Anyone have any good chicken recipes?

Question

I have four free range chicken thighs and I want to do something a bit different than just roasting them. Anyone know of anything exciting I could do with them (lol!). Thanks everyone :)

Answer 1

http://www.bbc.co.uk/food/recipes/databa...

Heres a truly yummy chicken tagine!  Its really lemony and tasty and the chicken just falls off the bone!  Yum.

Answer 2

Nope, :D just look up some recipes in a cook book or in google.

Answer 3

i made this ....it's really yummy :)

http://www.bbcgoodfood.com/recipes/4785/...

or if u want u can search all of these chicken recipes :



http://www.bbcgoodfood.com/search.do?key...

Answer 4

Put thighs in crock pot.

Mix one can cream of mushroom soup and 1/4 cup white wine.  Pour over top and bake on low 8 hrs.

Wonderful!

Answer 5

marinate in dark soy sauce, sugar, pepper, crushed garlic and a few chllis.

pan fry over low heat, when almost done turn up the heat to add a bit more colour

Answer 6

de-bone, stuff with mozarella, wrap in bacon and roast

Answer 7

Onion1

crushed garlic glove

1 inch of ginger

1 finely chopped chili

Fry in pan in olive oil

Add 6tblspoons of soysauce

And 3 tblspoons of brown sugar

There's a sweet chillie sauce!!!!!

Answer 8

http://www.chickenrecipes.org/

Answer 9

These easy chicken thighs are oven-fried, with a coating of instant mashed potato flakes and seasonings.

INGREDIENTS:

1 cup instant mashed potato flakes

1/2 teaspoon salt

1 teaspoon paprika

1/3 cup whole milk or evaporated milk

2 pounds chicken thighs, skin removed, if desired

PREPARATION:

In a shallow bowl or pie plate, combine potato flakes, 1/2 teaspoon salt, and the paprika. Put milk in another bowl. Dip chicken pieces in the milk then coat with the potato mixture, pressing mixture in to coat thoroughly.

Arrange chicken thighs in a 13x9-inch baking pan (skin side up if skin was not removed). Bake in preheated 425° oven for 45 minutes, or until chicken is tender and juices run clear when pierced with a fork.

Serves 4.

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Panko crumbs and shredded Parmesan cheese give these chicken thighs a tasty, crispy coating.

Ingredients:

8 chicken thighs

5 tablespoons melted butter

3 tablespoons grainy mustard or a spicy mustard

2 teaspoons maple syrup or honey

1/4 teaspoon garlic powder

1 1/4 cups panko bread crumbs

1/3 cup shredded Parmesan cheese

3/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoons dried parsley flakes

Preparation:

Heat oven to 400°. Line a large baking pan with foil and lightly grease or spray with nonstick cooking spray.

Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.

Combine the melted butter with mustard, honey or syrup, and garlic powder in a shallow bowl. In another shallow bowl, combine the panko crumbs with shredded Parmesan, paprika, 3/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.

Brush or rub the chicken thighs with the butter and mustard mixture then press all sides in the panko mixture to coat thoroughly. Place on prepared baking sheet. Bake for 40 to 50 minutes, or until juices run clear when chicken is pierced with a fork.

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This Italian style crockpot chicken is made with tomatoes and herbs, along with chicken parts.

Cook Time: 8 hours

Ingredients:

1 pound boneless chicken thighs, skin removed, or 4 chicken leg quarters, skin removed

1/2 cup chopped onionn

1/2 cup sliced ripe olives

1 teaspoon dried oregano leaves

1/2 teaspoon salt

1/2 teaspoon dried rosemary leaves, crushed

1/4 teaspoon garlic powder

1 can (14.5-ounce) diced tomatoes, undrained

1/4 cup cold water or chicken broth

1 tablespoon cornstarch

Preparation:

Place chicken in 3 1/2 to 5-quart slow cooker. Top with chopped onion and sliced olives. Sprinkle with oregano, salt, rosemary and garlic powder. Pour tomatoes over chicken. Cover and cook on LOW for 7 to 9 hours, or until chicken is fork tender and juices run clear. With slotted spoon, remove chicken and vegetables to a warm serving platter. Cover with foil and keep warm. Increase crockpot to HIGH heat setting. In cup or small bowl, combine water and cornstarch; stir until smooth. Stir into liquids in the crockpot. Cook until thickened. Serve thickened juices with chicken.

Serves 4.

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6 chicken thighs, skin and excess fat removed

1 cup chopped onion

2 cloves garlic, finely chopped

1 1/2 cups chicken broth

1 teaspoon ground cumin

1 teaspoon dried leaf oregano

1/2 teaspoon salt

1/4 teaspoon Tabasco sauce

2 cans (about 15 ounces each) great northern beans, drained, rinsed

1 can (12 to 15 oz.) corn, drained

2 Tbsp. chopped fresh cilantro, optional

Preparation:

Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart crockpot. Add chicken thighs.

Cover and cook on LOW for 4 1/2 to 5 1/2 hours, or until chicken is tender.

Remove chicken; remove meat from bones and chop or shred chicken. Discard bones and return chicken to crockpot. Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.

Serves 8.

Answer 10

well the easy option is just to put some bbq sauce on the chicken and put it in the oven to cook and have it with fresh mash or with veg and pots!!

or make a nice curry

xoxo