/2 lb. chicken thighs, skin-on and deboned
Salt
Ground black pepper
3 tablespoons melted butter
20 cloves garlic, peeled and gently smashed
1/4 cup white wine, beer, or champagne
1/4 cup water
Pinch of cayenne pepper
1 tablespoon Italian Parsley
1/3 cup Parmesan cheese

Season the chicken with a little salt and black pepper. Heat up a skillet (cast-iron skillet preferred) on medium heat, add a little bit of butter. Pan-fry the chicken with the skin side down first, until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside. Add the remaining melted butter and sauté the garlic until light brown. Add the chicken back into the skillet, follow by the white wine and water. Lower the heat and let simmer. Add salt to taste and a pinch of cayenne pepper. Reduce the sauce a bit. Add the chopped parsley and top the chicken with Parmesan cheese. Remove from heat and broil the chicken in the oven until the cheese melts. Serve immediately.

Chicken Chow Mein

Chicken Chow Mein

Chicken Chow Mein

1-1/4 lb boneless, skinless chicken thighs, cut into thin strips

1 tsp baking soda

12-14 oz chow mein noodles (thick wheat type, not crunchy fried ones)

1 tbsp vegetable oil

4 cloves garlic, peeled and finely chopped

6 cups finely shredded green cabbage

2 carrots, julienned

2 cups bean sprouts

1 bunch scallions, cut into 2″ pieces, whites and green separated

4 eggs, scrambled, cooked in a single layer, cut into bite-sized pieces (see notes)

1/2 cup water

1/2 cup + 2 tbsp All-Purpose Chinese Stir Fry Sauce (recipe below)

 

All-Purpose Chinese Stir Fry Sauce

 

1/4 cup light soy sauce

1/4 cup regular soy sauce

1/2 cup oyster sauce

1/4 cup Chinese wine

1/4 cup cornstarch

1 tbsp sugar

2 tbsp sesame oil

2 tsp ground white pepper

Combine ingredients in a jar and shake to combine. Store in refrigerator and shake well before use.

 

 

Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.  In the meantime, make the Chow Mein Sauce: mix together cornstarch and soy sauce, then mix in remaining ingredients. Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.  Prepare the noodles according to the packet instructions. Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Add chicken and stir fry until the skin is white but the inside is still raw – about 1 minute. Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 2-3 minutes until the cabbage is just starting to wilt and the chicken is cooked through. Add the noodles, sauce, and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts, remaining scallions, and eggs. Stir through quickly then remove from heat. Serve immediately.

 

NOTES:  Note about the eggs: I am terrible awful not good at doing the scrambled eggs in the wok thing. If you would rather do it that way, just add them after the cabbage and chicken are cooked: make a well in the pan, pour in the eggs, scramble, let cook fully, toss with other ingredients, and continue on with the recipe. Or, you can omit them altogether.

Chicken Chow Mein

Chicken Chow Mein

2 onions
2 stalks celery
1/2 lb. cabbage
4 boiled chicken thighs
1/4 tsp. salt
2 tsp. cornstarch mixed with 3 tbsp. water
2 cans tomatoes
1/2 tsp. Accent
Dash of pepper
1/4 tsp. sugar
1 c. chicken broth
1 box rice
Chow mein noodles

Slice onions, celery, cabbage and chicken into 1/2″ slices. Using high flame, heat a well greased frying pan and add salt, onions, celery, cabbage. Stir for 1/2 minute. Add chicken broth, cover and cook for 3 minutes. Add chicken, cornstarch, Accent, pepper, sugar and tomatoes. Stir and cook for 3 minutes. Add chow mein noodles on rice.

Hot Chinese Chicken from Charlene Norvell

Hot Chinese Chicken from Charlene Norvell

8 Broiler Fryer Chicken Thighs, skinned, boned, and cut into 1” pieces
1/4 C. Corn Starch
1/4 C. Corn Oil
1/8 tsp. Garlic Powder
1/3 C. sliced Water Chestnuts
4oz. can sliced Mushrooms, drained
1 C. Celery, sliced on a slant
1 C. chopped Green Onion
1/4 C. Soy Sauce
1 tsp. Accent

Roll chicken in corn starch. Heat corn oil in frying pan over medium high heat. Add chicken and brown. Sprinkle with garlic. Add remaining ingredients, stirring to mix. Simmer 5 minutes. Serve chicken over hot cooked rice. Yield 4 servings.

Chicken Thighs with Mushrooms and Shallots

Chicken Thighs with Mushrooms and Shallots

3 tsp. clarified butter
8-10 oz. mushrooms, end trimmed, with stem intact
1 C. shallots
1 C. pearl onions, cut in half
4 cloves garlic
olive oil, if needed
8 chicken thighs, bone-in and skin-on
1/2 C. chicken stock

Preheat oven to 350 F. Heat your 2T. clarified butter on medium-high heat in a large pan that goes from stove to oven. Add mushrooms and cook 5-7 minutes covered. Remove and set aside. In the same pan, add 1T. clarified butter, along with the shallots and pearl onions, and cook for 3 minutes. If sticking occurs, add a glug of olive oil. Then add garlic and cook for 1 more minute. Remove and set aside. Increase heat a bit and add another glug of olive oil. Sear the chicken until brown, about 3 minutes a side, making sure not to flip until browned. Remove chicken from pan. Place mushrooms on the bottom, then the onions, then place the chicken back in. Bake in the oven covered for 30-40 minutes. Remove top for the last 10 minutes to brown. Remove from oven and serve.

Apricot-Lacquered Chicken Thighs

Apricot-Lacquered Chicken Thighs

1 3/4 pound bone-in, skin-on chicken thighs (this is 4 meaty thighs)
1 1/2 tsp. Gourmet Garden Garlic Paste (or 3 garlic cloves, finely minced)
1 1/2 tsp. Gourmet Garden Ginger Paste (or a 1 1/2-inch piece of ginger, peeled and finely minced)
1/4 cup apricot preserves
2 tsp. soy sauce
1/4 tsp. chile powder
1/2 tsp. hot sauce

Heat oven to 350F degrees. Lightly mist an 8-inch square baking dish with nonstick spray and set aside. Snip any large globs of fat off chicken and discard (I leave the skin on because I like it!), and place chicken in prepared dish. To a small bowl, add garlic, ginger, apricot preserves, soy sauce, chile powder and hot sauce, and stir well to combine. Spoon most of sauce over chicken, spreading to cover with the back of the spoon. Reserve a little bit of sauce (maybe ~ 4 tsp.) for serving time. Bake for 50 minutes. Remove pan from oven and allow chicken to cool for about 5 minutes. Serve, spooning remaining sauce over top if you like. Accompany with a green salad, another vegetable like carrots or broccoli, and rice or potatoes if you like.

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce

Chicken with Sun-Dried Tomato Cream Sauce8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
1 cup chicken broth
1/2 cup heavy cream
1/3 cup julienned sun dried tomatoes in olive oil, drained
1/4 cup freshly grated Parmesan
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup basil leaves, chiffonade

Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately, garnished with basil, if desired.