The Thighs The Limit Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place chicken in a large bowl and coat generously with salt, pepper, and paprika.
• Heat butter in a large skillet over medium heat. Add chicken to the skillet in batches, skin-side down. Cook until skin is golden and crispy, about 2 minutes per batch. Remove chicken and place into a large baking dish.
• Add thyme and garlic to the skillet. Cook over medium heat until garlic is fragrant and lightly browned, about 1 minute. Whisk in flour slowly into a thick paste. Add wine, stock, lemon juice, and cream and bring to a simmer, about 5 minutes. Add Parmesan cheese and stir until melted. Pour sauce over chicken in the baking dish.
• Bake in the preheated oven, uncovered, until chicken is not longer pink inside and juices run clear, about 30 minutes.

Steps:

• Combine first 4 ingredients; add chicken.
• Preheat oven to 425.
• Remove chicked from marinade; reserve. Arrange chicken in shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper.
• Bake at 425 for 20 minutes; baste chicken with marinade. Bake an additional 20 minutes or until chicken is done.

Steps:

• 1. Arrange chicken thighs in a single layer in 13 x 9-inch baking dish. In a medium bowl, mix together salsa, honey, soy sauce, mustard, orange juice, olive oil, and ginger root. Pour over chicken thighs. Turn thighs to coat both sides with marinade. Cover and refrigerate for at least 4 hours or overnight.
• 2. Bake chicken and sauce, covered, in a 400° oven for 40 minutes. Transfer chicken thighs to a serving platter and keepwarm. Carefully pour sauce into a small saucepan. Bring to a boil over medium-high heat. Mix cornstarch with 2 tablespoons water until smooth. Add to sauce and stir until mixture thickens, about 1 minute. Pour thickened sauce over chicken and serve immediately.