Assume I cannot run out and get anything, but that I have at least the basic spice/condiment mix in my cupboards. Also assume that I have to start cooking about ten minutes from now. Quite the crowd-sourcing experiment, isn’t it?
12 thoughts on “Hi, I need a good chicken thighs recipe by 4:45 PM Eastern time today.”
Comments are closed.
After the deadline but: layer sliced (sweet) onion on the bottom of a casserole dish. IF you have mushrooms, layer those. Layer thighs on onions/mushrooms. Salt & pepper. Dice two ribs of celery. Sprinkle over top of thighs. Add one can of condensed mushroom soup to small bowl. Add an equal amount of heavy cream (milk if you don’t have that). Add 1 TBS Old Bay. mix well. Pour over thighs. Bake at 325 until done…. serve w/ green salad and lots of bread & butter. Will also make enough sauce to spoon over pasta if you have some.
Oh, I plan to use later the ones I don’t use today. My wife loves the stuff; I’m just meh.
And I never think about rice, but rice goes w/ this, too.
Slather them with BBQ sauce and bake at 350 for an hour.
Pound flat, dredge in flour, garlic powder, salt, oregano (or “Italian bread crumbs” or flour then egg wash then bread crumbs) and Parmesan. Fry in olive oil, 5-7 mins/side. Serve over pasta with spinach salad or other green veg side.
I was going to suggest something similar, except adding some of the spices I’d use in Tex-Mex (ground chiles, paprika, cumin, ground jalapeno, etc), mixed in with the initial flour you dredge in, and queso fresco instead of Parmesan mixed in with the breadcrumbs. Also, I’d fry in lard instead of olive oil, med-high heat, and 5-7 minutes a side is waaaay too long if you beat them thin enough. 2-3 minutes a side generally is enough, but you should cook chicken to internal temp, 165F or so, and just enough crispiness to the breading, not to time. You can use panko instead of italian breadcrumbs, or even crushed cornflakes. Each is different, but all are tasty.
.
This makes really good sammiches. You can do the same thing with thinly-sliced boneless pork.
Place your skin-on thighs in a 13×9 glass pan. Combine in a bowl 8 oz. of French dressing, 1 pkg of onion soup mix and one can of whole-berry cranberry sauce. Pour this over the thighs. Cook uncovered at 350 for 45 min to an hour (long enough to cook the thighs thru). Serve with rice or flat noodles – the sauce is yummy over both.
I did that the last time; it worked out nice, but I didn’t have the materials at hand this time.
Glad you tried it, in any case…it’s a fave of mine.
Wouldn’t have been nearly enough time, but I’m a big fan of tortilla soup in the crock pot. Chicken, maybe a can of corn undrained, maybe a can of beans drained. A chopped up onion. A can of diced tomatoes or rotel. Some sort of liquid: water with bullion cubes, tomato juice or V8, chicken stock, beer/wine. Various spices: easiest is to use a packet of taco seasoning, with maybe a little extra garlic, little extra heat. Cooked for around 8 hours, so the chicken is falling apart. Topped with one or more of tortilla chips, shredded cheese, sour cream, avocado.
Learn to slow cook (Smoke) them (For next time, you’re in a hurry and I missed the deadline anyway). Use an injector, if possible. Seriously, thighs are the best cut for smoking, and if you can inject them then they always come out juicy, even if you over-cook a little.
Serve with any side, or multiple sides: I recommend mac & cheese and a vegetable.
I’m way late but you might want to try this one later. A girlfriend invented it to feed a mob of hungry kids on a budget. It’s crazy easy and sooo good that you will be eating leftovers out of the fridge in the dark of night.
.
A wild rice mix is the bomb…I especially like the Lundberg Wild Blend, but I’m in Central California and we’re up to our elbows in wild rice blends…you can use brown rice or long grain white such as Jasmine.
.
4-6 skin-on, bone-in chicken thighs
2 cups of rice
1/2 cup coarsely diced yellow onion
1/2 cup coarsely diced celery
1 cup of thinly sliced mushrooms (optional but not at our house)
4 cups chicken stock or broth
.
Set the oven to 375.
.
Season the chicken with salt & pepper and whatever spices* you have on hand to suit your taste; sage, thyme or a pinch of Old Bay.
.
Heat 2 tablespoons of Olive Oil over medium heat in a dutch oven (with a cover or use foil). Brown the chicken and set aside on a plate. Add the onions and celery to the pot and stir fry for a minute or so, Add the rice and stir until the rice is coated with oil and glossy (a minute or two). Pour in the stock and scrape the bottom of the pot to be sure nothing is stuck. Layer in the mushrooms and nestle the chicken down into the whole shebang (be sure to scrape those good juices on the plate back into the pot). Cover and bake on the middle rack for 45 minutes (a wild rice blend may take an hour).
.
You can serve with a dusting of Parmigiano if you have it or a pat of butter…simple is often the best.
.
*Next time you’re at the supermarket look for Badia Gourmet Blend Poultry Seasoning. I discovered when we lived in Florida a few years ago…it’s got all the right spices and herbs none are too heavy or jumps out at you. I use it as a rub for baked chicken or pork steaks on the Barbie.
.