ONE-SKILLET CRISPY CHICKEN THIGHS
A delicious, easy, one-skillet meal of juicy chicken with crispy skin. Thighs are almost impossible to overcook, and the sauce appeals to almost any palate. Use the sauce as is or thicken with a roux to make a gravy. Serve with rice.
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
- Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
- Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 335.9 calories, Carbohydrate 4.9 g, Cholesterol 111.2 mg, Fat 25.9 g, Fiber 0.2 g, Protein 20.2 g, SaturatedFat 12.3 g, Sodium 850 mg, Sugar 2.7 g
BRAISED CHICKEN WITH CHICKPEAS AND SWISS CHARD
The chicken should be falling-apart tender; if it starts to shred when you plate it, that's a good sign!
Provided by Andy Baraghani
Categories Bon Appétit Chicken Braise Chickpea Dinner Chard Chile Pepper Spice Cardamom Cinnamon Tomato Ginger Sesame Wheat/Gluten-Free
Yield Serves 8
Number Of Ingredients 23
Steps:
- Whack cinnamon stick with the blunt side of a chef's knife to break into pieces. Toast cinnamon, coriander seeds, cumin seeds, and peppercorns in a dry small skillet over medium-high heat, tossing occasionally, until fragrant, about 3 minutes. Let cool, then finely grind in spice mill. Transfer to a small bowl and stir in turmeric and cardamom.
- Preheat oven to 400°F. Heat oil in a large heavy pot over medium-high. Season chicken generously with salt and, working in batches if needed, cook, turning occasionally, until well browned all over, 10-15 minutes. Transfer to a plate.
- Cook onions in same pot, stirring occasionally, until soft and translucent, 6-8 minutes. Add spice mixture, garlic, lemon zest, bay leaves, and ginger; cook, stirring often, until fragrant, about 3 minutes. Add tomatoes, crushing with your hands, and cook, scraping up brown bits and stirring occasionally, until tomatoes are broken down and sauce is slightly thickened, 8-12 minutes. Stir in chiles, honey, and stock; season with salt. Return chicken to pot, skin side up, and bring to a simmer. Transfer to oven; bake, uncovered, 30 minutes. Add chickpeas and cook until chicken is very tender and skin is browned, 10-15 minutes. Transfer chicken to a plate. Add chard to stew and stir to wilt; season with salt. Serve chicken over stew topped with sesame seeds.
- Do Ahead
- Stew (without greens) can be made 3 days ahead. Let cool; cover and chill. Reheat before adding greens.
SKILLET-BRAISED CHICKEN THIGHS WITH CHICKPEAS
At the very end of the pay period, with a bunch of chicken in the freezer but not very many staples in the pantry, I was lucky enough to find this recipe at eatingwell.com. Their description: This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so it is a good candidate for making ahead. We left the skin on the chicken, omitted the bell peppers, used dried crushed red pepper, and served over freshly cooked rice.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place flour in a shallow dish and dredge chicken thighs, shaking off excess flour. Season both sides with salt and pepper. Heat 1 tablespoon oil in a large cast-iron over high heat. Add the chicken, partially cover the pan and cook until the chicken is nicely browned, about 2 minutes per side. Transfer to a plate and set aside.
- . Reduce heat to medium and add the remaining 1 1/2 teaspoons oil to the pan. Add chiles and cook until they turn dark, about 2 minutes. Remove with a slotted spoon and discard. Add onions and garlic to the pan; cook until soft and lightly browned, 5 to 7 minutes. Add paprika and marjoram and cook, stirring, for 1 minute. Add tomatoes, green peppers and salt and pepper to taste; cook for 5 minutes longer.
- Return the chicken to the pan, along with 1/2 cup chicken broth. Cover and simmer until the chicken is tender and no longer pink inside, 20 to 25 minutes
- Add chickpeas and the remaining 1/2 cup chicken broth; simmer for 5 to 8 minutes. Blot any fat that rises to the surface with paper towels. Taste and adjust seasonings. Garnish with parsley.
Nutrition Facts : Calories 764.2, Fat 45.4, SaturatedFat 12.4, Cholesterol 222.9, Sodium 433.9, Carbohydrate 34.9, Fiber 6, Sugar 5.3, Protein 53
RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS
Steps:
- Place raisins in a small bowl; cover with hot water. Set aside.
- Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
- Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
- Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
- Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
- Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
- Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.
More about "skillet braised chicken thighs with chickpeas recipes"
EASY SKILLET CHICKEN THIGHS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.5/5 (534)Total Time 25 minsCategory Chicken, Main CourseCalories 360 per serving
CHORIZO & CHICKPEA BRAISED CHICKEN THIGHS RECIPE | BON …
From bonappetit.com
ONE-SKILLET CHICKEN THIGHS WITH CURRIED CABBAGE AND …
From thekitchn.com
PAPRIKA CHICKEN WITH CHICKPEAS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ONE SKILLET BRAISED CHICKEN THIGHS WITH SPINACH AND …
From domesticate-me.com
PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS RECIPE - BON …
From bonappetit.com
4.2/5 (547)Estimated Reading Time 5 minsServings 4Total Time 45 mins
ONE-PAN CRISPY CHICKEN AND CHICKPEAS RECIPE - NYT COOKING
From cooking.nytimes.com
5/5 (499)Total Time 45 minsServings 4Calories 639 per serving
HONEY-GARLIC CHICKEN THIGHS WITH CARROTS & BROCCOLI - EATINGWELL
From eatingwell.com
ONE-SKILLET SMOKY TURMERIC CHICKEN WITH CRISPY CHICKPEAS - FOOD52
From food52.com
LUVROFFUNINLIFE ON TWITTER: "RT @COOKINGCHAT: BRAISED MOROCCAN …
From twitter.com
BRAISED CHICKEN WITH KALE, CHICKPEAS, CAULIFLOWER AND TOMATOES
From food52.com
CARL OBEYESEKERA ON TWITTER: "RT @COOKINGCHAT: BRAISED MOROCCAN …
From twitter.com
OUR 25 MOST SAVED RECIPES OF 2023—BEST RECIPES FROM 2023
From food52.com
PERFECT CAST-IRON SKILLET CHICKEN THIGHS RECIPE | BON APPéTIT
From bonappetit.com
CHICKEN THIGHS WITH CHICKPEAS — MARK BITTMAN
From markbittman.com
ONE-SKILLET CHICKEN AND CHICKPEAS WITH ROASTED RED …
From rachaelrayshow.com
CHICKEN THIGHS WITH CHICKPEAS RECIPE | EPICURIOUS
From epicurious.com
GRILLED CHICKEN THIGHS WITH QUICK AND EASY MARINADE RECIPE
From bonappetit.com
BRAISED CHICKEN THIGHS WITH OLIVES AND HERBS RECIPE - BON APPéTIT
From bonappetit.com
HOW TO MAKE CRISPY CHICKEN THIGHS IN A SKILLET - FAMILY SAVVY
From familysavvy.com
BRAISED CHICKEN THIGH RECIPES
From allrecipes.com
COOKINGCHAT ON TWITTER: "BRAISED MOROCCAN CHICKEN THIGHS WITH …
From twitter.com
ONE-SKILLET CRISPY CHICKEN THIGHS WITH HARISSA RECIPE - BON APPéTIT
From bonappetit.com
ALLAN ON TWITTER: "RT @COOKINGCHAT: BRAISED MOROCCAN CHICKEN …
From twitter.com
LEE & THE SWEET LIFE #LEEANDTHESWEETLIFE ON TWITTER: "RT …
From twitter.com
TOMATO BRAISED CHICKEN THIGHS - SLENDER KITCHEN
From slenderkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love