Tipsy Chicken Thighs Food

TANGY CHICKEN THIGHS

Steps:

• Combine salad dressing mix and pepper. In a 3-qt. slow cooker, layer half of the chicken, butter, salad dressing mixture, onion and garlic. Repeat layers. Cover and cook on low for 4-5 hours or until chicken is tender. Skim fat., In a small bowl, combine the soup, cream cheese and broth until blended; add to slow cooker. Cover and cook for 45 minutes or until heated through. , Remove chicken to a serving platter; stir sauce until smooth. Serve chicken with sauce and noodles or rice if desired.Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

TIPSY CHICKEN THIGHS

Steps:

• Mix marinade ingredients well in a large Ziploc bag. Add chicken thighs and coat. Squeeze out as much air as possible and marinate for 2-3 hours in the fridge.
• Heat grill or grill pan to medium-high heat and remove thighs from marinade. Discard marinade.
• Grill thighs for approximately 7-8 minutes per side or until cooked through.

TIPSY CHICKEN

Steps:

• Preheat oven to 400°F.
• Salt and pepper chicken and place in 13" x 9" baking pan and set aside.
• In a large skillet, melt butter over medium heat.
• Add onion and cook, stirring occasionally for at least five minutes.
• Add garlic, pepper (or paprika) and all but 2 tablespoons of the scallions.
• Saute for an additional three minutes.
• Add the spinach and stir to combine.
• Saute for two minutes or until spinach is wilted.
• Spread onion/spinach mixture over chicken in baking dish.
• Gently pour lemon, orange juice and 2 tablespoons of bourbon over the chicken.
• Bake for 30 minutes.
• While chicken is baking, combine apricots, raisins and remaining bourbon in a small saucepan.
• Simmer for three to five minutes.
• When the chicken has been baking for thirty minutes, remove from oven and spoon apricot mixture over the top.
• Sprinkle with fresh grated nutmeg and return to the oven for another 10 to 20 minutes.
• Serve garnished with remaining sliced scallions.

MISS GILLIAN'S CRISPY FRIED CHICKEN THIGHS

Steps:

• Place chicken thighs and drumsticks in a large bowl or plastic container, along with buttermilk, hot sauce, and garlic cloves. Stir and coat the chicken, cover, and soak for 8 hours, or overnight, in the refrigerator.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Combine flour, salt, pepper, and poultry seasoning on a dinner plate. Dredge chicken in the flour mixture.
• Heat 2 inches oil in a large frying pan to 370 degrees F (188 degrees C). Preheat the oven to 400 degrees F (200 degrees C).
• Place 4 or 5 pieces chicken at a time into the hot oil; about half of each piece should be submerged in oil. Cook, being careful not to poke or touch the pieces more than is necessary, as this cracks the coating and leads to greasy chicken, until golden and no longer pink in the centers, about 4 minutes per side. Place on paper towels to drain. Repeat with remaining chicken, adding more oil as necessary. Transfer chicken pieces to a large roasting pan.
• Roast chicken in the preheated oven until crispy, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

TIPSY CHICKEN

Steps:

• In pan over medium heat saute chicken in butter or oil.
• Add minced garlic stir in carefully, saute lightly.
• Stir in sherry, honey, lemon juice and salt.
• Simmer covered about 20 minutes or until tender and no pink showing.
• Add vegetables, cook to tender crisp or as you prefer.
• Place chicken on platter, arrange vegetables around chicken, spoon sauce over chicken.
• If you wish a thicker sauce boil sauce a few extra minutes.

WEEKNIGHT CHICKEN THIGHS

Steps:

• Season both sides of chicken thighs with Italian seasoning, salt, and pepper. Combine stock, honey, wine, garlic, and lemon juice in a large measuring cup.
• Preheat the oven to 400 degrees F (200 degrees C).
• Heat olive oil in a large cast iron skillet over high heat. Place chicken thighs, skin-side down, into the skillet and sear until golden brown, about 4 minutes. Turn thighs over. Pour broth mixture over top.
• Cover the skillet and slide into the preheated oven. Bake for 10 minutes. Remove the lid and bake until thighs are no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove skillet from the oven and transfer chicken to a warm plate.
• Set the skillet on the stove over medium-high heat. Whisk flour into the skillet juices until well combined. Boil until gravy thickens slightly, 3 to 5 minutes. Serve gravy over chicken thighs.