Your Favorite way to do it - Chicken thighs
I've got 2 ways: Make up a marinade of 50% soy sauce, 50% dry white wine, add 4-5 cloves of finely chopped garlic, 2-3 slices of fresh ginger, slammed and finely chopped, 3-4 green onion TOPS ONLY, chopped, about 1/4 to 1/2 tsp of Wright's Mesquite Liquid Smoke. Mix all in a bowl. Put the chicken thighs (I usually use a family pack of skinless boneless) in a gallon size Zip Loc bag, pour the marinade in there with the thighs, press the air out of the bag, close it and refrigerate for several hours or overnight. I throw them on a Weber charcoal grill for 10 mins each side. Lots for dinner and lots of leftovers. YUM!!!
The other way is put the thighs in a baking dish, season with S&P, sprinkle lots of chopped garlic over all, pour about 1 C of dry white wine into the dish, add a bunch of bay leaves on, under and around the thighs. Put into a 350 degree oven for 40-45 mins. It smells heavenly and taste's great too! Bon Appetite!!
I'm surprised no one mentioned this one yet, I love this recipe!
Chicken Thighs with Creole Mustard Orange Sauce
4 small skinless boneless chicken thighs (about 12 ounces
)1 1/2 tablespoons olive oil
3/4 cup orange juice
3/4 cup canned low-salt chicken broth
1/4 cup Creole or whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce
Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.
**** I usually kick up the spice and add more Tabasco or chili flakes. I also like this best with, of course, homemade stock. Serve this over brown rice and you have an amazingly flavorful meal.
The Dijon here reminded me of Chicken Dijonnaise
Silver Palate guidelines: 1/3 cup mustard for about 2 1/2 pounds chicken pieces. Marinate the chicken in the mustard for two hours. Then put chicken in a baking dish with the mustard, grind on some pepper, pour on 1/3 cup dry white wine, and cook it skin side up at 350 for 30 to 40 minutes. I would probably do a higher heat as I prefer to roast at high heat.
Then boil down the juices/mustard a little, skimming fat, and add in 1/2 cup Creme Fraiche or heavy cream. Simmer the sauce for 5 to 10 minutes.
I just made a Shredded Chicken Thigh in Tomato Sauce over Spaghetti tonight. It's basically braised chicken in a tomato sauce, then I shred it and mix it with the sauce and serve it over spaghetti.
Wow, I just noticed this is a thread from Feb 2004...lol I guess food never changes;o)
Last time I cooked them, I braised them with leeks, green apples, and potatoes, then wilted a head of diced cabbage in the left over stock. I plated it up with stone ground cheese grits on the bottom, then the cabbage on top of that, then the chicken with a little of the sauce drizzled on top with some of the bits of leeks, apples and potatoes. It was fantastic!
Season thighs with salt, pepper and smoked paprika.
Heat frying pan over high heat. Place thighs skin side down for 5 minutes, then the other side for five minutes.
Reduce heat to medium. 5 minutes a side for 20-25 more minutes.
The skin comes out amazingly, almost like cracklin's.
Jamie's preparation above is very similar to this one on epicurious, chicken with tomatoes/olives/onions, here cooked at 425 for 1 1/4 hour. I have made this in the glass baking dish -- crispy/caramelized veggies, and capped with a snug layer of parchment in my Le Creuset, where more of a wet braise results.
I have a new favorite way to cook boneless, skinless chicken thighs: braising them in Guinness with shallots. I marinated the chicken in Guinness and a few crushed cloves of garlic (which I removed before cooking.) After an hour or so, I browned the chicken, took it out of the pan, and then let about a cup of sliced shallots cook down a bit. Then I added the Guinness from the marinade to the pan, stirring up any brown bits on the bottom, and then added sliced carrots, thyme, salt and pepper, and some chicken broth. Add the chicken back to the pot, bring it to a boil, and then turn it down to a simmer for an hour or so, covering the pot partially. In the end, the chicken almost shreds itself and is super flavorful and tender. I served this over polenta and am looking forward to leftovers today. :)
On the BBQ this is the best way to do them. I saw it on BBQ Pit Masters in season 1 and it is amazing, juicy with crispy skin.
Season deboned chicken thighs with rub, let stand for an hour.
Place in muffin tin skin side up tucking the skin down the sides so the skin is the only thing visible on the top.
Place on a preheated BBQ with indirect and cook until done. (I used a BBQ meat thermometer so I don't have to open the lid.
)Remove from grill, Cover in foil and let rest 10 minutes before serving.
Quick, easy and really tasty. It isn't what I would call healthy because the chicken bastes in its own juices.
Salt and pepper, then pan fry them for 6 minutes on medium heat in a stainless steel skillet with butter and olive oil, turn them and fry another 2-3 minutes, remove from pan.
Pour off fat, deglaze pan if you wish with alcohol, and add homemade chicken stock to the pan, enough to go halfway up the thighs roughly. Bring to a boil, add a splash of vinegar if you wish, and put the thighs in skin side up.
20-25 minutes in the oven at 400
Set aside chicken and boil the remaining stock until it's a glaze. Have to watch the salt because of the reduction.
Works great every time, skin gets crispy and tastes awesome with the pan sauce. That's my go to recipe for chicken parts, as there's no recipe and it's easy and tastes great. Works fine with breasts too, I buy them with the ribs still attached and the breasts still attached in the middle and I go 25 minutes.. So juicy.
I know y'all are going to laugh - but my absolute favorite way to cook thighs is with a can of "cream of _____" soup and a can of any flavor diced tomatoes. Brown the thighs in a little olive oil, dump both cans of stuff on top, and let it cook for about 20 minutes. Serve it on top of rice or noodles. Use cream of mushroom, celery, broccoli, chicken - whatever you have on hand.
Fast, easy, delicious. Melt some Parmesan in it, it's even better.
This is an experiment that turned out amazingly good. I marinated chicken thighs overnight with a generous amount of cajun seasoning (1st time, Slap Ya Mama, second time, Tony Chachere's extra spicy) plus a small splash of buttermilk.
The next day, I had some leftover stale bagels that I turned into coarse breadcrumbs in the food processor. Tossed them with a little olive oil and put into a pie plate. Smear the chicken with a little dijon mustard, then coat with the bagel crumbs, pressing to let them adhere. Let the chicken rest at room temperature with the coating on it for at least 1 hour. (This resting step is really important for crust formation.)
Space out thighs in and ovenproof dish (lightly spray underside of thigh with cooking spray to make sure nothing sticks) , and bake at 375 F for 25-45 minutes (depending on size of pieces) till cooked through and outside is browned. It comes out extraordinarily crunchy, juicy and well-seasoned!
Chicken Provencal; my favorite recipe is from Cooks Illustrated. But I just made Adobo for the first time last night and it's great too. And so simple. For the Adobo, I did marinate the thighs quite a while. I got the recipe from the NYTimes; there was an article on Adobo on Jan. 5. I also like the Marbella recipe but the best of all is the Chicken Provencal. However, it is rather time-consuming.
Bill Granger's Carmel Chicken.
I'll paraphrase it. Brown skinless chicken thighs in skillet with a couple tablespoons of olive oil. Remove, but keep warm. Add 1 large chopped red onion and cook for about 5 minutes.
Add chicken back, turn on low. Add 2 ounces of soy sauce, let simmer for about 5 minutes.
Add 3 ounces of brown sugar and turn heat up to high, stir and let carmelize, till syrupy. (approx. 5 min) Add 2 ounces of fish sauce, turn heat down to low and let cook 2-3 more minutes. Let rest for about 5 minutes. Serve over rice...... yum.
Barbecue chicken thighs is one of the regular items in rotation for me on my charcoal grill. I pat them dry with a paper towel and salt the skin liberally with kosher salt shortly before placing them on the grill. My grill has a bottom rack inside the cooking chamber that the coals rest on- I remove this so as to get more distance between the cooking surface and the coals. Ideally, you want six to nine inches of space. This will get you a nice amount of char on your meat, but the meat will be far enough away from the coals that you don't really have to worry about flareups.
I start them skin side up, over top of two chimneys worth of hot coals, and cook for about 20 minutes, until the bottom side is well browned and starting to char. You can cook it longer if you want additional char. I then flip the pieces so that the skin is facing downward, toward the coals, and cook for another 10-15 minutes, until the skin is crispy. Keep the grill closed as much as possible. I try to only open it up when I flip the thighs. You want to maintain a high heat in order to crisp the skin.
The cooking times aren't absolute and will vary depending on how hot your fire is. The main thing is to get the skin nice and crispy.
One of the easiest recipes, if you have about 1-1/2 hr.
bone in chicken thighs, skin on
herbes de provence (optional)
1. Preheat oven to 350.
2.. Salt & pepper chicken and place skin side up in baking dish. Chicken should be in one layer, but a snug fit for the dish. Pour melted butter over chicken.
3. Bake one half hour. Turn chicken. Bake another half hour.
4. Warm preserves slightly (microwave, e.g.), so that easily spread.
5. Turn chicken back so that the skin side is up. Spread preserves over chicken and sprinkle with herbes de provence. Bake another 10 minutes or so.
I make this when I am tired and just want to put my feet up for a while.
One of my favorite Rick Bayless recipes uses the best part of the chicken. This chicken and potato recipe is fabulous as a filling in soft corn tortillas...don't forget the avocado and queso fresco. It may seem a bit complicated but once you get started, it goes quickly and the results are outstanding. To make it easier, use a 15 oz. can of roasted tomatoes instead of roasting your own and use the canned chipotles in adobo:
Tinga de Pollo y Papas (Smoky Shredded Chicken and Pototoes with Roasted Tomatoes)
4 medium (1 1/2 pounds total) chicken thighs, skin removed
4 medium boiling potatoes (like the red-skin ones)
1 medium white onion, thinly sliced
1 teaspoon dried oregano, preferably Mexican
Salt, about 3/4 teaspoon
1/3 Cup crumbled Mexican queso fresco or pressed, salted farmer's cheese
1 ripe avocado, peeled, pitted and cut into 3/8-inch dice
1 recipe Essentlal Quick-Cooked Tomato Chipotle Sauce (recipe follows)
The chicken and potatoes -- Nestle the skinless thighs into the sauce, cover, and set over medium-low heat. Cook for about 25 minutes, until the meat is thoroughly tender. Remove the chicken to a plate, leaving as much sauce as possible in the pan. Cool, then pull the meat from the bones in large shreds; there will be about 2 cups.
With a food processor or hand grater, coarsely shred the potatoes. Squeeze between your hands to remove as much water as possible.
Finishing the dish -- Heat the remaining I tablespoon of the oil over medium-high in a large (10- to 12-inch) nonstick or well-seasoned skillet. Add the onion and potatoes and cook, stirring and scraping up any sticking bits, until well browned, about 15 minutes. Scrape in the sauce and oregano, bring to a boil, stir in the chicken, and heat through, about 2 minutes.
Taste and season with salt.
Scoop the mixture into a warm, deep, decorative serving dish. Sprinkle with cheese, strew with avocado and serve without hesitation.
Advance Preparation: The tinga can be finished a day ahead, cover and refrigerate. Warm in a 400-degree oven, covered with foil, garnish with avocado and cheese, and serve.
Essential Quick-Cooked Tomato Chipotle Sauce
Makes 1 cup sauce
2 stemmed, dried chipotle chiles or canned chipotle chiles en adobo
2 garlic cloves, unpeeled
12 ounces (2 medium-small round or 4 to 6 plum) ripe tomatoes
2 tablespoons olive or vegetable oil
For dried chiles, toast them on an ungreased griddle or heavy skillet over medium heat, turning regularly and pressing flat with a spatula until very aromatic, 30 seconds. In a small bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water. (Canned chiles need only be removed from their sauce.)
While the chiles are soaking, roast the unpeeled garlic on the griddle or skillet over medium heat, turning occasionally, until soft (they will blacken in spots), about 15 minutes; cool and peel. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip and roast the other side. Cool, then peel, collecting all the juices with the tomatoes.
In a food processor or blender, puree the tomatoes and their juices, rehydrated or canned chiles and garlic to a medium-fine puree. Heat I tablespoon of the oil in a heavy, medium (2- to 3-quart) saucepan over medium-high.
Add the puree and stir for about 5 minutes as it sears and thickens.
Not highly original, but delicious nonetheless. Make 3 slices on each thigh side - to the bone - equally spaced and across the grain. Force Old Bay Blackened Seasoning mix into the slices & under the skin where you can. Refrigerate. Allow to sit 24-hrs max in covered dish. Then grill over hot coals. Do not overcook. Serve with George's BBQ Sauce (www.GeorgesBBQSauce.com) and hushpuppies.
Or, after slicing as described above, allow to soak 24-48 hrs in Kikkoman Teriyaki sauce & grill. Serve with abundant portion of white rice.
Both the dry rub and liquid marinade techniques are very tasty. Grilling your preparation is key. Keep the grill hot and do not overcook.
Next time around, I am trying Daisy Martinez' s Chicken with Figs which I just saw on PBS though it's from 2005. On TV, she used one cut-up chicken (I prefer thighs) and no bay leaf. She added 3 cloves to the soaking figs. On TV, she used about the same amount of vegetables as in the written recipe, and half as much bacon and broth. The online version uses twice as much chicken. I suspect I'll want a splash of balsamic at the end. Move over, Chicken Marbella!
Adapted from a parsi cookbook I got in bombay..
Caramelize 3 onions, stir in salt pepper and ginger garlic paste. pinch of cumin and corriander then add/brown the thighs. Fill pan with about 3 cups of water or better yet chicken stock and 4-6 large cinnamon sticks (less if its better quality/fresher) cook for ages until sauce has reduced to a thick dark brown gravy and chicken is very tender, add fried potato rounds and let them soak up some of the sauce. serve over rice, wear elastic waistband! :-)
Okay, as I start my response to this, there are forty-something replies, and NO ONE has breathed a word about chicken teriyaki! What kind of Chowhounds are you guys? But let me be quick to add that I have not had decent "REAL" chicken teriyaki in a Japanese restaurant of any ilk in (probably) over thirty years (but maybe more?). so here's how to make REAL chicken teriyaki. It's basically "traditonal Japanese home cooking."
First gather the chicken thighs (skin on!!!) and debone them. Or if you can find them deboned with the skin still on, go for it! I've never tried making it with the bone still in, but I suppose you could. It just wouldn't be traiditonal! But they do cook more evenly without the bone. Depending on what you're serving with it, decide on how many you want to cook. This recipe will do about four boned thighs, so adjust the amount of marinade and such accordingly.
Spread the thighs out flat on a board (be careful of cross contamination) and using two cooking forks, hold one thigh in place with one fork, then pierce the blazes out of it with the other. This is a very important step with each chicken thigh for two reasons: It allows the marinade to permeate the meat better, but equally as important it reduces/controls shrinkage during cooking. Alternatively, if you have one of those Jaccard meat tenderizers, it will work very well but it's a convenince, not a requirement. As you finish each thigh, place it in a zip lock bag large enough to hold all of the thihgs you plan on cooking. When that's done:
For each 4 thighs, mix 3 Tbs soy sauce, 1 Tbsp sake, 1 Tbsp mirin, 1 tsp juice from freshly grated/crushed ginger. Don't add ginger pulp, just juice. Mix this up and dump it in the bag of chicken thighs. Seal the ziplock, squish it around to make sure everything is well coated, then set aside to marinade for at least 20 minutes. If you're preparing well ahead of time, then refrigerate! But up to 40 minutes or so at room temperature is just fine. When the marinade time is up, then:
Heat a large frying pan. I use ancient cast iron. I tried a non-stick fryer once and did not like it, but to each his own. The carmelization works best (I think) in cast iron. When the pan is medium hot, add two Tbsp peanut oil (or other high temp cooking oil of your choice) , then shake the excess marinade off each thigh and saute SKIN SIDE DOWN but do not crowd the pan! Brown skin side, then turn, and reserve the marinade! Depending on how many pieces you're cooking, you may have to do this step in batches. When they are all done, return them all to the pan, reduce the heat to medium low, cover and cook about ten minutes. Then remove the chicken to a clean bowl/plate, and....
Pour the marinade into the frying pan and add another Tbsp of mirin and a Tbsp of sugar for each 4 thighs you're cooking. Bring this mixture to a boil and then return the chicken to the pan (try to keep in in a single layer), reduce to a simmer and cook until the liquid has almost all boiled away. It should be as think as honey. Turn off the heat and remove chicken thighs to a platter. If you have any sansho powder (aka szichuan pepper, and I buy mine whole and use a pepper grinder) this is the traditional finish for teriyaki chicken, but if you don't have any, that's okay. I wouldn't use black pepper because it's just not the same. Allow the thighs to cool a bit, then slice them across (side to side) and arrange on individual serving plates. Or whatever... A traditional Japanese garnish of turnip flowers or sauteed peppers or even shiso leaves is a nice touch, but not essential. I often serve them with just plain gohan (Japanese short grain white rice). And if there's any stickey gooey wonderful teriyaki sauce left in the pan, top the rice with it! And invite me over.
I don't make these too often because, to be honest, I am a major addict! They are incredible!
All right Caroline I'll counter with....
Numbing Hot Chicken:
Gen. Gao's Chicken:
Sichuan Dry-Fried Chicken:
Black Bean Chicken:
All these recipes are from Fuchsia Dunlop's books: "Land of Plenty" or "Revolutionary Chinese Cooking and I made them and others when her books were COTM, March 2008. All are exceptionaly delicious cicken thigh dishes, if one likes hot and spicy foods, that is. To read our reports about the dishes go to the COTM Archive.
Oooooh, I'm not even gonna look at the recipe for numbing hot chicken. I have a gringo mouth! But I was intrigued with the "dry fried" recipe. Wondered how in the world you do that, and discovered (for the first time) the measurement term of "glug." As in a glug of cooking oil. Made me chuckle. Then it ocurred to me that a "glug" from a 2 gallon jug of peanut oil will not be the same as a "glug" from a liter bottle. hmmmm... Maybe that's the difference between stir frying and French frying? '-)
Interesting recipes! Thanks, Gio.
I was inspired by your suggestion and tried this, mixing elements of your recipe (I boned out some skin-on thighs and did the fork-pricking part) and parts of Bitman's recipe in How to Cook Everything (used a grill, omitted, because I did not have, sake). I thought it was quite good, but I bungled a bit by over-reducing and burning the extra marinade (sudden distraction in the house). I'll have another try.
But I want to ask: why keep the skin? Is it supposed to crisp up and be eaten that way? The skin on mine remained quite soft, and it wasn't appealing to me at all. Just seemed to get in the way of the marinade.
re: Bada Bing
hmmmm.... Not sure what is meant here by "grill." Are we talking a "barbecue grill" where you cook directly over a heat source (usually charcoal or gas) or are we talking "grill" as in a pan with ridges in the bottom to allow fats to drain away? I lean toward the second definition simply because you mention having sauce left. Don't know how you could do that on a barbecxue grill. In either case, the traditional method dictates that the chicken cooks IN the sauce as it reduces, skin side down.
Yes, the skin does crisp, then is resoftened in the sauce reduction process. It's a VERY old Japanese home cooking method. Japanese don't waste anything, so I imagine it never occurred to anyone to discard the skin. Waste not, want not, and all that jazz. I suppose you could try it without the skin and see if you like it. As for me, I LOVE chicken skin. My favorite parts? Skin, neck, Parson's nose, and dark meat!
re: Bada Bing
The sake is important, and so is the mirin. The mirin helps make it shiny. Now, if you're cooking the chicken on a gas grill and making the teriyaki sauce in a different pan, you are NOT making chicken teriyaki! For chicken teriyaki, the chicken MUST be cooked as directed in the recipe and actually be in the sauce while the sauce reduces. There is a melding of flavors that cannot be gained with the method you're using. Sorry. Any time you're trying a new recipe, follow it like you were Moses and it was the Ten Commandments. AFTER you've religiously followed the recipe one time (at least), then you will know what it's supposed to taste like and you'll have a MUCH better idea of where you might like to go from there. It's sort of like "Don't try to paint a picture like Picasso if you've never seen a Picasso." '-)
Well...You've got more religion than I do!
But I can see how simmering chicken in the sauce would be important. I do have mirin on hand and used that.
That said, Bittman's recipe for chicken teriyaki stipulates grilling or broiling. (p 380, original edition). Not that he's an authority in Asian cooking. But to me, the issue isn't authenticity but effectiveness.
re: Bada Bing
Well, for me, the issue is ALWAYS taste! Flavor. Umami. Whavever you want to call it. And that is why I shared my recipe. I think it produces exceptional teriyaki. Now, if you want to use Mark Bittman's recipe, I have no problem with that. But when you use half his recipe and half mine, I'm not responsible for a less than satisfactory outcome and don't know how to help you. Sorry.
re: Bada Bing
I've just gone through Mark Bittman's "How to Cook Everything," and there is no recipe on page 380 that comes close to chicken teriyaki. The closest recipe he offers is called "Sauteed Chicken Thighs with Soy Glaze," page 397. This is close to chicken teriyaki, and very similar to what many Japanese restaurants serve as chicken teriyaki today. But he is careful not to call it chicken teriyaki.
re: Bada Bing
Are we talking about the same Bittman book? "How To Cook Everything" Mine is a paperback, not original hard copy. A friend gave it to me when she moved and had to lighten up on shipping costs. It says it has all of the original contents, but I've gone through the index, and gone through the chicken section page by page and I cannot find a recipe called "Chicken Teriyaki" anywhere. But hey, maybe I'm blind....? '-)
Anyway, keeping the chicken actually in the sauce while the sauce reduces does produce a different (I would call it "deeper") flavor than you can get by broiling the chicken on a barbecue, then coating it with a teriyaki sauce. The chicken fat from the skin and the peanut oil and the sake and mirin and sugar and ginger just build into a great symphony. Try it one time anyway. I think you'll taste a big difference. But DON"T burn it!!! '-)
Well, first, I'm very confident that your recipe and approach will be superior to what I did.
About Bittman: my book is the hardcover 1998 edition of "How to Cook Everything" with a yellow jacket, recently superseded by a 2007 edition which has, I think, a green jacket. The recipe is the third variation of "Basic Grilled or Broiled Chicken Cutlets" and it is labeled "Grilled or broiled Chicken Cutlets in Sweet Soy Sauce Marinade ('Chicken Teriyaki')."
Maybe the new edition got more exacting about the use of the teriyaki term and omitted it?
re: Bada Bing
Don't you just hate it when they republish a book a gazillion times and keep changing it? But as I said, I have the Bittman book by default. It's not a cookbook I would have bought on my own. It is handy for new cooks, BUT....He never quite gets to the "meat" of the classic dishes he touches on. His version of coq au vin, for example, is a little too pared down for my taste. But... to each his own. But in many classic dishes, and chicken teriyaki and coq au vin are excellent examples, the recipes have been honed, sometimes for generations, to bring together just the right ingredients to deliver a complex, layered and very satisfying dish. In his chicken in red wine sauce, which he also calls coq au vin in small print, he completely omits lardons and tomato paste, both of which create a depth and complexity to the finished dish that cannot be made up for by his addition of non-traditional dried porcini mushrooms along with the traditional button mushrooms. Which is not to say that his version may not be quite interesting, but it will not serve as a basic ground work for understanding the other complex French classics such as beef Burguignon, which has some very close ties to the cooking method and ingredients of coq au vin.
Maybe it's just my age talking, but I had three years of private training with a master chef, then was cut loose with the world, some great knives, and a copy of Larousse Gastronomique as my playground. When cuisine minceur came along, I ran and hid...! Bittman is more minceur than haute, in my opinion. Kinda reminds me of being invited to a party and expecting pate and brie, then being served celery sticks and Velveeta. Ain't the same thing! '-)
One of my favorite chicken thighs recipes which I have refined over the years:
Bone in chicken thighs
Salt & pepper to taste
Extra-virgin olive oil in a hot pan
3 or more hot cherry peppers, drained, sliced - reserve 2 T liquid
4 cloves garlic, chopped
1 sprig fresh rosemary, or large pinch of dried
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 T juice from hot pepper jar
1/4 cup Italian parsley, chopped
Season chicken with salt & pepper and lightly flour both sides.
Add 1 tablespoon EVOO to the hot pan. Add chicken and brown on each side turning a few times, about 8 to 10 minutes then remove all of the chicken to a plate. Add hot peppers, rosemary and garlic to the pan. Saute for 5 minutes. Add chicken back into the pan, continue to fry till the chicken is brown and crispy. Combine the juice, wine, and broth, add to pan and coat the chicken well, scraping up the pan drippings. Add little hot pepper juice and simmer for a for a minute to glaze the chicken Serve with chopped parsley sprinkled over.
No, Shaogo...no sausage. I have the Rao's cookbook. I'll have to find their recipe. I first saw the Scarpariello a few years ago on a blog called FX Cuisine. An Italian fella living in Switzerland. I've seen many similar recipes but his was the only one that included the hot cherry peppers and some of the liquid from the jar, and haven't seen one recipe which included sausages...until now.
I would like to try this. I have seen the June 2002 recipe for this, from Gourmet magazine, also featuring the cherry peppers, but not their juice (link below) and sausage-free.
Gio -- What is the cooking time, please, once the chicken goes back into the pan (your estimate)? And are you doing this on medium heat? Looks like this would be good over orzo.
The Gourmet recipe:
re: twilight goddess
Hi twightlight_goddess. I guess anither 15-ish minutes after the return of the chicken to the pan. I start at med,-high then reduce to med. I cook on a gas stove and regulate til everything looks as if it's cooking as it should. Sometimes I serve it with steamed or baked rice. I think orzo wouyld be just fine.
Buon Appetito !
Chicken thighs are the best bargain in poultry. I often go very austere and just give them a little rub and toss into my smoker. They come out bursting with juice. I will sometimes bone them out and also rub and smoke, then pull the meat. I use boned thigh for Thai coconut curry dishes, soups and stews. They are so forgiving and versatile
Chicken thighs with tomato, wine and olives
- sear the thighs
- add garlic and shallots, fry until softened
- add fresh herbs and chopped tomatoes
- cook for 25 mins
- add 1/2 cup of red wine and reduce
- add a handfull of olives, a little fresh basil, touch of extra virgin and serve!
I recently made a chicken artichoke dish with thighs and legs that was really, really good and easy to boot.
Adapted from: http://www.cooks.com/rec/view/0,168,1...
-3 chicken leg quarters, cut into thighs and legs (about 1 1/3 lbs.
)-1 1/2 tsp. salt
-1/2 tsp. pepper
-1/3 tsp. paprika
-3 Tbsp. vegetable oil
-3 Tbsp. butter
1 (8 oz.) can artichoke hearts, drained (not marinated)
-1/2 lb. mushrooms, thickly sliced (I used button and chanterelles)
-2 Tbsp. flour
-2/3 c. chicken or veggie broth, preferably homemade
-3 tbsp. sherry
-1/4 tsp. dried rosemary
-2 bay leaves
-pinch saffron, optional
-1 clove minced garlic or 1/2 tsp. garlic granules
1. Sprinkle chicken with salt and pepper and brown on all sides in an oven-safe pot or enameled dish. Remove chicken to a plate and sprinkle with paprika.
2. Reduce heat to medium and add butter to the pot. Brown the mushrooms on both sides, adding the garlic toward the end. Season with salt and pepper after the mushrooms have released their water.
3. Sprinkle flour over mushrooms and cook one minute. Stir in broth, sherry, bay leaves, rosemary, and saffron (if using). Cook stirring until slightly thickened, then add the chicken and drained artichoke hearts to the pot. Cover and bake at 375F for 40 minutes or until chicken is cooked through.
4. Remove the lid and pull the chicken pieces out of the sauce to rest on top of the veggies. Turn on the broiler and re-crisp the chicken skin (and reduce the sauce) for 3 or 4 minutes.
Serve with egg noodles or rice. A sprinkling of fresh parsley is nice here.
I love many of the approaches already listed--esp. the Indian ones.
But the simplest and leanest approach that I enjoy a lot is on the grill (when weather permits) or roast (not broil) in a 400 degree oven. When I see big family packs of bone-in- skin-on thighs on sale, I strip the skin off, lay the chicken out on a sheet pan, liberally salt them on each side, and then liberally apply a spice mixture along these lines:
1/4 cup chili powder
tablespoon fresh ground cumin
tablespoon paprika (smoked or whatever)
teaspoon ground pepper
half teaspoon cayenne
other handy spices, as fancy strikes me (allspice, fennel pollen, garlic powder, etc.)
I let this sit on the counter for about a hour (my bacterial outer limit) and then cook the thighs on each side for about 15-20 minutes per side, taking another few minutes at the end to apply a barbecue sauce. In some instances, I'll use direct heat or the broiler to get the outer sauce layer where I want it. In the oven I use a broiler pan to facilitate fat draining into the lower pan, and I often line the perforated upper pan with foil to help in cleanup. Everybody loves this chicken.
I also find that wrapping these in foil for ten minutes before serving is best.
Hi, I like a leg-thigh combo with "traditional" roast chicken flavors.
Trim excess fat from the bottom of the cut.
Loosen the skin from the meat with your finger from the top of the thigh, but try not to break the seal all around the edges of the cut of meat. Thinly slice a clove of garlic and insert under the skin, distributing evenly.
Season top and bottom of cut with salt, thyme, rosemary, black pepper, and sage (most to least respectively). Let the chicken rest in the fridge up to 24 hours; longer is better. The skin should be dry and tacky to the touch before it goes in the oven.
Roast over potatoes and onions at 400 degrees for 50-60 minutes, let rest for 10 minutes, then serve. The browned, fatty vegetables make for a great mashed potato if you are so inclined.
Chicken Thighs Roasted With Ginger, Chiles and Soy
2 tablespoons minced fresh ginger
1/2 serrano chile, minced
2 cloves garlic, peeled and minced
1/4 cup soy sauce
1 tablespoon vinegar
1 tablespoon brown sugar
1 teaspoon oil
8 skin-on, bone-in chicken thighs
Combine all ingredients in a gallon freezer bag or glass bowl. Marinate in the refrigerator for several hours or overnight.
Preheat oven to 350 degrees. Arrange chicken, skin-up, in a baking dish just large enough to hold the pieces in one layer. Pour all remaining marinade over the chicken and bake for 1 hour and 15 minutes, or until skin is crisp and chicken is well cooked. Serve with the baking juices.
My grandma use to make the best Paprika Chicken and when I need some good comfort food I will make this....
4 tbsp Olive Oil (reserve half)
2 Tbsp + 2 tsp Sweet paprika
2 Tbsp + 2 tsp Smoked paprika
1 Tbsp ground cumin
2 Tbsp Oregano
2 tsp cayenne pepper
1/2 tsp garlic powder
1 Cup Chicken Stock
2 tbsp Sour Cream
Salt and pepper to taste
Preheat electric skillet to 350, add 2 tbsp of oil in the skillet. Drizzle the chicken with reserve olive oil, salt, pepper and coat chicken pieces with the spice mixture and rub in well, drizzle more olive oil if needed. Place in pre-heated skillet, turn after 10 minutes, should be golden brown. Cook another 10 minutes. Remove chicken and set aside, add 1 cup on baking sheet and get all the bits off the bottom, let reduce for about 10 minutes, now add the reserved paprika add chicken back in, cover and cook for another 10 minutes. Turn off the skillet and stir in the sour cream. If too spicy for you, top with a dollop of sour cream
I like to brown 8 bone-in, skin-on thighs in a saute pan, seasoned with Morton's Nature's Seasoning. Remove the thighs and saute half of small yellow onion sliced in tablespoon of vegetable oil until translucent and add pound of mixed wild mushrooms and stir until most of the liquid is gone. Add a cup of half and half and stir in. Add back in the thighs and put in pre-heated 350 oven for twenty minutes. Serve over rice or Spaetzle or butter noodles. Serves 4.
For a Chinese flair I go skinless - I marinate in a hoisin based sauce made along the lines of this char siu recipe (see reply #6) and either bake, grill, or crockpot it.
For a quick and easy non-Chinese:
I peel back the skins and rub the meat with a thyme based herbed butter and top that with some dijon mustard. Then I replace the skin and then bake uncovered.
i braise them - technique is always about the same
brown the chicken(or not) saute the aromatics. add chicken spices and liquid. braise for 40 mins to an hour , or pressure cook for 10 minutes
sometime i use SE asian flavors, sometimes north african, sometimes provencal, sometimes just some lemon juice and chicken stock......
1 to 2 Tbsp. olive oil
8 skinned chicken thighs
1/2 cup water
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/4 cup apple juice
1/4 cup ketchup
1 Tbsp. cider vinegar
1 crushed garlic clove
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
1 Tbsp. cornstarch
1 Tbsp. water
"A long time ago, I typed this out--pre-computer--on my old Selectric typewriter. And the paper's all yellowed and loved up. That's a sure sign of a really good recipe."
For a main dish, serve over rice.
Heat olive oil in a heavy skillet. Add the chicken thighs and brown lightly on all sides, 6 to 7 minutes, turning frequently. In a large bowl, combine the 1/2 cup water, soy sauce, light brown sugar, apple juice, ketchup, vinegar, garlic, red pepper and ginger. Add to chicken. Bring to a boil, cover and reduce heat to simmer. Simmer 20 minutes, turning at least once.
In a small bowl, blend the cornstarch with the 1 Tbsp. water. Use this mixture to thicken the sauce.
I melt butter and garlic in a pan in the oven. Then I roll the thighs around in it and then coat with seasoned bread crumbs and set aside. To the pan with butter and garlic, I add a can of garbanzo beans and a package of frozen cut green beans and stir around. Then place the thighs on top and bake for and 45 min. or so. Remove and place tomato wedges between thighs and I like to add blops of marinara sauce too. Bake for 10 more minutes. It's not a very sophistocated recipe, but it's pretty good.
The Silver Palate recipie for Chicken Marbella is wonderful-it has green olives, capers, prunes, garlic, brown sugar, wine, vinegar...I seem to remember it calls for a disgusting amount of added olive oil and dried oregano, which I reduce drastically and leave out altogether(respectively). It's in the first Silver Palate cookbook.
Since this thread was revived, I'll second Chicken Marbella but add that after marinating, I dry and sautee the thighs, skin-side down, until the skin is medium-brown and most of the fat has rendered well. I then arrange them skin-side up in a baking pan large enough that they don't touch, and make sure that the solids in the marinade are sitting in the liquid, not marooned on the meat, where they tend to scorch in the oven. With this little bit of extra prep, none of the skin is ever flabby. The online version at simplyrecipes.com calls for 1/4 c oil for 5# of chicken, which doesn't seem like too much to me. I like to add chopped onion to the marinade, but although I have a sweet tooth, I've never made CM with more than half of the brown sugar called for in the recipe. .
Another vote here for Chicken Marbella. It is consistently simple and delicious, and I've made it numerous times now. Look for more detailed reviews and variations on the November 2007 Cookbook of the Month thread for Silver Palate, link at bottom. I usually combine breasts and thighs, and it is scumptious and stunning every time. I have brought this as an alternative for the turkey on Thanksgiving, even, with guests devouring every last bite! I don't recall a surplus of olive oil. The ideal part of this recipe is that ALL of the prep is done the night before, basically just putting together the marinade, and then the chicken marinates overnight (I use a giant ziploc). Then all you have to do is pop it in the oven. I have not browned the meat first as greygarious suggests, although I'd like to try that. Even without that step, it is just delightful. Any dried fruit works if you are trepidatious about the prunes.
Here's a good one adapted from Julie Sahni's "Classic Indian Cooking":
6 pounds chicken thighs, skinned
10 TB vegetable oil
6 cups onion, sliced thin
2 TB garlic, chopped fine
3 TB ginger, chopped fine
2 cinnamon sticks, 3 inches long
4 black (or 8 green) cardamom pods
1 TB turmeric
1 tsp (or more) cayenne
2 1/2 cups pureed or finely chopped fresh ripe tomatoes, or 2 cups drained, chopped canned tomatoes
1 TB kosher salt
2 cups boiling water
1 TB ground roasted cumin seeds
3-4 TB chopped cilantro
In a large pan, brown the chicken at high heat in 2 TB of oil. Set the chicken aside.
Add the rest of the oil to the pan, lower heat to medium-heat and brown the onions, stirring constantly (about 30 minutes, maybe a bit less).
Add garlic and ginger; cook 5 minutes more. Add cinnamon and cardamom; cook 2 minutes more. Add turmeric and cayenne; stir 10 to 15 seconds.
Add tomato, chicken, salt and 2 cups boiling water, and give it all a stir. Lower the flame and simmer, covered, around 45 minutes, until the chicken is very tender and the sauce is thick and pulpy. (Check often to make sure the sauce doesn't burn.) Turn off the heat and let the dish rest, covered, for an hour or two.
When you're ready to eat, reheat the pan, fold in the cumin and cilantro, check the salt and serve.
When I'm using the slow cooker, I've found that breasts come out dry and thighs are wonderful. Here's a favorite:
8 boneless, skinless chicken thighs
1 cup chunky salsa
1/3 cup peanut butter
2 tablespoons lemon juice
1 tablespoon soy sauce
1 T favorite hot sauce or to taste
2 teaspoons finely minced ginger root
1/2 cup chopped peanuts
In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on low for 5 to 7 hours or until chicken is thoroughly cooked and no longer pink in center. Sprinkle with chopped peanuts and serve with hot cooked rice. 4 servings.
For 4 portions (8 chicken thighs)
8 Chicken thighs
3 teasp salt
1 teasp black pepper
1 inch cube fresh ginger root, peeled
1/2 teasp chille powder
4 cloves garlic
3 teasp sweet paprika
1 knife tip orange food colouring powder
1 tablesp lemon juice.
500ml plain yoghurt
Slash thighs in diamond pattern. Rub in salt.
Take frozen ginger, peel and grate.
(I keep fresh ginger in the freezer - easier to grate/pulp)
Put everything below the dotted line in bowl.
Add chicken, cover with marinade, seal with
cling film and leave in fridge for a day, turning
at least once.
I have a horror of half-cooked chicken so I give
my recipe much longer than most others:
Pre- heat fan oven to 200 deg C.
Put chicken on rack over oven tray with a little water.
(Chicken ugly side up). Save any remaining marinade.
Bake 35 mins. Turn chicken pretty side up, baste with
marinade. Bake another 35 mins.
Serve hot or cold.
I have two favorite chicken thigh recipes. One is Jean-Georges Vongerichten's thighs sautéed, then pan-roasted, skin side down at 500 degrees. Meanwhile, you make a sauce with chopped green olives, cinnamon, saffron, broth, lemon, and cilantro. E-mail me if you want the recipe.
If you have an outdoor grill, good for you. If not, get an electric indoor DeLonghi grill--worth every penny--and try these thighs. Plan to mariante overnight, and watch out for the smoke. It stings!
Hot Sesame Thighs
Ive found hot bean pastes to be WAY too salty. I recommend Lan Chi Bean Sauce with Chili. Heres a link to get it:
3 tablespoons sesame seeds
1/3 cup finely chopped scallions
4 large cloves garlic, pressed
3 tablespoons hot bean sauce (Lan Chi recommended
)2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
8 chicken thighs (skinned, if preferred, but bone-in)
Toast the sesame seeds in a covered, small, dry skillet over medium heat until the seeds are golden and fragrant and popping, 2-3 minutes. Let them cool.
In a medium glass bowl, blend the scallions, garlic, bean sauce, soy sauce, sesame oil, sugar, and pepper.
In an electric spice grinder or using a mortar and pestle, crush the sesame seeds. (Dont overdo it in the spice grinder, or youll have sesame butter.) Stir it into the marinade mixture and mix well. Add 3-4 tablespoons water if the marinade seems to thick to you. It should be fairly pourable.
With a sharp knife, score the thighs on both sides of the chicken with shallow diagonal cuts about 1 apart. Place the chicken in a sealable plastic bag and pour the marinade over. Squeeze the air out of the bag and seal it. Massage the marinade into the chicken through the plastic. Cover and refrigerate 24 hours, turning the bag occasionally.
Soak the hickory chips in 1/4 cup water for an hour. Heat an electric grill on high heat for 10 minutes. Shake excess marinade off the chicken and cook until no longer pink in the center, about 18 minutes, turning it once halfway through the cooking time.
Yield: 2-3 servings
re: Tom Steele
re: Tom Steele
I want to try grilling some chicken thighs (bone-in) on my DeLonghi grill, but have never used it for bone-in chicken. I'm concerned that the skin and outside will cook very fast but that they won't get done all the way through. Any tips to get perfect chicken on the grill? Do you ever cover the chicken after the outside gets thoroughly seared with some sort of pot lid or tin foil? Any help would be appreciated!
I salt them and let them sit for a while, then put them into a bowl with some olive oil, sometimes with Chinese hot chile oil as well, and leave them in there for maybe an hour, stirring them around every so often. Then I sandwich them into a hinged wire grilling thing - it's not really a basket, though I believe they're called that - and put them onto my gas grill with the burners turned to medium. Turn every ten minutes or so, which lets them cook through without burning more than just enough.
The oil bath is not necessary: the important thing is that they're pre-seasoned and allowed to come to full room temperature before grilling. Sometimes I just put them seasoned into the grilling basket and then brush on some olive oil and sprinkle on whatever herbs or spices strike my fancy. We'll just have these with a salad for supper, and keep the rest in the fridge for cold lunches.
For further Thoughts On Thighs, I'm about to post my Cacciatore recipe in a new thread...
re: Will Owen
Update - last night, the best and simplest yet: 1 package of 8 skin-on thighs. Pat moisture off w/ paper towel, trim excess loose skin with scissors. Put onto a rack big enough for one layer. Salt and pepper skin side, then turn over and do the same with the flesh side. Cover and let sit for an hour.
Fire up the gas grill. Put thighs in hinged wire grilling basket, in one layer. Swab one side generously with oil, shake Aleppo pepper generously over. Repeat with the other side. Grill over medium flame, TURNING FREQUENTLY*, until more or less evenly browned and instant-read thermometer says 160º, about 25 minutes.
*The flip-once rule for burgers has been proven wrong, and the same applies to anything else you're grilling. Flipping frequently allows the interior temperature to come to doneness more quickly and evenly, while preventing the outside from charring.
re: Will Owen
re: Will Owen
Re: the flip-once rule
There's probably no harm in doing it your way if you have a gas grill, but if you're using charcoal or wood, you're just letting all of the heat escape from your cooker. Unless you're cooking something like a steak or burger that only requires a few minutes of cook time, it's best to keep a charcoal grill closed, in order to retain the heat. Doubly so in the cooler months.
Also, I use them in any stir fry calling for chicken breasts (which I find pretty tasteless unless soaked with flavoring from a marinade.)
Also, real chicken teriyaki; i.e., boned chicken thigh (and leg) sauteed and then glazed with a real teriyaki sauce, not some overly herbed and spiced thick mess used as a marinade.
The simpler & crispier, the better:
Heat oven to 350
Spray pan w/ Pam
Plop thighs onto it
Season with Lawry's Seasoning salt (don't laugh), pepper, rosemary or herbes de provence
Slap a pat of butter on them (this grossed me out, but my husband insists on it & it really does make them crispier - no wonder...)
Roast about 40 mins until crispy & brown. Meat will still be moist & delicious.
Fricasseed Chicken with Vinegar
8 chicken thighs, skinned
Flour seasoned with S&P for dredging
1 tsp. chopped fresh rosemary
6 flat anchovy filets, mashed, -or- 1 tbsp anchovy paste
3 - 4 large cloves garlic, minced
1/2 c red wine vinegar
1/4 c balsamic vinegar
1/4 c water
Dredge chicken in flour, then brown in olive oil and remove from pan.
Sauté garlic and rosemary until just fragrant. Deglaze pan with vinegars and stir in anchovies. Add water.
Return chicken to pan, reduce heat, cover and simmer until cooked through but still tender, turning occasionally. Add more water if the pan starts to dry out.
Note: Don't try making this with dried rosemary. It just won't be the same.
Serve with buttered orzo or, better, spaetzle.
4-5 lbs. chicken thighs (is good with legs too)
1/2 c. white vinegar
1/2 c. soy sauce
crushed garlic cloves (about 3 or 4, or whatever you'd like i suppose)
a small palmful of black peppercorns
bay leaves (about 3)
combine in a pot. i usually marinate it for a couple of hours, but you can make it right away if you need to. bring to a boil, simmer for 30 min. covered. stir, then simmer uncovered for another 20 min. serve over white rice.
it's one of those dishes that tastes even better the next day...
I made thsi recipe last night.....SOOOO good although my MIL found it to be salty (due to the soy sauce), but my partner and I loved it!! I followed the recipe exact, except I used apple cider vinegar instead of white. Really good over some brown rice. I served it with string beans that were tossed in a little sesame oil and garlic.