Try either of these two great recipes to cook chicken thighs quickly and easily.
For those who prefer dark meat, chicken thighs are a great choice. They are more sophisticated than drumsticks or chicken wings and these two recipes provide two very different ways to enjoy them. The Almond Chicken recipe is a fast and easy way to whip up a nice dinner for the family while the Chicken in White Wine makes for a tasty and unique dish perfect for company.
Almond Chicken
Ingredients:
- 8 boneless skinless chicken thighs
- 1/4 cup of Italian dressing
- 1 cup of chicken broth
- 2 cups of fresh green beans, ends trimmed and cut in half
- 1 cup of instant rice such as Minute Rice, uncooked
- 1/4 cup of sliced Almonds (unsalted is preferable)
Procedure:
Cook the chicken thighs in the Italian dressing in a skillet over medium-high. Unfold pieces of chicken and turn to brown all sides. Once browned, you can refold the chicken pieces in the pan. Next, stir in the broth and bring it to a boil. Cover your pan and reduce heat to simmer. Allow the chicken and broth to simmer for 10 minutes. Then, add the green beans to the skillet and cook for five minutes. Once the chicken is cooked through, remove it from the skillet. Add the rice and almonds to the hot broth in the pan. Cover and remove the pan from the heat. Let the mixture stand for five minutes or until the rice has softened. Serve by spoonging the rice mixture in the pan onto plates and placing the chicken on top.
Chicken in White Wine
This recipe is best made with white wines such as riesling, pinot grigio, or chardonnay. If regular endives are not available, you can substitute chicory endive. Cut off the ends where they hold together and then chop the chicory endive into one-inch pieces.
Ingredients:
- 8-12 boneless, skinless chicken thighs
- 1 tablespoon salt
- 1/2 teaspoon of black pepper
- 4 ounces bacon, diced
- 1 large yellow onion, chopped
- 5 endives, trimmed and halved
- 2 cups of white wine
- 2 cups of prepared rice
Procedure:
In a large pot over medium heat, cook the bacon until crisp. Remove and set aside but save the bacon grease in the pan. Next, add the chicken thighs to the pan and cook in the bacon grease. Salt and pepper the chicken. Cook the chicken and turn so that every side is browned. Add the chopped onion to the pan, cook until the onions are done. Then pour the wine into the pot and set the endives into the mixture. Bring the broth to a boil, cover, reduce the heat, and simmer the contents for 40 minutes. To serve, place the rice onto a plate, top with the chicken and endive mixture, and sprinkle the crisped bacon on top.
