Recipe: Deviled Chicken Thighs

Deviled Chicken Thighs, Courtesy: www.foodnetwork.com
Deviled Chicken Thighs, Courtesy: http://www.foodnetwork.com

In the culinary world, the description of “deviled” implies that the food is spicy. This recipe is no exception.  With the addition of cayenne pepper to the breadcrumb mix, you can make these chicken thighs as spicy as you like.

Ingredients:
Vegetable oil, for the baking sheet
2 Tbsp. unsalted butter
2 cloves garlic, chopped
1 cup Dijon mustard
1/2 tsp. cayenne pepper
1 1/2 cups panko breadcrumb
3/4 cup freshly grated Parmesan
1/4 cup chopped fresh chives (or parsley)
2 tsp. paprika
8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed
Kosher salt

Directions:

  1. Preheat the oven to 425 degrees F.
  2. Lightly oil a baking sheet.
  3. Combine the butter and garlic in a large microwave-safe bowl.
  4. Cover with plastic wrap and microwave to melt the butter, about 1 minute.
  5. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
  6. In another large bowl, combine the breadcrumbs, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne.
  7. Sprinkle the chicken thighs with 1/2 teaspoon salt.
  8. Dip the chicken in the mustard mixture to coat and roll in the breadcrumbs on all sides.
  9. Lay chicken on the prepared baking sheet so the pieces do not touch.
  10. Bake on the middle rack of the oven until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
  11. Transfer to a large platter and serve.

Food Mingle Blog Alternatives and Substitutions:

  • If you prefer to use skinless chicken thighs, reduce the baking time by about five minutes or until the internal temperature of the chicken reaches 165 degrees F.

Yield: 4 servings

Source: http://www.foodnetwork.com

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Recipe: Chicken Noodle Soup (Food Mingle Blog Poll Winner)

Chicken Noodle Soup, Courtesy: www.marthastewart.com
Chicken Noodle Soup, Courtesy: http://www.marthastewart.com

In a recent Food Mingle Blog Poll, we asked about your favorite hot soup. The results are in! In a very close race, THE WINNER IS: Chicken Noodle Soup! 

(Worthy of honorable mention with just one less vote is Hearty Beef and Vegetable soup.)

Thanks to everyone who voted. You can see the poll results here.  

As promised, here is the winning recipe for your favorite hot soup:  Chicken Noodle Soup.

 

Ingredients:
1 Tbsp. olive oil
2 stalks celery, diced small
2 medium carrots, diced medium
1 medium yellow onion, diced small
Salt and pepper
4 cups chicken broth
1 1/4 pounds boneless, skinless chicken breasts
6 ounces vermicelli or angel-hair pasta, broken into 1 1/2-inch pieces
1/4 cup chopped fresh dill

Directions:

  1. In a large pot, heat oil over medium-high heat.
  2. Add celery, carrots, and onion and cook until celery and carrots are crisp-tender, about 5 minutes; season with salt and pepper.
  3. Add broth and four cups water and bring to a boil.
  4. Add chicken, reduce to a simmer, and cover.
  5. Cook until chicken is cooked through, about 10-15 minutes or until no longer pink in the middle.
  6. With tongs, remove chicken and chop or shred into bite-size pieces.
  7. Add pasta to pot and cook until tender, about 4 minutes; season with salt and pepper.
  8. To serve, stir in chicken and dill.

Food Mingle Blog Alternatives and Substitutions:

  • Substitute egg noodles or your favorite pasta instead of the vermicelli or angel hair pasta.
  • For an even heartier soup, you can add cubed potatoes, which should be added with the other vegetables.  Additional salt will most likely be needed though, because potatoes will soak up salt.

Yield: 6 servings

Source: http://www.marthastewart.com

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Recipe: Chicken Stew with Apricots

Chicken Stew with Apricots, Couretesy: www.rachelray.com
Chicken Stew with Apricots, Couretesy: http://www.rachelray.com

I like this recipe because it’s a twist on classic lemon chicken. Instead of lemon, we are using dried apricots and prunes for sweetness, along with orange peel for citrus flavor. 

Ingredients:
8 chicken thighs, bone in, skin on
Salt and freshly ground pepper
2 1/2 cups chicken broth
3/4 cup dried apricots
3/4 cup pitted prunes
1 1-by-2-inch piece of orange peel
2 Tbsp. vegetable oil
1 large onion, finely chopped (about 2 cups)
3 garlic cloves, finely chopped
2 tsp. tomato paste
1 10 ounce box  plain instant couscous

Directions:

  1. Preheat the oven to 350 degrees.
  2. Season the chicken with salt and pepper.
  3. In a medium saucepan, bring the chicken broth to a boil with the apricots, prunes and orange peel. Reduce the heat and simmer, uncovered, for 15 minutes.
  4. Meanwhile, in a Dutch oven or a deep ovenproof skillet, heat the oil over medium-high heat and brown the chicken in 2 batches, skin side down.
  5. After about 5 minutes, turn the pieces over and brown the other side, about 2 minutes.
  6. Remove the chicken to a plate.
  7. Pour off all but about 2 tablespoons of the fat, add the onion and garlic and saute over medium heat until slightly softened, about 2 minutes.
  8. Stir in the tomato paste and cook for 1 minute longer.
  9. Stir in the fruit-and-broth mixture, scraping to loosen any brown bits that have stuck to the bottom or sides of the Dutch oven. Season with salt to taste.
  10. Transfer the thighs and their juices to the broth.
  11. Return to a simmer, then bake, uncovered, for 25 minutes.
  12. About 10 minutes before the chicken is ready, prepare the couscous according to the package instructions.
  13. Spoon the stew over the couscous and serve.

Food Mingle Blog Alternatives and Substitutions:

  • For an entirely different taste, Rachel recommends skipping the dried fruit and using your favorite frozen veggies instead.
  • If couscous isn’t your thing, try using potatoes, rice, or noodles instead.

Yield: 4 servings

Source: http://www.rachelray.com

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Recipe: Mediterranean Chicken Stew

Mediterranean Chicken Stew, Courtesy: www.marthastewart.com
Mediterranean Chicken Stew, Courtesy: http://www.marthastewart.com

Here’s a hearty and healthy chicken stew to please most any taste.

Ingredients:
1 Tbsp. olive oil
3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces
Coarse salt and ground pepper
4 garlic cloves, thinly sliced
1 medium onion, halved and thinly sliced
1/2 tsp. dried oregano
1 can (28 ounces) whole peeled tomatoes, in puree
1 1/2 pounds escarole (about 2 medium heads), ends trimmed, coarsely chopped
1 cup whole-wheat couscous, cooked according to package instructions

Directions:
  1. In a Dutch oven or a large, heavy pot (at least 5 quarts), heat oil over medium-high.

  2. Season chicken with salt and pepper and cook in two batches, tossing occasionally, until browned, about 5 minutes per batch; transfer to a plate.

  3. Add garlic, onion, and oregano to pot; season with salt and pepper.

  4. Cook until onion begins to brown, 2 to 4 minutes (don’t worry if pan darkens).

  5. Add tomatoes (crushing with back of a spoon as you add them) and cook until slightly thickened, 8 to 10 minutes.

  6. Add chicken with any accumulated juices and bring to a simmer; cover and cook until chicken is opaque throughout, 2 to 4 minutes.

  7. Add as much escarole to pot as will fit.

  8. Cook, tossing and adding more as space becomes available.

  9. Cook until escarole is tender, 2 to 4 minutes.

  10. Serve stew over couscous.

Food Mingle Blog Alternatives and Substitutions:
  • You can serve this stew over couscous, rice, noodles, potatoes, or anything else you think would taste great.
Yield: 4 servings
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Recipe: Greek Style Chicken Salad

Greek Style Chicken Salad, Courtesy: www.rachelray.com
Greek Style Chicken Salad, Courtesy: http://www.rachelray.com

Here’s a great salad for serving to company. It looks pretty and is really easy to make. A perfect dish for lunch or a light dinner.

Ingredients:
1/2 red onion, thinly sliced
1/2 cup Greek-style yogurt
2 Tbsp. chopped fresh dill
Grated peel and juice of 1 lemon
2 Tbsp.  extra-virgin olive oil
Salt and pepper
1.5 pounds skinless, boneless chicken thighs
3 romaine hearts, chopped
1 English cucumber, chopped
1/2 pint grape tomatoes, halved

Directions:

  • Preheat a grill to medium-high.
  • Finely chop enough of the onion to yield 2 tablespoons and transfer to a small bowl.
  • Stir in the yogurt, dill, lemon peel, 1 tablespoon lemon juice and 1 tablespoon olive oil; season with salt and pepper.
  • Brush the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper.
  • Arrange on the grill, cover and cook, turning once, until golden and grill marks appear, about 8 minutes.
  • Transfer to a plate and sprinkle the remaining lemon juice on top. Let stand for 5 minutes before thinly slicing.
  • In a bowl, toss the romaine, cucumber, tomatoes and remaining onion with the dressing.
  • Season with salt and pepper; top with the sliced chicken.

Food Mingle Blog Alternatives and Substitutions:

  • I used my indoor George Forman grill for this recipe (yes, I do still have one!)

Yield: 4 servings

Source: http://www.rachelray.com

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