Soy-glazed Chicken Thighs

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
Servings: 8-10
Prep time: 10 minutes
Total time: 4 hours (includes time for marination)

Ingredients:

  • 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

Directions:

  1. In a large measuring cup or bowl combine the first 5 ingredients and whisk them together until combined.
  2. 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.
  3. Place the oven rack in the middle position and preheat the oven to 350°F.
  4. 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.
  5. Repeat browning of the remaining thighs, heating additional oil as needed.
  6. 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&degF on an instant-read thermometer before removing.
  7. Transfer to a platter and serve.

Notes:
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.

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Creamy Chicken Chili

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
Servings: 6-8
Prep time: 20 minutes
Total time: 1 hour

Ingredients:

  • 2 poblano peppers
  • 2 Serrano peppers
  • ~4 lbs. bone-in chicken thighs (about 8), skin removed
  • 2 Tbsp. vegetable oil, divided
  • 1 lg. green bell pepper, 1/4″ dice
  • 1 lg. Spanish (red) onion, 1/4″ dice
  • 2 cloves garlic, roughly chopped
  • 3 Tbsp. chili powder
  • 2 cups unsalted chicken broth
  • 1×14.5 oz. can white beans, such as Great Northern, drained
  • 4 oz. room temperature cream cheese, cut into 8 cubes
  • kosher salt and freshly ground black pepper
  • Optional: sour cream, cheddar cheese, avocado, radishes

Directions:

  1. 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.
  2. Trim excess fat from the skinned chicken thighs. Sprinkle generously with kosher slat and black pepper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Notes:
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.

Chicken with Turnip and Apple

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
Servings: 3-4
Prep time: 10 minutes
Total time: 45 minutes

Ingredients:

  • 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

Directions:

  1. Pat chicken dry and season with kosher salt and black pepper.
  2. 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.
  3. 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.
  4. Add the garlic and thyme. Stir to combine and cook until fragrant, about 30 seconds.
  5. 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.
  6. 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.
  7. Taste the apple/turnip/onions and adjust seasoning as desired. Serve with braised greens or a green salad.

Notes:
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.

Skillet Chicken, Veggies and Rice

[Chicken, veggies and rice]I wanted something simple for dinner and had chicken thighs thawing in the fridge. A trip to the grocery store yield mushrooms and a bit of inspiration from the canned soup aisle.

I have a fond memory for a baked chicken and rice dish that involved condensed cream of something soup. The strongest memory I have of it is from a youth retreat program from my late teens that had a strong influence on me. In the intervening years I’ve learned more than I want about how not-great-for-me condensed soup is and so I decided to try to make something similar with just chicken broth and water. The result was pretty good without the I’m eating what self-shame.

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Chicken Thighs with Baked Onions

I’ve always preferred the dark meat of poultry, the drumsticks and thighs, over the breast. They have more flavor to start with and will survive a bit of mistreatment. Braise them, fry them, grill them, bake them, and they’ll usually stand up to whatever flavor you throw at them.

For this recipe I simply seasoned them with salt & pepper, seared them and baked them with some onions to finish them off. They went great with the cauliflower and shells that was the real “star” of the meal. Enjoy.

Chicken Thighs with Baked Onions
Servings: 10-12
Prep time: 15 minutes
Total time: 60 minutes

Ingredients:

  • 2 lg. onions, halved and cut into 1/4″ slices
  • 12 boneless, skinless, chicken thighs, trimmed of excess fat
  • 2-3 Tbsp. olive oil, divided
  • 1/2 cup chicken broth
  • 2 Tbsp. unsalted butter, cut into 4 pieces
  • kosher salt and cracked black pepper

Directions:

  1. Preheat oven to 350°F. Spray the bottom of 13″x9″ glass baking dish with cooking spray. Arrange onions in the bottom of the baking dish. Sprinkle with salt and pepper. Set aside.
  2. Pat dry both sides of the chicken and then sprinkle generously with salt and pepper. Heat 2 tablespoons of oil in a large skillet over medium heat until shimmering. Place 4 thighs into the pan and cook for 3 minutes, then flip over and cook and additional 3 minutes. Transfer browned thighs to the baking dish (see note). Repeat for remaining thighs.
  3. When all the chicken is cooked add chicken broth to the pan and scrap up any brown bits that have stuck to the pan. Add the butter; as it melts swirl it into the broth. Allow to simmer for 3-4 minutes to reduce. Scatter sliced onions over the chicken thighs. Pour reduced broth over the chicken and onions.
  4. Cover the baking dish with foil and move dish to the oven. Bake for 15-20 minutes; thighs are done when they have an internal temp of 165°.
  5. Transfer chicken to a platter and scatter onions over/around the chicken. The accumulated juices can be served on the side, if you wish.

Notes:
I laid the chicken into the baking dish in a sort of shingle manner. The first thigh leaned on the edge of the dish, the second thigh leaned on the first thigh and so on. I fit two rows of thighs in the pan.

One comment/complaint was that the onions were still fairly raw. When I make this again I’ll try microwaving the onions with a big pinch of kosher salt for a 2-3 minutes to start the cooking process before adding the chicken.