INGREDIENTS
* 3 tablespoons olive oil
* 6 skinless chicken thighs
* 2 cloves garlic, crushed
* 1 tablespoon Italian seasoning
* 3 medium tomatoes, sliced
* 4 portobello mushrooms, sliced
* 1 pinch salt (optional)
* 1 teaspoon freshly ground black pepper
* 1 sweet onion, chopped
* 1/3 cup Burgundy wine
* 1 cup heavy cream
* 1/4 cup shredded Gruyere cheese
* 2 tablespoons cornstarch (optional)
DIRECTIONS
1. Heat oil in a large skillet over medium heat. Add the chicken thighs, crushed garlic, and Italian seasoning. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.
2. Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes. Remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced onion, and set aside.
3. Preheat the oven to 350 degrees F (175 degrees C). Bring the liquid remaining in the skillet to the boiling point over medium-low heat. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
4. Bake for 30 minutes in the preheated oven, until onions are tender. Let rest for 5 minutes before serving.
INGREDIENTS
* 1 cup fat free Italian-style dressing
* 1 teaspoon lime juice
* 1 teaspoon lemon juice
* 1 teaspoon rosemary
* 3 potatoes, chopped
* 2 cloves garlic, quartered
* 5 chicken thighs
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
2. In a bowl, mix the Italian salad dressing, lime juice, lemon juice, and rosemary.
3. Place potatoes in the baking dish. Distribute garlic evenly throughout dish. Place chicken on top of potatoes. Pour the dressing mixture over the chicken and potatoes. Seal dish with aluminum foil.
4. Bake 1 hour in the preheated oven, until potatoes are tender and chicken juices run clear.
INGREDIENTS
* 2 tablespoons butter or margarine, melted
* 6 chicken thighs
* salt and pepper to taste
* 6 slices prosciutto (thin sliced)
* 2 tablespoons minced garlic, divided
* 1 cup sliced fresh mushrooms
* 1/4 cup dry white wine (optional)
* 1 cup sour cream
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Drizzle butter into a casserole dish. Season chicken with salt, pepper, and 1 tablespoon garlic. Wrap chicken thighs in prosciutto, and place in casserole dish. Sprinkle mushrooms and remaining garlic on top of chicken.
3. Bake in a preheated oven until juices run clear, about 1 hour. Remove chicken to a platter, and cover with aluminum foil to keep warm.
4. Pour drippings from casserole into a skillet set over medium-low heat. Whisk in wine and sour cream, and cook until warmed through, about 5 to 7 minutes. Pour over chicken, and serve.
INGREDIENTS
* 2 cloves garlic, minced
* 2 serrano peppers, finely chopped
* 2 tablespoons minced fresh ginger root
* 1/2 cup chopped fresh cilantro
* 2 teaspoons grated lime zest
* 2 tablespoons soy sauce
* 1 tablespoon white sugar
* 3/4 cup unsweetened coconut milk
* 4 boneless, skinless chicken thighs
DIRECTIONS
1. In a blender or large food processor, combine the garlic, serrano peppers, ginger, cilantro, lime zest, soy sauce, sugar and coconut milk. Process until smooth.
2. Place the chicken into a large resealable bag, and pour the liquid from the blender in with it. Seal, and refrigerate for about 1 hour, turning once after 30 minutes.
3. Preheat the oven’s broiler. Place the chicken onto a broiling pan, and pour the marinade into a saucepan.
4. Broil the chicken for about 10 minutes on each side, until browned and the juices run clear. While the chicken is cooking, bring the marinade to a boil. Simmer over medium heat for about 5 minutes, then remove from the heat.
5. Place chicken onto a serving plate, and pour the sauce over it to serve.
INGREDIENTS
* 6 boneless, skinless chicken thighs
* 1 lime, zested and juiced
* 1/3 cup all-purpose flour
* 1 1/2 teaspoons salt
* 1 tablespoon paprika
* 1/4 cup vegetable oil
* 2 tablespoons brown sugar
* 1/2 cup chicken broth
* 1/2 cup white wine
* 2 sprigs fresh mint, chopped
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs, then place them in the bag. Shake pieces around until completely coated.
3. Heat the oil in a large skillet over medium-high heat. Add chicken and cook just until browned on each side. Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken. Pour the chicken broth and white wine into the pan. Sprinkle mint over the top.
4. Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear.
INGREDIENTS
* 1 tablespoon olive oil
* 2 pounds small chicken thighs
* 12 ounces Merguez or spicy Italian sausage
* 1 tablespoon minced garlic
* 2 onions, minced
* 2 carrots, peeled and cut into 1/2-inch rounds
* 1/2 stalk celery, cut into 1/2 inch pieces
* 1 rutabaga, parsnip, or turnip - peeled and cut into 1-inch cubes
* 1/2 green bell pepper, cut into 1/4 inch strips
* 1/2 red bell pepper, cut into 1/4 inch strips
* 1 (14.5 ounce) can diced tomatoes
* 1 (15.5 ounce) can garbanzo beans
* 2 cups chicken stock
* 2 teaspoons chopped fresh thyme
* 1 teaspoon turmeric
* 1 teaspoon cayenne pepper
* 1/4 teaspoon harissa, or to taste
* 1 bay leaf
* 2 zucchini, halved lengthwise and sliced into 1-inch pieces
* 2 tablespoons extra virgin olive oil
* 2 cups couscous
* 2 cups chicken stock
* 1/2 cup plain yogurt
DIRECTIONS
1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
2. Stir garlic and onions into skillet; cook until onions have softened and turned translucent. Stir in the carrots, celery, rutabaga, green pepper, red pepper, diced tomatoes, garbanzos, and 2 cups chicken stock. Season with thyme, turmeric, cayenne, harissa, and bay leaf. Cut sausage into 1–inch pieces, and add to skillet along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the zucchini, and cook until tender, about 5 minutes.
3. While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil (EVOO) into couscous in a heatproof bowl. Bring 2 cups of chicken stock to a boil and stir into the couscous, cover, and keep hot.
4. Serve chicken stew over the couscous with a dollop of yogurt.
INGREDIENTS
* 12 chicken thighs
* 3 eggs
* 1 cup all-purpose flour
* 1 cup Italian seasoned bread crumbs
* salt and pepper to taste
* 1 teaspoon paprika
* 1/2 cup vegetable oil
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
3. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9×13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!
INGREDIENTS
* 1 tablespoon Worcestershire sauce
* 1 tablespoon cider vinegar
* 1 tablespoon soy sauce
* 1 teaspoon chili powder
* 1 clove garlic, minced
* 1 dash hot pepper sauce
* 1 1/2 pounds boneless, skinless chicken thighs, cut into strips
* 1 tablespoon vegetable oil
* 1 onion, thinly sliced
* 1 green bell pepper, sliced
* 1/2 lemon, juiced
DIRECTIONS
1. In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours.
2. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice.
INGREDIENTS
* 12 chicken thighs
* 1 (12 ounce) jar hot chutney
* 1 (1 ounce) package dry onion soup mix
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9×13 inch baking dish and pour chutney mixture over chicken.
3. Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
INGREDIENTS
* 2 tablespoons olive oil
* 3 red onions, cut into 1-inch cubes
* 3 cloves garlic, coarsely chopped
* 1 (28 ounce) can Italian plum tomatoes
* 1 (15 ounce) can garbanzo beans
* 2 cups water
* 2 teaspoons paprika
* 1 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 2 carrots, cut into chunks
* 1 potato, cubed
* 4 chicken thighs
* 4 ounces Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note)
DIRECTIONS
1. Heat olive oil in a large saucepan over medium-high heat. Stir in onions and garlic, cook until the onion has softened and turned translucent. Pour in tomatoes, garbanzo beans, and water; season with paprika, red pepper flakes, salt, and pepper. Stir in carrots and potatoes, then place chicken thighs skin-side up on top of the vegetables.
2. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken is tender, about 25 minutes.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Remove chicken from the stew and set aside. Stir in the chorizo slices, then pour the stew into a glass baking dish. Place the chicken thighs on top, skin-side up.
5. Bake in preheated oven until the stew has thickened and the chicken skin is crispy, about 15 minutes.
Note
Be sure to buy Spanish chorizo, not Mexican. Spanish chorizo has been smoked and comes ready to eat like kielbasa; whereas Mexican chorizo is raw and resembles Italian sausage.
INGREDIENTS
* 1 tablespoon butter
* 8 chicken thighs
* salt and pepper to taste
* 1 (10.75 ounce) can condensed cream of celery soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (5 ounce) jar pimento-stuffed green olives
* 1 (8 ounce) package sliced fresh mushrooms
* 1 1/4 cups Chablis wine
* 1 tablespoon all-purpose flour
DIRECTIONS
1. Melt the butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, and brown for 2 to 3 minutes each side. Place in a slow cooker.
2. In a saucepan over medium heat, blend the cream of mushroom soup and cream of celery soup. Pour over the chicken in the slow cooker, then add olives, mushrooms, wine, and flour.
3. Cover, and cook on Low for 8 hours.
INGREDIENTS
* 15 chicken thighs
* 8 large potatoes, peeled and quartered
* 1 quart vegetable oil for frying
* 1/2 cup wine vinegar
* 5 lemons, juiced
* 10 cloves crushed garlic
* 2 tablespoons dried oregano
* 2 tablespoons dried parsley
* 1 onion, minced
* salt and pepper to taste
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Arrange the chicken pieces in a 10×15 inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2 inch deep oil until golden brown, then put them in the pan with the chicken.
3. Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
4. Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
INGREDIENTS
* 4 cloves garlic, crushed
* 3 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 teaspoons honey
* 1/4 teaspoon ground cardamom
* 6 chicken thighs
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper
DIRECTIONS
1. Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
2. Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
3. Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.
INGREDIENTS
* 8 chicken thighs
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can milk
* 1 teaspoon dried parsley
* 1/2 teaspoon onion powder
* 1 cup dry bread crumbs
* 2 tablespoons melted butter
* 1 teaspoon cornstarch
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the soup, milk, parsley and onion powder. Mix well. Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, and place coated pieces in a lightly greased 9×13 inch baking dish.
3. Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for 45 minutes, or until chicken is nicely browned and cooked through (juices run clear).
4. Meanwhile, place remaining soup mixture in a small saucepan over low heat. Stir in cornstarch to thicken, and cook over low heat until heated through. Use this as a sauce when chicken is done.
INGREDIENTS
* 1/2 pound salt butterfish, rinsed several times to remove excess salt
* 1/2 pound pork butt, cut into 1 inch cubes
* 4 boneless chicken thighs
* 1 tablespoon Hawaiian sea salt
* 8 leaves ti leaves
* 1 pound taro leaves
DIRECTIONS
1. Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
2. Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
3. Place the bundles in a large steamer, and steam for 3 to 4 hours.
INGREDIENTS
* 1 apple - peeled, cored, and chopped
* 1 onion, chopped
* 2 tablespoons butter
* 3 teaspoons curry powder
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 cup heavy cream
* salt and pepper to taste
* 8 chicken thighs, cut into bite size pieces
* 3/4 cup fresh sliced mushrooms
* 1 teaspoon paprika
DIRECTIONS
1. In a microwave safe dish cook the apple and onion in the curry powder and butter or margarine on high power for 3 minutes. Stir in the soup, cream and salt and pepper.
2. Place the chicken in an 8×12 inch microwave safe baking dish and cover with the curry sauce. Sprinkle the top with paprika.
3. Cover with wax paper and microwave on at full power for 30 minutes. Test to see if chicken is done and tender. If not microwave at full power for another 15 to 20 minutes. Checking every 5 minutes or so.
INGREDIENTS
* 1 tablespoon olive oil
* 4 skinless chicken thighs
* salt and pepper to taste
* 1 large onion, diced
* 2 cups water
DIRECTIONS
1. In a large skillet, heat the olive oil and add the chicken, browning both sides of each piece. Saute for approximately 10 minutes. Add salt and pepper to taste.
2. Add the diced onion/s to the skillet and stir together with the chicken pieces for approximately 5 minutes. Add 2 cups of water and let simmer on medium high heat until the onions caramelize and create a sauce.
3. Simmer for approximately 30 minutes. You may need to add more water so that the sauce mixture doesn’t dry out. Once the chicken is cooked through, remove and set on a plate.
INGREDIENTS
* 1 tablespoon olive oil
* 4 chicken thighs
* 1 large onion, halved lengthwise and cut into thick slices
* 1 tablespoon minced garlic
* 1/2 cup unsulfured apricots, halved
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground allspice
* 1 cup beer (preferably lager)
* salt and pepper to taste
DIRECTIONS
1. Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant.
2. Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken, cover, and reduce heat to medium-low. Simmer gently until the chicken begins to fall away from the bone, about 30 minutes.
INGREDIENTS
* 2 tablespoons olive oil
* 2 onions, chopped
* 2 tablespoons ground turmeric
* 6 chicken thighs
* 1 (6 ounce) can tomato paste
* 2 cups water
* salt and pepper to taste
* 4 carrots
* 1 cup white sugar
* 4 tablespoons vegetable oil, divided
* 2 potatoes, cubed
DIRECTIONS
1. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and turmeric and saute; when onions are brown, add chicken and saute for about 10 minutes, or until chicken is almost cooked through.
2. Add tomato paste, water and salt and pepper to taste. Stir together, reduce heat and simmer for 20 to 30 minutes, during which the ‘gravy’ should thicken.
3. Meanwhile, put carrots in a small saucepan; add sugar and cook until carrots are soft to caramelize. When cooked, drain carrots. Heat 1 tablespoon vegetable oil in a small skillet over medium heat, add carrots and saute. Set aside.
4. Heat remaining 3 tablespoons of vegetable oil in a large skillet, add potatoes and fry. (If desired, add a pinch of turmeric and a pinch of salt.) Add carrots and potatoes to chicken, stir all together and serve.
INGREDIENTS
* 2 cups sunflower seeds
* 1 cup all-purpose flour
* 2 tablespoons ground black pepper
* 14 boneless chicken thighs
* 1 tablespoon olive oil
* 1 (16 ounce) container sour cream
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Put sunflower seeds and about 1/4 cup of the flour into a blender or food processor. Blend until some of the seeds are completely pulverized into flour, but some of the pieces are still large enough to be crunchy. Pour this mixture in a shallow dish or bowl and add the remaining 3/4 cup flour and the ground black pepper. Mix together.
3. Dredge the chicken in the flour mixture. Heat oil in a large skillet over medium high heat. Add the coated chicken and brown for about 1 to 2 minutes on each side. (Note: You’re not cooking the chicken with this step, just ‘crunchifying’ the flour and sealing in the juices so that the chicken stays tender while cooking). Lay browned chicken pieces in a 9×13 inch baking dish.
4. In a medium bowl, mix together sour cream, cream of chicken soup and cream of mushroom soup. Pour this mixture over the chicken, making sure that it gets under and around all of the chicken pieces. Top with any remaining sunflower seed mixture.
5. Bake at 350 degrees F (175 degrees C) for 1 hour or until chicken is cooked through and juices run clear.
