Currently carrying on an illicit affair with boneless skinless chicken thighs...
- Thread starter carianna-in-wa
- Start date
michael-in-phoenix
Well-known member
Hey Pat, I wish I could shop where you shop! Even Costco's chicken thighs were in need...
...of a bunch of trimming.
Michael
...of a bunch of trimming.
Michael
REC: Chicken Cacciatore with Portobellos and Sage...
Chicken Cacciatore with Portobellos and Sage
Serving Size: 4
Ingredients:
8 bone in chicken thighs (about 3 pounds), trimmed of excess fat
1 teaspoon olive oil
1 medium onion, chopped
6 ounces portobello mushroom caps (about 3 medium), wiped clean and cut into 3/4-inch cubes
4 medium cloves garlic, minced
1 1/2 tablespoons unbleached all-purpose flour
1 1/2 cups dry red wine
1/2 cup chicken stock or low-sodium canned chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
2 teaspoons minced fresh thyme leaves
1 piece Parmesan cheese rind (2 inches, about 1 ounce), optional
2 teaspoons minced fresh sage leaves
Directions:
1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin-side down, and cook, not moving them until skin is crisp and well browned, about 5 minutes; using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate; brown remaining chicken thighs, transfer to plate, and set aside.
2. Drain off all but 1 tablespoon fat from pot. Add onion, mushrooms, and 1/2 teaspoon salt; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Meanwhile, remove and discard skin from browned chicken thighs.
3. Add garlic to pot and sauté until fragrant, about 30 seconds.
4. Stir in flour and cook, stirring constantly, about 1 minute.
5. Add wine, scraping pot bottom with wooden spoon to loosen brown bits.
6. Stir in stock, tomatoes, thyme, cheese rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste.
7. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 45 minutes, turning chicken pieces with tongs halfway through cooking. Discard cheese rind, stir in sage, adjust seasonings with salt and pepper, and serve.
Notes:
If your Dutch oven is large enough to hold all the chicken pieces in a single layer without crowding, brown all the pieces at once instead of in batches. The Parmesan cheese rind is optional, but we highly recommend it for the robust, savory flavor it adds to the dish. An equal amount of minced fresh rosemary can be substituted for the sage.
Chicken Cacciatore with Portobellos and Sage
Serving Size: 4
Ingredients:
8 bone in chicken thighs (about 3 pounds), trimmed of excess fat
1 teaspoon olive oil
1 medium onion, chopped
6 ounces portobello mushroom caps (about 3 medium), wiped clean and cut into 3/4-inch cubes
4 medium cloves garlic, minced
1 1/2 tablespoons unbleached all-purpose flour
1 1/2 cups dry red wine
1/2 cup chicken stock or low-sodium canned chicken broth
1 can (14 1/2 ounces) diced tomatoes, drained
2 teaspoons minced fresh thyme leaves
1 piece Parmesan cheese rind (2 inches, about 1 ounce), optional
2 teaspoons minced fresh sage leaves
Directions:
1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin-side down, and cook, not moving them until skin is crisp and well browned, about 5 minutes; using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate; brown remaining chicken thighs, transfer to plate, and set aside.
2. Drain off all but 1 tablespoon fat from pot. Add onion, mushrooms, and 1/2 teaspoon salt; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Meanwhile, remove and discard skin from browned chicken thighs.
3. Add garlic to pot and sauté until fragrant, about 30 seconds.
4. Stir in flour and cook, stirring constantly, about 1 minute.
5. Add wine, scraping pot bottom with wooden spoon to loosen brown bits.
6. Stir in stock, tomatoes, thyme, cheese rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste.
7. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 45 minutes, turning chicken pieces with tongs halfway through cooking. Discard cheese rind, stir in sage, adjust seasonings with salt and pepper, and serve.
Notes:
If your Dutch oven is large enough to hold all the chicken pieces in a single layer without crowding, brown all the pieces at once instead of in batches. The Parmesan cheese rind is optional, but we highly recommend it for the robust, savory flavor it adds to the dish. An equal amount of minced fresh rosemary can be substituted for the sage.
REC: Paula Wolfert's Chicken in Red Wine Vinegar...
Chicken in Red Wine Vinegar
Recipe By: Paula Wolfert
Serving Size: 4
Ingredients:
14 tablespoons red wine vinegar
1/2 cup low-sodium chicken broth
1 tablespoon honey
1 tablespoon tomato paste
2 tablespoons unsalted butter
8 large chicken thighs, trimmed
Salt and freshly ground pepper
4 garlic cloves, thinly sliced
3 large shallots, thinly sliced
3/4 cup dry white wine
2 tablespoons crËme fraÓche
3 tablespoons chopped tarragon
In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates. Add the crËme fra'che to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
Source: "Food & Wine Magazine" Start to Finish Time: "1:05" T(Cooking Time): "0:30"
Chicken in Red Wine Vinegar
Recipe By: Paula Wolfert
Serving Size: 4
Ingredients:
14 tablespoons red wine vinegar
1/2 cup low-sodium chicken broth
1 tablespoon honey
1 tablespoon tomato paste
2 tablespoons unsalted butter
8 large chicken thighs, trimmed
Salt and freshly ground pepper
4 garlic cloves, thinly sliced
3 large shallots, thinly sliced
3/4 cup dry white wine
2 tablespoons crËme fraÓche
3 tablespoons chopped tarragon
In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates. Add the crËme fra'che to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve.
Source: "Food & Wine Magazine" Start to Finish Time: "1:05" T(Cooking Time): "0:30"
REC: General Tso's Chicken...
General Tso's Chicken
Recipe By: Food & Wine
Serving Size: 4
Ingredients:
1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 3 tablespoons cornstarch
1 lb. skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup low-sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons very finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
Steamed broccoli and white rice, for serving
Directions:
1. In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
2. Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
3. In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
4. In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.
General Tso's Chicken
Recipe By: Food & Wine
Serving Size: 4
Ingredients:
1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 tablespoon soy sauce
1/4 cup plus 3 tablespoons cornstarch
1 lb. skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 cup low-sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons very finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
Steamed broccoli and white rice, for serving
Directions:
1. In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce and 1/4 cup plus 2 tablespoons of the cornstarch. Add the chicken, stirring to coat. Let stand at room temperature for 20 minutes.
2. Meanwhile, in a small bowl, whisk the chicken broth with the chile-garlic sauce, sugar and the remaining 1/4 cup of soy sauce and 1 tablespoon of cornstarch.
3. In a large saucepan, heat the 1 tablespoon of oil. Add the ginger and garlic and cook over high heat until fragrant, about 1 minute. Stir the broth mixture, add it to the pan and cook until thickened and glossy, about 3 minutes. Keep the sauce warm over low heat.
4. In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time, and fry over high heat, turning once or twice, until very browned and crisp, about 4 minutes. Drain the chicken on paper towels and immediately add to the sauce along with the scallions. Cook just until coated, about 30 seconds. Serve right away, with steamed broccoli and rice.
janet-in-nc
Well-known member
Michael, trimming off the fat, etc is really easy with a Joyce Chen kitchen shears. The small blades
make it a snap. I put them in the dishwasher and it's done. I never buy breasts anymore. The organic ones I find are just huge.
make it a snap. I put them in the dishwasher and it's done. I never buy breasts anymore. The organic ones I find are just huge.
The fat on the thighs is easy to remove and a lot of folks like it.
So not only is it profit for the retailer but could be useful in a stir-fry, etc. I trim it with my cooking shears in just seconds. But I like to do it when the chicken is still frosty and I wear my gloves. Cannot stand to get that fat under my short nails.
So not only is it profit for the retailer but could be useful in a stir-fry, etc. I trim it with my cooking shears in just seconds. But I like to do it when the chicken is still frosty and I wear my gloves. Cannot stand to get that fat under my short nails.
I know some like the fat. This isn't a tiny bit though, I'm talking big hunks of it, like
about 2 to 3 inches in diameter. It doesn't gross me out like it does some people but I think it's just a waste.
Hmmm, on second thought, maybe I should just start melting it down and using it....lol.
about 2 to 3 inches in diameter. It doesn't gross me out like it does some people but I think it's just a waste.
Hmmm, on second thought, maybe I should just start melting it down and using it....lol.
REc: Italian Chicken with New Orleans Spaghetti Bordelaise (Emeril)
Italian Chicken with New Orleans Spaghetti Bordelaise
Recipe courtesy Emeril Lagasse, 2001
Serves:
6 to 10 servings
Ingredients
12 chicken thighs
Salt
Freshly ground black pepper
Cayenne
4 heads garlic, cloves separated and peeled
1/2 cup olive oil
2 cups white wine
3 lemons, quartered
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
2 bay leaves
1/2 cup chopped parsley
Spaghetti Bordelaise, recipe follows
Directions
Preheat the oven to 350 degrees F.
Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.
Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.
Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.
Spaghetti Bordelaise:
2 pounds dried spaghetti
1/2 cup olive oil
8 cloves garlic, minced
1/2 cup green onions
2 tablespoons white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons melted unsalted butter
1/2 cup chopped fresh parsley
1 cup finely grated Parmesan
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.
Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.
Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.
Yield: 8 to 10 servings
http://www.foodnetwork.com/search/delegate.do?fnSearchString=Italian+Chicken+with+New+Orleans+Spaghetti+Bordelaise&fnSearchType=site
Italian Chicken with New Orleans Spaghetti Bordelaise
Recipe courtesy Emeril Lagasse, 2001
Serves:
6 to 10 servings
Ingredients
12 chicken thighs
Salt
Freshly ground black pepper
Cayenne
4 heads garlic, cloves separated and peeled
1/2 cup olive oil
2 cups white wine
3 lemons, quartered
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
2 bay leaves
1/2 cup chopped parsley
Spaghetti Bordelaise, recipe follows
Directions
Preheat the oven to 350 degrees F.
Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.
Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.
Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.
Spaghetti Bordelaise:
2 pounds dried spaghetti
1/2 cup olive oil
8 cloves garlic, minced
1/2 cup green onions
2 tablespoons white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons melted unsalted butter
1/2 cup chopped fresh parsley
1 cup finely grated Parmesan
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.
Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.
Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.
Yield: 8 to 10 servings
http://www.foodnetwork.com/search/delegate.do?fnSearchString=Italian+Chicken+with+New+Orleans+Spaghetti+Bordelaise&fnSearchType=site
dawn_mo
Well-known member
REC: Balsamic Vinegar Chicken
* Exported from MasterCook *
BALSAMIC VINEGAR CHICKEN
Recipe By :Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
1 ounce dried porcini mushrooms -- stems removed
8 chicken thighs without skin
2 slices bacon -- 1/4 inch thick
1 tablespoon olive oil
3 cloves garlic -- minced
1/2 cup red wine -- fruity
1/2 cup beef broth
1/4 cup balsamic vinegar
1 tablespoon cornstarch -- in 2T water
3/4 cup tomatoes -- chopped
1/4 cup Italian parsley
cooked rice
In a small bowl, soak mushrooms in 1 cup of boiling water. Drain well, save liquid. Remove stems and chop tops. Dredge chicken with flour. In a large skillet cook bacon until brown. Remove and set aside. Add chicken to skillet and brown on both sides. Transfer to a plate and set aside. Discard fat in pan. Add olive oil to skillet. Brown garlic over low heat for 1 minute. Add the mushroom liquid, wine broth, vinegar, and boil for 4 minutes. Add the cornstarch, tomatoes, chicken, and simmer for 10 minutes, covered. Add the mushrooms, bacon and 1 tablespoon and cook for 10 minutes, covered. Sprinkle with chopped parsley. Serve with rice.
NOTES : The original recipe calls for porcini mushrooms...i always have shiitake on hand so I use them.
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* Exported from MasterCook *
BALSAMIC VINEGAR CHICKEN
Recipe By :Gourmet
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
1 ounce dried porcini mushrooms -- stems removed
8 chicken thighs without skin
2 slices bacon -- 1/4 inch thick
1 tablespoon olive oil
3 cloves garlic -- minced
1/2 cup red wine -- fruity
1/2 cup beef broth
1/4 cup balsamic vinegar
1 tablespoon cornstarch -- in 2T water
3/4 cup tomatoes -- chopped
1/4 cup Italian parsley
cooked rice
In a small bowl, soak mushrooms in 1 cup of boiling water. Drain well, save liquid. Remove stems and chop tops. Dredge chicken with flour. In a large skillet cook bacon until brown. Remove and set aside. Add chicken to skillet and brown on both sides. Transfer to a plate and set aside. Discard fat in pan. Add olive oil to skillet. Brown garlic over low heat for 1 minute. Add the mushroom liquid, wine broth, vinegar, and boil for 4 minutes. Add the cornstarch, tomatoes, chicken, and simmer for 10 minutes, covered. Add the mushrooms, bacon and 1 tablespoon and cook for 10 minutes, covered. Sprinkle with chopped parsley. Serve with rice.
NOTES : The original recipe calls for porcini mushrooms...i always have shiitake on hand so I use them.
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dawn_mo
Well-known member
REC: Jane Brody's "Fried" Chicken
* Exported from MasterCook *
FRIED CHICKEN
Recipe By :Jane Brody
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
6 chicken drumsticks -- skin removed
6 chicken thighs -- skin removed
2 cups Italian bread crumbs
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
Skim milk -- for soaking chicken
Soak the chicken pieces in very cold skim milk in the refrigerator, for at least 15 minutes. Combine all dry ingredients in a large plate or pie plate. Coat each piece of chicken with the crumb mixture, making sure to cover all areas of the chicken. Place chicken on a jelly roll pan that has been sprayed with Pam or wiped with olive oil. Preheat your oven to 375 degrees and bake your chicken for approximately 45 minutes for breast and 60 minutes for thighs. Serve at room temperature.
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* Exported from MasterCook *
FRIED CHICKEN
Recipe By :Jane Brody
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
6 chicken drumsticks -- skin removed
6 chicken thighs -- skin removed
2 cups Italian bread crumbs
1/2 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
Skim milk -- for soaking chicken
Soak the chicken pieces in very cold skim milk in the refrigerator, for at least 15 minutes. Combine all dry ingredients in a large plate or pie plate. Coat each piece of chicken with the crumb mixture, making sure to cover all areas of the chicken. Place chicken on a jelly roll pan that has been sprayed with Pam or wiped with olive oil. Preheat your oven to 375 degrees and bake your chicken for approximately 45 minutes for breast and 60 minutes for thighs. Serve at room temperature.
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