DEVILED CHICKEN THIGHS
These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
- Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
- In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
- Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
- Transfer to a large platter and serve.
FRIED CHICKEN WITH CREAMY GRAVY
Seasoned fried chicken is served with a rich gravy made from the pan drippings. It's down home goodness that's definitely not for dieters! Takes some preparation, but is definitely worth it. Enjoy!
Provided by Gina
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
- In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
- Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
Nutrition Facts : Calories 507.2 calories, Carbohydrate 18.6 g, Cholesterol 141.8 mg, Fat 29 g, Fiber 0.7 g, Protein 40.5 g, SaturatedFat 7 g, Sodium 588.3 mg, Sugar 2.3 g
HOMEMADE CHICKEN GRAVY
Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.
- Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.8 g, Cholesterol 44.5 mg, Fat 15.6 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 9.7 g, Sodium 346.1 mg, Sugar 0.3 g
DEVILED CHICKEN THIGHS
I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.
Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN IN DEVILED GRAVY
Steps:
- Season the chicken with salt and pepper. In a skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning, for 10 minutes. Off the heat, cover to keep warm. Add the butter to the pan over medium-low heat. Stir in the shallots, garlic and chile; season with salt and pepper. Cook for 3 minutes. Whisk in the flour, paprika and mustard. Whisk in the stock and vermouth (or white wine); bring to a bubble. Whisk in the hot sauce, parsley and worcestershire. Add the chicken and its juices to the gravy and turn to coat completely. Serve the chicken on the toast points.
DEVILED CHICKEN
Tender chicken in a kicky sauce. You may even want to double the sauce ingredients and serve poured over rice, noodles, or potatoes.
Provided by ElaineAnn
Categories Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper chicken and brown in oil.
- Remove chicken.
- Whisk flour with drippings in pan. Cook and stir for 2 minutes; add remaining ingredients and mix well.
- Bring to a boil, then reduce to simmer.
- Return chicken to pan and spoon sauce over.
- Cover and simmer for 45 minutes.
Nutrition Facts : Calories 620.5, Fat 42.5, SaturatedFat 11, Cholesterol 173.2, Sodium 843.6, Carbohydrate 11.7, Fiber 0.6, Sugar 4.8, Protein 45.7
OVEN CHICKEN WITH DRIED BEEF GRAVY
Impress your friends and family with this delicious, inexpensive, 5-ingredient entree. My family requests it often. The chicken is fork-tender, and the sauce makes a luscious gravy to serve over rice or pasta.
Provided by BeachGirl
Categories Chicken Breast
Time 3h10m
Yield 1 9x13 inch casserole, 6 serving(s)
Number Of Ingredients 6
Steps:
- Spray 2-quart glass casserole baking disk with non-stick cooking spray.
- Preheat oven to 250 degrees.
- Mix soup, sour cream and milk together in a large bowl.
- Set aside.
- The dried beef comes rolled inside of a glass jar.
- Leave it rolled up and cut into thin slices, then cut slices in half.
- Lay dried beef in the bottom of the prepared casserole.
- Place chicken on top in single layer.
- Pour soup mixture over chicken, being sure to cover the top of the chicken, even if some of mixture runs back into pan.
- Bake uncovered for 1-1/2 hours.
- Remove from oven and scrape the sauce from the sides of the casserole and mix it with the unbrowned sauce, spreading some sauce over the chicken.
- Return casserole to the oven and cook an additional 60-90 minutes, until sauce around chicken has browned slightly and is consistency of gravy.
- Serve chicken and gravy over cooked rice or pasta.
- To garnish, microwave peas 30 seconds; sprinkle over the chicken and rice/or pasta.
- NOTE: If sauce thickens too much before chicken has cooked at least 2-1/2 hours, add 1/4 cup water.
- Stir into gravy and continue cooking.
- NOTE: For Real gravy-lovers, double the soup, sour cream and milk so you'll be sure to have enough!
- This gravy is also delicious served over biscuits.
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