Braised And Barbecued Chicken Thighs Recipes

Steps:

• Pat the chicken thighs dry, and season with salt and pepper.
• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium-high heat, add the chicken and brown on both sides in 2 batches.
• Remove the chicken to a plate and spoon out 1/2 the drippings, and add the andouille sausage. Brown for 2 minutes and then add the onion, celery, pepper, garlic, and thyme, and cook to soften, for about 10 minutes over medium heat.
• Add the flour, stir 1 to 2 minutes, and then pour in the beer and let the foam subside. Stir in the tomatoes, stock, and hot sauce. Let the sauce thicken a bit, and then slide the chicken into the pot and simmer to cook through. Serve with warm crusty bread, or cool and store for make-ahead meal.

Steps:

• In a mixing bowl, combine BBq sauce, worcestershire, vinegar, soy sauce, brown sugar, mustard, salt, and pepper. Blend well.
• Lay chicken in 1 layer in a well greased baking dish.
• Pour sauce evenly over top of chicken.
• Bake at 350 degrees for 40 minutes.
• Turn over and bake an additional 35 minutes.

Steps:

• Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
• Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
• Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
• Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.

Steps:

• Season the chicken all over with the Essence and 1/2 teaspoon of the salt. Place the 1/2 cup flour in a small bowl, and quickly dredge both sides of each thigh in the flour, shaking to remove any excess. Set aside.
• Heat 1 teaspoon of the olive oil in a 10- to 12-inch flameproof casserole or saute pan over medium-high heat. Add 2 tablespoons of the butter, and when it has melted, place the chicken, skin side down, in the pan. Brown for 2 minutes on each side. Remove the chicken from the pan and set aside.
• Add the remaining 1 tablespoon butter to the pan, and when it has melted, add the onions, garlic, thyme bundle or rosemary sprigs, remaining 1/2 teaspoon then whisk in the chicken stock and increase the heat to high. Return the chicken, skin side down, to the pan, and bring the stock to a boil. Reduce the heat to medium-low, cover the pan with a heavy, tight-fitting lid, and simmer for 15 minutes.
• Uncover the pan, stir the bottom of the pan to prevent scorching, and turn the chicken skin side up. Cover the pan, and simmer for 20 minutes longer.
• Stir the bottom of the pan a final time, re-cover, and simmer for 20 more minutes.
• Remove the pan from the heat and discard the herb bundle or rosemary sprigs. Transfer the chicken to a serving platter. Add the parsley to the sauce, stir to combine, and then spoon the sauce over the chicken. Serve with steamed white rice.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine red wine vinegar and brown sugar in a saucepan; cover and bring to a boil. Reduce heat and simmer until sugar is dissolved and mixture is slightly thickened, 5 to 10 minutes.
• Heat a large skillet over medium heat; cook and stir bacon until crisp, adding 3 dashes liquid smoke while cooking, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate and drain bacon grease.
• Place potatoes, skin-side down, in a baking dish. Drizzle 1 tablespoon olive oil over potatoes and season with salt and pepper.
• Bake in the preheated oven until tender, about 20 minutes.
• Mix apples and bacon into vinegar-brown sugar mixture; bring to a boil. Add garlic, reduce heat to low, cover, and simmer for 30 minutes.
• Heat remaining 2 tablespoons olive oil in a skillet over medium-high heat. Season chicken with salt and pepper and place in the hot oil; cook for 7 minutes. Flip chicken;add water and a few shakes liquid smoke. Cover skillet and cook until chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
• Place chicken on a serving plate and top with apple mixture. Arrange potatoes alongside chicken.

Steps:

• Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
• Combine juices in a large bowl.
• Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
• Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
• Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
• Uncover chicken and stir in cornstarch mixture.
• Cook, stirring occasionally, 5 minutes or util sauce is thickened.
• Serve on a bed of rice topped with the green onions.

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
• Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
• Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
• Prepare rice according to package directions. Keep warm.
• Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
• Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

Steps:

• Heat oil in dutch oven over medium-high heat on stovetop. Put salt and pepper on chicken thighs and place in dutch oven (skin side down first) cook until each side has nice color on it (about 4 minutes each side). Take chicken out and put on a plate. Put a tbsp more oil in dutch oven and turn down to medium heat. Put carrots, celery, onion and garlic in and cook for 8 minutes or until onions are almost translucent. Add Chicken Stock, tomatoes and water and stir until they come to a boil. Put Chicken back in the pot so it is submerged in juices. Put lid on the dutch oven and cook @350 degrees for 2 hours 15 minutes and then turn oven off but leave the dutch oven in the oven for about 1 hour or more (it continues to cook). Remove pot from oven and serve over pasta-tastes good with egg noodles (chicken should be falling off the bone).

Steps:

• Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
• Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
• Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
• Prepare rice according to package directions. Keep warm.
• Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
• Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

Steps:

• Place the first 3 ingredients in a Dutch oven and mix.
• Bring to a boil.
• Add the chicken and reduce heat to a simmer and cover.
• Cook for 25 minutes until the chicken is cooked through.

Steps:

• Season chicken thighs generously on both sides with salt and pepper.
• Heat oil in a large Dutch oven over medium heat. Add chicken and cook until browned, 3 to 5 minutes per side. Add onions and garlic and saute until onions have softened, 3 to 5 minutes. Add chopped tomatoes and juice.
• Mix wine, water, mustard, and soup base together in a bowl; pour over other ingredients and bring to a boil. Lower heat to a simmer, cover, and braise until chicken is tender, about 2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Place bacon in a large frying pan and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels and snip into bits.
• Drain bacon grease from the pan and add olive oil and butter to the same pan. Add garlic and brown slightly over medium heat, 1 to 2 minutes. Add chicken, salt, and pepper; brown until chicken is staring to crisp but is not too done, about 8 minutes. Remove chicken and drain on a paper towel.
• Drain most of the oil and butter from the pan, leaving just a small amount for flavor. Add chicken broth, tomato paste, wine, and bacon bits; bring to a boil.
• Remove a small amount of boiling liquid to a bowl and stir in flour. Pour back into the skillet and whisk until it thickens, 2 to 3 minutes. Stir in rosemary. Reduce heat to low and return chicken thighs to the skillet. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a large skillet over medium-high heat until shimmering.
• Pat chicken dry and season generously with salt and pepper. Working in batches, place in the hot skillet, skin-side down. Cook until well browned but be sure not to burn, about 3 minutes. Turn and cook on the bottom side for 1 minute. Transfer to a 9x13-inch baking dish, skin-side up.
• Combine boiling water, garlic powder, and bouillon in a small bowl. Pour into the baking dish around (not over) the chicken until it comes about 1/3 of the way up the sides of the chicken; do not cover the chicken.
• Cover and bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 60 to 75 minutes, uncovering and broiling for the last 5 minutes if possible. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from the pan and let sit for at least 5 to 10 minutes before serving.

Steps:

• Cook and stir bacon in large deep skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels. Add chicken to skillet; cook on medium heat 4 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Discard drippings from skillet.
• Add carrots, mushrooms, onions and garlic to same skillet; cook and stir on medium-high heat 6 min. Whisk together broth, dressing and flour; add to skillet. Stir in bacon. Top with chicken; cover.
• Simmer on medium-low heat 20 min. or until chicken is done (165ºF). Garnish with thyme.

Steps:

• Heat oven to 350°. Sprinkle the chicken thighs generously with the grill seasoning.
• Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs on both sides until browned; transfer to a baking dish.
• Combine the remaining ingredients in a small bowl. Spoon over the chicken thighs.
• Cover the baking dish tightly with foil and bake for 50 to 60 minutes, or until chicken is tender.

Steps:

• Heat dressing in large skillet on medium heat. Add chicken, skin sides down, to skillet; cook 10 to 14 min. or until thighs are golden brown on both sides, turning after 7 min.
• Meanwhile, slice 2 onions; reserve for later use. Cut (unpeeled) head of garlic crosswise in half; set aside. Finely chop remaining 2 garlic cloves.
• Add garlic halves, cut sides down, to skillet along with the 2 remaining whole green onions. Cook 4 min. or until onions start to turn golden brown, stirring occasionally. Add chopped garlic; cook and stir 1 min.
• Stir in chicken broth, then Worcestershire sauce. Bring to boil; simmer, partially covered, on medium-low heat 12 min. or until chicken is done (165°F). Remove from heat. Discard garlic halves.
• Drizzle chicken with lime juice; sprinkle with reserved sliced onions.