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.
So delicious and really easy to make! This might work well in the pizza oven, too!
5 boneless skinless chicken thighs, pounded
5 slices prosciutto
5 slices havarti
Handful of fresh sage leaves
2 cloves garlic, minced
Preheat the oven to 375. In a frying pan, sauté the garlic and sage in some olive oil just until the garlic begins to turn color. Set aside.
Lay the chicken thighs out flat. Top each thigh with a slice of prosciutto and a slice of Havarti. Spoon some of the garlic and sage over the cheese. Roll up each thigh and secure with toothpicks.
Heat some oil in a frying pan and brown the thighs on all sides.
Place the browned thighs in a flat baking pan. Place in the oven for 30 minutes.
This was super easy to make and very tasty. I was a bit worried about using coconut milk, since I’m not a big fan of coconut flavors, but it was great. It gave the sauce a smooth consistency and a nicer consistency than using yogurt. I think this recipe can also be made successfully on the stove top, but it’s always nice to use the crock pot for an instant dinner when you come home from work!
1 lb. skinless, boneless chicken thighs
1 can coconut milk
4 garlic cloves, minced
1 jalapeno, chopped
1/2 red onion, chopped
3 T. cilantro, chopped
1 T. dried basil
3/4 T. curry powder
1/2 t. chili powder
1 t. fresh ginger, grated
Cornstarch if needed for thickening sauce
Rice or Naan
Brown the thighs in some olive oil in a hot pan until golden on both sides.
Combine coconut milk, basil, curry, chili powder, salt and pepper in a bowl. Mix altogether and pour into the crock pot.
Add the seared chicken, onions, jalapenos and garlic. Stir to combine.
Cook on low for 6 hours or on high for 3 hours until chicken is cooked through.
Add the ginger and, if the sauce needs more thickening add a slurry of cornstarch and water, and cook for another 15 minutes. Add the cilantro and mix.
Serve over cooked rice or with some Naan bread.
Tasty and delicious….and if you want a bit more garlic flavor, mash the roasted garlic into the sauce at the end!
4 chicken thighs with skin and bones
2 t. minced fresh rosemary
4 rosemary sprigs
10 peeled garlic cloves, whole
1/2 c. chicken broth
1/3 c. white wine
1 T. olive oil
Preheat the oven to 475. Place some rosemary sprigs underneath the skin of each thigh. Season the thighs with salt and pepper and place them in an ovenproof skillet.
Toss together the garlic, olive oil and rosemary in a bowl until the garlic is covered.
Arrange these garlic cloves around the chicken in the skillet. Drizzle any remaining oil over the chicken.
Roast the chicken for about 15 minutes. Add broth to the skillet and cook until the chicken is cooked through.
Transfer the chicken and garlic to a plate. Add the wine to the skillet and reduce the pan juices. At this point, you can mash some of the roasted garlic into the sauce.
Serve this over the chicken.