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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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Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

by Pam on April 2, 2013

I always cook my salmon very quickly at a high heat but I decided to try something different when I came across this tasty recipe from The Right Recipe^[1]. I adapted the recipe a bit to suit our tastes and what I had on hand by using garlic instead of shallots, less tarragon & olive oil, and adding lemon juice. Cooking the salmon at such a low heat took longer but the salmon came out moist, tender, and delicious. My kids scraped off the herb topping but otherwise loved the salmon while my husband and I both thought the herb topping was delicious. This salmon paired nicely with rice and Lemony Sugar Snap Peas^[2].

Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.

Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.

Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet). Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.

Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.

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Save^[4]

Slow Roasted Salmon with Garlic, Dill, Parsley,Tarragon and Lemon

Yield: 4

Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

Ingredients:

1 1/2 pounds wild salmon, skin on, bones removed
Zest of 1 lemon
3-4 cloves of garlic, minced
2 tbsp fresh dill, minced
2 tbsp fresh parsley, minced
1 tsp fresh tarragon, minced
1 tbsp olive oil
1-2 tbsp fresh lemon juice
Sea salt and freshly ground pepper, to taste

Directions:

Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.

Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.

Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.

Slice the salmon into same sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (which are on top of the baking sheet). Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.

Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes. Remove from the oven and serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Right Recipe

References

^{^} The Right Recipe (therightrecipe.org)
^{^} Lemony Sugar Snap Peas (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Chocolate cornflake nests

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Makes: 12
Prep time: 50 mins

including chilling time
Total time: 50 mins

including chilling time
Skill level: Easy peasy
Costs: Cheap as chips

All children love making these ever so easy chocolate cornflake nests, which are made by just melting chocolate, butter and syrup together, but watch out as the grown ups love eating them too, so it’s a good idea to make plenty! These little nests make great gifts for the children’s teachers and are perfect for kid’s parties at any time of the year- just decorated with sugar sprinkles. You can even press the mixture into one large round tin and then top with marshmallows and a few candles for a bigger birthday cake. This is one recipe that you can happily let the children make by themselves- but be prepared for lots of messy hands and faces!

Ingredients

100g milk chocolate
50g butter
2tbsp golden syrup
100g cornflakes
Mini sugar coated Easter eggs

That’s goodtoknow

You can use any cereal you like to make these rice Krispies and chopped shredded wheat biscuits are both good.

Method

Break up the chocolate into squares and place in a plastic or glass microwave proof mixing bowl with the butter and syrup and heat in the microwave on 30 second bursts until melted, then stir until smooth (or place in a bowl over a pan of gently simmering water until everything is melted and smooth).
Add the cornflakes and stir with a spoon until they are well coated in chocolate.
Place 12 paper cupcake cases in a bun tin and spoon the mixture into the cases. Place in the fridge to set for 30 mins. Decorate with sugar eggs

By Nichola Palmer

What do you think of this recipe? Leave us your comments, twist and handy tips.

More Chocolate cake recipes

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