Does anyone have a good recipe for chicken thighs?

Question

Something easy and good on a clammy fall evening.

Answer 1

I did these the other night and they were really yummy. It works best with thighs that have the skin on. Lay them, skin side up, in a baking dish. I spread a layer of my favorite texas beer bbq sauce on them. Then I sliced up an onion, thinly, and sprinkled these on top of the thighs. Then I baked them at 325 for about 1/1/2 to 2 hours, until the skin is really crispy. They were delicious.

Answer 2

I always fry my chicken thighs. Cover them in a little egg and flour and put them in a little veggie oil over medium heat. It will take about an hour depending on the number and size of the thighs. Turn them often, so they don't burn. If you'd like you can add a little salt and pepper to the flower, or you can use your favorite seasoning.

Answer 3

Try a Southern dish called "Chicken Purlough". Here's how to make it:
Get fresh from your local market about 5 or 6 thighs. Place in water to cover and simmer for several hours until tender (replace water as necessary). Remove from fire and cool. Remove bones, fat and skin from the chicken thighs and discard. Use the remaining broth to cook your rice. Add salt, pepper and other spices to taste. Add the de-boned chicken thighs when the rice is partially done. You might want to include paprika or small red peppers to add not only taste but color. Enjoy.

Answer 4

Sure,
wash and clean the chicken thighs
season them up with some seasoned salt, garlic powder, and pepper and brown them in a lightly oiled pan for 15 minutes until brown.
after the chicken is browned, transfer the chicken in a casserole dish and pour a can of cream of mushroom soup over them and a 1/2 can of water. sprinkle with some dried thyme.
bake in the oven at 350 degrees for a half hour until chicken is done.
You can also add some veggies like baby carrots, chunks of potatoes, and onions in the dish.
this is a GREAT dish. easy, simple, and delicious.

Answer 5

"Oriental Chicken Thighs" - 5 servings

5 bone-in chicken thighs; skin removed
5 tsp. olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tbsp. orange juice
2 tbsp. soy sauce
2 tbsp. catsup
1 tbsp. white vinegar
4 garlic cloves; minced
1/2 tsp. crushed red pepper flakes
1/4 tsp. Chinese five-spice powder
2 tsp. cornstarch
2 tbsp. cold water
Hot cooked rice
Sliced green onions (scallions)

In a large skillet over medium heat, brown chicken in oil for 18-20 minutes or until juices run clear.
Meanwhile, in a jar with a tight-fitting lid, combine the warm water, brown sugar, orange juice, soy sauce, catsup, vinegar, garlic, pepper flakes and five-spice powder; shake until the sugar is dissolved. Pour over the chicken.
Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally. Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Garnish with green onions.

Answer 6

Balsamic Garlic-and-Herb Chicken Thighs:

Prep: 10 min., Cook: 23 min. Put the noodles on to cook when you start the chicken so that everything's done on time.

1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 skinned and boned chicken thighs
2 tablespoons olive oil
1 cup dry white wine or chicken broth
1/4 cup balsamic vinegar
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (1.6-ounce) envelope garlic-and-herb sauce mix
1/2 cup sliced green onions (about 4)
Hot cooked egg noodles

Combine flour, salt, and pepper. Dredge chicken in flour mixture.

Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side. Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in skillet.

Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes. Stir in tomatoes and green chiles and garlic-and-herb sauce mix until combined. Return chicken to skillet. Cook, uncovered, over medium heat 5 minutes or until done. Stir in 1/4 cup green onions. Serve over hot cooked egg noodles; sprinkle with remaining 1/4 cup green onions.

Yield: Makes 4 servings

Answer 7

Try General Tso's Chicken.

Answer 8

preheat oven350, put chicken in roasting pan , a little water in bottom of the pan ,sprinkle some garlic salt ,and parcley, cut up potato wedges, and put them all around the chicken,cut up some carots and put them around the chicken, put in oven for 1 hour,emm emm good

Answer 9

You used easy, good, and thighs in the same question. Right on!

Answer 10

OVEN FRIED CHICKEN THIGHS

For 4 servings you will need:

4 lg. even chicken thighs
1 egg, beaten
2 tbsp. Half & Half
1/2 c. seasoned bread crumbs
1/2 c. potato flakes
1 tsp. garlic salt, optional
3 tbsp. melted butter
1 tbsp. oil
Watercress, for garnish
Tomato halves, for garnish

Wash chicken thighs. Pat dry.
Combine bread crumbs, potato flakes and garlic, if used.

Beat egg and Half & Half.

Dip chicken pieces in egg mixture.

Coat chicken with crumb mixture.

Place chicken thighs in a microsafe baking dish.

Microwave at HIGH power for about 10 minutes, turning once and rotating dish at least once.

Sprinkle with melted butter and oil.

Microwave for another 10 to 12 minutes, turning and rotating dish once, until chicken is done to your liking. Test for doneness by piercing with a fork. chicken should be fork-tender.

Cut the tops of tomatoes. Sprinkle with crumb mixture.

Microwave at HIGH or MEDIUM HIGH power for 6 minutes until soft, but not soggy. Cooking time depends on size and ripeness of tomatoes.

REMEMBER: You may add some grated Parmesan cheese to crumb mixture for added flavor. You may also omit the Half & Half and dip the chicken thighs only in beaten egg.

STUFFED CHICKEN THIGHS

1/2 c. finely chopped celery
1/2 c. finely chopped onion
3 tbsp. bacon drippings
2 tbsp. dry sherry
1/4 tsp. poultry seasoning
1/4 tsp. pepper
2 c. soft bread crumbs
3 slices bacon, cooked, crumbled
8 chicken thighs, boned, skin intact
1/2 tsp. garlic salt

Saute celery and onion in 2 tablespoons of the bacon drippings in medium skillet over medium heat until soft, about 4 minutes; remove from heat. Add sherry, poultry seasoning and 1/8 teaspoon of the pepper; mix well. Add bread crumbs and bacon; mix well.
Place chicken thighs, skin side down, on flat surface. Spread each thigh with 2 tablespoons of the bread crumb mixture; roll up and fasten with wooden picks.

Place thighs seam side down in single layer in shallow baking dish. Brush lightly with remaining 1 tablespoon bacon drippings; sprinkle with garlic salt and remaining 1/8 teaspoon pepper. Bake in preheated 450 degree oven for 7 minutes. Reduce oven setting to 350 degrees; bake until chicken is golden and fork-tender, about 45 minutes longer.

CHICKEN THIGHS CORDON BLEU

1 1/2 lb. chicken thighs, skinned and boned
1 tbsp. each oil and butter
4 oz. fully cooked ham, sliced thin
2 oz. Swiss cheese, sliced thin
1 can cream of mushroom soup
Hot cooked chicken flavored noodles

In large skillet over medium heat saute chicken in oil and butter, turning once, about 5 minutes or until opaque. Remove from skillet. Top each thigh with a slice of ham, then cheese cut to fit; set aside.
Stir soup into pan drippings until smooth. Return chicken to skillet, cheese-side up. Cover; simmer 20 minutes or until meat is fork tender (cheese melts down into sauce). Serve with noodles, spooning sauce over all.