ROAST CHICKEN THIGHS WITH TOMATOES AND HERBS
This recipe is from The Oregonian. It says it is form Martha Holmberg, FOODday editor. I live in Chicago, but my sister lives in Oregon and I always search the paper for delicious recipes. They have healthy and seasonal recipes that are quite different from Chicago. I love them and the food in Oregon!
Provided by dimply dots
Categories Chicken Thigh & Leg
Time 55m
Yield 4 servings plus leftovers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, combine the onion, garlic, tomatoes, olive oil, pepper flakes, 2 Tablespoons of herbs and 1 teaspoon salt; toss until everything's nicely mixed. Season the chicken thighs on both sides with salt (and pepper if you'd like) to taste.
- Arrange the chicken thighs on two heavy rimmed baking sheets, with space between the chicken pieces. Distribute the tomato mixture and any juices around the chicken so it's in an even layer but not covering the chicken.
- Roast until the chicken is totally tender when pierced with a knife (or reaches 170 degrees on an instant-read thermometer), 35 to 45 minutes. During roasting, check that the tomato mixture isn't burning. You want the vegetables to release juices, collapse and brown slightly but not to burn onto the pan. If they're getting too dark, pour in a few spoonfuls of water or chicken broth.
- When the chicken is done, transfer to serving platter. Put a large sieve/colander/strainer over a bowl and very carefully scrape the tomato mixture into the sieve. Make sure you catch all of the juices, which are delicious. If there are browned juices on the baking sheets, deglaze them by pouring a bit of water or chicken broth or reserved juices, and scraping to dissolve. Add this liquid to the vegetable juices in the bowl.
- After the vegetables drain for a few minutes, arrange on the chicken platter as an accompaniment. Sprinkle everything with the remaining 1 tablespoon herbs and serve. pass a bowl of the juices at the table to drizzle over the chicken and vegetables. Or refrigerate them for use in another recipe if you'd like, such as soup.
- To reserve leftovers: Pour the vegetable juices into a measuring cup, cover and refrigerate (the fat will solidify on the top for easy removal the next day) Depending on appetites, you should have a bout 4 thighs left over, wrap and refrigerate , along with the reserved tomato mixture.
TURKEY THIGHS WITH MAPLE MUSTARD SAUCE FOR THE CROCK POT!
Yes, I am on a crock pot kick :) I found a lot of really good recipes at the library...now if I could just remember which book they were from.
Provided by Shannon 24
Categories Poultry
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In slow cooker, place potatoes. Place turkey thighs on top.
- In a small bowl stir together mustard, syrup and tapioca. Pour over turkey. Cover, cook on low for 6-7 hours or on high for 3-3 1/2 hours.
Nutrition Facts : Calories 172.2, Fat 0.1, Sodium 31.4, Carbohydrate 41.6, Fiber 2.5, Sugar 19.7, Protein 2.3
BAKED TURKEY THIGHS IN WINE-HERBS
Tender, moist turkey flavored with rosemary, thyme and bay leaf--a crowd-Pleaser. Original recipe by Earl Peyroux.
Provided by Laurawombat Garcia
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Salt and pepper the turkey thighs.
- Sprinkle with oil and place in baking pan. Bake at 350° for 25 minutes.
- Sauté potatoes in butter and 1 tsp oil for 15 minutes, turning frequently.
- Baste turkey with white wine.
- Add rosemary, bay leaves and thyme.
- Add sautéed potatoes around turkey and return to oven. Continue baking another 20 minutes.
- Pour the cooking fluid into a measuring cup. Remove excess fat and serve turkey with sauce on the side for dipping or pour some over turkey.
Nutrition Facts : Calories 191.7, Fat 5.7, SaturatedFat 3, Cholesterol 11.4, Sodium 70.2, Carbohydrate 27.9, Fiber 2.9, Sugar 2.5, Protein 3.3
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