Any quick ideas for chicken thighs I have brining for tomorrow

D

dawnnys

Well-known member
I looked over the tried and true posts, and got some good ideas, but...

Any must-tries from the poultry section? I have to have it ready within a 1/2 hour, so I don't really want to roast anything (or heat up the kitchen tomorrow night) - as it will (unseasonably) be in the 80's. Also, getting a little tired of the Thai/peanut butter taste, which is what I usually end up making with thighs.

Any ideas? Thanks.

 
REC: Balsamic Chicken

This is pretty tasty and you probably have all the ingredients in your pantry.

* Exported from MasterCook *

BALSAMIC CHICKEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method

8 chicken thighs without skin
17 ounces can diced tomatoes in their own juice
1/4 cup green olives, sliced
1/4 cup black olives, sliced
1/4 cup capers, with some juice
salt and pepper
1/4 cup balsamic vinegar
2 tablespoons olive oil

Season chicken thighs with salt and pepper. Over medium high heat, brown chicken thighs in olive oil until golden brown on both sides, remove and place on a plate. Drain off fat if desired. To the same pan, add tomatoes, olives, and capers. Bring to a boil and and return chicken thighs to pan. When mixture starts to simmer, turn to low, making sure the sauce is still simmering, cover and cook thighs until tender, about 20-25 minutes. Add balsamic vinegar and simmer for 5 minutes more, uncovered, stirring every once in awhile. Serve thighs with sauce spooned over it. Serve with steamed rice.

- - - - - - - - - - - - - - - - - - -

 
Thanks Dawn. This is one that caught my eye in the T&T. Thanks.

(Edited) Oops, no, I see it's a little different. Like the idea of the olives in this one :eek:)

Hope your wrists are getting stronger every day!

 
I just made a big batch of thighs using the unbelievable chicken marinade. so very good and

mustardy, not tomato-ie or asian. I'm making chicken salad with the bit that's leftover. this marinade is also great with pork chops/steaks.

 
We just made Charlie's unbelievable chicken marinade and grilled

chicken breasts Sunday and they were so yummy -- we thought they were even better today, cold, on top of salad.

 
Thanks for all these suggestions - I ended up making (and recommend)

Chicken in Red Wine Vinegar in the T&T, posted originally by Charlie.

I added some flour to thicken the sauce, and it was plate-licking good ;o) Loved the taste of the tarragon and the tangy sauce.

I will try the unbelievable marinade next time!

 
You must log in or register to reply here.
Back
Top