Tag Archives: chicken thighs

Chicken Thighs with Cauliflower

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This was absolutely delicious. I prepped it a day ahead of time and the flavors melded together wonderfully.

Ingredients:

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

1 lemon

Fresh parsley for garnish

Directions:

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.

 

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Italian Chicken Thighs

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This was so delicious – exactly the kind of flavors that I grew up with.

Ingredients:

Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too

3 cloves of garlic, minced

Rosemary sprigs

3 T. tomato paste

White wine

Directions:

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.

Portuguese Chicken

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This is great cooked in a cast iron skillet.

Ingredients:

2 lb chicken thigh, bone and skin on

4 lemon slices

1 1/2 c. diced zucchini

1/3 c. diced red pepper

Marinade:

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

Directions:

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!

Chicken Kebabs

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These were absolutely delicious! So tender and tasty!

Ingredients:

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

Directions:

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.

Chicken Al Borgo

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This is very similar to Chicken Cacciatore – still just as delicious as ever.

Ingredients:

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

Directions:

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.

 

Chicken Thighs with Asparagus

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This was delicious and probably something that would turn out great in the pizza oven. Also it’s 4 Weight Watcher points!

Ingredients:

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

Directions:

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.

Chicken Cacciatore

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cacci14top[1]This was excellent and would be great to cook in the pizza oven, too.
Ingredients
  • 2 chicken drumsticks and 2 chicken thighs, with bones and skinned
  • 8oz. mixed mushrooms, like crimini and shiitake
  • Dried porcini mushrooms, soaked and softened in water (reserve water)
  • 1 onion, diced medium
  • 1 small yellow and red pepper, diced medium
  • 2 small carrots, peeled and sliced
  • 5 garlic cloves, shaved
  • pitted kalamata olives, a large handful
  • 1 cup porcini mushroom water
  • 1 cup white wine
  • 1 cup marinara sauce
  • 2 Roma tomatoes, chopped
  • Assorted herbs, parsley, basil, oregano and thyme
  • Olive oil
  • Salt and pepper
Instructions
  1. Season chicken with salt, pepper and sprinkled oregano.
  2. Heat a heavy cast iron skillet, drizzled with olive oil.
  3. Place chicken skin side down and do not move it until it reaches a deep golden brown and it’s easy to turn, brown other side for a few minutes. Remove chicken and set aside.
  4. Add vegetables, garlic, salt and pepper to taste, a few twigs of thyme, saute for 5 minutes.
  5. Add wine and let it reduce.
  6. Add mushroom water and marinara sauce.
  7. Toss in 1 teaspoon of salt, pepper and chopped fresh basil.
  8. Place the chicken back into the pan and sink into the juices.
  9. Simmer on low, stove top, for a couple of hours or until chicken falls off the bone. Uncovered.
  10. Garnish with fresh parsley.
  11. Serve with cooked pasta, polenta or warm crusty bread.