Baby bello mushroom, thinly sliced
Green onions, chopped
Cook the mushrooms in some olive oil until done. Remove to plate.
In the hot pan, brown the chicken thighs well on both sides. Deglaze with some white wine.
Add some broth and reduce the heat. Cover and cook until done.
Return the mushrooms to the pan. Turn the heat up to high to evaporate most of the liquid. Make a sludge of water and flour. Add to the pan.
Add the green onion and stir to combine well.
These were great and very easy to make!
1 pkg. boneless, skinless chicken thighs
1/2 c. flour
1 leek, thinly sliced
1/3 cup julienned sun dried tomatoes
4 garlic cloves, minced
1 lemon, sliced
1/4 c. prosecco
1/4 c. chicken broth
3 T. butter
Heat some oil in a Dutch oven. Combine salt, pepper, and flour in a Ziploc bag big enough to hold the chicken. Add the chicken and mix well.
Shake off the excess flour from the chicken before placing them in the dutch oven. Cook for a few minutes. Add the leek and flip the chicken. Add the tomatoes and garlic and cook for a few more minutes. Add the lemon slices.
Add the prosecco and stir to scrape up the browned bits on the bottom. Stir in the broth, increase the heat to high and bring to a boil. Reduce the heat and simmer until the liquid has reduced by about half.
Reduce the heat to low. Stir in the butter until melted. Sprinkle with parsley and season with salt and pepper to taste.
Years ago, I used to make my mushroom sauce by opening a can of Campbell’s Cream of Mushroom soup. Even though it was always very good, I knew that it wasn’t healthy. So when I tried this mushroom sauce, I was thrilled. The taste is just as good, if not better, and it’s authentic! You can use this sauce on pork, too.
4 boneless skinless chicken thighs
8 oz. sliced mushrooms
4 garlic cloves, minced
1/2 c. chicken broth
1 c. half and half
1/4 c. grated Parmesan cheese
Season the chicken with salt and pepper on both sides. Brown the chicken thighs well in some olive oil. Remove and set aside.
Add the garlic to the pan and cook until soft. Add the mushrooms and continue cooking until they have released their water and softened.
Add the chicken broth and cook for a few minutes until the broth has reduced a bit. Add the half and half and cook for a few more minutes. Add the parmesan cheese and chopped parsley and stir until the cheese has melted. Taste the sauce and adjust the seasonings.
Return the chicken to the pan. Cover the pan and reduce the heat. Cook until the chicken is done.
This was a great sauce to put on chicken. It is, of course, tastier the next day! I served this over some buttered rice and with sautéed chard as a side dish.
6 chicken thighs
1/4 c. olive oil
1/4 T. red wine vinegar
1 minced garlic clove
Salt & pepper
1/4 t. dried oregano
Juice of one lemon
1 t. chopped parsley
Pat dry the chicken pieces. Drizzle some olive oil over the chicken and grill until both sides are browned.
While the chicken is grilling, mix together the rest of the ingredients in a bowl.
Brush the chicken with the sauce and cook until the chicken is done.
Spoon any sauce over the chicken.
If you’re looking for something really easy to make, this is it! The flavors are tasty and it takes just a very short while to make.
6 boneless skinless chicken thighs
1 t. cumin
1 t. turmeric
1 t. garlic powder
1 t. salt
1/4 t cayenne pepper
Wash and dry the chicken thighs. Combine all the seasonings into a zip lock bag. Add the chicken thighs and mix well.
Heat a grill pan. Oil as necessary. Place the chicken thighs on the pan and brown well on both sides. Reduce the heat, cover, and cook until done.
This is a basic recipe for cooking the chicken thighs – you can add whatever sauce you like, if you even need it. I think a butter/sage sauce would be great…and even a piccata sauce.
Chicken thighs, bone in and skin on
Salt & pepper
Run a knife along the thigh bone on the opposite side of the skin to make a slit.
Season the thighs with salt & pepper.
Place the thighs skin side down in a nonstick pan. Turn the heat up to high and once the chicken begins to sizzle, turn the heat to medium, cover the pan tightly, and let the thighs cook for about 20 minutes (checking every so often to make sure they’re cooking well). If the skin is burning too fast, turn down the heat. Cook until the chicken is cooked through and the skin is brown and crusty.