Suggestions for a chicken dish - please!
I am currently working on my Passover menu. I would like a chicken dish that uses boneless, skinless chicken thighs. Preferably something that I can throw together (or leave marinating in fridge overnight) and then put into the oven to cook. I prefer thighs because they are more moist; boneless because they are easier to eat. Something with a bit of a sauce - but not too much sauce because there will be no pasta/rice/etc to mop it up!
Any ideas greatly welcomed!
After enjoying a wonderful Coq au Vin over the weekend, I would recommend this! Julia Child and Ina Garten both have good versions..
Yeah, Chicken Marbella has always been touted among my friends as a great party dish. Whenever I've had it, however, it has been made with chicken breasts which became totally dry and boring during cooking....probably overcooking. I think it'd be great with thighs.
I also love chicken with tarragon wine vinegar, but without bread to mop up the sauce....I dunno.
I recently learned a french cranberry sauce chicken recipe that is easy
1 packet of dry onion soup mix
1 16oz. bottle of french dressing
1 8oz. can of whole cranberry sauce
put all three together into a mixing bowl and mix throughly
grease a 9x13 baking dish and place 4 boneless skinless chicken breasts or thighs. Spread the cranberry mix over the chicken and bake at 325 for one hour.
(makes 4 servings)
I very highly recommend this Braised Chicken Thighs with Olives and Basil from the Food and Wine website. Every single time I've made it I am surprised at how good it is and really how simple. It resembles the Chicken Marbella recipe but I like it better , actually - I'm considering it for one of our seders myself. You can easily cook it completely but don't add the basil. Reheat just before serving, adding the basil at that point. I've made it mainly with bone-in thighs, but I think it would be as good with boneless, and certainly simpler to eat.
A fave at our house is Cat Cora's Chicken Stewed in Wine, Garlic and Cinnamon:
It's highly aromatic, super easy to make and works well with chicken thighs (and without the Myzithra cheese -- something I rarely have around). The stew can be made a day or two ahead and reheated for serving. It is a saucier dish but you can always separate it out from the sauce and reserve it for later.