BRAISED CHICKEN THIGHS WITH MUSHROOMS AND LEEKS
Braised Chicken Thighs with Mushrooms and Leeks is the perfect cold weather comfort food.
Provided by Gina
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Rinse the leeks well and separate the layers to make sure there is no dirt. Slice into 1/4-inch thick half moons.
- Preheat the oven to 375 degrees.
- Mix together 1 1/4 teaspoons of salt, 1/4 teaspoon pepper and the paprika and season all sides of the chicken.
- Heat a large Dutch oven or oven safe skillet on high heat. Once hot spritz with olive oil and brown the chicken, in batches on all sides, about 5 minutes on each side, adjusting the heat as needed.
- Set aside and repeat with the remaining chicken. Set aside.
- Reduce the heat to medium-low and add the butter. When the butter starts to foam, add the leeks and cook, stirring until soft, about 6 to 8 minutes. Add the mushrooms, 1/4 teaspoon salt, stir and cook covered 5 minutes, stirring until they release their juices.
- Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes.
- Return the chicken to the Dutch oven, spooning the mushroom-sherry sauce over them and cook in the oven, covered, for 40 to 50 minutes, until cooked through and tender.
Nutrition Facts : ServingSize 2 thighs, Calories 445 kcal, Carbohydrate 13 g, Protein 59.5 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 276.5 mg, Sodium 852 mg, Fiber 2 g, Sugar 4 g
WAKE UP AND SMELL THE COFFEE-RUBBED CHICKEN THIGHS
These chicken thighs are coated in a delicious coffee rub then roasted to perfection. This is a simple and inexpensive dish that impresses every time. You don't have to spend a lot of money to eat well and this is a great example to back up that statement.
Provided by Natalie Gregory
Categories Main Course
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven 425°.
- Combine all the ingredients for the coffee rub in a bowl and set aside.
- Line a baking sheet with parchment or foil.
- Remove excess skin from the underside of the chicken thigh. There's usually skin folded under and it won't crisp up so it's better to just remove it. Do not remove the skin on sides or top.
- Pat the chicken thighs with a paper towel to dry them a bit.
- Place the chicken thighs on baking sheet skin side down and drizzle with a little olive oil. I just eyeball it. Sprinkle with some of the coffee rub. Don't be shy and coat it well.
- Flip over chicken thighs drizzle them with more oil and sprinkle liberally with more seasoning. Depending on the size of the thighs, I will use up the seasoning but you may have a little left over.
- Roast in the oven for 40 - 50 minutes until nice and brown and internal temp reaches 165. I usually roast closer to 50 minutes because I like them dark and crisp. Dark meat is pretty forgiving.
- When you remove them from the oven, baste them with the juices from the pan. Those juices are delicious.
BRAISED CHICKEN THIGHS AND APPLES
Apple cider and apples give this braised chicken dish a decidedly fall feel.
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degree F. Sprinkle the chicken generously with salt and pepper. Heat the oil in a large, deep ovenproof skillet over medium-high heat. Place the chicken in the skillet skin-side down and cook, flipping once, until golden on both sides. Transfer to a plate.
- Reduce the heat to medium, add the thyme and leeks to the skillet and cook, stirring occasionally, until softened, about 4 minutes. Pour in the wine and use a wooden spoon to scrape up any browned bits from the bottom. Cook until the skillet is nearly dry. Stir in the broth, apple cider and a pinch each of salt and pepper and bring to a boil.
- Use a fork to mash the butter and flour together in a small bowl until smooth. Whisk the butter-flour mixture into the skillet until dissolved. Stir in the apples and remove from the heat. Nestle the chicken skin-side up in the skillet along with any collected juices from the plate. Bake until the chicken is cooked through, about 25 minutes.
SAUTéED CHICKEN THIGHS WITH LEMON & CAPERS
Juicy chicken thighs are perfectly enhanced by the tangy salty sauce made with the lemon and capers. The quick sear on the flour-coated thighs creates a nice crust to add texture to this dish. The steamed green beans add crunch to recipe and pair perfectly with the chicken. All you need to complete this delicious dish is some steamed rice to soak up the delicious sauce from the chicken, lemon and capers. This family-friendly recipe is easy to prepare and ready in just 30 minutes. Try the lemon and caper sauce with a salmon fillet or sauteed shrimp for a versatile twist.
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Coat a 12-inch nonstick skillet with cooking spray; set over medium-high heat.
- In a small bowl, combine flour with pepper; sprinkle over chicken. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes; flip and brown on second side, about 4 minutes more. Remove chicken from skillet; set aside. (If necessary, brown chicken in two batches.)
- Pour broth into skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover and reduce heat to low; simmer until heated through, about 3 minutes. Stir in lemon juice and capers; heat for 30 seconds.
- Yields 2 chicken thighs, 3/4 cup string beans and about 1 1/2 tablespoons sauce per serving.
Nutrition Facts : Calories 77 kcal
WW COFFEE-BRAISED CHICKEN THIGHS
I got this recipe from my sister. Putting on aar for safe keeping. 1 thigh and 3 tablespoons of sauce (4 servings, 4 Points each) Great served with brown rice or couscous with mushrooms. Enjoy
Provided by Luvs 2 Cook
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle chicken with garlic powder, salt and pepper.
- Spray large deep nonstick skillet with nonstick spray and set over medium-high heat. Add chicken and cook, turning once, until browned, about 6 minutes. Transfer to plate.
- Add onion, garlic, fennel seeds, chili powder, oregano and brown sugar to skillet and stir to blend. Reduce heat to low, cover, and cook, stirring occasionally, until onion is tender, 8 minutes.
- Add coffee and vinegar and bring to a boil.
- Place chicken thighs on top on onion mixture.
- Reduce heat to low, cover, and simmer 10 minutes.
- Turn chicken thighs and simmer until chicken is tender and cooked through, about 10 minutes.
Nutrition Facts : Calories 327, Fat 22, SaturatedFat 6.3, Cholesterol 120, Sodium 408.9, Carbohydrate 5.7, Fiber 1, Sugar 2.5, Protein 25.4
BRAISED CHICKEN THIGHS
Braised Chicken thighs in tomato sauce- tastes great over any type of pasta- I serve it over egg noodles and everyone loves it
Provided by Beergeek
Categories Meat
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).
Nutrition Facts : Calories 386.9, Fat 23, SaturatedFat 5.5, Cholesterol 82.4, Sodium 701.9, Carbohydrate 24.9, Fiber 4.6, Sugar 12.7, Protein 21.6
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CIDER-BRAISED CHICKEN THIGHS WITH SWEET POTATOES AND SAGE
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Cuisine American,CanadianCategory DinnerServings 6Total Time 1 hr 8 mins
- Season both sides of chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large nonstick skillet over high heat. Brown chicken in batches, flipping once, about 2 minutes per side; set aside.
- Reduce heat to medium and add shallots and remaining 1/2 teaspoon salt to pan; cook shallots, stirring frequently, until softened and beginning to brown, approximately 5 to 8 minutes. Add garlic to pan; cook, stirring frequently, for 1 minute.
- In a small bowl, combine broth, cider, vinegar, 1 teaspoon sage and thyme sprigs; add to pan and scrape down sides of pan to loosen any brown bits. Increase heat to high; bring to a boil and cook until mixture reduces slightly and flavors blend, about 5 minutes.
- Add chicken and potatoes to pan; stir to combine and reduce heat to low. Cover pan and simmer, flipping over chicken and stirring potatoes halfway through cooking, about 30 minutes.
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