Fried Chicken Thighs With Raspberry Sauce Recipes

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.

Steps:

• Preheat the oven to 450 degrees F.
• Pat the chicken dry with paper towels. Sprinkle them on both sides with 1 1/2 teaspoons each salt and pepper.
• Heat a large oven-proof skillet (preferably cast iron) over medium-high heat. Add the chicken thighs to the skillet skin-side down and cook, moving them around once or twice to ensure even browning, until the skin is very golden brown, 11 to 12 minutes.
• Turn off the heat. Grasp a wad of paper towels with tongs and mop up excess fat in the bottom of the skillet-this will prevent the grease from spattering all over your oven; carefully discard the paper towel. Repeat several times until there's only a thin film of oil over the bottom of the skillet.
• Transfer the skillet to the oven and roast until the chicken is almost cooked through, 6 to 8 minutes. Flip the thighs so they are skin side up, then continue roasting until no longer pink near the bone, another 6 minutes. Remove the skillet from the oven and transfer the chicken thighs to a plate, skin side up. Wipe out the skillet and set aside.
• Meanwhile, start your sauce. Combine the vinegar, wine, shallots, lemon juice and bay leaves in a heavy 2-quart saucepan. Simmer over medium heat until the mixture is reduced to a wet paste, 8 to 10 minutes. Add the cream and continue to simmer until the mixture is reduced to about 2 tablespoons.
• Reduce the heat to low and remove the bay leaves. Add a few chunks of the butter and whisk constantly until melted, then add a few more chunks and whisk again until melted. Continue adding and whisking the butter, which should melt into a creamy emulsion, until all the butter is incorporated, about 4 minutes. Do not let the sauce go over 130 degrees F or it will separate. If the sauce starts to break, remove from the heat, add 2 ice cubes and whisk until it cools down and comes back together.
• Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer it to the cast iron skillet, nestle the chicken on top and sprinkle the whole dish with chives. Serve immediately.

Steps:

• For raspberry sauce:
• Puree raspberries, white wine vinegar, and sugar in blender until smooth. With blender running, gradually add safflower oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.
• For chicken:
• Preheat oven to 375°F. Mix hazelnuts, panko, 1 tablespoon coarse salt, and 2 teaspoons pepper in shallow bowl.
• Mix honey mustard, mint leaves, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add chicken; coat.
• Dip chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.
• Divide equal amounts of butter and peanut oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.
• Divide salad greens among 4 plates; top with chicken. Garnish with fresh raspberries and serve raspberry sauce alongside.

Steps:

• In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

Steps:

• In a small bowl, mix together 2 tablespoons garlic powder, 2 tablespoons onion powder, the paprika, salt, and pepper.
• Drizzle the chicken thighs with the olive oil, then sprinkle with half of the spice mixture and rub to coat well. Sprinkle with the remaining spice mixture. Set aside while you make the sauce, or refrigerate overnight if you're grilling the next day.
• Melt the butter in a small saucepan over medium heat. Add the raspberries and cook until they start to break down, about 3 minutes. Add the brown sugar, chipotle powder, remaining 2 tablespoons garlic powder, remaining 2 tablespoons onion powder, the ketchup, and liquid smoke and season with salt and pepper to taste. Bring to a simmer and cook until the sauce thickens, 4 minutes. Remove the pot from the heat and set aside.
• Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the chicken and grill for about 7 minutes on each side, until the internal temperature of the chicken reaches 165°F (75°C). Once the chicken has cooked through, generously brush with some of the raspberry chipotle sauce. Continue grilling until the sauce caramelizes, 1-2 minutes, then repeat on the other side.
• Garnish the chicken with the parsley and serve warm with the remaining sauce alongside.
• Enjoy!

Steps:

• Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
• Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated.
• Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.