HOW TO SAUTE CHICKEN THIGHS RECIPES

Steps:

• Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl.
• Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet.
• Return chicken thighs to the skillet. Spoon some of the liquid over the thighs.
• Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes.
• Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Steps:

• Heat the olive oil in a skillet on the stove over medium high heat. When the pan is hot, add the chicken thighs. Sprinkle with some salt and pepper. Brown on both sides, 2-4 minutes per side.
• Transfer chicken to the slow cooker.
• Reduce the heat to medium and add the shallot to the pan. Saute, stirring constantly, for 1 minute. Add the garlic and saute for 30 seconds.
• Pour the chicken broth into the pan and cook for 1 minutes, gently scraping up any browned bits from the bottom of the pan. Turn off the heat.
• Transfer the contents of the pan to the slow cooker.
• Add the Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper and sun dried tomatoes to the slow cooker.
• Cover and cook on high heat for 2-2.5 hours or low for 4-5 hours, until chicken is cooked to an internal temperature of 165 degrees F.
• In a small bowl, whisk together the cream and cornstarch. Stir it into the slow cooker, along with the spinach. Cook for 5 minutes, until the sauce is slightly thickened.
• Serve with grated Parmesan cheese, if desired.