This recipe is brought to you by rainy weather which ruined my plans for grilled chicken. A couple hours in a soy sauce based marinade turned “boring” old chicken thighs into something very flavorful.
Soy-glazed Chicken Thighs
Prep time: 10 minutes
Total time: 4 hours (includes time for marination)
3/4 cup dark soy sauce
3/4 cup dry sherry
3 Tbsp. Dijon mustard
2 Tbsp. Sriracha sauce
1/4 cup vegetable oil plus additional oil for browning the thighs
12-16 bonless, skinless chicken thighs, trimmed of excess fat
In a large measuring cup or bowl combine the first 5 ingredients and whisk them together until combined.
Place the trimmed chicken thighs in a large zip top bag or sealable container. Add the marinade, coating the thighs. Stash in the fridge for a minimum of 2-3 hours, Give the bag/container a shake every hour or so to recoat the thighs.
Place the oven rack in the middle position and preheat the oven to 350°F.
Heat a tablespoon of vegetable oil in a non-stick skillet over medium-high heat until shimmering. Add 4 chicken thighs, “skin” side down and brown for 3 minutes. Flip the thighs and brown the second side for an additional 3 minutes. Transfer to a foil lined sheet tray.
Repeat browning of the remaining thighs, heating additional oil as needed.
When all the thighs are browned cover the tray with foil and transfer it to the heated oven for 20-25 minutes. The chicken should register 165°F on an instant-read thermometer before removing.
Transfer to a platter and serve.
A 1-quart measuring cup is ideal for mixing the marinade.
Inspiration provided by the Joy of Cooking cookbook recipe for Deviled Boneless, Skinless Chicken Breasts.
My husband wanted to make corn bread and asked what we should have with it. I suggested chicken chili and then said I knew he wouldn’t really approve. Chili for him is a tomato-based dish and chicken chili, at least in my mind and creation, is not. So I’ll compromise and put the chili in quotes. Or you can call this a creamy chicken stew if you like.
I use chicken thighs in this dish because they are very forgiving if you over shoot the recommended 175°F temperature. Since they get cooked through, and then added back as shredded chicken, we can use the extra insurance.
Creamy Chicken Chili
Prep time: 20 minutes
Total time: 1 hour
Char the outside of the poblano and Serrano peppers, either by placing over a gas burner or under the broiler in the oven, until well blackened on all sides. Place in a bowl, cover with plastic wrap and set aside for 5 minutes.
Trim excess fat from the skinned chicken thighs. Sprinkle generously with kosher slat and black pepper.
Heat 1 tablespoon of the oil in a 5 quart Dutch oven over medium high heat until just shimmering. Add thighs to the pan, placing what would be the skin side down first. Do not crowd the pan, rather work in batches (it took me 2 batches). Cook ~4 minutes on each side then transfer to plate while you brown the second batch.
Pull the Dutch oven off the heat and look at how much fat is left. Add or drain so that you have about 2 tablespoons of fat. Return to medium heat for about 30 seconds then add the onions and bell pepper. Sprinkle with a generous pinch of salt and pepper. Stir to distribute and coat with oil. Cook for about 5 minutes until the onion is translucent.
While the onions/peppers cook slip the charred skin from the poblanos and Serranos. A paper towel can help in this. Try to avoid running under water, it washes off some of the flavor along with the charred skin. Remove the seeds from the peppers. Roughly chop the Serranos to match the garlic. Cut the poblanos into 1/4″ squares.
Push the onions/peppers to the side of the pan and add the garlic, Serranos and poblanos. Cook until the garlic is fragrant, 30 seconds to a minute.
Add the chili powder and stir until it coats the vegetables. Stir in the chicken broth. Nestle the thighs into the Dutch oven, submerging them as best you can. Cover and cook over medium-low heat for 15 minutes.
Grab the largest thigh with tongs and check the temperature with an instant read thermometer. If the result is less then 175°F return the thigh to the pot, partially cover and cook another 5 minutes. Test again until the thighs are all at least 175°F.
Transfer cooked chicken to a plate. Add the beans to the pot along with the cubes of cream cheese. Stir to help the cream cheese melt. Reduce the temperature to low.
Using 2 forks pull the chicken from the bones and shred it as best you can. Return the chicken to the pot as you complete each thigh. Stir everything together and serve.
You may want to lower the temperature under the Dutch oven to medium-low before browning the second batch of thighs to avoid burning the fond in the bottom of the pan.
The leftovers, if any, could be used to make an interesting creamy chicken enchilada sort of dish.
I appear to be on a streak of nostalgia led cooking. I remember having a dish like this on a retreat in my late teens. Simple food, prepared well, with a lot of flavor.
Every recipe I found online for “chicken and stuffing bake” put the chicken on the bottom, added condensed soup on top of the chicken and then piled the store bought stuffing on top of that. That did not match my memory or desire so I made it up as I went. Not bad for a first pass though I missed a couple of things which I’ve corrected in the recipe.
This recipe has several components so I’ve written each component in its own section with a final set of directions at the end of combining everything together.
Chicken and Stuffing Bake
Prep time: 30 minutes
Total time: 2 hours
12-16 cups bread cubes (I used a mix of sourdough and multi-grain bread)
2 carrots, finely diced
2 stalks of celery, finely diced
1 red onion, finely diced
1 Tbsp. olive oil
4 Tbsp. unsalted butter
2 tsp. fresh sage
1 tsp. dried thyme
1 tsp. dried tarragon
1 tsp. rosemary powder
1 cup vegetable broth (chicken broth is OK too)
kosher salt and black pepper
Preheat oven to 250°F. Distribute bread cubes in a single layer across 2 rimmed baking pans. Bake for 20 minutes, swapping the position of the pans halfway through.
While the bread cubes dry out heat the olive oil in a 12″ skillet over medium heat until shimmering. Add the carrots, celery and onions, sprinkle with salt and stir to coat with oil. Cook for ~10 minutes until carrots begin to soften and onions are translucent.
Add the butter, herbs, and broth. Bring to a simmer, stir so the butter is spread throughout the vegetables and taste. Add salt and pepper to your liking. Set aside.
When the bread cubes are done transfer them to the bottom of a large casserole dish. Add the veggie mixture and toss combine. Spread evenly across the bottom of the dish and set aside.
1 Tbsp. olive oil
2 shallots, finely diced
2 Tbsp. butter
8 oz. baby portobello mushrooms, sliced and roughly chopped
1/3 cup all-purpose flour
2 cups vegetable broth
1 cup milk (anything but skim)
kosher salt and black pepper
Put the mushrooms in a microwave safe bowl, cover with plastic wrap and microwave for 5 minutes on high. Drain liquid from the cooked mushrooms and set aside. Careful, that bowl will be hot.
Heat olive oil in a saucepan over medium heat and add the shallots. Sprinkle with salt. Cook for 5 minutes until the shallots have softened and are beginning to brown.
Add the butter to the pan. When it is melted add the mushrooms and cook for another 5-10 minutes until they are browned. Sprinkle the flour over the mushrooms, stir until all the flour is moistened. Cook for about 1 minute to drive off the raw flour taste.
Add the broth to the pan and stir until combined. Add the milk and combine. Bring to a simmer and cook for 10 minutes. The sauce will be slightly thickened. Taste and add salt and pepper to your liking. Set aside.
8 boneless, skinless, chicken breasts
kosher salt and black pepper
Preheat the oven to 350°F.
Trim the chicken breasts of excess fat and cut in half across the middle of the breast.
Season the chicken all over with salt and pepper. Distribute the chicken pieces over the stuffing.
Give the sauce a stir to reincorporate any “skin” that has formed on top. Pour the sauce over the chicken pieces. Use a spatula to smear sauce over to top of the pieces.
Cover the pan with aluminum foil. Bake for 40 minutes, rotating the pan halfway through cooking.
Remove the foil and continue cooking for another 10 minutes to lightly brown the top of the chicken. Check the chicken temperature; they should reach 160°F when fully cooked.
If possible, allow the chicken to rest for 10 minutes before serving. Serve directly from the baking dish and enjoy.
My estimates for total time here assume you don’t mind having multiple pans on the stove at one time. If you’d rather do everything in a serial fashion (make the stuffing, then make the sauce, then assemble and bake) add an extra 30 minutes.
I found the basis for this recipe while poking around the Interwebs looking for something to do with chicken thighs and turnips. The original recipe, from Bon Appétit online, introduced the dish with the following, “Finishing chicken thighs in a quick pear and turnip compote creates a rich, sweet and savory sauce.” I’m not sure I’d call this quick however the results of my modified dish were tasty to me.
The skin on the chicken thighs I had was anemic at best so I pulled it off. Apple replaces pear and vermouth subs in for white white because that’s what I had on hand. Enjoy!
Chicken with Turnip and Apple
Prep time: 10 minutes
Total time: 45 minutes
1 to 2 Tbsp. vegetable oil, divided
4 bone-in chicken thighs, skin removed and excess fat trimmed
1 onion, 1/4″ dice (about 1 1/2 cups)
2 Gala apples, peeled, cored, 1/4″ dice (about 1 cup)
2 small turnips, peeled, 1/4″ dice (about 2 cups)
4 garlic cloves, minced or pressed
1 teaspoon fresh thyme leaves, plus more for serving
1/2 cup dry vermouth or white wine
Pat chicken dry and season with kosher salt and black pepper.
Heat half the oil in a large skillet over medium-high heat. Cook the chicken, skin side down, until skin is well browned, 4-5 minutes. Flip the chicken over and continue to cook until the second side is also nicely browned. You may want to lower the heat to medium after flipping to reduce the risk of burning the fond. When the chicken is well browned on both sides transfer it to a plate.
Evaluate the fat left in the pan; if you have less than a tablespoon then make up the difference with more vegetable oil. Return the pan to medium heat. Add onion, pear, turnip, and a generous pinch of kosher salt. Toss to coat in the oil, distribute in the pan and ignore for 5 minutes. Toss and distribute again and ignore for another 5 minutes.
Add the garlic and thyme. Stir to combine and cook until fragrant, about 30 seconds.
Remove the pan from the heat and carefully add the vermouth. Stir into the other ingredients and return the pan to medium heat. Nestle the chicken into the apple/turnip/onions; add any juices the leaked onto the plate.
Cover and cook for 10 minutes. Check the check temperature; if it is 165° or above then remove the cover and allow the liquid to evaporate; about 5 minutes. Otherwise recover and cook for an additional 5 minutes for every 10° short of 165.
Taste the apple/turnip/onions and adjust seasoning as desired. Serve with braised greens or a green salad.
You can toss the apple and turnip with 1/2 teaspoon of cider vinegar to help prevent browning while you prep your other ingredients. Really any vinegar or even lemon juice will work here.
We were introduced to achiote via chef Daisy Martinez‘s cooking show, Daisy Cooks!. Achiote (also called annatto) seeds provide an earthy flavor. One of the more common ways to use them is to make a flavored oil that will impart a yellow-orange color to the dishes it is used in (think yellow rice).
Whenever we get a Chinese takeout order over $35 the restaurant adds a small order of white rice and a small order of over-steamed broccoli. The broccoli ends up in the compost pile however the rice usually ends up in the fridge for a couple of weeks before it is dumped in the trash as questionable.
We enjoyed Chinese takeout last Friday night so I knew the rice was “fresh”. So I crafted this recipe to make use of it along with some chicken breasts I had defrosted over the weekend.
Chicken and Peppers with left-over Chinese takeout rice
Prep time: 30 minutes
Total time: 45 minutes
2 Tbsp. soy sauce
1 Tbsp. vegetable oil
2 tsp. fish sauce
1 tsp. toasted sesame oil, plus extra for drizzling at the end
1 tsp. ground coriander
2 chicken breast (about 1 lb.), cut into 3/4″ cubes
3 Tbsp. peanut oil, divided
2 bell peppers, cut into 3/4″ squares
1 medium onion, peeled and cut into 3/4″ squares
1 sm. container leftover Chinese takeout rice (or 2 cups day old plain white rice)
1 bunch scallions, whites finely chopped and greens cut on the bias into 3/4″ pieces
kosher salt and freshly ground black pepper
Combine soy sauce, vegetable oil, fish sauce, sesame oil, coriander, a pinch of kosher salt and 10 grinds of black pepper in a bowl. Added diced chicken. Use hands to coat chicken with marinade ingredients. Cover with plastic wrap and rest in the refrigerator for 20 minutes.
Heat 1 1/2 tablespoons of peanut oil in a non-stick skillet over high heat until shimmering. Added onions and peppers to the skillet; toss to coat in oil and evenly distribute. Ignore for 2 minutes. Toss or stir to redistribute. Ignore for another 2 minutes. Toss or stir to redistribute. Ignore for another minute. Edges should be lightly colored and onions should be opaque. Transfer to a bowl and cover; set aside.
Add remaining oil to the skillet and return to the burner over high. When wisps of smoke start coming up from the oil add the marinaded chicken. Shake to evenly distribute and ignore for 5 minutes. Break up chicken pieces that may have clung to one another and toss to redistribute. Cook for another 4-5 minutes.
While the chicken cooks microwave the rice for 1 minute just to take the chill off of it.
After 9-10 minutes of total cooking time check temp on a largish chicken piece. If it is less than 160° continue cooking, checking every 30 seconds until you hit the mark. Once over 160° add the cooked vegetables along with the leftover rice. Stir to incorporate and cook for another 2 minutes to allow the rice to heat through.
Taste and adjust salt, pepper and toasted sesame oil as desired. Sprinkle with chopped scallions and serve.
Don’t want to get your hands extra dirty by mixing the chicken with the marinade? Toss the chicken in a zip-top bag, wash your hands, add the marinade ingredients, seal the bag and squish the chicken around until everything is well and rightly coated.
You can totally use all peanut oil in the recipe, no need to have both vegetable oil and peanut oil out. Both are handy when I cook and I was making it up as I go. I do prefer peanut oil for high heat frying.
I came across the basis for this recipe a couple of years ago on the King Arthur Flour blog flourish. I made it as they suggested and found it a bit bland. A bit of cayenne pepper helped however I thought I could do more with it.
On this retry I used the remainder from a pack of bacon plus an odd bit of kielbasa we had sitting in the fridge to boost the meatiness. The celery went in to add a bit of bulk.