BBQ CHICKEN THIGH ROLL IN WHITE WINE PASTA SAUCE (CHICKEN BRAGJO
This is my variation of a classic Maltese dish which is usually done with thin steak slices in a tomato sauce. In this version you substitute the steak slices for chicken thighs and the tomato sauce for a white wine sauce. It makes for a rich tasty dish thats sure to please! The Italians and Germans have ther own versions which are also made with steak slices.
Provided by Hank- BT
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine eggs, parsley, garlic, cheese, bread crumbs in mixing bowl and mash together.
- Flatten/thin out one chicken thigh and place one 1/2 peice of bacon on top and scoop a teaspoon of the above mixture and place on top of the bacon. Roll up and insert 2 tooth pics to keep the rolled up chicken thigh together. Repeat for all chicken thighs.
- BBQ the chicken thighs on high, rotating to brown all sides, be careful not to burn, once browned turn BBQ to low and let cook for 10 minute and rotate as required.
- Add 2 table spoons of olive oil in a large high sided frying pan and gently fry up onions until soft but not brown.
- Add wine, chicken broth and any leftover filling mixture to pan of onions, simmer with lid on for 5 minutes.
- Add romano or parmesan cheese to thicken sauce up and simer for 10 more minutes (add fresh crushed pepper to taste). If you like lots of sauce you can add more of chicken broth. Add the BBQ chicken to the pan and simmer for 10 minutes.
- Boil up enough spaghetti for 4-6 people.
- Serve spaghetti with sauce on top and chicken roll on the side.
- Enjoy!
Nutrition Facts : Calories 755.1, Fat 44.6, SaturatedFat 12.5, Cholesterol 319.4, Sodium 963.1, Carbohydrate 22.1, Fiber 1.7, Sugar 3.9, Protein 53.5
SKILLET CHICKEN THIGHS WITH WHITE WINE-BUTTER SAUCE
The stovetop-to-oven cast-iron skillet technique in this recipe is our go-to for achieving crispy, juicy chicken thighs. If you're tight on time, the chicken is delicious without the butter sauce (simply plate the thighs straight out of the oven). But to truly impart restaurant-worthy flavor, try your hand at the classic white wine and butter sauce known as beurre blanc in French. The recipe makes a plentiful amount of sauce; nestle the chicken into some of it, then spoon more over every other component of your dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
- Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
- Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
- Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
- Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
- Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
- Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.
CHICKEN THIGHS BRAISED IN WHITE WINE
Chicken thighs are packed with moist dark meat and plenty of flavor. The wine sauce and spices bring out even more flavor in this slow-cooking supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 1h10m
Number Of Ingredients 9
Steps:
- In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
- Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
- Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.
Nutrition Facts : Calories 422 g, Fat 20 g, Protein 44 g
SMOKED CHICKEN THIGHS WITH BBQ SAUCE
Chicken thighs are the easiest part of the chicken to cook! Taking the time to create your own sauce will provide a unique flavor that most backyard cooks will not bring to the table when serving smoked chicken.
Provided by Craig Carlson
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 10h10m
Yield 30
Number Of Ingredients 17
Steps:
- Combine olive oil, lemon juice, garlic, and jalapeno peppers in a bowl for a marinade. Allow to rest for at least 1 hour.
- Place the chicken thighs in a large, shallow container and cover with the marinade. Chill and marinate for at least 6 hours, or up to overnight.
- Combine ketchup, water, cider vinegar, white wine vinegar, Sriracha, brown sugar, lemon juice, mustard, Worcestershire, 1/2 tablespoon black pepper, and onion powder in a medium saucepan. Simmer for 25 minutes.
- Remove the skin from each chicken thigh, one at a time. Trim excess fat from the edges of each thigh; if there are any veins on the bottom of the thigh, trim away as well. Scrape the fat off from the bottom side of the chicken's skin using a sharp knife until the skin is essentially transparent.
- Re-wrap the trimmed thighs with the skin. Liberally coat with sea salt and pepper.
- Place chicken thighs, unstacked, onto wire racks. Place the racks into the smoker. Add pecan wood chips according to manufacturer's directions and heat to 265 to 285 degrees F (129 to 140 degrees C).
- Smoke until chicken thighs are no longer pink in the centers, about 2 hours. During the final 45 minutes of cooking, liberally apply the BBQ sauce 2 to 3 times. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 355.6 calories, Carbohydrate 8.6 g, Cholesterol 71 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.7 g, SaturatedFat 5.4 g, Sodium 356.9 mg, Sugar 6.1 g
GRANDMA HOLLAR'S NO BBQ SAUCE BBQ CHICKEN
My great grandma's recipe and the best BBQ chicken our family has ever had. No BBQ sauce required. We usually just use leg and thigh quarters but any part of the chicken can be used. Cook time is time chicken is cooked in sauce, not grilling time.
Provided by clowneygirl
Categories Chicken
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan mix all ingredients. If making more than 3 pieces of chicken you'll want to make enough sauce to cover the chicken. We've tripled and even quadrupled the recipe before.
- Place cleaned chicken pieces in the pan.
- Cook for 20 mins at medium temperature.
- Leaving chicken in the sauce place in refrigerator until ready to grill. We have grilled immediately but it's always better if allowed to sit in the sauce. The longer the better. We often leave it over night before grilling.
- It's usually a good idea to place foil on the grill rather than cooking directly. The chicken is so tender it sometimes tends to fall apart. Don't want to lose any down in the grill.
- Grill until no pink left on the chicken.
Nutrition Facts : Calories 95.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.4, Sodium 1720, Carbohydrate 3.6, Fiber 0.6, Sugar 1.2, Protein 0.3
BAKED CHICKEN WITH PASTA SAUCE
This ia a simple chicken dish with lots of flavor, use your own favorite pasta sauce for this, Prego Traditional Pasta sauce works well with this --- for each extra pound chicken increase the sauce by 1 to 1-1/2 cups, remember to drain the fat completely before adding the sauce :)
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 375 degrees F.
- Grease a 13 x 9-inch or a 2-quart baking dish (a larger baking dish might be needed for more chicken pieces).
- Pat the chicken pieces dry using paper towels.
- Season the chicken pieces with seasoned salt, black pepper and garlic power.
- Place into the baking dish.
- Bake for 30 minutes.
- Drain any fat in the dish.
- Pour the pasta sauce over the chicken then return to oven for another 25-30 minutes or until the chicken is cooked through.
- Sprinkle Parmesan cheese over.
- Serve with cooked spaghetti.
WINE BBQ CHICKEN
My dad didn't do much cooking, but he always made this, and it reminds me of him :) I belive he got the recipe from the Pittsburgh Post Gazette
Provided by Keeferop
Categories Chicken Thigh & Leg
Time 14m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken w/ salt.
- Mix together wine, oil, soy sauce, garlic, lemon juice, mustard, and pepper. Pour over chicken.
- Cover w/ foil and marinate or refrigerate for at least 3 hours (better if overnight).
- EITHER: Broil in foil lined pan 6 inches from source of heat, turning frequently and brushing w/ marinade as needed, 45-60 minutes or until chicken is tender and done.
- OR: Grill, turning & marinading often, until cooked through.
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