...but to stay on topic. I'm bored of the same ole dinner menu. Can someone suggest a chicken dish? I have 'bone in' thighs to cook. I have potatoes. (Montreal Bistro's potatos were the best ever. Anyone know how they make theirs?)
TOB can also mean: Tasty Original Beans(and rice) lol
...but to stay on topic. I'm bored of the same ole dinner menu. Can someone suggest a chicken dish? I have 'bone in' thighs to cook. I have potatoes. (Montreal Bistro's potatos were the best ever. Anyone know how they make theirs?)
lol
Take your thighs and lift the skin away from the meat. Stuff with goat cheese which has been mixed with garlic and basil (or whatever). Bake. The goat cheese doesn't melt out and it's very tasty indeed. No idea re the potatoes, though, sorry.
Thighs are our favorite. Here's one I do: dredge chicken in flour and whatever seasonings you like, brown both sides in a little oil over medium high heat. Add some wine to deglaze the pan, wait a couple of minutes then add a little water, cover and simmer over medium heat til done.
Mrs. Fury wrote:Thighs are our favorite. Here's one I do: dredge chicken in flour and whatever seasonings you like, brown both sides in a little oil over medium high heat. Add some wine to deglaze the pan, wait a couple of minutes then add a little water, cover and simmer over medium heat til done.
Thighs are our favorite, as well. I'd like to try this..... am I to pull the skin off of the thigh?
** edited to say that I fear that the skin would be too slimy **
I like thigh pieces still on the bone. I'll do any sort of braising dish with them. Chicken Marengo being my favourite...I dredge in flour and brown the chicken pieces, then set aside. Sautee some onions and garlic, then bring the chicken back (I do this in a cast iron dutch oven). You can flame off a little brandy here if you are ok with that (I do) or skip it. Add chicken stock, chopped tomatoes. Bring to a boil and simmer for about an hour. Add crawfish tails, mushrooms and some lemon juice. Done. Serve with rice. I'm sure there are more detailed recipes online but I've made it so many times now I don't know where my recipe is. I got it from another forum. This is so good.
Another one is Chicken Grande. Marinate the chicken with olive oil, garlic, rosemarry, s&p. Put all that into a casserole dish with Italian sausage and bake. Serve with pasta bordellaise. Easy and oh so good.
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Big baking dish.... spread around your skinless chicken thighs (on the bone), as many unpeeled (but separated) cloves of garlic as you can handle, chunks of onion and potato.... toss with olive oil and rosemary.
Roast.
After the garlic can be SQUEEZED into a paste and the other stuff is to your liking, dump some shrimp on top.... continue baking til shrimp are cooked.
This is something that I usually make for "first time visitors", and they go ape-sh*t over it.
Last night, as a matter of fact, I didn't feel like going out to Rouse's, so I just worked with what I had which, happily, is what I wanted anyway.
4 chicken thighs on the bone
2 med yellow onions, roughly chopped
1 green bell pepper, ditto on the chopping
2 stalks celery, more couse whacking
2 medium sized carrots, pretty finely chopped
4 cloves garlic, mashed and finely chopped
1 very ripe, very large tomato out of the yard, chopped coursely,
Some panko crumbs (this matters, flour changes the whole thing, still good)
roll thighs in panko pretty heavily
heat olive oil in pan big enough to hold 4 thighs and heat oil til smoking
brown thighs, skin side down, until nicely browned
Flip and do the same on the other side
Remove, add onion, bell pepper, celery, and carrots
Sautee over medium low heat WITH THE TOP ON until soft
Add garlic, tomatoes, and chicken
Cook on medium low heat for 45 minutes or so
Eat
And if you are wondering about spices, I change it every time. Last night it was sea salt, fresh black pepper, penzey's Provence spices, with more pepper when I put it on the plate. I eat this with thin spaghetti more often than not, but it's great with white rice.
