PIONEER WOMAN BAKED CHICKEN THIGHS RECIPES

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PAN-ROASTED CHICKEN THIGHS - THE PIONEER WOMAN



Pan-Roasted Chicken Thighs - The Pioneer Woman image

Chicken thighs are my life. Absolutely, positively my life.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 10

6 whole Bone-In, Skin-On Chicken Thighs
Salt And Pepper, to taste
1 c. All-purpose Flour
6 tbsp. Olive Oil (more, If Needed)
1 whole Medium Onion, Finely Diced
5 cloves Garlic, Minced
1/2 c. White Wine
1 c. Chicken Broth
1 whole Large Lemon, Zested
Cooked Rice, For Serving

Steps:

  • Preheat the oven to 350 degrees. Heat the olive oil in an ovenproof skillet over medium heat. Sprinkle the chicken thighs with salt and pepper, then dredge both sides in flour. Add them, skin side down, to the pan and cook them, shaking and moving them around the pan, until the skin is golden, about 3 to 4 minutes. Turn them to the other side and cook for another couple of minutes, then remove them to a plate. If there is excess grease, pour off all but about 1/4 cup. Add the onions and garlic to the pan and stir to cook, about 3 minutes. Pour in the wine, then stir and let it reduce for 1 to 2 minutes. Add the broth, along with half the lemon zest. Cut the lemon in half and squeeze in the juice. Sprinkle in a little salt and pepper, and let it cook for 1 to 2 minutes, stirring continually. Nestle the chicken thighs back into the pan, skin side up. (They should not be submerged; the liquid should come up about halfway up the sides of the chicken.) Place the lid on the skillet (if you're using an iron skillet without a lid, you can invert a second skillet on top) and place it in the oven. Let it cook in the oven for 15 minutes. Remove the lid, then spoon the sauce onto each chicken thigh. Continue cooking in the oven with the lid off for 15 minutes, making sure it doesn't get too brown.Stir the rest of the lemon zest with a little salt into the cooked rice. Serve the chicken with the rice, spooning sauce over the top.

ORANGE CHICKEN - THE PIONEER WOMAN



Orange Chicken - The Pioneer Woman image

I made this Orange Chicken on my Food Network show a few weeks ago, and I just realized yesterday that I’d never shared the recipe here on my totes cr

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 19

Vegetable Or Peanut Oil For Frying
Chicken
4 whole Egg Whites
2 tbsp. Cornstarch
4 whole Boneless, Skinless Chicken Thighs, Cut Into Bite Sized Pieces
Sauce:
1/2 c. Orange Juice
1 tbsp. Soy Sauce
1 tbsp. Packed Brown Sugar (OR White Sugar OR Honey)
1 tbsp. Rice Vinegar (or Regular Distilled Vinegar)
1/4 tsp. Sesame Oil
Dash Of Salt
Dash Of Crushed Red Pepper, More To Taste
1 clove Garlic, Pressed Or Minced
2 tsp. Minced Ginger
1 tsp. Cornstarch (additional)
Zest Of 1 Orange (optional)
1/4 c. Water
2 whole Green Onions, Sliced

Steps:

  • For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes.For the sauce: Meanwhile, put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic and ginger (and orange zest, if using) in a small nonstick skillet and whisk together. Heat until bubbling and starting to thicken, about 3-4 minutes.Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. (If sauce gets overly thick, just add in another 1/4 cup water and whisk in.)Heat about 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, carefully drop a few pieces of chicken into the oil (drop them in one by one to keep them from sticking together) and move it around, 2-3 minutes or until light golden. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating.Toss the chicken in the sauce and serve immediately with orange zest and sliced green onions on the top.

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