Subscribe via RSS

Italian 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.



Print[2]

Save[3]



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

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

Delicata Squash with Brown Sugar and Butter and the Butterball Coupon Winners

Delicata Squash with Brown Sugar and Butter and the Butterball Coupon Winners

by Pam on November 10, 2013

Delicata is my new favorite squash – I can’t believe it took me so long to try it! This squash is light, flavorful, and easy to cook. I am looking forward to trying all sorts of recipes with it. I lightly brushed some butter in each half then sprinkled them with a bit of brown sugar before baking them in the oven. They turned out so delicious, moist, and flavorful. My son absolutely loved his and so did my husband and I. I will definitely make this recipe again.

Preheat the oven to 375 degrees. Add a 1/4 inch of water to a large baking pan.

Cut the squash in half lengthwise then clean out the seeds with a spoon. Rub the butter equally into each squash half. Season with a touch of sea salt and freshly cracked pepper then sprinkle each half equally with the brown sugar. Place into the prepared baking dish then cover with tin foil.

 

Place the pan into the oven and bake for 30 minutes, or until tender. Remove the tin foil then turn the oven to broil; cook,watching carefully, for a few minutes or until the sugar starts to caramelize. Remove from the oven and serve immediately. Enjoy.

 

 



Print[1]

Save[2]



Delicata Squash with Brown Sugar and Butter




Yield: 4

Prep Time: 5 min.

Cook Time: 35 min.



Ingredients:

2 Delicata squash, cut in half lengthwise then scoop out the seeds
1 tbsp butter
Sea salt and freshly cracked pepper, to taste
1 tbsp brown sugar

Directions:

Preheat the oven to 375 degrees. Add a 1/4 inch of water to a large baking pan.

Cut the squash in half lengthwise then clean out the seeds with a spoon. Rub the butter equally into each squash half. Season with a touch of sea salt and freshly cracked pepper then sprinkle each half equally with the brown sugar. Place into the prepared baking dish then cover with tin foil.

Place the pan into the oven and bake for 30 minutes, or until tender. Remove the tin foil then turn the oven to broil; cook,watching carefully, for a few minutes or until the sugar starts to caramelize. Remove from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking

 

BUTTERBALL COUPON CHECK WINNERS:

The two winners of the $20.00 Butterball coupon checks are:

Comment number 27: 
Pamela @ Brooklyn Farm Girl[3] — November 8, 2013 
We love Butterball, always a Thanksgiving favorite here to lug that turkey home! These thighs look delicious!
 

Comment Number 74:
Terri S — November 9, 2013
Chicken thighs are my favorite part of the bird…the meal above looks so yummy!!

Congratulations! Please respond to my email with your mailing address and I will mail your $20.00 Butterball coupon check to you immediately. If the winners don’t respond within 48 hours, new winners will be chosen.

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  3. ^ Pamela @ Brooklyn Farm Girl (www.brooklynfarmgirl.com)

Greek Chicken Thighs with Lemon, Capers, and Feta

Greek Chicken Thighs with Lemon, Capers, and Feta

by Pam on April 4, 2013

I found another Cooking Light recipe on My Recipes[1] that looked delicious and interesting. I adapted it quite a bit to suit my families tastes and it turned out excellent. Both of my kids gobbled up their chicken and my husband had seconds. The chicken was tender and the sauce helped make it juicy and flavorful. I loved the combination of garlic, capers, and lemon and thought the feta topped it off nicely. This recipe is a keeper and I will be making it again – SOON. I  served it with the Quinoa with Roasted Garlic, Spinach, Tomatoes, and Pine Nuts[2] for a healthy and delicious meal.

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.

Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.

Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly  for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.

 



Print[3]

Save[4]



Greek Chicken Thighs with Lemon, Capers, and Feta




Yield: 4

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.



Ingredients:

5 boneless, skinless chicken thighs, flattened & trimmed of fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
2 tbsp flour
1 tbsp + 1 tsp olive oil
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 1/2 cups of chicken broth
3 tbsp fresh lemon juice
Feta cheese
Fresh parsley

Directions:

Flatten out the chicken thighs and remove any excess fat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, garlic powder, and dried oregano, to taste. Lightly dredge both sides of the chicken in the flour, set aside.

Heat the tablespoon of olive oil in a large skillet over medium heat. Once the pan is hot, place the chicken into the skillet and cook for 5 minutes; flip and cook for an additional 5 minutes. Remove from the skillet and place onto a plate loosely covered by a tin foil tent.

Add a teaspoon of more olive oil to the skillet then add the onion. Cook, stirring often, for 3 minutes; add the minced garlic and cook, stirring constantly for 1 minute. Add the lemon juice and chicken broth then bring to a boil. Boil the sauce for 2 minutes then reduce to low; season the sauce with sea salt and freshly cracked pepper, to taste, then add the chicken thighs and their juices back to the pan along with the capers. Cook for another 7-10 minutes. Serve the chicken with some sauce spooned over the top followed by a sprinkling of feta cheese and fresh parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light – My Recipes

References

  1. ^ My Recipes (www.myrecipes.com)
  2. ^ Quinoa with Roasted Garlic, Tomatoes, Spinach, and Pine Nuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)