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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.



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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

  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.

 



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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)

Chicken Shiitake and Wild Rice Soup

Chicken, wild rice and mushrooms are combined in this rich and hearty soup – the perfect Fall comfort food.

We love this soup in my house, I originally posted this a few years ago and it’s become a staple in my home on chilly nights. I’ve tinkered with the original recipe so if you have an older printout, you may need to reprint this one. The photo also needed a serious make-over because I was still working when I first posted this in 2011, and I probably took the photo the next day.




It was originally a make-over requested from a reader who asked me to lighten up her original recipe, which was loaded with butter and heavy cream. The beauty of this soup is you really don’t need all the cream, because rice is a natural thickener for soups and it actually gets thicker the longer it sits (you may even need to add more water the next day before reheating to adjust the correct thickness to your taste.) I add a little sour cream at the very end to give it a touch of cream, and it’s just delicious (my husband loves it!)

For the wild rice combo, I use a Carolina Long Grain and Wild Rice packet. If you can’t find that brand, you could use Rice a Roni Long Grain and Wild Rice.[1][2]

Chicken, Shiitake, and Wild Rice Soup
gordon-ramsay-recipe.com
Servings: 8 • Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 200 • Fat: 4 g • Carb: 27 g • Fiber: 2 g • Protein: 13 g • Sugar: 2 g
Sodium: 844 mg (without salt) • Cholesterol: 42 g

Ingredients:

  • 1 tbsp butter
  • 1 small onion
  • 1 tbsp flour
  • 6 cups less-sodium chicken broth (Swanson)
  • 3 cups water
  • 2/3 cup chopped carrots
  • 3 garlic cloves
  • 2 celery stalks
  • 14 oz boneless, skinless chicken thighs
  • 4.5 oz long grain rice & wild rice combo (I used Carolina[3])
  • 1/2 cup brown rice
  • 4 oz shiitake mushrooms, sliced
  • 2 tbsp light sour cream 
  • salt and fresh pepper, to taste

Directions:

Melt butter in a large pot on medium heat, add onion and saute until soft nut not browned, about 3-4 minutes. Add flour and saute another minute.


Add chicken broth, water, carrots, garlic, celery, brown rice and chicken thighs, cover and simmer 20 minutes. Add wild rice mix along with it’s seasoning packet, long grain rice and mushrooms and simmer on low, covered 25 minutes, stirring occasionally.


Remove chicken from pot and shred with two forks, return to pot, add sour cream and more water if too thick, adjust salt and pepper to taste if needed and serve.

Makes about 12 cups.

References

  1. ^ Carolina Long Grain and Wild Rice (www.carolinarice.com)
  2. ^ Rice a Roni Long Grain and Wild Rice. (www.amazon.com)
  3. ^ Carolina (www.carolinarice.com)