PAN SEARED CHICKEN THIGHS RECIPES

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ONE-PAN CHICKEN THIGHS WITH LEMON AND SPINACH ORZO | LODGE ...



One-Pan Chicken Thighs with Lemon and Spinach Orzo | Lodge ... image

This fresh, comforting meal tastes impressive while being low-effort enough to add to your weeknight rotation.

Provided by Lodge Cast Iron

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4 - 6

Number Of Ingredients 18

6 of chicken thighs
1 teaspoon of salt
½ teaspoon of pepper
½ teaspoon of garlic powder
1 tablespoon of olive oil
4 of clove garlic, minced
1 of shallot, sliced thinly
1 cup of orzo
3 ½ cups of chicken stock
2 tablespoons of rosemary
1 tablespoon of lemon zest
2 cups of spinach, uncooked
2 tablespoons of lemon juice
of grated parmesan, for garnish
of fresh rosemary, for garnish
of sliced lemon, for garnish
of red pepper flakes, for garnish
of parsley, for garnish

Steps:

  • Preheat the oven to 400° F.
  • Heat a 12-inch skillet over medium high, about 5 minutes.
  • Season chicken on all sides with salt, pepper, and garlic powder. 
  • Add oil and sear chicken skin side down until skin is golden brown and crispy, 4-5 minutes.
  • Flip chicken and cook for 4-5 minutes. Set chicken aside on a plate. It will finish cooking later. 
  • Reduce heat to medium and add garlic and shallot for 1-2 minutes.  
  • Add orzo, rosemary, and lemon zest. Stir for 1-2 minutes, then add the chicken stock and bring to a boil. 
  • Reduce to a simmer and cover until the stock has been absorbed by the orzo, about 12-15 minutes.  
  • Stir in spinach and lemon juice a little at a time until wilted.
  • Add chicken skin side up and bake until chicken is cooked through and the skin is crispy about 5-7 minutes.  
  • Sprinkle with cheese and red pepper flakes and garnish with sliced lemon rosemary and parsley. 

PAN-SEARED STEAK AND ONIONS RECIPE | FOOD NETWORK



Pan-Seared Steak and Onions Recipe | Food Network image

Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.

Provided by Food Network

Categories     main-dish

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
2 large onions, sliced
1 boneless sirloin steak (about 2 pounds)
Salt and pepper
1/2 cup bourbon

Steps:

  • In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
  • Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
  • Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
  • To serve, cut the steak into 1/4-inch-thick slices and top with the onions.

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