Bistrochickenthighs Recipes

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EASY BISTRO CHICKEN

Bistro, translated literally, means bar in French. Raise the bar in your kitchen with this chicken. Saucy and delicious, all in one skillet.

Provided by My Food and Family

Categories     Home

Time 32m

Yield Makes 4 servings.

Number Of Ingredients 9



Easy Bistro Chicken image

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
  • Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165°F).
  • Top with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

Nutrition Facts : Calories 370, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g

2 tsp. oil
3 cups sliced fresh mushrooms
1 onion, chopped
1 can (14.5 oz.) stewed tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breasts (1 lb.)
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Fully Cooked Bacon, chopped

BAKED CHICKEN THIGHS

These baked chicken thighs are great with Parmesan cheese and bread crumbs. From "Fine Fresh Food Fast" How's that for alliteration! You might want to melt the butter in the microwave-it's up to you. I just use store bought bread crumbs but the recipe says that sourdough and rye bread crumbs add a nice flavor change. Depends how much work you want to put in!

Provided by Oolala

Categories     Chicken Thigh & Leg

Time 55m

Yield 8 pieces, 4 serving(s)

Number Of Ingredients 8



Baked Chicken Thighs image

Steps:

  • Preheat oven to 400 degrees F.
  • Melt butter in skillet and remove from heat and mix in mustard.
  • On a plate, combine crumbs, cheese, parsley, salt and pepper.
  • Dip chicken in butter/mustard and then pat crumbs on the chicken.
  • Place the chicken in a 9" X 13" baking dish and bake for 45 minutes-Note: if you use the legs with the thigh connected, use more time to cook.

Nutrition Facts : Calories 607.7, Fat 47.2, SaturatedFat 19.4, Cholesterol 207.1, Sodium 553.8, Carbohydrate 5.7, Fiber 0.5, Sugar 0.6, Protein 38.5

8 chicken thighs
5 tablespoons butter
1 tablespoon prepared mustard
1/4 cup fresh breadcrumb
1/2 cup parmesan cheese, grated
2 tablespoons parsley, minced
salt
fresh ground black pepper

CRISPY GRILL PAN CHICKEN THIGHS

These skin-on, bone-in chicken thighs are seasoned with a homemade spice blend and then cooked entirely on your stovetop in a grill pan. The results? Plump, juicy meat and skin so crispy it will crack under your knife-use a sharp one!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9



Crispy Grill Pan Chicken Thighs image

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.

4 skin-on, bone-in chicken thighs (about 2 pounds)
1 tablespoon plus 1 teaspoon neutral oil, such as canola or safflower oil
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon cayenne

BISTRO CHICKEN THIGHS

Make and share this Bistro Chicken Thighs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Thigh & Leg

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 11



Bistro Chicken Thighs image

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.

Nutrition Facts : Calories 360.6, Fat 24.4, SaturatedFat 7.3, Cholesterol 106.3, Sodium 600.7, Carbohydrate 8.1, Fiber 1.8, Sugar 1.4, Protein 21.8

10 chicken thighs, skin removed
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 medium onions, coarsely chopped
3 garlic cloves, minced
2 teaspoons dried thyme
1 cup red wine
1 (15 ounce) can crushed tomatoes, with their juice
1/2 cup finely chopped fresh Italian parsley

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