CHICKEN THIGHS DUTCH OVEN FOOD NETWORK RECIPES

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SWEET HEAT CHICKEN THIGHS RECIPE | REE DRUMMOND | FOOD …



Sweet Heat Chicken Thighs Recipe | Ree Drummond | Food … image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 50 minutes

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons salted butter
2 tablespoons olive oil 
8 bone-in, skin-on chicken thighs 
Kosher salt and freshly ground black pepper 
1 cup chicken stock 
1/2 cup low-sodium soy sauce
1/4 cup sherry 
1/4 cup brown sugar 
2 tablespoons hoisin 
2 tablespoons sesame oil 
2 yellow onions, sliced 
2 tablespoons chili paste 
2 tablespoon minced ginger 
3 cloves garlic, minced 
4 scallions, sliced 
1 small butternut squash, peeled and cubed (about 2 cups) 
1 bunch kale, torn and stems discarded 
1/4 cup fresh cilantro leaves 

Steps:

  • Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
  • Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
  • Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
  • Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.

BRAISED CHICKEN THIGHS RECIPE - FOOD.COM



Braised Chicken Thighs Recipe - Food.com image

I like meals prepared in a Dutch oven because after the prep time, just place into the oven and let it cook. This can also be cooked in a slow cooker on low heat, just add cooking time to adjust for heat differences. By Geno 2 Hr 15 min cook time | 15 min prep SERVES 2

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Yield 2 serving(s)

Number Of Ingredients 10

1 (1 7/8 ounce) packet onions or 1 (1 7/8 ounce) packet mushroom soup mix
1 1/2 cups apple cider
1 cup guava wine (or any fruity wine )
1 tablespoon poultry seasoning
1 tablespoon Emeril's Original Essence
1 tablespoon McCormick's Montreal low-sodium steak seasoning
1 sweet onion, sliced
1/2 green pepper, julienne
4 skin on chicken thighs (or skinless )
1 tablespoon olive oil

Steps:

  • Place the olive oil and chicken thighs in a Dutch oven, brown both sides of chicken on stove top at med heat about 45 minute.
  • Combine onion packet, apple cider, wine, poultry season, essence spice, steak spice, sliced onion and julienne pepper in a sauce pan.
  • Bring to a boil.
  • After chicken has brown, remove from Dutch oven and drain all rendered grease.
  • Add the chicken and liquid compound into the Dutch oven pot, place into a 400 degree oven, heat to a simmer covered in oven.
  • Cook for 1 hour 30 minutes until the chicken is cooked through and flavor saturated. The chicken thighs will be fall apart tender.

Nutrition Facts : Calories 602.1, FatContent 35.7, SaturatedFatContent 9.3, CholesterolContent 157.9, SodiumContent 152.8, CarbohydrateContent 14.2, FiberContent 1.9, SugarContent 5.2, ProteinContent 33.8

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