CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
CROCK POT SAUCY CHICKEN THIGHS
A great way to make chicken thighs. My kids love this recipe. I have made this with boneless thighs and breasts also. Adjust cooking time if using other form of chicken.
Provided by bmcnichol
Categories Chicken Thigh & Leg
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in crock pot and add salt and pepper.
- Combine barbecue sauce, honey, mustard, Worcestershire sauce and hot pepper sauce and pour over chicken.
- Stir to coat.
- Cook on low 4-6 hours.
Nutrition Facts : Calories 480, Fat 21.8, SaturatedFat 6, Cholesterol 118.4, Sodium 871.5, Carbohydrate 46.5, Fiber 0.5, Sugar 39.7, Protein 24.5
SAUCY THIGHS
I needed to get dinner in a hurry and this is what I came up with. This is a super easy, super fast way to get a dinner on the table in under an hour. Bonus is it tastes great. The V8 gives some veggie flavour and nutrients without all the chopping when you are in a hurry. This dish would also be great with chopped peppers if you like. We like it served over egg noodles or spaghetti but it would also be good with rice. Be sure to get the noodles cooking while the thighs and sauce simmer.
Provided by GaylaV
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add olive oil and butter to hot frying pan.
- When butter starts sizzling add in the chicken thighs and lightly brown on both sides at a medium to medium high temperature.
- When the thighs are browned add in the onions with a good pinch of salt and pepper.
- When the onions start to take on colour add in the mushrooms and cook for a few minutes. (and garlic if you are using fresh).
- Add the wine and give it a minute or two to pick up the bits on the bottom of the pan.
- Pour in the V8 and add Italian Seasoning. (also garlic powder if you didn't use cloves).
- Bring to a light boil, put on lid and simmer for 20 to 30 minutes.
- Adjust seasoning to your preference.
- You may need to remove the lid for the last few minutes to let the sauce thicken.
- Serve over noodles or spaghetti.
- Enjoy!
Nutrition Facts : Calories 338.8, Fat 16.1, SaturatedFat 5.9, Cholesterol 158.4, Sodium 518.7, Carbohydrate 9.7, Fiber 1.6, Sugar 5.6, Protein 35.6
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
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
SAUCY DRUMSTICKS & THIGHS
This is very good! I used crushed tomatoes when I first made this, as I didn't have diced at the time. It still turned out great! From Southern Living's Our Best Easy Weeknight Favorites.
Provided by Chef 313014
Categories Chicken Thigh & Leg
Time 3h13m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients in a 4-quart electric slow cooker; add chicken pieces, pushing them down into sauce.
- Cover and cook on HIGH 3 1/2 to 4 hours or on LOW 6 1/2 hours.
- Serve over rice or noodles.
- This is fall-off-the-bone tender chicken after it simmers in a well-seasoned thick tomato sauce. Use all chicken thighs, if you'd prefer.
SAUCY ITALIAN STYLE CHICKEN THIGHS - CROCK POT
Serve with Italian bread and pasta or rice. Quick, easy and delicious! Bears a striking resemblance to a Cooking Light Crockpot recipe...
Provided by KelBel
Categories One Dish Meal
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in a 4 quart slow cooker.
- Combine remaining ingredients, stir well.
- Pour sauce over chicken and cook on low for 6 hours.
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