SKILLET CHICKEN WITH ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and add skin-side down to the skillet. Cook until the skin browns, about 10 minutes. Flip the chicken, transfer the skillet to the oven and roast until cooked through, 10 to 12 minutes.
- Meanwhile, trim the escarole, tear into pieces and rinse well. Thinly slice the garlic.
- Remove the chicken to a plate. Discard all but 3 tablespoons fat from the skillet; return the skillet to medium-high heat. Add the garlic and cook until golden, about 1 minute. Add half of the escarole and cook, tossing, until wilted, about 1 minute. Add the remaining escarole and cook, tossing, until wilted, 1 minute; season with salt and pepper. Add the thyme and chicken broth and bring to a simmer. Cook until reduced by half, about 3 minutes. Add the capers, butter and lemon juice. Cook, swirling the pan, until the butter is melted. Discard the thyme sprigs.
- Divide the chicken thighs and escarole mixture among plates. Sprinkle with parsley.
CRISPY CHICKEN THIGHS WITH BUTTERNUT SQUASH AND ESCAROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a baking sheet on the top oven rack and preheat to 475 degrees F. Season the chicken thighs with salt and pepper; arrange skin-side up on the hot baking sheet, leaving some space between each piece. Bake until the chicken is cooked through and the skin is crisp, 25 to 30 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the squash, leeks and 1/2 cup water. Cover and cook until the squash is almost tender and the leeks are softened, 6 to 7 minutes. Add the sage, escarole and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Cover and cook until the escarole is wilted, 6 to 7 minutes.
- Gently stir the mustard and maple syrup into the skillet. Season with salt and pepper. Serve the chicken with the squash and escarole.
Nutrition Facts : Calories 560, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 647 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 41 grams, Sugar 8 grams
BRAISED CHICKEN THIGHS
I like meals prepared in a Dutch oven because after the prep time, just place into the oven and let it cook. This can also be cooked in a slow cooker on low heat, just add cooking time to adjust for heat differences. By Geno 2 Hr 15 min cook time | 15 min prep SERVES 2
Provided by gene_downs
Categories Weeknight
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place the olive oil and chicken thighs in a Dutch oven, brown both sides of chicken on stove top at med heat about 45 minute.
- Combine onion packet, apple cider, wine, poultry season, essence spice, steak spice, sliced onion and julienne pepper in a sauce pan.
- Bring to a boil.
- After chicken has brown, remove from Dutch oven and drain all rendered grease.
- Add the chicken and liquid compound into the Dutch oven pot, place into a 400 degree oven, heat to a simmer covered in oven.
- Cook for 1 hour 30 minutes until the chicken is cooked through and flavor saturated. The chicken thighs will be fall apart tender.
Nutrition Facts : Calories 602.1, Fat 35.7, SaturatedFat 9.3, Cholesterol 157.9, Sodium 152.8, Carbohydrate 14.2, Fiber 1.9, Sugar 5.2, Protein 33.8
CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Provided by Alison Roman
Categories Bon Appétit Chicken Escarole Bacon Kid-Friendly Dinner Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
- Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
- Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.
EASY ROASTED CHICKEN THIGHS
This oven-roasted chicken recipe showcases juicy, flavorful thighs with a lemony sauce that makes itself in the pan. It's the ideal weeknight dinner for busy families, especially when served with simple Roasted Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 6
Steps:
- In a bowl, toss chicken with oil and lemon juice; season with salt and pepper and marinate 1 hour (or up to a day).
- Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes; flip and roast 10 more minutes.
- Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.
KOREAN ROAST CHICKEN THIGHS
Not sure where I found this recipe, but make it monthly for my family. I have used vegetable oil in place of the sesame oil and it still tastes great.
Provided by Petunia
Categories Chicken Thigh & Leg
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place chicken skin side down in a large baking dish.
- Combine the remaining ingredients in a bowl and then pour on top of the chicken.
- Bake uncovered for 45 minutes.
- Turn the chicken over in the dish and bake for another 15 minutes.
Nutrition Facts : Calories 281.6, Fat 19.5, SaturatedFat 4.7, Cholesterol 79, Sodium 1078.4, Carbohydrate 8.3, Fiber 0.4, Sugar 6.9, Protein 18.3
BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES
Provided by Kay Rentschler
Categories dinner, weekday, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
- Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
- Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
- Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN WITH SAFFRON, RAISINS & PINE NUTS
This full-flavoured Spanish dish is great for the family or entertaining friends midweek
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
- Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
- Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
- While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.
Nutrition Facts : Calories 587 calories, Fat 37 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.68 milligram of sodium
ROASTED CHICKEN THIGHS OVER BRAISED ESCAROLE WITH PINE NUTS AND MOZZARELLA
Delicious, healthy and simple: baked chicken and braised escarole comes complete with Sargento Shredded Reduced Sodium Mozzarella.
Provided by Sargento
Categories Sargento
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine paprika, thyme, garlic powder and pepper. Rub 2 teaspoons oil over chicken. Sprinkle paprika mixture over chicken; place on a rimmed baking sheet. Bake in a preheated 375 degrees F oven 25 to 30 minutes or until chicken is cooked through, basting chicken with pan juices after 15 minutes.
- Meanwhile, heat remaining 2 teaspoons oil in a large deep skillet over medium heat. Add garlic; saute 1 minute. Add broth and escarole; simmer, uncovered, 10 to 12 minutes or until escarole is tender and broth is reduced, stirring frequently.
- Transfer escarole to four shallow bowls; top with 1 cup cheese and chicken. Sprinkle remaining 1/4 cup cheese and pine nuts over chicken.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 14.4 g, Cholesterol 125.2 mg, Fat 39.4 g, Fiber 10.6 g, Protein 49.9 g, SaturatedFat 10.2 g, Sodium 440.4 mg, Sugar 1.7 g
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