CHICKEN THIGHS WITH TOMATO-VODKA SAUCE
I originally invented this scrumptious dish to celebrate a friend's 21st birthday, and it has since become a quick and easy family favorite. -Karen Kuebler, Dallas, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Pound chicken thighs slightly with a meat mallet to uniform thickness; sprinkle with salt and pepper. In a large skillet, heat butter and oil over medium heat; brown chicken on both sides. Remove and keep warm., In same pan, add celery; cook and stir 3-4 minutes or until tender. Return chicken to pan. Add tomatoes, vodka, lime zest, lime juice and Worcestershire sauce; bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer inserted in chicken reads 170°. Serve with lime wedges, celery leaves and, if desired, hot pepper sauce and celery salt.
Nutrition Facts :
CHICKEN THIGHS IN TOMATO SAUCE
If I am not in a rush I season the chicken first with salt and pepper then brown in oil, and transfer to the baking dish, the oven-baking time will be less, and I think that the chicken definately tastes better if it is browned first. I have made this using other brands of prepared mustard but for some reason French's brand is the best! To save time you can prepare the sauce the evening or day before and chill. You can use any chicken pieces that you desired, I usually use a whole cut-up chicken in place of the 10 thighs, although I have 10 thighs listed you can sneak a couple more thighs in the dish! If you don't brown the chicken first, this makes a quick weeknight meal. I have made this many times, it is easy and delicious! Adjust all sauce ingredients to suit taste.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a large roasting pan.
- Place the chicken thighs (skin-side up) in the prepared baking dish.
- In a saucepan melt butter and then saute the onions, garlic, thyme and dried chili flakes for about 4-5 minutes.
- Add in the crushed tomatoes, brown sugar, cider vinegar and Worcestershire sauce (do not add in the mustard until the end of cooking!) mix to combine, season with salt, black pepper; bring to a boil, and simmer for 10-15 minutes.
- Remove from heat and add in the mustard; mix to combine.
- Pour the sauce over the chicken in the baking dish, the turn over the chicken once to coat in sauce making certain to leave the skin side up.
- Bake uncovered, basting with sauce every 30 minutes (total cooking time should take about 1 hour and 10 minutes, if you have browned the chicken first then baking time will be less).
Nutrition Facts : Calories 926.6, Fat 56.1, SaturatedFat 18.4, Cholesterol 259.8, Sodium 992.3, Carbohydrate 54.5, Fiber 4, Sugar 45, Protein 51.6
BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO
Provided by Alex Guarnaschelli
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
- In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
- When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.
VODKA SAUCE CHICKEN PARMESAN
Move over penne: Classic, creamy and vibrant vodka sauce has a new home on top of crispy chicken Parmesan.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil. Place a wire rack inside each of 2 rimmed baking sheets.
- Cut the chicken breasts in half horizontally through the middle (like slicing a bagel) making 4 roughly equal pieces. Place a sheet of plastic wrap on a cutting board. Put 1 chicken piece in the center of the plastic wrap and top with another sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to a prepared baking sheet. Repeat with the remaining chicken pieces.
- To set up a standard breading station, mix the flour, 1 tablespoon salt and 1/2 teaspoon pepper in a shallow dish. Beat the eggs and 1/2 teaspoon salt in a second shallow dish. Place the breadcrumbs in a third shallow dish.
- Dredge 1 piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumbs, turning to coat on both sides and packing the crumbs into any crevices. Return the chicken to the baking sheet and repeat with the remaining chicken pieces.
- Heat the oil in a large skillet over medium-high heat (you will know the oil is ready if you drop a few breadcrumbs into the skillet and they immediately sizzle). Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side, turning with tongs. Transfer to the other prepared baking sheet. Make sure the oil is hot again before repeating with the remaining 2 pieces of chicken.
- Spread 1/4 cup vodka sauce onto each piece of chicken then top each with 1 tablespoon Parmesan and 1/4 cup mozzarella. Broil until the cheese melts and browns in spots, 3 to 5 minutes. Pour the remaining vodka sauce onto a serving platter and top with the chicken pieces. Sprinkle with the parsley.
CHICKEN THIGHS IN TOMATO SAUCE
Provided by Jacques Pepin
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Divide the oil between 2 skillets, and heat it over medium-to-high heat until it is hot. Add the chicken in one layer to the skillets. Sprinkle half the salt over the chicken pieces, and brown them for 5 minutes on one side, then for 5 minutes on the other side.
- Remove the chicken to a platter, and add the onions to the drippings in the skillets. Cook about 2 minutes over high heat to brown the onions lightly. Add the garlic, and cook about 30 seconds longer.
- If using canned tomatoes, divide the tomatoes and their juice between the 2 skillets, breaking up the tomatoes with the edge of the spoon as you mix them in. If using fresh tomato pieces, divide them between the skillets, and add 1/4 cup of water to each skillet. Mix well and bring to a boil.
- Return the chicken pieces to the skillets. Add the remaining salt and the pepper to the mixture, and bring to a boil. Then reduce the heat to low, cover and boil gently for 10 minutes.
- Arrange the chicken on a platter or divide it among six individual plates. Spoon the sauce over the chicken, sprinkle the chopped herbs on top, and serve.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 23 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 576 milligrams, Sugar 2 grams, TransFat 0 grams
YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE
Another delicious recipe my mother makes and I finally got the recipe for. Tender chicken thighs and tangy sauce are perfect served over rice. Adults and kids alike will love this! Enjoy!
Provided by SeattleSun
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
- Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
- Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 506.9 calories, Carbohydrate 15.4 g, Cholesterol 161.7 mg, Fat 31.5 g, Fiber 0.9 g, Protein 39.3 g, SaturatedFat 11.5 g, Sodium 1057.7 mg, Sugar 12.4 g
ITALIAN PAN-FRIED CHICKEN THIGHS WITH CREAMY TOMATO SAUCE
This is a quick dinner that is ready in under 30 minutes. To save a little bit on the fat/calories I use a split ratio of cream and milk. This is not a requirement. Serve with your choice of sides. I like spaghetti noodles, or zucchini zoodles.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl. Dredge chicken thighs through the mixture and shake off excess flour.
- Heat olive oil and butter in a large skillet over medium heat. Add chicken thighs and cook until golden brown, about 5 minutes on each side. Remove chicken from skillet.
- Wipe out skillet, leaving just a little bit of the fond. Add minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, cream, and milk; stir to combine. Season with red pepper flakes and mix in spinach. Allow spinach to wilt, about 3 minutes. Return chicken thighs to the skillet and heat until warmed through. Serve topped with freshly shaved Pecorino Romano cheese.
Nutrition Facts : Calories 596 calories, Carbohydrate 20.4 g, Cholesterol 157.6 mg, Fat 40.6 g, Fiber 3.8 g, Protein 38.7 g, SaturatedFat 15.7 g, Sodium 1609 mg, Sugar 3.7 g
CHICKEN THIGHS AND MUSHROOMS IN TOMATO SAUCE
Make and share this Chicken Thighs and Mushrooms in Tomato Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a medium skillet over medium heat, warm ½ tablespoon of the oil.
- Add the thighs and cook until lightly browned, about 5 minutes on each side.
- Season with ¼ teaspoon salt and pepper to taste.
- Transfer them to a 2-quart casserole.
- Add the remaining ½ tablespoon oil to the skillet; add the onions, mushrooms, bell pepper, and garlic and sauté until tender, 6-7 minutes.
- Add the tomatoes, wine, Italian seasoning, and remaining ¼ teaspoon sauce and mix well.
- Pour over the thighs.
- Bake, covered, until the chicken is no longer pink in the center, about 40 minutes.
- Sprinkle with the cheese and bake, uncovered, until the cheeses melt, about 5 minutes longer.
Nutrition Facts : Calories 335.6, Fat 21.7, SaturatedFat 6.6, Cholesterol 91.1, Sodium 479.7, Carbohydrate 10.1, Fiber 2.6, Sugar 5.9, Protein 23
CHICKEN MARINATED IN VODKA
Make and share this Chicken Marinated in Vodka recipe from Food.com.
Provided by COOKGIRl
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- MARINADE: In a Ziploc-type bag, combine all the ingredients except for the chicken and mint leaves used for garnish.
- Stir the mixture then add the chicken parts.
- Shake bag gently to coat. Cover and refrigerate several hours or overnight, turning a few times.
- Use a pair of tongs to place the chicken in an oiled 9x13-inch baking dish. *Discard* marinade.
- Bake at 350º for about 1 hour or until meat is browned on the outside and no longer pink in the middle.
- Transfer the chicken to a platter and garnish with the mint leaves.
- OPTIONAL GRILLING DIRECTIONS: Prepare the grill for indirect medium heat.
- Remove chicken parts from marinade; *discard* marinade.
- Place chicken on oiled or sprayed grate and grill until lightly browned and no longer pink in the center, about 1 hour.
- Turn chicken pieces several times while grilling.
- Serve as indicated in Step #6.
Nutrition Facts : Calories 494.7, Fat 7.6, SaturatedFat 1.6, Cholesterol 198, Sodium 367.7, Carbohydrate 6.4, Fiber 0.1, Sugar 6.3, Protein 78.8
CHICKEN THIGHS WITH A TANGY TOMATO SAUCE
Stuck for dinner? Well you could pull out all these ingredients for a simple, satisfying meal. I got this recipe from the Looneyspoons series. Who would have thought to use grape jelly with ketchup....but, it works!!!
Provided by Abby Girl
Categories Chicken Thigh & Leg
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- In a small saucepan, stir together grape jelly, ketchup, onions, vinegar and dry mustard. Heat over medium high heat until mixture comes to a boil and jelly is melted. Remove from heat.
- Arrange chicken pieces in a baking dish. Pour sauce evenly over chicken and turn pieces to coat both sides, Bake uncovered for 1 hours, until chicken is very tender.
Nutrition Facts : Calories 686.1, Fat 13.8, SaturatedFat 3.5, Cholesterol 282.6, Sodium 820.3, Carbohydrate 72.4, Fiber 1.4, Sugar 54.2, Protein 68.2
CROCK POT -SAUCY ITALIAN CHICKEN THIGHS
I found this in a Cooking Light slow cooker book at Barnes and Nobles $1.99 table. I am always on the look out for easy recipes I can do at the firehouse to feed hungry guys for a reasonable price. I put this on in the morning and by 6 pm I add a salad to the meal. Done! The guys at work loved it.
Provided by rgs4x
Categories Chicken Breast
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in 4 quart crock pot.
- Combine tomatoes and next 6 ingredients.
- Stir well.
- Pour sauce over chicken.
- Cover and cook on high for 1 hour then reduce heat to low and continue to cook for 4-5 hours or until chicken is tender.
- Serve with bread, pasta, or a green salad.
Nutrition Facts : Calories 314.2, Fat 9.1, SaturatedFat 2.3, Cholesterol 188.2, Sodium 525.3, Carbohydrate 10.3, Fiber 2.2, Sugar 5.8, Protein 46.6
More about "chicken thighs with tomato vodka sauce food"
CHICKEN THIGHS WITH TOMATO-VODKA SAUCE - …
From vizw.org
SKILLET CHICKEN THIGHS WITH CREAMY TOMATO BASIL SPINACH SAUCE
From juliasalbum.com
10 BEST VODKA SAUCE CHICKEN RECIPES | YUMMLY
From yummly.com
CHICKEN THIGHS WITH TOMATO-VODKA SAUCE - CRECIPE.COM
From crecipe.com
EASY CHICKEN THIGHS WITH TOMATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN PENNE PASTA WITH VODKA SAUCE - TASTE AND SEE
From tasteandsee.com
CHICKEN THIGHS WITH SPICY TOMATO SAUCE - MAMá MAGGIE'S ...
From inmamamaggieskitchen.com
CHICKEN THIGHS WITH OLIVES RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
CHICKEN AND VODKA SAUCE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST CHICKEN THIGHS TOMATO SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN THIGHS TOMATO SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BAKED CHICKEN IN VODKA SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
10 BEST SAUCE FOR CHICKEN THIGHS RECIPES | YUMMLY
From yummly.com
CHICKEN N MUSHROOM W/VODKA CREAM SAUCE - BIGOVEN.COM
From bigoven.com
CHICKEN THIGHS WITH TOMATO SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN THIGHS WITH TOMATO-VODKA SAUCE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BERTOLLI VODKA SAUCE CHICKEN RECIPES – RECIPE SELF
From recipeself.com
BERTOLLI VODKA SAUCE RECIPES WITH CHICKEN - SAUCEPROCLUB.COM
From sauceproclub.com
CHICKEN THIGHS AND PASTA SAUCE - THERESCIPES.INFO
From therecipes.info
CHICKEN THIGHS TOMATO SAUCE - ALL INFORMATION ABOUT ...
From therecipes.info
CHICKEN THIGHS WITH SPICY TOMATO-PEPPER SAUCE - FOOD AND WINE
From foodandwine.com
GAIL SIMMONS' TOMATO BRAISED CHICKEN THIGHS – RAO'S ...
From raos.com
10 BEST CHICKEN BREAST VODKA SAUCE RECIPES | YUMMLY
From yummly.com
CHICKEN THIGHS WITH CHUNKY TOMATO SAUCE RECIPE | MYRECIPES
From myrecipes.com
CHICKEN THIGHS WITH VODKA SAUCE (ONE POT) - PRIMAL KITCHEN
From primalkitchen.com
CHICKEN THIGHS IN CREAMY GARLIC PARMESAN SAUCE - SIMPLY ...
From simply-delicious-food.com
CHICKEN WITH VODKA SAUCE RECIPES RECIPES ALL YOU NEED IS …
From stevehacks.com
7 VODKA RECIPES TO EAT, NOT DRINK | TASTE OF HOME
From tasteofhome.com
CHICKEN THIGHS WITH TOMATO-VODKA SAUCE | RECIPE | CHICKEN ...
From pinterest.ca
10 TOP-RATED VODKA PASTA RECIPES | ALLRECIPES
From allrecipes.com
OVEN-BAKED CHICKEN THIGHS IN VODKA SAUCE RECIPE ...
From recipezazz.com
SLOW COOKER CHICKEN ALLA VODKA SAUCE RECIPE | THE FAMILY ...
From thefamilyfreezer.com
CHICKEN THIGH AND CHORIZO RECIPES - CREATE THE MOST ...
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love