Tag Archives: chicken thighs

Skillet Roasted Garlic and Thyme Chicken

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It’s THYME to get back in the saddle and start blogging again. Last night I made this chicken I found on Pinterest and it was pretty darn good. Add a Pinch is where I found this recipe.  She has some yummy looking recipes posted on her site.

Her recipe suggests preheating the oven to 475°. I preheated the oven to 450°. I was also roasting corn on the cob in the oven and that was the suggested temp for the corn. So I roasted the chicken a little longer in the oven, but not too much longer.

Skillet Roasted Garlic and Thyme Chicken

Ingredients
  • 1-2 tablespoons olive oil
  • 6-8 chicken thighs, skin on ( I used thighs and legs)
  • salt and pepper
  • 1 teaspoon paprika
  • 6  8 whole garlic cloves, peeled
  • fresh thyme sprigs

Preheat oven to 475º degrees.

Heat 12-inch cast iron skillet over medium-high heat on stove top.  Drizzle in olive oil and heat, but do not let it get to a smoking point.

Sprinkle salt and pepper on chicken thighs and place the chicken skin side down into skillet. Cook until chicken skin has browned. Turn and reduce heat to medium. Cook chicken until fat has rendered off, about 10-12 more minutes.

Sprinkle the chicken with paprika, tuck in whole garlic cloves throughout chicken thighs, and top with thyme sprigs. Place in oven and roast until chicken temperature registers 160º F, about 12-13 more minutes (depends on if you have your oven temp at 450° or 475°). Remove from oven and allow to rest for about 5 minutes.

Please excuse my photo. I took it with my phone after I realized how good the chicken was and most of it was consumed 😉

20131105-084322.jpgThe garlic was so good in this dish. I served it with small whole red potatoes that I microwaved with olive  oil, salt and pepper. I smashed the garlic into my potato…oh yeah, that was good. I also served oven roasted corn on the cob, I will post that recipe on a different day. It was really good and easy.

After our last dog passed away a few years ago, I swore I would not get another dog. Never say Never….I would like you to meet the newest addition to our family. He has brought so much joy to our home. We loved him as soon as we saw him.

Louie

Louie

~Relish Food & Life

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Maple, Mustard,Garlic & Rosemary Chicken

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I was looking for something easy for supper last night, so I went to my boards on pinterest. I had pinned this chicken dish, which said it was a Man-Pleasing Chicken! Mark loved it, so I guess it is!

It reminds me of a pork tenderloin dish I like to make. It has rosemary, garlic, honey & balsamic vinegar in the recipe. So good. I will make and post it in the next few weeks.

This recipe come from Witty in the City. She stated in her blog that the recipe was adapted from Trader Joe’s cookbook. I did a search and could not find the recipe, after a minute, I thought I bet I have that cook book..yep I did! TJ has you flour, salt and pepper the chicken and then brown it in olive oil. Mix honey and basil and pour over the chicken and bake.

This way is so much easier and not as messy! Here is my twist to the recipe, it is slightly different from Witty in the City’s version.

Maple, Mustard, Garlic & Rosemary Chicken

  • 1/2 cup Dijon Mustard
  • 1/4 cup Maple syrup ( If you want, I think you could substitute with honey)
  • 1 T rice wine vinegar
  • 3 cloves garlic, minced
  • 2 T fresh rosemary, minced
  • 5-6 boneless, skinless chicken thighs ( You could use breast and they both can be bone in. I assume with skin would also be good, especially if you do TJ method above, coating with flour, salt and pepper and browning before you put in the oven)
  • Salt
  • Pepper

Line your pan or glass casserole with aluminum foil, this will make it an easy clean up. Mix all ingredients except chicken. Salt and Pepper both sides of the chicken. Place in pan. Pour sauce over chicken. Toss around a bit so chicken is covered on all sides with the sauce.  Bake at 450 for 30 to 40 minutes. Make sure the chicken temp is 165F. Half way through, baste the chicken with sauce.The time depends on what kind of chicken you use and if it is boneless or not. Let rest for a few minutes. Spoon extra sauce left in pan over the chicken.

First, I was making it according to the recipe on the blog. Mix honey and Dijon mustard together.

Then, I thought why add the rosemary after it is done cooking.

As I was stirring in the Rosemary, I was thinking how this reminded me of the pork tenderloin recipe…that is when I decided garlic would be a tasty addition. I was right, it was!

Line your pan or dish with foil: salt and pepper both sides of chicken. Place in pan.

Pour sauce over the chicken, toss it around a bit so all the chicken gets sauce on it. Pop into the oven.

Maple, Mustard, Garlic and Rosemary Chicken. It was really good and sooo easy!

I know sometimes it is hard to get boneless thighs locally, bigger towns seem to carry them. They are becoming a new favorite.

It was a great dinner. I served it with Potatoes with Cipolline Onions and Rosemary and fresh greens beans tossed with a bit of butter and greek seasoning.

~Relish Food & Life!

Smoky Skillet Cacciatore

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This past weekend I picked up a copy of Rachael Ray’s Magazine. There are quite a few recipes in there that I want to try out. This is one of them. It was very tasty.

Smoky Skillet Cacciatore

Rachel Ray Magazine

    • 2 lbs Chicken Thighs ( I would get boneless, they will cook faster)
    • salt and pepper
    • 2 teaspoons Extra virgin olive oil ( I used about 2 T)
    • 4 slice  bacon, cut into 1-inch pieces
    • 1/2 pound cremini mushrooms, sliced (baby bellas)
    • 1 onion, quartered and thinly sliced
    • 1 cubanelle pepper, halved, seeded and sliced ( I used Anaheim)
    • 1 small fresno chile pepper, thinly sliced or 1 tsp crushed red pepper
    • 3 – 4 cloves garlic, sliced
    • 1 tablespoon tomato paste
    • 1/2 cup dry white or red wine
    • 1 32 ounce can  fire-roasted crushed or stewed tomatoes
    • 1/2 cup chicken stock
    • chopped parsley or celery topes, for garnishing
  1. Pat the chicken dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat the olive oil, 2 turns of the pan, over medium-high heat until rippling. Add the chicken and cook, turning once, until well browned, about 10 minutes. Transfer the chicken to a plate.
  2. Add the bacon to the skillet and cook until the fat renders, about 2 minutes. Transfer to a paper towel to drain. (I drained a little of the oil out the pan) Add the mushrooms to the skillet; cook until browned, about 5 minutes. Add the onion,  pepper, crushed red pepper and garlic; season with salt and pepper. Cook, stirring, for 3 minutes. Stir in the tomato paste, then the wine. Stir in the tomatoes and stock.
  3. Add the cooked chicken and bacon to the sauce and simmer to cook through, 5 to 6 minutes. Spoon from the pan onto plates top.

   

                             

Pat dry the thighs and sprinkle both sides with salt and pepper. I used bone in thighs here, but next time I think I will try the boneless thighs.

Heat olive oil in cast iron skillet. Add the chicken, brown on both sides. They should be pretty close to being done. Remove them to a plate.

Add bacon; fry until the fat has rendered. Remove to a plate with paper towels to absorb the grease. Then, I drained a bit of the greased from the pan.

Add mushrooms; saute for a few minutes.

This is an Anaheim pepper.The cubanelle looks quite a bit like this.

            

Add garlic, onions and crushed red pepper flakes. Season with salt and pepper;  Saute.

Add tomato paste and wine.

This will release all that yummy stuff off the bottom of the pan.

Add crushed tomatoes and stock.

Put the chicken and bacon back into the pan. Simmer until chicken is done and sauce is hot.

I swear there is a chicken thigh in there 🙂 Smoky Skillet Cacciatore

Serve this with some crusty bread to dip into the sauce and a side of pasta ~ Really good.

~Relish Food & Life

Chicken Stew with Olives and Lemon

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I am back! I have been a busy girl. I apologize for not posting in a while. I went to Germany for a wedding of a special couple in May. I hope to post on that trip after I get through all the photos.

Sunday, I got back from Las Vegas where we celebrate a 25th Wedding Anniversary. That trip was loads of fun. It was great getting to spend time with some High School friends. The weekend was way too short. They renewed their vows at Graceland Chapel. That was a hoot. Jon Bon Jovi was married there along with other celebrities. We found out the next day Jon Bon Jovi stopped by there to show his son where they got married. That would of been the icing on the cake to see him there. So much fun, great memories were made.

Before I left for Vegas, I golfed in league, this recipe was what we had for dinner after golf. I had to try it at home. It is delish!

Chicken Stew with Olives and Lemon
Adapted from Sunset Magazine – My Recipes

  • 2 lbs boneless, skinned chicken thighs, rinsed and patted dry
  • 4 tablespoons all-purpose flour
  • 3 teaspoons each salt and freshly ground black pepper, plus more to taste
  • 4 tablespoons olive oil
  • 5 large garlic cloves, minced
  • 2 tablespoon capers, drained and minced
  • Grated zest and juice of 2 lemon
  • 1 cup dry white wine
  • 32 oz  chicken broth
  • 2 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes
  • 2 cans artichokes, drained and quartered *see note
  • 2 cup finely chopped flat-leaf parsley *see note
  • 2 cup pitted medium green olives

Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

Note: I could not find the Flat Italian parsley at the local grocery. I prefer that kind of parsley to the curly stuff. I bought the curly stuff to put in there…but just could not put it in there. I cannot stand anything curly like that. It gives me heebie jeebies! It tasted fine without it!

The original called for frozen artichoke hearts, I could not find them either. Canned worked out fine.

You can find boneless, skinless thighs in grocery stores. Cut each thigh into 4 -5 pieces.

Put flour, salt and pepper into a plastic bag.

Add the chicken and toss around to coat the chicken with the flour mixture.

Brown the chicken thighs on both sides.

When brown, put on a plate.

While your chicken is browning, zest your lemon.

Mince your garlic and capers.

Add capers, garlic and lemon zest. I think I did this part wrong…but it turned out.

Add the wine.

Scrap up the yummy brown bits off the bottom of the pot.

Add the chicken broth, potatoes and chicken. Bring to simmer.

Cover, simmer for 10 minutes. Add the artichokes; stir. Cover and cook until potatoes are done.

Stir in olives, lemon juice. Season with additional salt and pepper.

This was good. I am not a big olive lover, but this was mighty tasty. I even ate the olives 😉