Tag: gordon ramsay chicken thigh

Simple Chicken Thighs with Roasted Asparagus and Tomatoes?A one pot meal! and A Butterball Coupon Giveaway!

Simple Chicken Thighs with Roasted Asparagus and Tomatoes…A one pot meal! and A Butterball Coupon Giveaway!

by Pam on November 7, 2013

This was honestly one of the best meals I’ve had in a long time. Maybe because it was comforting on a cold rainy day. Maybe it was because I cooked it all in one pot and barely had any dishes to do. Maybe because simple food really is the best food. Whatever the reason, I will be making this meal again and again. This was a simple, no fuss, no muss, delicious meal! I love that.

Preheat the oven to 375 degrees.

Heat the olive oil in a large OVEN PROOF Dutch oven over medium high heat. Remove any excess fat from the thighs then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the chicken, skin side down, in the hot pan. Cook for 6-7 minutes or until the chicken is golden brown. Carefully, tilt the pan and remove all the oil (this will make the dish healthier and also will prevent the veggies and chicken from being greasy). Once all the oil is gone from the pan, flip the chicken over and move over to one side of the pan. Add the asparagus and grape tomatoes to the other side of the pan then season lightly with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 25 minutes, or until chicken has cooked through.

Remove the pan from the oven and serve immediately. Enjoy.



Print[1]

Save[2]



Simple Chicken Thighs with Roasted Asparagus and Tomatoes – A one pot meal






Ingredients:

1 tsp olive oil
4 chicken thighs
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
15-20 asparagus spears, wooden ends removed
1 1/2 cups of grape tomatoes

Directions:

Preheat the oven to 375 degrees.

Heat the olive oil in a large OVEN PROOF Dutch oven over medium high heat. Remove any excess fat from the thighs then season both sides with sea salt, freshly cracked pepper, and garlic powder, to taste. Place the chicken, skin side down, in the hot pan. Cook for 6-7 minutes or until the chicken is golden brown. Carefully, tilt the pan and remove all the oil (this will make the dish healthier and also will prevent the veggies and chicken from being greasy). Once all the oil is gone from the pan, flip the chicken over and move over to one side of the pan. Add the asparagus and grape tomatoes to the other side of the pan then season lightly with sea salt and freshly cracked pepper, to taste. Place into the oven and cook for 25 minutes, or until chicken has cooked through.

Remove the pan from the oven and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

BUTTERBALL COUPON GIVEAWAY:

The generous people at Butterball[3] have offered two $20.00 checks, one each for two of my lucky readers, to help with purchasing your turkey and items to complete your holiday meal. The Butterbal[4]l site is full of delicious recipes to help with your Thanksgiving meal. Be sure to checkout their Facebook[5] page for ideas too. All you need to do to enter the giveaway is leave a comment on this post.

The giveaway is open until Sunday, November 10, 2013 @ 7:30 p.m. This giveaway is open to USA residents only. Be sure to include an e-mail address with your comment. Winners will be chosen randomly and announced on Sunday night. I will email the winners and if the winners do not respond within 48 hours, new winners will be chosen.

Good luck!!!

 

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)
  3. ^ Butterball (www.butterball.com)
  4. ^ Butterbal (www.butterball.com)
  5. ^ Facebook (www.facebook.com)

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)

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)

Proudly powered by WordPress