Bistro Chicken Thighs Recipes

CRISPY GRILL PAN CHICKEN THIGHS

Steps:

• Pat the chicken with paper towels until very dry; transfer to a plate or baking sheet. Brush the chicken thighs all over with 1 tablespoon oil.
• Heat a large cast-iron grill pan over medium heat. Stir together the salt, paprika, cumin, onion powder, garlic powder, lemon pepper seasoning and cayenne in a small bowl. Sprinkle the chicken all over with the spice mixture.
• Brush the grill pan with the remaining 1 teaspoon oil. Add the chicken thighs to the grill pan skin-side down. Cook, rotating the pan on the burner several times to ensure even browning, until the skin has deep-brown grill marks (check the underside by gently lifting up each thigh with tongs), 10 to 12 minutes. Rotate each chicken thigh 90 degrees and continue grilling until deep brown crosshatch marks are visible and the skin is quite brown all over, about 5 minutes.
• Flip the chicken thighs over and grill the flesh side until an instant-read thermometer inserted into the thickest part of the thigh (near but not touching bone) registers 160 degrees F, 6 to 9 minutes. Let the thighs rest 5 minutes before serving.

BISTRO CHICKEN THIGHS

Steps:

• Sprinkle the chicken evenly with salt and pepper.
• Heat the oil in a large skillet over medium heat.
• Add the chicken and brown on all sides.
• Transfer the browned meat to the insert of a 5- to 7-quart slow cooker.
• Melt the butter in the same skillet.
• Add the onions, garlic, and thyme; saute until the onion is softened, about 5 minutes.
• Add the wine and tomatoes and scrape up any browned bits from the bottom of the skillet.
• Transfer the contents of the pan to the slow cooker insert.
• Cover and cook on LOW for 6-8 hours, until the chicken is cooked through and tender, falling off the bone.
• Skim off any fat from the top of the sauce.
• Stir in the parsley and serve from the cooker set on warm.