whats a good recipe for boneless,skinless thighs of chicken?

Question

I'm going to make this for my wife. I'd like to make them like a paula D would try it for a not so great cook like me..lol

Answer 1

Here's a couple different variations, hope she loves them!

Oven Fried Chicken

8 boneless skinless thighs
2 tbs paprika
2 cups flour
2 tsp salt
1/4 tsp garlic powder
1/4 cup butter or marg.
Combine all ingredients except chicken and butter. Put butter in 9x13 inch oven baking dish and melt.
Coat chicken with dry mixture and place in pan with melted butter.

Cook at 425 for 20 min. Remove from oven and turn chicken over.

Cook for an additional 20 min at 425.

SKILLET HERB ROASTED CHICKEN
2 tbsp. all-purpose flour
1/4 tsp. each ground sage & dried thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless chicken thighs (about 1 lb.)
2 tsp. butter
1 can Campbell's cream of chicken soup
1/2 c. water
Hot cooked rice
1. On wax paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
2. In skillet over medium-high heat, in hot butter, cook chicken 10 minutes or until browned on both sides; push chicken to one side.

3. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low. Cover; simmer 5 minutes or until chicken is fork tender. Serve over rice. Garnish with fresh thyme if desired. 4 servings. Preparation time 5 minutes. Cook time 15 minutes.

LEMON GARLIC CHICKEN
6 skinless boneless chicken thighs
10 garlic cloves, mashed
5 tsp. lemon juice
8 tsp. corn oil
1/2 tsp. salt
1/2 jalapeno, diced
Paprika
Mix and marinade chicken for at least 10 hours. Broil, turn, broil until cooked. Serves 6.

Answer 2

Sorry, but I don't know Paula D's way of cooking. Here's a recipe that I use.

Mochiko Chicken recipe:

2 lbs. chicken thighs or breasts
4 tbsp mochiko (rice flour)
4 tbsp sugar
5 tbsp soy sauce
1/2 tsp salt
2 eggs
1/4 cup green onions, chopped
2 cloves garlic, minced or crushed
oil for frying

Debone chicken and cut into bite size pieces. Mix together remaining ingredients and pour over chicken; marinate at least 5 hours in refrigerator. Heat about 1 inch cooking oil in skillet; place chicken in oil and cook til golden brown.

Answer 3

Try this, served with either linguine or polenta.

Hunter’s Chicken

Yield: 6 servings

Ingredients

1.5lbs Chicken thighs (skinless)
2 tb Olive oil
2 To 4 cloves garlic, minced
2 ts Fresh rosemary
1 ts Salt
1/4 c White wine vinegar
1/2 c Dry white wine
1/4 To 1/2 lb. mushrooms, sliced
1 cn Artichoke hearts, drained
-and halved (if large)
Instructions

1. Heat oil in deep frying pan. Fry garlic until golden, then remove from pan. Add chicekn, rosemary and salt and brown chicken, turning until deep brown. Add wine vinegar and quickly cover pan until the sizzling stops. Add wine and cook on high heat until it evaporates. Reduce heat and simmer about 15 minutes. Add the sliced mushrooms and artichoke hears. Cook until the chicken and mushrooms are tender. Remove chicken to platter. Add about a tbsp of water to the juices in the pan, turn up the heat and with a wooden spoon scrape clean the sides and bottom to get all the bits that are there. The sauce will turn amber. Pour over chicken and serve with good Italian bread.

Answer 4

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken (or turkey) breasts or thighs
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over pasta, rice or mashed potatoes.

Answer 5

If they are boneless skinless chicken breast thigh halves, you can make Chicken Primivera with it. It is very easy. After the chicken breast are patted dry after rinsing, I usually dip them into an egg mixture with garlic powder with onion salt and then bread them in Butternut Italian Bread Crumbs and just place them in either an 8 X 8 inch square pan or for more than 4 people 13 X 9 X 2 inch glass pyrex pan and bake the breaded chicken breasts in the oven. (I use boneless) It is ok if it has the bones also. I boil a box of rotini or rotilli pasta in a pot until "aldente" in touch, and then when the chicken breasts are done baking at 385 in the oven, (set it to 375 if your oven is extremely hot compared to other ovens) I Pour Ragu Old World Style Traditional Spaghetti Sauce (not chunky) over the rotini pasta on a dinner plate place a chicken breast half on top of that and then pour more Ragu Sauce over the chicken breast and then top with Mozzarella Cheese. My family loves this italian chicken primavera with frozen garlic bread baked!

Answer 6

Honey Mustard Chicken Thighs

INGREDIENTS:
1 Tbsp. butter
1 lb. pkg. boneless, skinless chicken thighs
4 carrots, sliced
1 onion, chopped
2 cloves garlic, minced
3 Tbsp. honey
1 Tbsp. mustard
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper
PREPARATION:
Melt butter in heavy skillet over medium heat. Add chicken and carrots and cook for 8-10 minutes until chicken is browned on bottom. Turn chicken and add remaining ingredients. Cover pan and cook over medium heat, stirring occasionally, for 10-13 minutes until chicken is thoroughly cooked.

or


Chicken and Potatoes

4 boneless, skinless chicken breast halves
4 medium potatoes, peeled and halved
1 10-3/4 oz. can condensed cream of chicken soup, undiluted
1 c. sour cream
1 2.8 oz. can french-fried onions

Place chicken in a greased 9-in. square baking dish. Arrange potatoes around chicken. Combine soup and sour cream; spread over chicken and potatoes. Bake, uncovered, at 350 degrees for 1-1/4 hours. Sprinkle with onions; bake 10 minutes longer.

Answer 7

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE
At Brigtsen's in New Orleans, chef Frank Brigtsen makes a version of this dish with duck, accompanied by corn bread and pickled onions. Offer those sides as well as some green beans, then finish with pecan pie.

This recipe can be prepared in 45 minutes or less.
4 small skinless boneless chicken thighs (about 12 ounces)
1 1/2 tablespoons olive oil
3/4 cup orange juice
3/4 cup canned low-salt chicken broth
1/4 cup Creole or whole-grain Dijon mustard
1 tablespoon honey
1 teaspoon hot pepper sauce

Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

Serves 2, can be doubled.

Answer 8

A recipe for a casserole type dish that is very easy, and very delicious is:
Easy Chicken Casserole

INGREDIENTS:
4 skinless, boneless chicken breast halves (you can use thighs)
1 (10.75 ounce) can condensed cream of chicken soup (I've also used cream of mushroom or cream of broccoli...whatever I had)
1 cup sour cream
32 buttery round crackers (I used french fried onions instead)
1/4 cup chopped onion (optional)
1/4 cup chopped mushrooms (optional)

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken until cooked through (no longer pink inside), about 20-30 minutes. Chop into bite size pieces and place in a 9x13 inch baking dish.
Combine soup, sour cream, onion (optional) and mushrooms (optional). Pour mixture over chicken and top with crumbled crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 minutes (or freeze for baking at another time).

Served over rice is delicious! Hope you will try this...it is yummy!

Answer 9

The other day I made the best chicken burritos! I had some left over chicken, shredded it, and made burritos out of it, same way you would make beef burritos. They were awesome. Best meal I had in a long time. You could serve it with some red sangria and spanish rice. She would love it!

Answer 10

saute/fry with olive oil and fresh basil leave (trader joes)
broil potatoes (cubed) with garlic salt and butter until soft and light brown
then make a small bread dip with fresh basil leaves, tomatoes (cut in very small cubed pieces) and olive oil mix the three together in bowl and let sit for five mins.
use french bread slightly toast and dip in your bread dip
and a glass of her favorite wine

very easy dinner takes about 30 mins total with every thing!!!!
good luck

fyi-start broiling potatoes first they take longer by the time there done your chicken will still be warm!!!!