Recipes — chicken thigh

Winner winner chicken dinner! Baked Chicken thighs with a flavorful garlic, lemon and dijon marinade with brussel sprouts that baste in the scrumptious pan drippings. We just love this easy sheet pan chicken and brussels sprouts recipe!

These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 28 minutes
    •    Yield: Serves 6

Ingredients

For the chicken marinade:

    •    1/2 tbsp salt
    •    2 tbsps olive oil
    •    1 tbsp dijon mustard
    •    1/4 tsp black pepper
    •    2 tbsps lemon juice from 1 lemon
    •    2 garlic cloves pressed or minced
    •    2 tbsps parsley finely chopped, plus more to garnish

For chicken and brussels sprouts:

    •    2 tsps olive oil
    •    1/2 tsp sea salt
    •    1/8 tsp black pepper
    •    8 chicken thighs preferably skin-on, bonesless
    •    1 1/2 lbs brussels sprouts trimmed and halved

Method

1. In a small bowl, add the ingredients for the chicken marinade and stir stir to combine. Place chicken thighs into a mixing bowl or in a large ziploc bag, add the marinade and stir to combine. Marinate at least 6 hours or preferably overnight.
2. Trim and halve the brussels sprouts (see instruction below). Place them on a parchment or silpat lined baking sheet and sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil. Toss to combine then scoot the sprouts to edges of the pan, keeping them in a single layer.
3. Place marinated thighs, skin-side-up, in the center of the pan about 1/2" apart. Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.

This great family recipe is thanks to Natasha's KitchenRecipes at https://natashaskitchen.com/garlic-dijon-chicken-and-brussels-sprouts-recipe/

Instant Pot Chicken Cacciatore - an easy pressure cooker meal loaded with tender chicken, tomatoes, bell peppers, kale, carrots and sliced mushrooms. A comforting rustic dish that's perfect for busy weeknights with the best hearty and cozy Italian flavors.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 6

Ingredients

    •    2-3 tbsps olive oil
    •    6 oz tomato paste
    •    1 tsp dried oregano
    •    1/4 tsp dried thyme
    •    1 cup sliced carrots
    •    1/4 tsp dried rosemary
    •    4 cloves garlic, minced
    •    1 cup sliced mushrooms
    •    4 kalamata olives (Optional)
    •    salt and black pepper to taste
    •    1/4 cup diced red bell peppers
    •    1/2 medium white onion, chopped
    •    6 boneless skinless chicken thighs
    •    1/2 cup chopped kale, stems removed
    •    fresh basil leaves for garnish (Optional)
    •    1 28 oz canned diced tomatoes drained
    •    2 tbsps fresh chopped parsley plus more for serving

Method

1. Season chicken with salt and black pepper. Heat olive oil in the Instant Pot and press the SAUTE button.
   
   
2. Sear the chicken until you get a nice brown caramel coating. You may have to work in batches, depending on the size of your Instant Pot. Transfer the chicken to a plate.
   
   
3. Add the inner pot back to the pressure cooker and add more oil, if needed. Saute the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt and black pepper to taste. Stir to combine.
   
   Add the chicken back to the pot. Press CANCEL then cover with lid. Turn the valve to SEALING and press PRESSURE COOK HIGH (OR MANUAL - for older models).
   
   
4. Set the timer to 10 minutes. Once the Instant Pot comes to pressure and cooks for 10 minutes, do a QUICK RELEASE. Open the lid carefully and stir in the olives and kale.
   
   
5. OPTIONAL STEP:If you prefer a thicker stew, witch to SAUTE mode and stir in an arrow root starch slurry (or use xanthan gum for low carb) and cook for about 2-3 minutes until the stew bubbles and thickens up.
   
   
6. Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed. Serve hot over zucchini noodles, cauliflower rice, pasta or your favorite sides.

This great family recipe is thanks to Life-Made-SweeterRecipes at https://lifemadesweeter.com/instant-pot-chicken-cacciatore/

This is just what you need on a cold night. Serve with creamy mashed potatoes.

Prep Time

    •    Prep time: 45 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4-6

Ingredients

    •    200ml milk
    •    1 egg, beaten
    •    2 tbsps plain flour
    •    1 tbsp vegetable oil
    •    400ml chicken stock
    •    handful thyme sprigs
    •    1 onion, halved and sliced
    •    8 skinless boneless chicken thighs
    •    250g pack baby button mushrooms
    •    500g pack fresh puff pastry, or frozen and defrosted
    •    8 rashers smoked streaky bacon, cut into large pieces

Method

1. Heat 1 tbsp vegetable oil in a large, non-stick frying pan.
   
   
2. Season 8 skinless, boneless chicken thighs and fry for 5-8 mins until golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan.
   
   
3. Lift the chicken onto a plate and tip 8 smoked, streaky bacon rashers, cut into large pieces, into the pan. Fry for 5 mins until crisp.
   
   
4. Add 1 halved and sliced onion, 250g baby button mushrooms and a handful of thyme sprigs, then fry on a high heat for another 3 mins until the onions start to colour.
   
   
5. Tip 2 tbsp plain flour into the pan and cook, stirring, for 1 min.
   
   
6. With the pan off the heat, gradually stir or whisk in 400ml chicken stock, followed by 200ml milk, then add the chicken back to the pan.
   
   
7. Bring to the boil, then simmer for 30 mins. Spoon the filling into a large pie or baking dish (approx 20 x 30cm) with a lip and leave to cool.
   
   
8. Heat oven to 220C/fan 200C/gas 7. On a floured surface, roll 500g puff pastry to the thickness of two £1 coins.
   
   
9. Cut a long strip as wide as the rim of the pie dish and, using a little of the 1 beaten egg, fix to the edge of the pie dish.
   
   
10. Brush with beaten egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife.
    
    
11. Brush lightly with egg to glaze, then bake for 30 mins or until the pastry is risen and dark golden brown.

This great family recipe is thanks to BBC goodfood Recipes at https://www.bbcgoodfood.com/recipes/chicken-mushroom-puff-pie

A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 large onion
    •    1 tsp turmeric
    •    1 tsp chilli flakes
    •    1 tsp caster sugar
    •    1 tsp fennel seeds
    •    2 tsps cumin seeds
    •    1 tsp garam masala
    •    5cm cinnamon stick
    •    4 tbsps vegetable oil
    •    250ml hot chicken stock
    •    2 tbsps chopped coriander
    •    50g ginger, roughly chopped
    •    400g can chopped tomatoes
    •    6 garlic cloves, roughly chopped
    •    8 chicken thighs, skinned, boneless (about 800g)

Method

1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.
   
   
2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.
   
   
3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.
   
   
4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
   
   
5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.
   
   
6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.
   
   
7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.
   
   
8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.
   
   
9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.
   
   
10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.
    
    
11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.
    
    
12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/home-style-chicken-curry

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 35 minutes
    •    Yield: Serves 4

Ingredients

    •    kosher salt
    •    1 cup bourbon
    •    1 cup frozen peas
    •    extra virgin olive oil
    •    1 large onion, sliced
    •    6 garlic cloves, minced
    •    2 tbsps unsalted butter
    •    freshly ground black pepper
    •    2 tbsps freshly chopped parsley
    •    2 1/2 cups low-sodium chicken broth
    •    2 lb. chicken thighs, patted dry with paper towels

Method

1. In a large skillet over medium-high heat, melt 1 tablespoon each butter and oil. Season chicken thighs with salt and pepper.
   
   
2. Sear chicken skin-side down until golden, about 5 minutes, then flip and cook 2 minutes more. Transfer to a plate.
   
   
3. Add remaining tablespoon butter to skillet and let melt. Add garlic and onions and cook until just soft, about 3 minutes. Add bourbon and chicken broth and simmer 5 minutes. Season with salt and pepper and return chicken skin side up. Simmer until chicken is cooked through and sauce is thickened, about 15 to 20 minutes.
   
   
4. Add peas to skillet and cook until warmed through, 2 minutes.
   
   
5. Garnish with parsley before serving.

This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a50323/garlicky-bourbon-chicken-recipe/