CREAMY GARLIC AND MUSHROOM CHICKEN THIGHS
A delicious, and relatively easy, way to make chicken thighs! It's great served over wild rice!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat vegetable oil over medium-heat in a large skillet. Season chicken thighs on both sides with thyme, oregano, salt, and pepper. Place thighs, skin-side down, into the hot skillet and cook until browned, about 8 minutes. Flip thighs over and brown other side, an additional 8 minutes. Remove thighs from skillet onto a large plate, and set aside. Reduce heat to medium-low.
- Add mushrooms to skillet and cook until softened, 3 to 5 minutes. Stir in onion and garlic; cook, stirring frequently, for an additional 2 to 3 minutes. Pour in white wine and scrape browned bits off the bottom of the skillet. Simmer until wine is reduced by half, about 2 minutes. Stir in chicken broth and allow mixture to come back to a simmer.
- Return chicken thighs to the skillet, and cook, covered, until chicken is no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Stir in heavy cream and cook until just heated through, about 1 more minute. Adjust salt and pepper and sprinkle with fresh parsley just before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 13.9 g, Cholesterol 93.6 mg, Fat 22 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 7.4 g, Sodium 997.6 mg, Sugar 2.4 g
BAKED CHICKEN THIGHS WITH MUSHROOMS AND ONIONS
Chicken thighs are so versatile and healthy. This delicious main dish can be ready in just about 35 minutes. To complete the menu, serve with roasted potatoes and green beans, or a salad.
Provided by Bibi
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Pat thighs dry with paper towels. Combine garlic powder, onion powder, salt, and pepper in a small bowl. Sprinkle seasoning on both sides of the chicken thighs.
- Heat 1 tablespoon olive oil in a 12-inch nonstick oven-safe skillet over medium heat. Swirl the pan to coat the bottom with the hot oil. Place seasoned thighs in the skillet and cook until browned, about 3 minutes. Turn thighs and brown the other side, about 2 minutes. Transfer browned thighs to a plate and keep warm.
- Add remaining 1 tablespoon olive oil to the same skillet. Add mushrooms; cook and stir for about 2 minutes. Add smashed garlic cloves and herbes de Provence; cook and stir for 1 more minute.
- Move mushrooms to one side of the skillet and place 3 onion slices into the skillet. Place a browned chicken thigh on top of each onion slice. Move mushrooms to create an empty space in the skillet, and place the remaining onion slices and chicken thighs in the skillet.
- When all the onion slices and chicken thighs are placed, redistribute the mushrooms evenly around the skillet. Pour white wine over all and cover.
- Transfer skillet to the preheated oven and bake until chicken thighs are no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve each chicken piece with a slice of the cooked onion and some mushrooms. Garnish with snipped chives or parsley.
Nutrition Facts : Calories 381.7 calories, Carbohydrate 7.1 g, Cholesterol 95.8 mg, Fat 23.8 g, Fiber 1.2 g, Protein 28.9 g, SaturatedFat 5.7 g, Sodium 87.5 mg, Sugar 2.8 g
CHICKEN WITH MUSHROOMS AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Put the pancetta and 1 tablespoon of the oil in a large skillet and cook over medium heat until the pancetta crisps, about 3 minutes. Remove pancetta with a slotted spoon, reserve the oil in the pan. Season the chicken thighs with salt and pepper, and add skinned side down to the pan, and brown, in batches if needed, over high heat, about 4 minutes per side. Transfer the chicken to a plate.
- Add a tablespoon of oil and the mushrooms to the skillet and cook, without stirring until beginning to brown, 2 to 3 minutes. Shake pan and continue to cook the mushrooms until evenly golden brown, about 3 minutes more. Add the onion, garlic, marjoram, and pepper flakes; cook stirring and scraping the bottom of the pan with a wooden spoon until fragrant. Crush the tomatoes through your fingers and add to the pot; cook until brick red. Stir in the tomato juices. Bring the sauce to a simmer. Return the chicken and pancetta to the pan and cook it in the oven until the meat is cooked through and tender about 30 minutes more.
- Divide the chicken evenly among 4 plates, cover loosely with foil. With a large spoon or ladle, skim any fat off the surface of the sauce and discard. Stir the cheese and parsley into the sauce, and season with salt and pepper, to taste. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 461 calorie, Fat 23 grams, SaturatedFat 6 grams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams
BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
CHICKEN THIGHS AND MUSHROOMS IN TOMATO SAUCE
Make and share this Chicken Thighs and Mushrooms in Tomato Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a medium skillet over medium heat, warm ½ tablespoon of the oil.
- Add the thighs and cook until lightly browned, about 5 minutes on each side.
- Season with ¼ teaspoon salt and pepper to taste.
- Transfer them to a 2-quart casserole.
- Add the remaining ½ tablespoon oil to the skillet; add the onions, mushrooms, bell pepper, and garlic and sauté until tender, 6-7 minutes.
- Add the tomatoes, wine, Italian seasoning, and remaining ¼ teaspoon sauce and mix well.
- Pour over the thighs.
- Bake, covered, until the chicken is no longer pink in the center, about 40 minutes.
- Sprinkle with the cheese and bake, uncovered, until the cheeses melt, about 5 minutes longer.
Nutrition Facts : Calories 335.6, Fat 21.7, SaturatedFat 6.6, Cholesterol 91.1, Sodium 479.7, Carbohydrate 10.1, Fiber 2.6, Sugar 5.9, Protein 23
CHICKEN THIGHS WITH BEANS , MUSHROOMS AND TOMATOES
This is a very hearty and delicious chicken dish! it's cooked on top of the stove then it finishes in the oven. If you don't have a large ovenproof skillet, then after simmering the bean mixture transfer to a large baking dish, and add in the chicken as stated. Use only stewed tomatoes for this!
Provided by Kittencalrecipezazz
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- In a large ovenproof skillet cook the bacon until browned (about 7-8 minutes) transfer to paper towels (reserving the fat in the skillet).
- Pat the chicken dry with paper towels and season with salt and pepper.
- Brown the chicken in the bacon fat over medium heat (about 8 minutes per side) transfer to a plate.
- Pour off some of the fat in the skillet, then add in the onions, green bell pepper, mushrooms and dried chili flakes; saute for about 10-12 minutes, scraping any browned bits from the bottom of the pan (adding in the garlic the last few minutes, then continue to cook for a couple minutes more, the onions and mushrooms should be light brown).
- Add in the bacon back to the skillet, along with the stewed tomatoes with juice and the wine; bring to a boil and simmer uncovered for about 30 minutes, stirring occasionally.
- Add in the drained beans mix to combine, then season with salt and pepper to taste.
- Add/nestle in the browned chicken thighs skin side up in the mixture.
- Bake uncovered in a 350 degree F oven for about 20-25 minutes or until the chicken is cooked through.
- Sprinkle with grated parmesan cheese and serve.
- Delicious!
Nutrition Facts : Calories 1086.8, Fat 59.3, SaturatedFat 19.2, Cholesterol 207.4, Sodium 1299.6, Carbohydrate 73.1, Fiber 14.8, Sugar 14.5, Protein 65.8
PEACH AND MOLASSES CHICKEN
The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor, is special enough for your Juneteenth celebration, but it's so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn't your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached.
Provided by Nicole Taylor
Categories dinner, lunch, barbecues, poultry, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
- Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
- Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
- Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.
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