need a good recipe for chicken thighs

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com

Quoted message said:

From Allrecipes.com

Aunt Teresa's Chicken

INGREDIENTS:

* 4 chicken thighs
* 1 green bell pepper, sliced
* 2 carrots, shredded
* 1 large onion, sliced
* 2 (10.75 ounce) cans condensed cream of mushroom soup

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9 x 13 inch baking dish, layer in the following order:
onion, bell pepper, carrots and chicken. Pour soup over the top. Cover
with aluminum foil and bake at 350 degrees F (175 degrees C) for 45
minutes. Remove foil and bake an additional 15 minutes.

http://chicken.allrecipes.com/az/AuntTeresasChicken.asp

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Chicken In Sour Cream

INGREDIENTS:

* 8 chicken thighs
* 1 tablespoon vegetable oil
* 1 pinch ground black pepper
* 1 pinch salt
* 1 pinch paprika
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (1 ounce) package dry onion soup mix
* 1 cup sour cream
* 1 tablespoon lemon juice
* 1 teaspoon dried dill weed

DIRECTIONS:

1. Brown chicken in oil over medium heat. Place in a 9 x 13 inch
greased baking dish. Sprinkle with salt, pepper, and paprika to taste.
2. Combine mushroom soup, onion soup mix, sour cream, lemon juice,
and dill weed. Pour over chicken.
3. Bake at 350 degrees F (175 degrees C) for one hour, or until
chicken is tender and sauce is brown.

http://chicken.allrecipes.com/az/ChickenInSourCream.asp

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Lemon Mustard Chicken

INGREDIENTS:

* 5 tablespoons lemon juice
* 5 tablespoons fresh lime juice
* 4 tablespoons prepared mustard
* 6 chicken thighs
* 3/4 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon curry powder
* 1/4 teaspoon dried oregano
* 1 tablespoon lemon zest
* 1 cup dried bread crumbs
* 6 tablespoons butter
* 1 lemon - sliced, for garnish
* 1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS:

1. Combine lemon and lime juices with the prepared mustard. Brush
over chicken. Set aside.
2. Combine bread crumbs, salt, pepper, curry powder, oregano, and
grated lemon peel. Roll chicken in crumb mix, coating well.
3. In a heavy baking pan or iron skillet, melt butter or margarine
over medium heat. Place chicken in pan, skin side down.
4. Place in a preheated 350 degree F (175 degree C) oven. Bake,
uncovered, for 20 minutes. Turn chicken and bake until tender, about 30
more minutes. Serve on a warm platter with sliced lemons and chopped
parsley, if desired.

http://chicken.allrecipes.com/az/LemonMustardChicken.asp

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Baked Apricot Chicken

INGREDIENTS:

* 12 chicken thighs
* 1 cup apricot preserves
* 1 cup French dressing
* 1 (1 ounce) package dry onion soup mix

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the jam, dressing and soup mix. Mix
together.
3. Place chicken pieces in a 9x13 inch baking dish. Pour apricot
mixture over chicken and bake uncovered in the preheated oven for 50 to
60 minutes.

http://chicken.allrecipes.com/az/BakedApricotChicken.asp

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Cranberry Sauce Chicken II

INGREDIENTS:

* 6 chicken thighs
* 1 (16 ounce) can cranberry sauce
* 1 (8 ounce) bottle Russian-style salad dressing
* 1 packet dry onion soup mix

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a lightly greased 9x13 inch baking dish.
In a large bowl combine the cranberry sauce, salad dressing and soup
mix and mix well. Coat chicken pieces with this mixture.
3. Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to
1 3/4 hours, or until chicken is cooked through and juices run clear.
Remove cover for the last 15 minutes of baking time.

http://chicken.allrecipes.com/az/CranberrySauceChickenII.asp

Rusty

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

i make this quite frequently and it's really tasty...

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 chicken thighs

Directions

1 In a small saucepan over low heat, combine the cornstarch, cold water, sugar,
soy sauce,
vinegar, garlic, ginger and ground black pepper. Let simmer, stirring
frequently, until sauce
thickens and bubbles.

2 Preheat oven to 425 degrees F (220 degrees C).

3 Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken
with the sauce.
Turn pieces over, and brush again.

4 Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for
another 30 minutes,
until no longer pink and juices run clear. Brush with sauce every 10 minutes
during cooking.

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

here's another one that's really good.

6 to 8 chicken thighs
3 to 5 cloves of chopped garlic
1 onion chopped
6 ounces of fresh sliced mushrooms (canned 'shrooms will do in a pinch)
2 cups of chicken broth
1 cup of red wine. (merlot works great)
3 or 4 strips of bacon
salt
pepper
corn starch/water slurry

1. cook bacon in a saute pan until crispy, remove and set aside
leaving the bacon drippings in the pan.

2. season chicken thighs with salt and pepper, add them to the
hot saute pan and brown thoroughly on both sides. remove from pan
and set aside.

3. add chopped onions and saute until onions have a nice dark color.
add mushrooms and let them cook for a few minutes. add chopped garlic
and saute for a minute or two but don't brown the garlic. pour in 1
cup of wine and reduce uncovered until wine is nearly all cooked away.

4. add chicken broth and bring to a boil. chop up reserved bacon,
add to the pan along with the chicken and any accumulated juices.
reduce heat, cover and simmer for 45 minutes to an hour. remove chicken
to rest / cool.

5. adjust seasoning of cooking liquid if necessary with salt and pepper.
add slurry of corn starch/water and thicken to desired consistency.
serve sauce over chicken. the sauce is also really good over mashed
potatoes or rice.

A.C. said:

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

here's another one that's really good.

6 to 8 chicken thighs
3 to 5 cloves of chopped garlic
1 onion chopped
6 ounces of fresh sliced mushrooms (canned 'shrooms will do in a pinch)
2 cups of chicken broth
1 cup of red wine. (merlot works great)
3 or 4 strips of bacon
salt
pepper
corn starch/water slurry

If we had bacon I think I'd make this one like a shot! Think it would
work with a few slices of ham instead? I've got some bacon fat in the
fridge that I could use too...

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com

Thanks for these Rusty! I don't use packets or cans of soup in my
cooking but the recipes are giving me an idea... I do have sour cream
and chicken stock and fresh vegies 🙂

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

Try this one -

AFRICAN CHICKEN

Source: San Diego Union

4 lbs. chicken, cut up
2 tbs. oil
2 medium onions, thinly sliced
2 cloves garlic, minced
1/4 cup creamy peanut butter
1/2 tsp. ground coriander
1/4 tsp. red pepper flakes
15 oz. can tomato sauce
1 tbs. red wine vinegar

Arrange chicken in a 3 qt. baking dish (13x9-inch). In a 10-inch
skillet heat oil and add onion and garlic. Cook gently, stirring often,
until wilted. Stir in peanut butter, coriander and red pepper flakes.
Gradually stir in tomato sauce and vinegar. Pour over chicken. Bake
uncovered in a preheated 400F oven until chicken is tender, about 50
minutes. Serves 4 to 6.

Susan B.

Karen AKA Kajikit said:

I've got some bacon fat in the fridge that I could use too...

bacon fat would work nearly as good as the bacon itself. i say go for it! 🙂

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

Tandoori. Peel the skin off, pierce the flesh to the bone and marinate
8 hours or overnight. Recipe and directions are on the Tandoori powder
box. Basically, mix some of the spice powder with yoghurt, vegetable oil,
salt and lemon juice. Shake off the excess marinade and cook in a very
hot oven.

A.C. said:

here's another one that's really good.

6 to 8 chicken thighs
3 to 5 cloves of chopped garlic
1 onion chopped
6 ounces of fresh sliced mushrooms (canned 'shrooms will do in a pinch)
2 cups of chicken broth
1 cup of red wine. (merlot works great)
3 or 4 strips of bacon
salt
pepper
corn starch/water slurry

[snip process]

The addition of thyme is standard with these ingredients and adds just
the right additional depth of flavor, I think. -aem

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

Slice lemons very thin. Get some fresh herbs if you can (dried will
work, too) -- basil, rosemary, thyme. Stuff the lemon slices and the
herbs under the skin of the thighs. Splash the outside with Dijon
mustard cut with lemon juice and/or white wine. Salt and pepper. Set
on a rack over a foil-linrd pan. Bake at 350 - 375 till done. About
1/2 hour or a little more.

You can add jalapeno to the skin-stuffing if you like.

Or, go quasi Asian and stuff thin ginger slices, lemon slices, and
chili paste under the skin. Shiso leaves, too, if you have them.
Toss with soy sauce and a little brown sugar. Bake as above.

Too bad about the grill. I like chicken thighs cooked till most of
the fat is rendered off. They stay moist even when they're very done.

modom

Only superficial people don't judge by appearances.
-- Oscar Wilde

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

If you'd consider cooking them in a skillet.... what about chicken &
rice? Or if you like the thought of orange, cinnamon etc. - I posted
a recipe for that in a similar thread.

In article <[email hidden]>,

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

Sear the thighs in a hot pan with a bit of olive oil until the skin
starts to turn brown. Pour in a can of diced tomatoes with the juice,
a bit of your favorite white wine, add in a few shakes of garlic powder,
fresh ground pepper, and than simmer gently for ten minutes. Turn the
chicken thighs over, sprinkle more garlic powder and ground pepper over
the chicken, add in another quarter cup or so of the wine and simmer
gently for another ten minutes or until the chicken is soft when you
poke it with a fork in the thickest part of one of the pieces, at which
point, its done.

This goes great with just about any kind of pasta with tomato sauce,
rice pilaf, or mashed potatoes with a green vegetable and its very easy.

This is my friend Sonya's recipe and it is delicious. Though it calls
for boneless skinless thighs it would be fine with the bone in variety.
This freezes well which is always a plus in my book.

Sonya usually serves this with the rice recipe that I have included.

jillie
Roseville, Ca

CHICKEN ARTICHOKE CASSEROLE Serves
6

3 lbs .thighs (boneless, skinless thighs; ( you can use breasts but I
prefer thighs)
1 1/2 tsp. Salt
1/2 tsp. Paprika, Sonya uses more paprika
1/2 tsp. Pepper
6 tbsp. Butter
1/2 lb. Mushrooms, sliced

3/4 cup flour
2/3 cup chicken consomme
3 tbsp. Good sherry

16 oz. Artichoke hearts, drained
1 can black pitted olives, drained

Season flour with salt, pepper and paprika. Dredge chicken pieces in
flour, shake off access. Brown in butter. Arrange chicken in baking
dish, large enough for single layer, add artichoke pieces and olives.
Saute mushrooms in same pan, using remaining butter and maybe a little
more. Sprinkle remaining flour over mushrooms and brown as you would
for gravy. Add consomme and sherry. Stir well over medium heat until
thickened. Pour mushrooms and sauce over chicken. Cover. Bake in
pre-heated oven at 325 degrees for 1 hour, or until done. Can be
made ahead and reheated before serving.

FRIED RICE

2 cup chicken broth
1 cup rice (with or without wild rice)
1 small onion
1/2 lb. Mushrooms
2/3 cup thinly sliced celery
1/3 cup sliced almonds (optional)

Cook rice in broth for 20 minutes. Saute onion and celery, add
mushrooms and saute quickly. Add rice and mix thoroughly and saute for
a short time. Add almonds.

In article <[email hidden]>,

Karen AKA Kajikit said:

These are the kind with skin and bone still in them... and we live in
an upstairs apartment, so please don't suggest grilling them (nowhere
to put a grill) Other than that I'm open to suggestions.

Brown them lightly in EVOO after sprinkling both sides lightly with a
little salt free lemon pepper, garlic powder and onion powder.

Remove from the pan and add some sliced mushrooms and onions. Deglaze
the pan with a little bit of burgundy and more EVOO. Fry the onions and
mushrooms until the onions begin to brown.

Add marinara sauce and mix well. Add the chicken back in, cover the pan
and turn to low for about 30 minutes.

Cook some rice in a separate pan using chicken broth in place of water.

Serve sauce and chicken over the top of the rice.

Sprinkle some fresh minced basil over the top and serve.
--
K.

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