SKILLET CHICKEN WITH SPRING VEGETABLES
Steps:
- Add the coriander to a spice grinder and pulse a few times until the seeds are just cracked. Set aside.
- Sprinkle the chicken thighs all over with salt and pepper. Add the oil to a large cast-iron skillet and heat over medium-high. Once the oil begins to shimmer, sear the chicken, skin side down, until golden brown and crispy, about 5 minutes. Turn the thighs over and cook until brown, about 5 minutes more. Remove from the pan to a plate, skin side up, and set aside.
- After the chicken is removed from the pan, add the cracked coriander and toast, stirring frequently, until fragrant, about 1 minute. Add the leeks and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and cook, stirring, until soft, about 2 minutes. Nestle the bok choy into the leeks and add 2 tablespoons of water. Bring to a simmer and cook until the liquid has reduced, about 3 minutes. Season with salt and pepper. Nestle the chicken, skin side up, into the vegetables and cook for a few minutes until the thighs are 165 degrees F in the thickest part. Remove from the heat and sprinkle with the chives. Serve right from the pan!
PAN-ROASTED CHICKEN WITH LEEKS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put the bacon in a large heavy-bottomed ovenproof skillet and cook over medium-high heat until some of the fat renders, about 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, then add it to the pan and cook, turning, until it starts to brown, about 5 minutes. Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture. Transfer to the oven and roast until the chicken is golden and a thermometer inserted into the thickest part registers 160 degrees F, 25 to 30 minutes. Transfer the chicken to a platter.
- Carefully return the skillet to the stovetop over medium-high heat. Sprinkle in the flour and cook, stirring, 1 minute. Add the broth and half-and-half and cook, stirring, 2 minutes. Bring to a boil and cook until slightly reduced, about 5 minutes. Stir in the parsley and a squeeze of lemon juice. Spoon the leek mixture over the chicken. Serve with the remaining lemon wedges.
- Per serving: Calories 418; Fat 24 g (Saturated 8 g); Cholesterol 147 mg; Sodium 322 mg; Carbohydrate 14 g; Fiber 1 g; Protein 34 g
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
- Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES
These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken thighs with paprika, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
- Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
- Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
- Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.
Nutrition Facts : Calories 350 calories, Carbohydrate 22.4 g, Cholesterol 72.2 mg, Fat 19.2 g, Fiber 4.6 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 1297.6 mg, Sugar 6 g
BROILED SKILLET CHICKEN WITH LEEKS, POTATOES, AND SPINACH
Broiling chicken in a skillet atop leeks and potatoes infuses the vegetables with deep flavor as the chicken fat renders. The quick-cooking method and proximity of the skillet to the broiler also ensures a juicy, flavorful bird with ultra-crisp skin for a tasty dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 8 inches from heating element. Combine leeks, potatoes, broth, and 2 tablespoons oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes.
- Meanwhile, rub chicken with remaining 1 tablespoon oil. Season with coriander, salt, and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes. Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165 degrees, 10 to 12 minutes more. Transfer chicken to serving plates. Stir spinach into leek-potato mixture until wilted. Serve chicken with vegetables, lemon wedges, and pan juices.
SKILLET CHICKEN AND FARRO WITH CARAMELIZED LEEKS
This very savory skillet dinner features golden pieces of bone-in chicken nestled in a leek and farro pilaf. You might be surprised to see the leek greens used along with the whites. But, because the slices are sautéed until tender and then simmered with the farro, they turn soft and sweet, and contribute loads of deep onion flavor. (Added bonus: It's nice to use the whole vegetable.) A simple tomato relish garnishes the top, adding juicy freshness to this hearty one-pot meal.
Provided by Melissa Clark
Categories weekday, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
- Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
- In a large skillet, heat 1 tablespoon oil over medium-high heat. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes per side. Transfer the chicken to a plate and repeat with remaining chicken.
- Add remaining 1 tablespoon oil to the skillet and stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 10 to 13 minutes. Add the garlic and cook until golden, 2 to 3 minutes. Stir in spices, thyme and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
- Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, reduce the heat to medium-low and nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
- Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. The mixture should taste tangy and bright.
- Discard the thyme sprigs, and serve chicken and farro topped with some of the tomato mixture.
SKILLET MUSTARD CHICKEN WITH SPINACH AND CARROTS
In this one-skillet meal, mustard-coated chicken thighs are nestled on a bed of butter-sautéed scallions and carrots before the whole pan is popped into the oven to roast until golden. Just before serving, baby spinach and loads of fresh dill are tossed with the pan drippings, wilting slightly and absorbing all of the rich flavors. Serve this over rice or polenta, or with bread for mopping up the drippings. That's all you'll need to make it a satisfying meal.
Provided by Melissa Clark
Categories dinner, one pot, poultry, roasts, vegetables, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and position a rack in the center. In a small bowl, stir together garlic, salt, coriander and pepper. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.
- Thinly slice the scallions. Peel carrots if you like, and cut into 1/2-inch pieces (about 1 cup).
- Heat a 12-inch ovenproof skillet over high. When hot, add 2 tablespoons butter. When the butter is melted, place chicken skin-side down in skillet. Cook, without moving, until skin has browned, about 4 minutes. Transfer chicken, skin-side up, to a plate.
- Reduce heat to medium-high and stir in remaining 2 tablespoons butter, along with scallions, oregano sprig and a pinch of salt. Cook until softened and lightly browned, 3 minutes, then stir in stock, wine and carrots. Bring liquid to a simmer. Cover pan and cook, 5 minutes.
- Meanwhile, brush the chicken all over with the mustard. Nestle chicken into skillet skin-side up.
- Transfer skillet to oven and cook, uncovered, until chicken is cooked through, about 20 minutes. Remove pan from oven and transfer chicken to a plate.
- If pan juices are watery, bring to a simmer over high heat and cook until thickened. Pluck out the oregano sprig and discard. Stir spinach, dill and a pinch of salt into pan, tossing to coat with pan juices and wilt greens. Spoon spinach, carrots, and pan juices over the chicken, drizzle with lemon juice, and serve.
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