Anyone have a really good recipe for chicken thighs?!


Question:

Anyone have a really good recipe for chicken thighs?

I haven't been a house wife for very long, so I only know a few simple recipes, along with a small amount of good sense in the kitchen. I would like to try something new, but not too difficult. Both my husband and I have ADHD which means even our meals need to be able to keep our attention, so it has to have a lot of flavor. Any suggestions?


Answers:
Calls for 4 - 5-6 oz skinless bone-in chicken thighs
3/4 tsp salt (I would leave it out)
1/4 tsp Black Pepper
3 tsp olive oil
2 onions sliced thin
2 garlic cloves minced
(I used the minced garlic in a jar. Save times and your hands don't stink)

1/4 lb shitake mushrooms slices - If you want to keep this simple buy canned mushrooms. I like them better and I don't like cleaning the fresh ones.

1 carrot sliced thin - be careful with the knife

1/2 tsp dried thyme

1 cup reduced sodium chicken broth - see there is salt here so why add more

Sprinkle chicken with the salt** and pepper
Heat 1 tsp of the oil in a large nonstick skillet over med high heat. Add the chicken. Cook until brown 3-4 min per side
Transfer to plate.

Heat the remaining 2 tsp oil in skillet medium heat.
Add onions and garlic. cook, stirring often until golden about 10 min.

Add mushrooms, carrot and thyme. Increase heat and cook stirring occasionally until carrot is tender about 5 min.

Reduce heat and stir occasionally until vegetables are soft 3-4 min.

Stir in broth and bring to a boil. Add the chicken back.
Reduce heat and simmer covered until cooked approx 20 min...Serves 4 on a diet (236 calories).....2 if your not


The TRICK is to have all the ingredients laid out before you start.

Source(s):
I understand the ADHD part. I have a 17 year old daughter and a wife(age omitted) that have it.

LOL :D
hahaha

we'll i would preffer .. BREADED CHICKEN mmmmm...
and... some rice.. and cucumber and tomato salad.. w/ onions.. yummmehhh

Curried Chicken Thighs
INGREDIENTS:
12 chicken thighs
1 cup butter, room temperature
1/2 red onion, chopped finely
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon curry powder
salt and pepper to taste
PREPARATION:
Preheat grill. Combine butter, onion, garlic and curry powder. Mix well. Coat chicken thighs with olive oil and season with salt and pepper. Place about 1 tablespoon of curry butter mixture under the skin of each chicken thigh. Place chicken on hot grill, buttered side up. Grill over a medium heat turning occasionally until done, about 10 minutes total.


Barbecued Chicken Thighs
Ingredients:

3 tablespoons brown sugar
2 tablespoons finely chopped onion
2 tablespoons vinegar
2 tablespoons prepared mustard
1/4 teaspoon celery seed
1/8 teaspoon garlic powder
8 chicken thighs (about 2-1/2 pounds total)
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon salt
For sauce, in a small saucepan combine brown sugar, onion, vinegar, mustard, celery seed, and garlic powder. Bring to boiling, stirring until the sugar dissolves. Remove from heat; set aside.
Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.
Grill chicken on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 5 minutes of grilling or broiling.

With chicken thighs I can think of 2 good recipes.....
One is for boneless thighs....I pound them till they are thinner and flat...then I dip them in milk...then dip them in bread crumbs with some seasonings(use your favorite) I use a lime garlic pepper.....then I bake them for 35 minutes...about 5 min. before you take them out...sprinkle some cheese on top and broil....serve it with pasta and sauce for a really moist chicken parm....or serve ontop of a nice salad, with all kinds of different veggies.

The other is to use thighs with the bone in.....take as much fat off as possible...then marinade them in italian salad dressing for 40 min. or so.....then place them in a glass oven safe dish...sprinkle them with seasoning to taste and bake.....serve with pasta and veggies....or again with a salad.

**** a Leekie Soup
INGREDIENTS

* 4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
* 10 cups water
* 1 onion, chopped
* 1/3 cup barley
* 1 (10.5 ounce) can condensed chicken broth
* 7 leeks, sliced
* 2 stalks celery, thickly sliced
* 1 sprig fresh thyme, chopped
* 1 tablespoon chopped fresh parsley
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper

DIRECTIONS

1. In a large pot over high heat, combine the chicken, water, onion and barley. Bring to a boil, reduce heat to low and simmer for 1 hour. Remove chicken, discard the bones and skin, chop meat into bite size pieces and return to the pot.
2. Add the chicken broth, leeks, celery, thyme, parsley, salt and ground black pepper. Simmer for 30 more minutes, or until all vegetables are tender.

Boil 10 cloves of garlic in 150ml of vegetable stock or chicken stock, cube, whatever. Do this for 40 minutes. Add some butter to a pan or olive oil ,fry 4 skinless chicken thighs in a pan until they are golden on each side, remove. Add some flour to the pan , about a handful, mix this around the juices in the pan and then add some white wine, about 2 glugs and stir this around until its mixed and reduced a little.
In a casserole dish arrange to thighs and pour over the pan juices and the stock ( leave in the garlic clove) . Now skin and slice up a lemon and add these slices ( minus pips and skin ) to the casserole pot and stick it in the oven on gas mark 5 for 30 minutes and there you have it, simple Mediterranean lemon chicken, delicious served with boiled rice.

Jerk Chicken, Jamaican Style! You can't go wrong with that!

season the chicken with seasoned salt, garlic powder, and black pepper. in a lightly oiled skillet, brown the chicken on both sides.
pour a can of cream of mushroom soup over the chicken, a small amount of water, a dash of dried thyme, and some sliced onions.
put a lid on the skillet and turn the heat on simmer and let it cook for 25 minutes until the chicken is tender.

serve this dish with hot cooked rice, dinner rolls, and a green vegetable.




The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources