i need a chicken.....?

Question

recipe i have boneless skinned thighs and i need a easy but really good recipe! i dont have much in my kitchen. please help. thanks lots!

Answer 1

well what do you have got o allrecipies.com

Answer 2

Deviled Chicken

Melt: 1/2 stick Margarine
Add: 1/4 cup Lemon Juice
2 tbs. Worcestershire Sauce
2 tbs. Heinz 57 Sauce
2 tbs. Mustard
1/2 tsp. Pepper

Salt Chicken, dip in sauce to coat. Place in ovenproof dish. Pour remaining sauce over chicken. Bake at 325 degrees for 1 hour.

Answer 3

bake or microwave some potatoes and then set them aside then make a good roux from a little oil and butter a tablespoon of oil or butter for each cup of finished gravey add some onions and mush rooms to the gravey after the roux is browned and the stock or watyer is adde the roux should look like peanut butter the the water or stock goes in add several ounces of a wine throw in some mushrooms or onions add the chicken slowly cook the sauce and meat down till its done and then mash the potatoes and serve with a salad or some canned veggies on the side its just home food comfort stuff and it goes down good

Answer 4

Not quite sure what the question is but if you have a recipe that you like don't worry about the meat that it calls for. Buy regular thighs
or a whole chicken or leg quarters if you are really on a budget

Answer 5

I have one real easy recipe: Chicken Picante
8 chicken pieces (can be used with any chicken pieces or whole cut-up chicken)
vegetable spray
Picante Sauce ( your favorite brand and how hot you like it)

Spray a baking pan with the vegetable spray. Arrange chicken pieces in the pan cover with Picante Sauce.
Bake at 365 degrees for 1 hour or until a meat thermometer reads 180 degrees.

Easy easy, easy

Answer 6

I got this from a cookbook a long time ago: salt and pepper chicken and cook thoroughly. Remove them from pan. Add a tablespoon of butter, melt, and add about 1/4 cup white wine. Cook until slightly brown and pour over chicken. Very good! If you have some yellow or white rice, that will make a good accompaniment.

Answer 7

Here's a couple I hope you like :)

Italian Chicken

1 Tbsp. olive oil
4 chicken leg quarters (1-1/2 lb.), skin removed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/3 cup tomato paste
2 cups chopped red peppers (about 2 small)
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup KRAFT Finely Shredded Italian Style Five Cheese Blend

HEAT oil in large nonstick skillet on medium-high heat. Meanwhile, cut apart chicken legs and thighs. Add to skillet; cook 10 min. or until lightly browned on both sides, turning occasionally.
ADD tomatoes with their liquid and the tomato paste; mix well. Stir in peppers; cover. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (180°F), stirring occasionally.
REMOVE from heat. Stir in Parmesan cheese; sprinkle with shredded cheese. Let stand until cheese is melted.

Super Crunch Chicken

8 boneless skinless chicken thighs (1 lb.)
1/4 cup MIRACLE WHIP Light Dressing
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 375°F. Spread chicken thighs with dressing.
EMPTY stuffing mix into pie plate. Add cheese; stir to combine. Coat each piece of chicken with dry stuffing mixture. Place on foil-covered baking sheet. Discard any leftover stuffing mixture.
BAKE 25 to 30 min. or until chicken is cooked through.

Lemon Garlic Chicken

8 chicken thighs with bones and skin, about 3 1/2 pounds
1 3/4 teaspoons salt
1 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil
3 cups thinly sliced onions
30 cloves (about 2 heads) garlic, peeled and smashed
1/2 teaspoon crushed red pepper
1 bay leaf
1/2 cup freshly squeezed lemon juice
1 1/2 cups chicken broth
1 pound angel hair pasta
3 tablespoons chopped fresh parsley leaves, plus more for garnish
3 tablespoons unsalted butter
Preheat the oven to 350 degrees F.
Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper.

Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside.

In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside.

Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender.

While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter.

To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

Arroz con Pollo

6 boneless, skinless chicken thighs
1 tablespoon Creole seasoning, recipe follows
1 tablespoon olive oil
1 medium yellow onion, medium diced
2 stalks celery, medium diced
1 tablespoon chopped garlic
2 teaspoons paprika
1 1/2 cups long-grain rice
1 cup dry white wine
1 (14-ounce) can diced tomatoes, juice and all
1 1/4 cups chicken broth
1 (4-ounce) jar diced pimientos
1 (4-ounce) can diced green chiles
1/4 cup thinly sliced green olives
1 teaspoon saffron threads
1 bay leaf
3/4 teaspoon salt
3/4 cup frozen English peas
3/4 cup frozen yellow corn
2 tablespoons chopped fresh parsley leaves, for garnish
Season the chicken well on all sides with the Creole seasoning. Add the oil to a Dutch oven and heat over medium-high heat. Add the chicken and evenly brown, about 2 minutes per side. Transfer the chicken to a plate and set aside.
Add the onions, celery, garlic and paprika to the pot. Cook, stirring, until the vegetables begin to wilt, about 4 minutes. Add the rice and cook, stirring, for 1 minute. Add the white wine and the tomatoes and cook for 1 minute. Add the broth, pimientos, green chiles, olives, saffron, bay leaf, salt and chicken to the pot and replace the lid. Cook for 20 minutes, opening twice to stir. Add the peas and corn, cover, and cook an additional 3 minutes. Serve, topped with chopped parsley.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Answer 8

Apricot Chicken Thighs

Ingredients

(6 servings)

1/2 c Apricot nectar
2 tb Soy sauce
1 tb Prepared mustard
6 x Chicken thighs(2 lb),skinned
1/4 c Dry sherry
1 tb Lemon juice
1/2 ts Ground ginger
12 x Dried apricot halves


Instructions

Combine all but chicken and dried apricots. Mix well, set aside. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a 12x8x2" baking dish. Pour reserved apricot nectar mixture over chicken. Cover and bake at 350 deg F for 45 minutes. Uncover, and place aproicot halves in apricot nectar mixture. Continue baking, uncovered, 15 minutes or until chicken is tender. Remove chicken to a warmed serving platter, discarding apricot nectar mixture. Garnish each thigh with 2 apricot halves. Serve immediately.



Chicken Thighs Marengo

Ingredients

(6 servings)

6 x Chicken thighs(2 lb),skinned
1/4 ts Pepper
1 c Sliced fresh mushrooms
1 x Clove garlic, minced
1/4 ts Dried whole thyme
1 tb Minced fresh parsley
1/2 ts Salt
2 ts Olive oil
4 x Green onions, sliced
1/2 c Dry white wine (or chablis)
2 x Med tomatoes, cut in wedges


Instructions

Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately



Chicken Thighs In Cheesy Broccoli Sauce
Yield: 4 Servings

Ingredients

1/4 c vegetable oil
2 lb chicken thighs
2 md carrots, chopped
1 md onion, chopped
1 sm green bell pepper, chopped
1 garlic clove, minced
1 cn broccoli and cheese soup
3/4 c chicken broth
3/4 c half-and-half
1/2 ts salt
1/4 ts pepper

Instructions

(From "365 To Wok" by Linda Drachman. Harper/Collins; $16.95).

In a wok, heat 2 tablespoons oil over medium-high heat until hot,
swirling to coat sides of pan. Add chicken and cook, turning, until
browned all over, 5-7 minutes. Remove chicken to a plate. Pour off
fat from wok.

In same wok, heat remaining 2 tablespoons oil over medium-high heat.
Add carrots, onion, bell pepper, and garlic and stir-fry until
softened, 5-6 minutes. Return chicken to wok.

In a medium bowl, whisk together soup, chicken broth, half-and-half,
salt and pepper. Pour over chicken and vegetables. Bring ot a boil.
Reduce heat to medium-low, cover, and cook until chicken is tender,
35-40 minutes.



Chicken Thighs In Honey-Sesame Marinade
Yield: 1 Servings

Ingredients

1 c honey
1/4 c sesame seeds
1 ts ground ginger
1 ts ground cinnamon
1 ts ground cumin
1 ts paprika
1/2 ts turmeric -- optional
1/2 ts cayenne pepper
3 TB fresh lime juice
2 TB olive oil
: Salt and pepper
12 boneless chicken thighs

In a large bowl, combine the honey, sesame seeds, ginger, cinnamon,
cumin, paprika, turmeric, cayenne, lime juice, and olive oil. Season
to taste with salt and pepper. Pour over the chicken thighs and
marinate, covered, overnight in the refrigerator. When ready to cook,
remove the chicken from the marinade and grill about 6 to 8 minutes
on each side, beingcareful not to let the flames flare up. If
broiling, place on a greased baking sheet and cook 5 inches from the
heat. Yield: 6 servings