Poultry Essentials Pineapple Soy Chicken Thighs Recipes

PINEAPPLE CHICKEN THIGHS

Steps:

• Place the chicken in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes., In a bowl, combine the sugar, cornstarch and seasonings. Stir in the pineapple, soy sauce and vinegar until blended. Pour over chicken. Bake, uncovered, 20-30 minutes longer or until a thermometer reads 185°, basting occasionally.

POULTRY ESSENTIALS: EASY CRISPY CHICKEN THIGHS

Steps:

• PREP/PREPARE
• Chef's Note: I made this recipe using a baking sheet, and sauté pan (as the photos indicate). The next time I do this, I will use an ovenproof pan, and make this a one-pan dish.
• Gather your Ingredients (mise en place).
• Place a rack in the middle position, and preheat the oven to 250f (120c).
• Take the two chicken thighs, brush both sides with the olive oil, sprinkle with salt and pepper, and then place (skin side up) on a parchment-lined baking sheet.
• Place in the preheated oven for 45 - 50 minutes.
• Add the butter to a sauté pan, over medium-high heat.
• When the foaming subsides, add the chicken breasts, skin side down, and then using your fingers, or a spatula, press the chicken thighs into the pan.
• Flip when the skin is a nice golden brown, about 2 - 3 minutes, and allow the other side to cook for about 60 seconds.
• PLATE/PRESENT
• Slice, and serve with your favorite side. Enjoy.
• Chef's Note: To make this even easier, I used some leftover chicken-stock-infused white rice.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: CRISPY CHICKEN THIGHS

Steps:

• PREP/PREPARE
• If you are doing the optional brine, then add all the ingredients to the water, and whisk until the sugar and salt are completely dissolved. Add the chicken thighs, and place in the fridge for 3 - 4 hours. I like how the tamari flavors the chicken; however, if you are not too sure about it, just leave it out.
• The reason I do not include any salt in the spice mix, is because I am brining the thighs. If you choose not to brine, then add about a teaspoon of salt, or to taste.
• Gather your Ingredients (mise en place).
• Combine all of the spice mixture ingredients into a small bowl, and reserve.
• Take the chicken (after the brine), and pat dry. Then place on a plate or small sheet pan, and sprinkle with the potato starch.
• Chef's Note: The purpose of the potato starch is to help dry out the skin. It will not impart any flavor of its own. You could use salt, or baking soda, but both of those methods make the chicken taste a bit too salty for my palate.
• I like to remove the bone from the thighs before baking. The only reason for this is the final presentation; plus, without the bone, it makes it easier for my guests to slice. If you leave the bone in, no worries.
• Stick them in the fridge, uncovered, for 2 - 3 hours.
• Remove from the fridge, place on a parchment-lined rimmed baking sheet, fitted with a wire rack (if you have one). They should be skin-side up.
• Lightly brush the skins with the olive oil.
• Sprinkle with the reserved spice mixture, then let sit on the counter for 20 minutes.
• Place a rack in the middle position, and preheat the oven to 425f (220c).
• Add the chicken thighs to the oven, and bake for 15 minutes.
• Lower the heat to 400f (205c), and cook until the internal temperature of the thighs reaches 165f (75c), about an additional 15 minutes.
• PLATE/PRESENT
• One of my favorite ways to serve these is on a plate of homemade pasta, and a nice spicy tomato sauce. But, how you serve them, is totally up to you.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: PINEAPPLE SOY CHICKEN THIGHS

Steps:

• 1. PREP/PREPARE
• 2. You will need a good size ovenproof skillet with a cover, to make this recipe.
• 3. You will note that my photos reflect making these in All-Clad mini pans. I assume you will be using a large pan for all 4-chicken thighs and that is how the instructions are written. What I did is divide the recipe ingredients by four and divided them among the four pans. Regardless of whether you use one pan or four, the recipe steps remain the same.
• 4. When it comes to diced green chiles in a tin, my favorite brand, hands down, is Hatch. They come mild, medium or hot. And the great news is that if you do not use the whole can, you can freeze what is left and save for another recipe.
• 5. I made this recipe with boneless/skinless chicken thighs; however, you could use any part of the chicken; even bone-in. But make sure it is skinless. The skin adds too much fat to sauce. Come to think about it, this recipe might do well with beef or even pork. However, I am not willing to go there... yet.
• 6. Gather your ingredients (mise en place).
• 7. Whisk the sauce ingredients together in a bowl, and reserve.
• 8. The best way to accomplish this is to whisk everything together, except the pineapple chunks, and when combined add the pineapple chunks to the bowl.
• 9. Add the oil and butter to a skillet over medium heat.
• 10. When the foaming subsides, give the skillet a swirl and add the chicken thighs.
• 11. Cook about 2 - 3 minutes per side.
• 12. You want them to brown slightly on the outside, but not cook through. This helps to create additional levels of flavor for the recipe.
• 13. Remove the chicken from the skillet and reserve.
• 14. Add the reserved sauce ingredients to the skillet, bring up to a simmer, then use a wooden spoon to scrap up any brown bits that formed during the cooking of the chicken and dissolve them into the liquid.
• 15. Those browned bits are called "fonds" and they are little dried nuggets of flavor.
• 16. Continue to simmer for 5 - 8 minutes, stirring occasionally.
• 17. Add the chicken thighs and cook covered for about 8 - 10 minutes.
• 18. During this time, turn the chicken every 4 -5 minutes.
• 19. Remove the lid and remove the chicken, then continue to simmer and reduce the sauce, about an additional 15 - 18 minutes.
• 20. Once the sauce begins to thicken, it is close to being finished, whether you have met the prescribed time or not. It is ready when it will coat the back of a spoon.
• 21. While the sauce is simmering and thickening, cut the chicken into bite-size pieces.
• 22. Add the chicken back to the pan and allow to warm through... about 3 - 4 minutes.
• 23. PLATE/PRESENT
• 24. I like to serve this rustic, right in the skillet, and let people scoop out a portion. I also have a nice bowl of steamed rice on the side. Enjoy.
• 25. Keep the faith, and keep cooking.