4 bone in chicken thighs, skinned
6 anchovies, chopped
1/2 cup rinsed capers
Juice from one lemon
1/2 cup white wine
6 garlic cloves, minced
1/3 cup chicken broth
Pinch of flour
1 Tbsp chopped parsley
Season the chicken with some salt. Heat the Instant Pot on sauté mode. Add the olive oil to heat. Brown the chicken thighs on all sides. Remove the thighs to a plate.
Saute the anchovies and garlic until the anchovies have “melted”. You may need to add a little broth to help this along.
Add the lemon juice and wine. Bring to a boil.
Return the chicken thighs to the instant pot. Add the broth.
Close the lid and pressure cook for about 7 minutes. Release the steam vent.
When the steam has been released, open the lid and add the capers. Pressure cook for 2 more minutes.
In the meantime, make a slurry with some flour and broth and set aside.
When the pot has finished, release the pressure. Remove the chicken to a plate, keeping the sauce in the pot.
Add the flour slurry and the chopped parsley to the pot and bring the sauce to a boil using the sauté feature. Adjust the flavor and if it’s too salty, add some water. Thicken as needed with more slurry. Return the chicken to the pot, coating it with the sauce.
Serve the chicken with lots of sauce on top.
This was absolutely delicious. I prepped it a day ahead of time and the flavors melded together wonderfully.
4 boneless and skinless chicken thighs
Balsamic glaze (from Trader Joe’s)
1 t. Fresh thyme, minced
1 clove garlic, minced
1 head of cauliflower, cut into florets
2 medium shallots, sliced thin
16 Kalamata olives, sliced
Fresh parsley for garnish
Preheat the oven to 450.
Place the chicken in a Ziploc bag. Season with some salt and pepper. Add the balsamic glaze, thume, and garlic. Mix well and allow to marinate for awhile.
Combine the cauliflower and shallots in a large sheet pan. Toss with 4 t. olive oil, salt and pepper. Spread the vegetables out in a single layer. Bake until the cauliflower starts to brown (about 25 min).
Remove pan from the oven. Toss the vegetables. Clear 4 spaces on the pan. Add the chicken, making sure each piece has contact with the pan. Return the pan to the oven and cook until the chicken is done and the cauliflower are tender (about 20 min).
Remove from the oven. Toss in the olives. Grate some lemon zest over the pan. Squeeze the lemon juice to taste. Toss altogether. Sprinkle parsley over the top.
If you’re following Weight Watchers, this was 6 Smart Points.
This was so delicious – exactly the kind of flavors that I grew up with.
Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too
3 cloves of garlic, minced
3 T. tomato paste
Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.
Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.
This is great cooked in a cast iron skillet.
2 lb chicken thigh, bone and skin on
4 lemon slices
1 1/2 c. diced zucchini
1/3 c. diced red pepper
1/4 olive oil
3 T. lime juice
1 T. red wine vinegar
3 cloves minced garlic
1/4 t. red pepper flakes
2 t. paprika
1 t. dried thyme
1/2 t. salt
1/4 t. pepper
Place all marinade ingredients in a bowl. Mix well until blended. Add the chicken thighs into a large zip loc bag. Add the marinade and mix well. Refrigerated for 2 to 4 hours.
Preheat the oven to 400.
Heat a large cast iron pot. Add some olive oil. Remove the chicken from the bag, reserving the marinade. Add the chicken to the hot pan and brown well on both sides.
Add the zucchini and red peppers and arrange them around the chicken. Pour any extra marinade over the chicken and vegetables. Top with the lemon slices.
Place the skillet in the oven and bake for about 35 minutes or until the internal temperature of the chicken registers 165.
Remove and serve!
These were absolutely delicious! So tender and tasty!
2 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces
1 red onion, cut into wedges
1 c. plain Greek yogurt
2 T. olive oil
2 t. paprika
1/2 t. cumin
1/8 t. cinnamon
1 t. red pepper flakes
Zest from one lemon
Juice from one lemon
5 cloves of minced garlic
1 3/4 t. salt
1/2 t. pepper
Combine all ingredients from yogurt to pepper in a bowl and mix well.
Thread chicken pieces on a metal skewer, adding the onion wedges along the way.
Brush the yogurt mixture onto the kebabs, making sure to cover them well.
Cover and refrigerate over night.
Grease a grill with some olive oil. Heat the grill. Place the kebabs on the grill and cook until done – turning frequently.
This is very similar to Chicken Cacciatore – still just as delicious as ever.
4 chicken thighs, bone in and skin on
4 chicken legs, skin on
1 onion, sliced very thin
1 small carrot, sliced thin
1 zucchini, sliced thin
2 roma tomatoes, cut into chunks
1 small can tomato sauce
1 bay leaf
A few rosemary sprigs
1 c. white wine
3 cloves garlic
1 c. chicken broth
Heat some butter in a large frying pan. Add the onions and brown.
Add the chicken and rosemary. Cook on high heat until the chicken is browned on all sides.
Add the white wine and carrots. Cook until the wine has evaporated – always turning the chicken. Add salt and pepper.
Add the tomato and tomato sauce, the bay leaf, zucchini and garlic. Add a ladle of chicken broth.
Cover and cook for about 40 minutes on low heat, turning the chicken occasionally and adding broth when needed.
This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!
8 chicken thighs, with skin and bone in
3 T. butter
4 garlic cloves, minced
1 T. chopped oregano
1 t. chopped rosemary
1 t. chopped thyme
1 lb. asparagus, trimmed
1/2 t. paprika
1/4 c. chicken broth
Pat chicken dry very well. Season with salt, pepper, and paprika.
Melt 2 T. butter in a pan. Add the garlic and herbs and quickly stir until fragrant, being careful not to burn.
Lay the chicken, skin side down, in the skillet and cook until deeply browned on both sides. Inside temp should be 165. Reduce heat in case if too hot.
Remove the chicken to a dish and keep warm. Melt 1 T. butter in the same pan. Add the asparagus and season with salt and pepper. Saute them until they are tender. Deglaze with the chicken broth and cook for a bit longer until soft.
Remove them from pan. Return the chicken to the pan and coat with the pan juices.
Serve side by side.