CRISPY GRILL PAN CHICKEN THIGHS
These skin-on, bone-in chicken thighs are seasoned with a homemade spice blend and then cooked entirely on your stovetop in a grill pan. The results? Plump, juicy meat and skin so crispy it will crack under your knife-use a sharp one!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
- Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
- Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
- Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.
BISTRO CHICKEN THIGHS
Make and share this Bistro Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken evenly with salt and pepper.
- Heat the oil in a large skillet over medium heat.
- Add the chicken and brown on all sides.
- Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
- Melt the butter in the same skillet.
- Add the onions, garlic, and thyme; saute until the onion is softened, about 5 minutes.
- Add the wine and tomatoes and scrape up any browned bits from the bottom of the skillet.
- Transfer the contents of the pan to the slow cooker insert.
- Cover and cook on LOW for 6-8 hours, until the chicken is cooked through and tender, falling off the bone.
- Skim off any fat from the top of the sauce.
- Stir in the parsley and serve from the cooker set on warm.
Nutrition Facts : Calories 360.6, Fat 24.4, SaturatedFat 7.3, Cholesterol 106.3, Sodium 600.7, Carbohydrate 8.1, Fiber 1.8, Sugar 1.4, Protein 21.8
CHICKEN THIGH OSSO BUCCO
An inexpensive alternative to the more pricey veal. The longer it cooks the richer the sauce gets. I've never cooked it in the crock pot but I suppose you could. My husband is not a fan of dark meat chicken but in this recipe you would think you were eating veal.
Provided by thistleridge
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Salt and pepper thighs and saute in 1T. olive oil.
- Chop onion, carrot, celery and garlic into a fine mince.
- Remove chicken thighs when brown on both sides.
- Add veggies to pan and cook till soft.
- Deglaze pan with red wine and reduce by half.
- Add tomato sauce, diced tomatoes, oregano and rosemary.
- Cook till bubbly then add thighs back to the pan.
- Simmer 40-60 minutes.
- Meanwhile combine chopped parsley, lemon zest and chopped garlic.
- Before serving add the last 3 ingredients.
Nutrition Facts : Calories 337.6, Fat 19.5, SaturatedFat 5.4, Cholesterol 105.3, Sodium 514, Carbohydrate 11.5, Fiber 3, Sugar 6.9, Protein 23.9
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