Tag: gordon ramsay chicken thighs

Italian Chicken Thighs

by Pam on May 21, 2013

I have often seen recipes for chicken using an Italian vinaigrette as a marinade so I decided to give it a try. I made a tangy vinaigrette using seasoned rice vinegar, red wine vinegar, olive oil, garlic, and seasonings. I marinated the chicken thighs for 8 hours then did a quick sear before cooking them off in the oven. They turned out moist, flavorful, and so delicious. I will definitely be making this chicken again! I served these chicken thighs with the Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts^[1] and broccoli for a tasty and healthy meal.

Combine the olive oil, water, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a large zip lock bag, seal and shake the bag to mix well. Place the trimmed chicken thighs in the bag and squish them around to make sure they are evenly coated. Place into the refrigerator for 8 hours (or overnight). Remove the bag from the refrigerator 20 minutes prior to cooking the chicken.

Preheat an OVEN PROOF pan over medium high heat and coat it with cooking spray. Add the chicken thighs to the hot pan and cook for 4 minutes or until golden brown, flip the chicken over and place the pan into the oven. Roast the chicken for 15 minutes then remove from the oven. Let the chicken rest for a few minutes prior to serving. Enjoy.

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Italian Chicken Thighs

Yield: 4

Prep Time: 5 min. + 8 hours marinating time

Cook Time: 20 min.

Ingredients:

5 boneless and skinless chicken thighs, trimmed of any fat
3 tbsp olive oil
1 tbsp water
1 tbsp seasoned rice vinegar
1 tsp red wine vinegar
1 clove of garlic, minced
Pinch of sugar
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the olive oil, water, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a large zip lock bag, seal and shake the bag to mix well. Place the trimmed chicken thighs in the bag and squish them around to make sure they are evenly coated. Place into the refrigerator for 8 hours (or overnight). Remove the bag from the refrigerator 20 minutes prior to cooking the chicken.

Preheat an OVEN PROOF pan over medium high heat and coat it with cooking spray. Add the chicken thighs to the hot pan and cook for 4 minutes or until golden brown, flip the chicken over and place the pan into the oven. Roast the chicken for 15 minutes then remove from the oven. Let the chicken rest for a few minutes prior to serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Lemon and Mustard Chicken Thighs

by Pam on October 10, 2013

I had thighs to use up so I went in search of a recipe. I found one that looked amazing at Inspired Taste^[1] and I couldn’t wait to make it. I adapted it a bit to use what I had on hand but kept it pretty close to the original recipe. It was easy to make, smelled amazing while it baked, and tasted wonderful. My husband couldn’t get enough of the sauce, my son gobbled up his chicken as soon as it hit his plate, and I loved it. My daughter, on the other hand, told me she is “totally over chicken”, so she wasn’t a huge fan but ate it anyway. I served this chicken with the Lemony Spinach with Feta and Pine Nuts^[2] and they paired nicely together.

Heat oven to 400 degrees.

Make the rub for the chicken thighs by combining the whole grain mustard, 1 teaspoon of the lemon zest, oregano, basil, and 1 tablespoon of the olive oil in a small bowl. Coat the chicken on both sides with the mustard rub. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.

In a measuring cup, combine remaining lemon zest (2 teaspoons), lemon juice, and the chicken broth. Set aside.

Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned golden brown. Flip the chicken then add the minced garlic to the pan and cook, stirring constantly for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 20 minutes, or until chicken is cooked through.

Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.

In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s juices back into the pan and coat with sauce. Serve. Enjoy.

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Lemon and Mustard Chicken Thighs

Yield: 4

Cook Time: 25-30 min.

Ingredients:

4 boneless skinless chicken thighs,
1 tbsp whole grain mustard
1 tbsp lemon zest, divided
1/2 tsp dried oregano
1/2 tsp dried basil
Sea salt and freshly cracked pepper, to taste
2 tablespoons olive oil, divided
1/4 cup lemon juice (about 1 lemon)
1 1/4 cups chicken broth
2 garlic cloves, minced
1 tbsp unsalted butter
1 tbsp flour
Parsley, garnish

Directions:

Heat oven to 400 degrees.

Make the rub for the chicken thighs by combining the whole grain mustard, 1 teaspoon of the lemon zest, oregano, basil, and 1 tablespoon of the olive oil in a small bowl. Coat the chicken on both sides with the mustard rub. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste.

In a measuring cup, combine remaining lemon zest (2 teaspoons), lemon juice, and the chicken broth. Set aside.

Heat the remaining tablespoon of oil in a large OVEN-SAFE skillet or frying pan over medium heat. Add the chicken into the hot oil and cook 2 to 3 minutes or until it has turned golden brown. Flip the chicken then add the minced garlic to the pan and cook, stirring constantly for 30 seconds. Add the lemon juice mixture and stir, making sure to scrape any of the browned bits off the bottom of the pan. Place the pan into the oven and bake 20 minutes, or until chicken is cooked through.

Remove pan from the oven then transfer the chicken to a plate and cover with an aluminum foil tent. Place the pan over medium heat and bring the liquid to a gentle boil.

In a small bowl, use your fingers to mix the butter and flour together, making a dry, crumbly paste. Whisk the flour and butter into the sauce. The sauce will thicken slightly and look glossy. Taste and season with sea salt and freshly cracked pepper, if needed. Place the chicken and it’s juices back into the pan and coat with sauce. Serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Inspired Taste

References

^{^} Inspired Taste (www.inspiredtaste.net)
^{^} Lemony Spinach with Feta and Pine Nuts (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Lemon Feta Chicken with Oregano

Mediterranean ingredients such as lemon, oregano and feta cheese turn ordinary chicken into a spectacular dinner. The cheese forms a light crust on top when broiled – you won’t even miss the skin!

This is sooo easy to make with only a few ingredients; simply marinate the legs with lemon juice and oregano and bake. Once it’s done, top it with fresh grated feta cheese and broil until golden.

I keep this simple and serve it with a salad on the side or you can make this with one of my favorite summer sides, Sauteed Zucchini with Summer Tomatoes^[1].

I first published this recipe back in 2009 using skinless chicken thighs, but a year or two ago the USDA changed the data for chicken thighs and the calories, fat and points increased so much, I started using drumsticks instead. There’s a part of me that hopes they made a mistake but until then I use thighs less often.

The drumsticks I used were pretty small, so if yours are really large the points may increase slightly. Hope you enjoy!

Lemon Feta Chicken with Oregano
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 drumsticks • Old Points: 5 pts • Points+: 6 pts
Calories: 195 • Fat: 7 g • Carb: 3 g • Fiber: 0.5 g • Protein: 28 g • Sugar: 0.5 g
Sodium: 250 mg (without salt) • Cholesterol: 106.5 mg

Ingredients:

8 skinless chicken drumsticks, (about 30 oz total)
kosher salt and fresh ground pepper
2 tsp garlic powder
1 tbsp dried oregano
juice of 1 lemon
1/3 cup feta cheese, grated

Directions:

Preheat oven to 375°. Season chicken with salt, pepper, garlic powder, oregano, and lemon juice.

Place in a roasting pan and bake for about 40 to 45 minutes, or until chicken is no longer pink in the center near the bone. When chicken is cooked through, remove from the oven and sprinkle with feta.

Broil on low for about 2-3 minutes, until cheese is golden brown (careful not to burn).

References

^{^} Sauteed Zucchini with Summer Tomatoes (www.gordon-ramsay-recipe.com)