Not feeling inspired.. What's the first recipe that comes to your mind when I say "Chicken Thighs"

The one with the Kraft Russian Dressing and Lipton Onion soup. Talk about uninspired.

Open a bunch of packages and put it all together. But with all the accolades, I wanted to try it. I finally got the ingredients to try this, now back to get the chicken.

 
Or French Casserole Chicken while the tarragon is fresh.

French Casserole Chicken

from the Joy of Cooking

wonderful. I also add parsleyed dumplings. All in one pot.


5 lb. Of fowl, disjointed (I make this proportion using only 4 leg/thighs)

Sear the pieces in 1/4 c. butter. I pepper them at this time too, although the recipe omits pepper entirely.

Add:
1/4 c. dry white wine. (I add more of course)

Remove chicken from the pot. Place in the pot:
2 pared, cored, sliced tart apples (use firm ones)
5 chopped celery ribs with leaves (one recipe in which celery cannot be omitted)
1 minced onion
3 sprigs parsley
½ t. salt
1/4 t. paprika

cover and cook gently until tender. Stir in:
2 ½ .t flour
2 c. chicken stock

Cook and stir the sauce until it boils. Add the chicken. (At this point, I also add parsleyed dumplings). Cover and simmer until it is tender, about an hour.

Remove chicken to a hot ovenproof serving dish. Strain the sauce (why? the ingredients are wonderful to eat as is. I don't strain).

Warm over hot water and add to the sauce:

1/3 c. sour cream (I use more, my hips love it)

Correct the seasonings.

Ad 1 T. fresh tarragon (or basil) I always make this when my tarragon is in the garden

Pour the sauce over the chicken. Sprinkle generously with:
Parmesan cheese
(I omit this last step entirely): Place under a broiler until cheese is bubbly.

 
Thanks so much~ I really appreciated the quick ideas. I'm making Pat's chicken in vinegar sauce.

The other recipes and ideas will be used next week, (I'm sure), as chicken seems to always be on sale and I'm getting grilled out .....

Much appreciated.....

 
Two immediately come to mind. Rec: Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

Yogurt-Marinated Chicken Kebabs with Aleppo Pepper

1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling

1 cup plain whole-milk Greek-style yogurt** (8 oz)
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
6 garlic cloves, peeled, flattened
2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes

Special equipment: Flat metal skewers

If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water. Let stand until thick paste forms, about 5 minutes. If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes. Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend. Stir in garlic and lemon slices, then chicken. Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.

Prepare barbecue (medium-high heat). Thread chicken pieces on metal skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika. Brush grill rack with oil. Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Surround with lemon wedges and serve.

*A slightly sweet Syrian pepper with a moderate heat level; available at some specialty foods stores and from wholespice.com. Ingredient tip: Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.

** A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe’s and Whole Foods markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.

Pat's note: Delicious both with chicken breast and thighs. Didn't have Aleppo pepper, used the crushed red pepper and Hungarian paprika alternative.

Source: http://www.epicurious.com/recipes/food/views/353832

http://www.epicurious.com/recipes/food/views/353832

 
And.... Rec: Braised Chicken with Herbs and Shallots

Braised Chicken with Herbs and Shallots

4 chicken thighs
1/2 cup flour
2 tbsp olive oil
6 shallots, coarsely chopped
3 clove garlic, crushed
1/4 cup chicken stock
2 tbsp balsamic vinegar
1-1/2 cups chicken stock
2 tsp crushed dried rosemary
1 tsp crushed dried thyme
1 tsp crushed dried basil
1 tsp crushed dried marjoram
1/4 tsp salt
1/8 tsp ground black pepper

Preheat oven to 350̊F. Dredge chicken thighs in flour to coat. Heat olive oil in a large ovenproof saute pan with a lid. Add shallots and allow to brown. Add chicken and sear on each side, about 2 minutes per side. Add garlic and sauté for about 1 minute, or until you can smell the aroma. Add 1/4 cup chicken stock and vinegar and boil until reduced by about half, 2 or 3 minutes. Add chicken stock, rosemary, thyme, basil, marjoram, salt and pepper. Bring to a boil. Cover and bake 20 to 30 minutes, or until chicken is tender. Remove from oven. Spoon a bit of the sauce on top, and serve the rest of the sauce on the side.

Source: Fiorella @ Gails

Pat’s notes: Verrrry good! Used 6 thighs and there was plenty of liquid, could’ve even done 8. Made stovetop instead of in the oven the first time, removing the skillet lid after 15 minutes to finish cooking the chicken and allow the juices to reduce down a bit. Since then I've been making it in the oven as directed and really like it that way. Be sure to drain off most of the fat before adding stock.

 
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